Odor quality profile is partially influenced by verbal cues

Autoři: Jisub Bae aff001;  Ju-Yeon Yi aff001;  Cheil Moon aff001
Působiště autorů: Department of Brain and Cognitive Sciences, Daegu Gyeongbuk Institute of Science and Technology, Daegu, Republic of Korea aff001;  Convergence Research Advanced Centre for Olfaction, Daegu Gyeongbuk Institute of Science and Technology, Daegu, Republic of Korea aff002
Vyšlo v časopise: PLoS ONE 14(12)
Kategorie: Research Article
doi: 10.1371/journal.pone.0226385


Characterizing an odor quality is difficult for humans. Ever-increasing physiological and behavioral studies have characterized odor quality and demonstrated high performance of human odor categorization. However, there are no precise methods for measuring the multidimensional axis of an odor quality. Furthermore, it can be altered by individual experience, even when using existing measurement methods for the multidimensional axis of odor such as odor profiling. It is, therefore, necessary to characterize patterns of odor quality with odor profiling and observe alterations in odor profiles under the influence of subjective rating conditions such as verbal cues. Considering the high performance of human odor categorization, we hypothesized that odor may have specific odor quality that is scarcely altered by verbal cues. We assessed odor responses to isovaleric acid with and without verbal cues and compared the results in each stimulation condition. We found that verbal cues influenced the rating of odor quality descriptors. Verbal cues weakly influenced the odor quality descriptors of high-rated value (upper 25%) compared to odor quality descriptors of low-rated value (lower 75%) by the survey test. Even under different verbal cue conditions, the same odor was classified in the same class when using high-rated odor quality descriptors. Our study suggests that people extract essential odor quality descriptors that represent the odor itself in order to efficiently quantify odor quality.

Klíčová slova:

Ammonia – Fruits – Lactic acid – Milk – Odorants – principal component analysis – Sensory cues


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