A Psychological Scale for Body Odour Awareness

People differ in their awareness for odours surrounding them. Body odours are a special category because they are a medium for social communication. Body odours evoke approach and avoidance behaviours such as withdrawing from social interaction, and personal hygiene behaviours like washing or using fragranced products. So far it has remained unclear what the role of conscious awareness of body odours is in guiding social behaviour. Here, we present a new psychological scale on odour awareness, focusing specifically on body odours: the Body Odour Awareness Scale (BOAS). The scale was validated measuring body odour awareness in two dimensions (valence and source) over four domains: awareness for one’s own body odours, both favourable and unfavourable, and awareness for other persons’ body odours, both favourable and unfavourable. An explorative follow-up study suggested regional differences exist in body odour awareness, but these are not the same for every dimension of body odour awareness. Taken together, these results suggest the new BOAS is a useful tool to assess differences in awareness for body odours, and uncover the application potential for this new and validated scale

Disgust sensitivity relates to affective responses to-but not ability to detect-olfactory cues to pathogens

Hundreds of studies have assessed variation in the degree to which people experience disgust toward substances associated with pathogens, but little is known about the mechanistic sources of this variation. The current investigation uses olfactory perception and threshold methods to test whether it is apparent at the cue-detection level, at the cue-interpretation level, or both. It further tests whether relations between disgust sensitivity and olfactory perception are specific to odors associated with pathogens. Two studies (N's = 119 and 160) of individuals sampled from a Dutch university each revealed that pathogen disgust sensitivity relates to valence perceptions of odors found in pathogen sources, but not to valence perceptions of odors not associated with pathogens, nor to intensity perceptions of odors of either type. Study 2, which also assessed olfactory thresholds via a three-alternative forced-choice staircase method, did not reveal a relation between pathogen disgust sensitivity and the ability to detect an odor associated with pathogens, nor an odor not associated with pathogens. In total, results are consistent with the idea that pathogen disgust sensitivity relates to how olfactory pathogen cues are interpreted after detection, but not necessarily to the ability to detect such cues

Discovering the Language of Wine Reviews: A Text Mining Account

It is widely held that smells and flavors are impossible to put into words. In this paper we test this claim by seeking predictive patterns in wine reviews, which ostensibly aim to provide guides to perceptual content. Wine reviews have previously been critiqued as random and meaningless. We collected an English corpus of wine reviews with their structured metadata, and applied machine learning techniques to automatically predict the winetextquotesingles color, grape variety, and country of origin. To train the three supervised classifiers, three different information sources were incorporated: lexical bag-of-words features, domain-specific terminology features, and semantic word embedding features. In addition, using regression analysis we investigated basic review properties, i.e., review length, average word length, and their relationship to the scalar values of price and review score. Our results show that wine experts do share a common vocabulary to describe wines and they use this in a consistent way, which makes it possible to automatically predict wine characteristics based on the review text alone. This means that odors and flavors may be more expressible in language than typically acknowledged

Odor naming is difficult, even for wine and coffee experts

Contains fulltext : 150468pos.pdf (postprint version ) (Open Access)The 37th Annual Meeting of the Cognitive Science Society (CogSci 2015), 23 juli 201

Gelukkig kunnen we erover praten: Over de kunst om geuren en smaken in woorden te omschrijven

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Language does not explain the wine-specific memory advantage of wine experts

Although people are poor at naming odors, naming a smell helps to remember that odor. Previous studies show wine experts have better memory for smells, and they also name smells differently than novices. Is wine experts’ odor memory is verbally mediated? And is the odor memory advantage that experts have over novices restricted to odors in their domain of expertise, or does it generalize? Twenty-four wine experts and 24 novices smelled wines, wine-related odors and common odors, and remembered these. Half the participants also named the smells. Wine experts had better memory for wines, but not for the other odors, indicating their memory advantage is restricted to wine. Wine experts named odors better than novices, but there was no relationship between experts’ ability to name odors and their memory for odors. This suggests experts’ odor memory advantage is not linguistically mediated, but may be the result of differential perceptual learnin

Human olfaction at the intersection of language, culture and biology,Flavor Naming of Experts

Item does not contain fulltextIt is widely-held that people are poor at describing flavors. Flavor experts have been overlooked and understudied in drawing these conclusions. This study focused on flavor naming of two expert groups -- wine and coffee experts -- in comparison to novices. The present datasets are data from wine experts, coffee experts and novices when naming the smell and taste of wine, coffee, everyday smells (e.g., lemon, cinnamon), and "basic" tastes (e.g., bitter, salty). Data also includes quantitative measures of the smell and flavor descriptions (length of the descriptions, consistency of the answers, types of answers). In addition, there are questionnaires measuring wine and coffee knowledge and odor awareness of participants

High-tempo and stinky: High arousal sound-odor congruence affects product memory

The tendency to match different sensory modalities together can be beneficial for marketing. Here we assessed the effect of sound-odor congruence on people's attitude and memory for products of a familiar and unfamiliar brand. Participants smelled high- and low-arousal odors and then saw an advertisement for a product of a familiar or unfamiliar brand, paired with a high- or low-arousal jingle. Participants' attitude towards the advertisement, the advertised product, and the product's brand was measured, as well as memory for the product. In general, no sound-odor congruence effect was found on attitude, irrespective of brand familiarity. However, congruence was found to affect recognition: when a high-arousal odor and a high-arousal sound were combined, participants recognized products faster than in the other conditions. In addition, familiar brands were recognized faster than unfamiliar brands, but only when sound or odor arousal was high. This study provides insight into the possible applications of sound-odor congruence for marketing by demonstrating its potential to influence product memory

Discovering the Language of Wine Reviews: A Text Mining Account

Contains fulltext : 196593.pdf (publisher's version ) (Open Access)LREC2018, 7 mei 201