Hedonic appreciation and verbal description of pleasant and unpleasant odors in untrained, trainee cooks, flavorists and perfumers

Olfaction is characterized by a salient hedonic dimension. Previous studies have shown that these affective responses to odors are modulated by physicochemical, physiological, and cognitive factors. The present study examined expertise influenced processing of pleasant and unpleasant odors on both perceptual and verbal levels. For this, performance on two olfactory tasks was compared between novices, trainee cooks, and experts (perfumers and flavorists): Members of all groups rated the intensity and pleasantness of pleasant and unpleasant odors (perceptual tasks). They were also asked to describe each of the 20 odorants as precisely as possible (verbal description task). On a perceptual level, results revealed that there were no group-related differences in hedonic ratings for unpleasant and pleasant odors. On a verbal level, descriptions of smells were richer (e.g., chemical, olfactory qualities, and olfactory sources terms) and did not refer to pleasantness in experts compared to untrained subjects who used terms referring to odor sources (e.g., candy) accompanied by terms referring to odor hedonics. In conclusion, the present study suggests that as novices, experts are able to perceptually discriminate odors on the basis of their pleasantness. However, on a semantic level, they conceptualize odors differently, being inclined to avoid any reference to odor hedonics

Development of a synthetic phantom for the selection of optimal scanning parameters in CAD-CT colonography

The aim of this paper is to present the development of a synthetic phantom that can be used for the selection of optimal scanning parameters in computed tomography (CT) colonography. In this paper we attempt to evaluate the influence of the main scanning parameters including slice thickness, reconstruction interval, field of view, table speed and radiation dose on the overall performance of a computer aided detection (CAD)–CTC system. From these parameters the radiation dose received a special attention, as the major problem associated with CTC is the patient exposure to significant levels of ionising radiation. To examine the influence of the scanning parameters we performed 51 CT scans where the spread of scanning parameters was divided into seven different protocols. A large number of experimental tests were performed and the results analysed. The results show that automatic polyp detection is feasible even in cases when the CAD–CTC system was applied to low dose CT data acquired with the following protocol: 13 mAs/rotation with collimation of 1.5 mm × 16 mm, slice thickness of 3.0 mm, reconstruction interval of 1.5 mm, table speed of 30 mm per rotation. The CT phantom data acquired using this protocol was analysed by an automated CAD–CTC system and the experimental results indicate that our system identified all clinically significant polyps (i.e. larger than 5 mm)

Perfume experts' perceptions of body odors: Towards a new lexicon for body odor description

Human axillary (armpit) odours are highly diverse and have potential to reveal a wide range of individual information. This is echoed in gas chromatography findings, which show that axillary odours are comprised of many volatile compounds. Despite this, only a small number of verbal descriptors are used when investigating the perceptual qualities of body odours. We set out to develop a lexicon that would capture these perceptual qualities in more detail, working alongside perfumers and fragrance evaluators in order to benefit from their expertise in olfactory perception and semantic labelling of odours. Four experts developed a list of 15 verbal descriptors based on an exemplar set of male and female axillary samples, and then rated 62 samples (31 men and 31 women) using these. We explored the predictive value of these ratings, finding that subsets of descriptors distinguished male from female samples, appearing to be more reliable than explicit judgments of odour sex. Practical applications. This lexicon was successful in discriminating sex of odour samples and could enable improved understanding of other perceptual qualities of human odour. For example, it could be possible to link specific perceptual qualities to specific cues (e.g. symmetry, masculinity) or to manipulate odours based on perceptual qualities in experimental settings, with direct practical implications for odour researchers. Furthermore, the existence of such a lexicon will allow body odours to be categorised for practical purposes. For example, such categorisation will facilitate exploration of how fragrances, ingredients or accords may interact with and complement different body odour types

Odorant normative data for use in olfactory memory experiments: Dimension selection and analysis of individual differences

The present study reports normative ratings for 200 food and non-food odors. One hundred participants rated odors across measures of verbalisability, perceived descriptive ability,context availability, pleasantness, irritability, intensity, familiarity, frequency, age of acquisition, and complexity. Analysis of the agreement between raters revealed that four dimensions, those of familiarity, intensity, pleasantness, and irritability, have the strongest utility as normative data. The ratings for the remaining dimensions exhibited reduced discriminability across the odor set and should therefore be used with caution. Indeed, these dimensions showed a larger difference between individuals in the ratings of the odors. Familiarity was shown to be related to pleasantness, and a non-linear relationship between pleasantness and intensity was observed which reflects greater intensity for odors that elicit a strong hedonic response. The suitability of these data for use in future olfactory study is considered, and effective implementation of the data for controlling stimuli is discussed

Not all flavor expertise is equal : The language of wine and coffee experts

People in Western cultures are poor at naming smells and flavors. However, for wine and coffee experts, describing smells and flavors is part of their daily routine. So are experts better than lay people at conveying smells and flavors in language? If smells and flavors are more easily linguistically expressed by experts, or more "codable", then experts should be better than novices at describing smells and flavors. If experts are indeed better, we can also ask how general this advantage is: do experts show higher codability only for smells and flavors they are expert in (i.e., wine experts for wine and coffee experts for coffee) or is their linguistic dexterity more general? To address these questions, wine experts, coffee experts, and novices were asked to describe the smell and flavor of wines, coffees, everyday odors, and basic tastes. The resulting descriptions were compared on a number of measures. We found expertise endows a modest advantage in smell and flavor naming. Wine experts showed more consistency in how they described wine smells and flavors than coffee experts, and novices; but coffee experts were not more consistent for coffee descriptions. Neither expert group was any more accurate at identifying everyday smells or tastes. Interestingly, both wine and coffee experts tended to use more source-based terms (e.g., vanilla) in descriptions of their own area of expertise whereas novices tended to use more evaluative terms (e.g., nice). However, the overall linguistic strategies for both groups were en par. To conclude, experts only have a limited, domain-specific advantage when communicating about smells and flavors. The ability to communicate about smells and flavors is a matter not only of perceptual training, but specific linguistic training too

Universality and diversity of the human olfactory perception : psychophysical, molecular and neurobiological approaches

Dans une société allant de l'avant et voulant couper avec son côté animal, la perception olfactive a été jugée inutile et limitée à sa plus simple expression. Il n'est donc pas étonnant que la perception olfactive soit une des dimensions de notre univers sensoriel les plus difficiles à appréhender. Cette thèse de doctorat étudie la perception des odeurs chez l'Homme. La recherche s'est centrée sur deux aspects importants de l'odorat : la valence hédonique de l'odeur (son caractère agréable ou désagréable) et la qualité de l'odeur (par exemple, son caractère floral ou fruité). L'olfaction a également pour caractéristique d'être très variable d'un individu à l'autre. En effet, bien que certaines odeurs soient perçues de la même manière par la majorité de la population, de nombreuses autres sont perçues de manière très différente entre individus. Ainsi, le principal objectif de la thèse a été d'apporter des éléments d'explication des facteurs déterminant la variabilité interindividuelle dans la perception qualitative et hédonique des odeurs. Sans aller jusqu'à une explication totalement déterministe selon laquelle la perception olfactive serait « inscrite dans la molécule », les résultats de cette thèse renforcent ainsi l'idée que la perception hédonique et qualitative de l'odeur est construite à travers une hiérarchie de traitements débutant par l'association d'une structure moléculaire bien précise (ou d'un attribut particulier) et d'un ensemble de récepteurs olfactifs. L'expression différentielle de ces récepteurs olfactifs selon les individus et les populations, ainsi que l'apprentissage par simple exposition ou par acquisition d'une expertise, coloreront alors de manière personnelle la valence et la qualité perçue des odeurs, conduisant ainsi à une hétérogénéité interindividuelle en matière de perception olfactiveIn a society moving forward and wanting to cut with his animal side, olfactory perception has been judged unnecessary and limited to its simplest expression. Unsurprisingly, olfactory perception was found to be one of the most difficult dimensions to understand in our sensory universe. This dissertation examines the perception of odors in humans. The research effort has been focused on two important aspects of smell: the hedonic valence of odor (ie the pleasantness or unpleasantness of the sample) and odor quality (eg, its floral or fruity note). Olfaction is also known to be highly variable from one individual to another. Indeed, although some odors are perceived in the same way by the majority of the population, many others are perceived very differently between individuals. Thus, the main objective of the research was to provide some explanation on important factors of inter-individual variability in the qualitative and hedonic perception of odors. Without making the complete deterministic claim that olfactory perception is "written in the molecule", the results in this dissertation reinforce the idea that the hedonic and qualitative perceptions of smell are built through a hierarchy of treatments starting with the combination of molecular structure (or of a particular structural attribute) and a very specific set of olfactory receptors. The difference in expression of these olfactory receptors as individuals and populations, as well as learning by mere exposure or acquisition of expertise will then color in a personal way the valence and perceived quality of odors, leading to inter-individual heterogeneity in olfactory perceptio

René Ménil, l\u27homme

Après avoir été introduite par Patricia Donatien-Yssa, Geneviève Sezille-Ménil commence son intervention en donnant une définition personnelle de René Ménil. Elle le présente comme : "homme de lettre et militant des forces de progrès social, au service des martiniquais et de tous les hommes. A travers un témoignage fort en émotion, elle présente les amitiés passées de René Ménil, ses passions mais aussi sa fragilité. Geneviève Sezille-Ménil retrace le parcours de l\u27écrivain, en s\u27arrêtant sur les moments clés de son oeuvre et de sa vie. On découvre ainsi l\u27homme, à travers ses déceptions, ses réussites et ses échecs en matière de publications littéraires, avant qu\u27il n\u27obtienne la notoriété qu\u27on lui connait aujourd\u27hui

Automated synthesis, insertion and detection of polyps for CT colonography

CT Colonography (CTC) is a new non-invasive colon imaging technique which has the potential to replace conventional colonoscopy for colorectal cancer screening. A novel system which facilitates automated detection of colorectal polyps at CTC is introduced. As exhaustive testing of such a system using real patient data is not feasible, more complete testing is achieved through synthesis of artificial polyps and insertion into real datasets. The polyp insertion is semi-automatic: candidate points are manually selected using a custom GUI, suitable points are determined automatically from an analysis of the local neighbourhood surrounding each of the candidate points. Local density and orientation information are used to generate polyps based on an elliptical model. Anomalies are identified from the modified dataset by analysing the axial images. Detected anomalies are classified as potential polyps or natural features using 3D morphological techniques. The final results are flagged for review. The system was evaluated using 15 scenarios. The sensitivity of the system was found to be 65% with 34% false positive detections. Automated diagnosis at CTC is possible and thorough testing is facilitated by augmenting real patient data with computer generated polyps. Ultimately, automated diagnosis will enhance standard CTC and increase performance