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Pan X, Bi S, Lao F, Wu J. Factors affecting aroma compounds in orange juice and their sensory perception: A review. Food Res Int 2023; 169:112835. [PMID: 37254409 DOI: 10.1016/j.foodres.2023.112835] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 04/04/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas and high nutritional value. Aromas, contributed by free and bound aroma compounds, are an important attribute and determine the quality of orange juice and consumer choices. Aldehydes, alcohols, esters, and terpenoids have been shown to play important roles in the aroma quality of orange juice. Many factors affect the aroma compounds in orange juice, such as genetic makeup, maturity, processing, matrix compounds, packaging, and storage. This paper reviews identified aroma compounds in free and bound form, the biosynthetic pathways of aroma-active compounds, and factors affecting aroma from a molecular perspective. This review also outlines the effect of variations in aroma on the sensory profile of orange juice and discusses the sensory perception pathways in human systems. Sensory perception of aromas is affected by aroma variations but also converges with taste perception. This review could provide critical information for further research on the aromas of orange juice and their manipulation during the development of products.
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Affiliation(s)
- Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Shuang Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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Nguyen TH, Durner D. Sensory evaluation of wine aroma: Should color-driven descriptors be used? Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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3
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Deroy O. Olfactory abstraction: a communicative and metacognitive account. Philos Trans R Soc Lond B Biol Sci 2023; 378:20210369. [PMID: 36571118 PMCID: PMC9791486 DOI: 10.1098/rstb.2021.0369] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 08/05/2022] [Indexed: 12/27/2022] Open
Abstract
The usual puzzle raised about olfaction is that of a deficit of abstraction: smells, by contrast notably with colours, do not easily lend themselves to abstract categories and labels. Some studies have argued that the puzzle is culturally restricted and that abstraction is more common outside urban Western societies. Here, I argue that the puzzle is misconstrued and should be reversed: given that odours are constantly changing and that their commonalities are difficult for humans to identify, what is surprising is not that abstract terms are rare, but that they should be used at all for olfaction. Given the nature of the olfactory environment and our cognitive equipment, concrete labels referring to sources seem most adaptive. To explain the use and presence of abstract terms, we need to examine their social and communicative benefits. Here these benefits are spelt out as securing a higher agreement among individuals varying in their olfactory experiences as well as the labels they use, as well as feeling a heightened sense of confidence in one's naming capacities. This article is part of the theme issue 'Concepts in interaction: social engagement and inner experiences'.
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Affiliation(s)
- Ophelia Deroy
- Faculty of Philosophy, Ludwig Maximilian University, D-80539 Munich, Germany
- Munich Center for Neuroscience, Ludwig Maximilian University, D-80539 Munich, Germany
- Institute of Philosophy, School of Advanced Study, University of London, London EC1E 7HU, UK
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Li Z, Anne A, Hummel T. Olfactory training: effects of multisensory integration, attention towards odors and physical activity. Chem Senses 2023; 48:bjad037. [PMID: 37715960 DOI: 10.1093/chemse/bjad037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Indexed: 09/18/2023] Open
Abstract
Olfactory training (OT) has been shown to be of value in the treatment of olfactory dysfunction. The present study aimed to investigate whether the efficacy of OT could be modulated with multisensory integration, attention towards odors, odor complexity, or physical activity assessed with a questionnaire. One hundred healthy participants were recruited and divided into 4 groups. Except for controls (n = 26, mean age ± SD = 36 ± 15 years) all participants performed OT 4 times a day. In the "video" group (n = 26, age 39 ± 19 years) OT was performed while watching specific and congruent video sequences. In the "counter" group (n = 24, 38 ± 17 years) participants additionally counted the number of odors 1 day per week, and in the "training only" group no additional measures were taken in addition to OT (n = 24, 38 ± 20 years). "Single-molecule" odorants or "complex mixtures" were distributed randomly for training stimulation. Sniffin' sticks tests (odor identification, odor discrimination, and odor threshold), cognitive tests, and a series of scales were measured at both baseline and after 3 months of OT. The degree of physical activity was recorded with a questionnaire. Olfactory function improved in the video and counter groups after OT, especially for odor threshold and discrimination. Yet, odor complexity and the degree of physical activity had limited effects on olfactory improvement after OT. Both multisensory interaction and attention towards odors plus OT appeared to facilitate improvement of olfactory function in healthy individuals compared with OT alone and controls, which could provide new promising treatments for clinical applications.
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Affiliation(s)
- Zetian Li
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Fetscherstarsse 74, 01307 Dresden, Germany
| | - Abriat Anne
- The Smell and Taste Lab, Rue Cramer 6, 1202 Genève, Switzerland
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Fetscherstarsse 74, 01307 Dresden, Germany
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Tamura K, Okamoto T. Odor descriptive ratings can predict some odor-color associations in different color features of hue or lightness. PeerJ 2023; 11:e15251. [PMID: 37155465 PMCID: PMC10122842 DOI: 10.7717/peerj.15251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 03/28/2023] [Indexed: 05/10/2023] Open
Abstract
Background Olfactory information can be associated with color information. Researchers have investigated the role of descriptive ratings of odors on odor-color associations. Research into these associations should also focus on the differences in odor types. We aimed to identify the odor descriptive ratings that can predict odor-color corresponding formation, and predict features of the associated colors from the ratings taking into consideration the differences in the odor types. Methods We assessed 13 types of odors and their associated colors in participants with a Japanese cultural background. The associated colors from odors in the CIE L*a*b* space were subjectively evaluated to prevent the priming effect from selecting color patches. We analyzed the data using Bayesian multilevel modeling, which included the random effects of each odor, for investigating the effect of descriptive ratings on associated colors. We investigated the effects of five descriptive ratings, namely Edibility, Arousal, Familiarity, Pleasantness, and Strength on the associated colors. Results The Bayesian multilevel model indicated that the odor description of Edibility was related to the reddish hues of associated colors in three odors. Edibility was related to the yellow hues of colors in the remaining five odors. The Arousal description was related to the yellowish hues in two odors. The Strength of the tested odors was generally related to the color lightness. The present analysis could contribute in investigating the influence of the olfactory descriptive rating that anticipates the associated color for each odor.
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Affiliation(s)
- Kaori Tamura
- Department of Information and Systems Engineering, Fukuoka Institute of Technology, Fukuoka, Japan
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Hauck P, von Castell C, Hecht H. Crossmodal Correspondence between Music and Ambient Color Is Mediated by Emotion. Multisens Res 2022; 35:407-446. [DOI: 10.1163/22134808-bja10077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Accepted: 05/16/2022] [Indexed: 11/19/2022]
Abstract
Abstract
The quality of a concert hall primarily depends on its acoustics. But does visual input also have an impact on musical enjoyment? Does the color of ambient lighting modulate the perceived music quality? And are certain colors perceived to fit better than others with a given music piece? To address these questions, we performed three within-subjects experiments. We carried out two pretests to select four music pieces differing in tonality and genre, and 14 lighting conditions of varying hue, brightness, and saturation. In the main experiment, we applied a fully crossed repeated-measures design. Under each of the four lighting conditions, participants rated the musical variables ‘Harmonic’, ‘Powerful’, ‘Gloomy’, ‘Lively’ and overall liking of the music pieces, as well as the perceived fit of music and lighting. Subsequently, participants evaluated music and lighting separately by rating the same variables as before, as well as their emotional impact (valence, arousal, dominance). We found that music and lighting being similarly rated in terms of valence and arousal in the unimodal conditions were judged to match better when presented together. Accordingly, tonal (atonal) music was rated to fit better with weakly saturated (highly saturated) colors. Moreover, some characteristics of the lighting were carried over to music. That is, just as red lighting was rated as more powerful than green and blue lighting, music was evaluated to be more powerful under red compared to green and blue lighting. We conclude that listening to music is a multisensory process enriched by impressions from the visual domain.
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Affiliation(s)
- Pia Hauck
- Department of Psychology, General Experimental Psychology, Johannes Gutenberg-Universität Mainz, Wallstr. 3, 55122 Mainz, Germany
| | - Christoph von Castell
- Department of Psychology, General Experimental Psychology, Johannes Gutenberg-Universität Mainz, Wallstr. 3, 55122 Mainz, Germany
| | - Heiko Hecht
- Department of Psychology, General Experimental Psychology, Johannes Gutenberg-Universität Mainz, Wallstr. 3, 55122 Mainz, Germany
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Olfactory attributes and colors associated with naturalness. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Courrèges S, Aboulaasri R, Bhatara A, Bardel MH. Crossmodal Interactions Between Olfaction and Touch Affecting Well-Being and Perception of Cosmetic Creams. Front Psychol 2021; 12:703531. [PMID: 34484055 PMCID: PMC8414979 DOI: 10.3389/fpsyg.2021.703531] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 07/20/2021] [Indexed: 11/13/2022] Open
Abstract
In the present series of studies, we investigated crossmodal perception of odor and texture. In four studies, participants tried two textures of face creams, one high viscosity (HV) and one low viscosity (LV), each with one of three levels of added odor (standard level, half of standard, or base [no added odor]), and then reported their levels of well-being. They also reported their perceptions of the face creams, including liking (global liking of the product, liking of its texture) and “objective” evaluations on just about right (JAR) scales (texture and visual appearance evaluations). In Study 1, women in France tried the creams on their hands, as they would when testing them in a store, and in Study 2, a second group of French women tried the creams on their faces, as they would at home. In Studies 3 and 4, these same two procedures were repeated in China. Results showed that both odor and texture had effects on well-being, liking, and JAR ratings, including interaction effects. Though effects varied by country and context (hand or face), the addition of odor to the creams generally increased reports of well-being, global liking and texture liking, in some cases affecting the “objective” evaluations of texture. This is one of the first investigations of crossmodal olfactory and tactile perception's impacts on well-being, and it reinforces previous literature showing the importance of olfaction on well-being.
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Affiliation(s)
- Sandra Courrèges
- Beauty Research and Performance, Innovation Research and Development Department, CHANEL Fragrance and Beauty, Pantin, France
| | | | | | - Marie-Héloïse Bardel
- Beauty Research and Performance, Innovation Research and Development Department, CHANEL Fragrance and Beauty, Pantin, France
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Jeesan SA, Seo HS. Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice. Foods 2020; 9:foods9121845. [PMID: 33322375 PMCID: PMC7764609 DOI: 10.3390/foods9121845] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/06/2020] [Accepted: 12/09/2020] [Indexed: 11/18/2022] Open
Abstract
Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply method, 98 rice consumers checked all aroma attributes they perceived by sniffing each of the four cooked-rice samples (white, yellow, orange, and green). They also rated the four samples with respect to attribute intensity, liking, emotional responses, and willingness to eat. The results showed that participants associated colored rice with specific ingredient-related aroma attributes (e.g., green color elicited sweet peas or spinach aromas). Color cues also affected ratings of attribute intensity, liking, willingness to eat, and emotional responses to cooked rice samples. In conclusion, this study provides empirical evidence that in the context of cooked rice consumption, color cues can elicit associated aromas and modulate consumer perception, acceptance, and evoked emotions to cooked rice.
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Parr WV, Grose C, Hedderley D, Medel Maraboli M, Masters O, Araujo LD, Valentin D. Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters. Food Res Int 2020; 137:109423. [DOI: 10.1016/j.foodres.2020.109423] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 06/04/2020] [Accepted: 06/05/2020] [Indexed: 11/16/2022]
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11
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Schlintl C, Schienle A. Effects of Coloring Food Images on the Propensity to Eat: A Placebo Approach With Color Suggestions. Front Psychol 2020; 11:589826. [PMID: 33192928 PMCID: PMC7658407 DOI: 10.3389/fpsyg.2020.589826] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Accepted: 10/07/2020] [Indexed: 12/20/2022] Open
Abstract
Background Research findings on the appetite-enhancing effect of the color red and the appetite-reducing effect of blue have been inconsistent. The present study used a placebo approach and investigated whether verbal suggestions can enhance color-appetite effects. Method A total of 448 women participated in two experiments. They viewed images with differently colored sweet foods (original color, blue, red, colorless (black-and-white); experiment 1; n = 217) or sweet foods on blue, red, white, and gray backgrounds; experiment 2; n = 231). Before viewing the images, half of the participants received information about the effects of red and blue food color on appetite (color suggestion). The other half received no suggestion. For each of the experiments, the reported propensity to eat (food wanting) was compared between the conditions. Results All colored food items were associated with a lower propensity to eat compared to the food items in the original color. The color suggestion (compared to no suggestion) additionally decreased the propensity to eat blue and black-and-white food items. Colored backgrounds did not influence food wanting. Conclusion This study demonstrated that red and blue coloring of visual food cues did not have the predicted effects on food wanting. However, the combination of specific food colors with specific color suggestions might be useful to change the willingness to eat sweet products.
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Affiliation(s)
- Carina Schlintl
- Department of Clinical Psychology, University of Graz, Graz, Austria
| | - Anne Schienle
- Department of Clinical Psychology, University of Graz, Graz, Austria
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Spence C. Olfactory-colour crossmodal correspondences in art, science, and design. Cogn Res Princ Implic 2020; 5:52. [PMID: 33113051 PMCID: PMC7593372 DOI: 10.1186/s41235-020-00246-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Accepted: 09/03/2020] [Indexed: 01/28/2023] Open
Abstract
The last few years have seen a rapid growth of interest amongst researchers in the crossmodal correspondences. One of the correspondences that has long intrigued artists is the putative association between colours and odours. While traditionally conceptualised in terms of synaesthesia, over the last quarter century or so, at least 20 published peer-reviewed articles have assessed the consistent, and non-random, nature of the colours that people intuitively associate with specific (both familiar and unfamiliar) odours in a non-food context. Having demonstrated such consistent mappings amongst the general (i.e. non-synaesthetic) population, researchers have now started to investigate whether they are shared cross-culturally, and to document their developmental acquisition. Over the years, several different explanations have been put forward by researchers for the existence of crossmodal correspondences, including the statistical, semantic, structural, and emotional-mediation accounts. While several of these approaches would appear to have some explanatory validity as far as the odour-colour correspondences are concerned, contemporary researchers have focussed on learned associations as the dominant explanatory framework. The nature of the colour-odour associations that have been reported to date appear to depend on the familiarity of the odour and the ease of source naming, and hence the kind of association/representation that is accessed. While the bidirectionality of odour-colour correspondences has not yet been rigorously assessed, many designers are nevertheless already starting to build on odour-colour crossmodal correspondences in their packaging/labelling/branding work.
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Affiliation(s)
- Charles Spence
- Department of Experimental Psychology, Anna Watts Building, University of Oxford, Oxford, OX2 6GG, UK.
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14
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Heatherly M, Dein M, Munafo JP, Luckett CR. Crossmodal correspondence between color, shapes, and wine odors. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.08.019] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Tamura K, Hamakawa M, Okamoto T. Olfactory modulation of colour working memory: How does citrus-like smell influence the memory of orange colour? PLoS One 2018; 13:e0203876. [PMID: 30212534 PMCID: PMC6136778 DOI: 10.1371/journal.pone.0203876] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Accepted: 08/29/2018] [Indexed: 11/29/2022] Open
Abstract
Olfactory modulation of vision is not well understood whereas visual modulation of olfaction has been more fully investigated. This study aimed to reveal in a simple manner whether there is olfactory modulation of colour working memory using an odour that induces a citrus-like smell and is associated with orange colours. We assumed that the odour would have modulatory effects on the colour information stored in working memory. To clarify whether these effects are supportive or disruptive, during the colour working memory task we measured an event-related potential component, P3, which is involved in attentional processes of working memory. The results indicated that odour presentation mediated a decline in the rate of correct guesses for orange colours. Furthermore, the odour suppressed P3 during reddish-colour retrieval, including orange. These results suggest that colour working memory in orange can be disrupted via olfactory modulation with citrus-like odours.
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Affiliation(s)
- Kaori Tamura
- Faculty of Arts and Science, Kyushu University, Nishi-ku, Fukuoka, Japan
| | - Masayuki Hamakawa
- Graduate School of Systems Life Sciences, Kyushu University, Nishi-ku, Fukuoka, Japan
| | - Tsuyoshi Okamoto
- Faculty of Arts and Science, Kyushu University, Nishi-ku, Fukuoka, Japan
- Graduate School of Systems Life Sciences, Kyushu University, Nishi-ku, Fukuoka, Japan
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16
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Zellner D, Greene N, Jimenez M, Calderon A, Diaz Y, Sheraton M. The effect of wrapper color on candy flavor expectations and perceptions. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.02.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Odor-color associations differ with verbal descriptors for odors: A comparison of three linguistically diverse groups. Psychon Bull Rev 2018; 24:1171-1179. [PMID: 27783225 PMCID: PMC5570805 DOI: 10.3758/s13423-016-1179-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
People appear to have systematic associations between odors and colors. Previous research has emphasized the perceptual nature of these associations, but little attention has been paid to what role language might play. It is possible odor-color associations arise through a process of labeling; that is, participants select a descriptor for an odor and then choose a color accordingly (e.g., banana odor → "banana" label → yellow). If correct, this would predict odor-color associations would differ as odor descriptions differ. We compared speakers of Dutch (who overwhelmingly describe odors by referring to the source; e.g., smells like banana) with speakers of Maniq and Thai (who also describe odors with dedicated, abstract smell vocabulary; e.g., musty), and tested whether the type of descriptor mattered for odor-color associations. Participants were asked to select a color that they associated with an odor on two separate occasions (to test for consistency), and finally to label the odors. We found the hunter-gatherer Maniq showed few, if any, consistent or accurate odor-color associations. More importantly, we found the types of descriptors used to name the smells were related to the odor-color associations. When people used abstract smell terms to describe odors, they were less likely to choose a color match, but when they described an odor with a source-based term, their color choices more accurately reflected the odor source, particularly when the odor source was named correctly (e.g., banana odor → yellow). This suggests language is an important factor in odor-color cross-modal associations.
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Kaeppler K. Crossmodal Associations Between Olfaction and Vision: Color and Shape Visualizations of Odors. CHEMOSENS PERCEPT 2018. [DOI: 10.1007/s12078-018-9245-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Goubet N, Durand K, Schaal B, McCall DD. Seeing odors in color: Cross-modal associations in children and adults from two cultural environments. J Exp Child Psychol 2018; 166:380-399. [DOI: 10.1016/j.jecp.2017.09.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 09/07/2017] [Accepted: 09/07/2017] [Indexed: 11/24/2022]
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Goldberg EM, Wang K, Goldberg J, Aliani M. Factors affecting the ortho- and retronasal perception of flavors: A review. Crit Rev Food Sci Nutr 2017; 58:913-923. [PMID: 27646486 DOI: 10.1080/10408398.2016.1231167] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Flavor perception is a highly individual sensation, and is impacted by a number of factors. Olfaction is a critical element in fully experiencing flavor. In this review, we explore the differences between orthonasal (sniff) versus retronasal (mouth) olfaction, and provide a comprehensive summary of recent publications in this arena. Here we explore the complexities of flavor perception, including the role that select flavors and media have on identification and localization. We also discuss some common neural imaging techniques used in this field, as odorants activate different neural responses in diverse areas of the brain, as well as the different stimulation patterns derived from perceiving food and nonfood related odorants. The information provided will be useful for sensory scientists and industry alike for the development of novel food and beverages that positively impact the consumer experience.
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Affiliation(s)
- Erin M Goldberg
- a Department of Human Nutritional Sciences , University of Manitoba , Winnipeg , Manitoba , Canada
| | - Kun Wang
- b Department of Food Science , University of Manitoba , Winnipeg , Manitoba , Canada
| | - Jessica Goldberg
- a Department of Human Nutritional Sciences , University of Manitoba , Winnipeg , Manitoba , Canada
| | - Michel Aliani
- a Department of Human Nutritional Sciences , University of Manitoba , Winnipeg , Manitoba , Canada.,c Canadian Centre for Agri-Food Research in Health and Medicine , St Boniface Hospital Research Centre , Winnipeg , Manitoba , Canada
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Why a ‘light’ product package should not be light blue: Effects of package colour on perceived healthiness and attractiveness of sugar- and fat-reduced products. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.01.019] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Haugaard P, Brockhoff PB, Lähteenmäki L. Objective measures of meal variety lacking association with consumers’ perception of variety with self-selected buffet meals at work. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.03.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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24
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Valentin D, Parr WV, Peyron D, Grose C, Ballester J. Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.10.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Wan X, Zhou X, Mu B, Du D, Velasco C, Michel C, Spence C. Crossmodal Expectations of Tea Color Based on Flavor: A Preliminary Study with Naïve Assessors. J SENS STUD 2014. [DOI: 10.1111/joss.12102] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaoang Wan
- Department of Psychology; School of Social Sciences; Tsinghua University; Beijing 100084 China
- Crossmodal Research Laboratory; Department of Experimental Psychology; University of Oxford; Oxford UK
| | - Xi Zhou
- Department of Psychology; School of Social Sciences; Tsinghua University; Beijing 100084 China
| | - Bingbing Mu
- Department of Psychology; School of Social Sciences; Tsinghua University; Beijing 100084 China
| | - Dikang Du
- School of Architecture; Tsinghua University; Beijing China
| | - Carlos Velasco
- Crossmodal Research Laboratory; Department of Experimental Psychology; University of Oxford; Oxford UK
| | - Charles Michel
- Crossmodal Research Laboratory; Department of Experimental Psychology; University of Oxford; Oxford UK
| | - Charles Spence
- Crossmodal Research Laboratory; Department of Experimental Psychology; University of Oxford; Oxford UK
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Levitan CA, Ren J, Woods AT, Boesveldt S, Chan JS, McKenzie KJ, Dodson M, Levin JA, Leong CXR, van den Bosch JJF. Cross-cultural color-odor associations. PLoS One 2014; 9:e101651. [PMID: 25007343 PMCID: PMC4089998 DOI: 10.1371/journal.pone.0101651] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Accepted: 06/09/2014] [Indexed: 11/25/2022] Open
Abstract
Colors and odors are associated; for instance, people typically match the smell of strawberries to the color pink or red. These associations are forms of crossmodal correspondences. Recently, there has been discussion about the extent to which these correspondences arise for structural reasons (i.e., an inherent mapping between color and odor), statistical reasons (i.e., covariance in experience), and/or semantically-mediated reasons (i.e., stemming from language). The present study probed this question by testing color-odor correspondences in 6 different cultural groups (Dutch, Netherlands-residing-Chinese, German, Malay, Malaysian-Chinese, and US residents), using the same set of 14 odors and asking participants to make congruent and incongruent color choices for each odor. We found consistent patterns in color choices for each odor within each culture, showing that participants were making non-random color-odor matches. We used representational dissimilarity analysis to probe for variations in the patterns of color-odor associations across cultures; we found that US and German participants had the most similar patterns of associations, followed by German and Malay participants. The largest group differences were between Malay and Netherlands-resident Chinese participants and between Dutch and Malaysian-Chinese participants. We conclude that culture plays a role in color-odor crossmodal associations, which likely arise, at least in part, through experience.
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Affiliation(s)
- Carmel A. Levitan
- Department of Cognitive Science, Occidental College, Los Angeles, California, United States of America
- * E-mail:
| | - Jiana Ren
- Division of Human Nutrition, Wageningen University, Wageningen, the Netherlands
| | | | - Sanne Boesveldt
- Division of Human Nutrition, Wageningen University, Wageningen, the Netherlands
| | - Jason S. Chan
- Institute for Medical Psychology, Goethe University, Frankfurt am Main, Germany
| | - Kirsten J. McKenzie
- School of Psychology, The University of Nottingham Malaysia Campus, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Michael Dodson
- Department of Cognitive Science, Occidental College, Los Angeles, California, United States of America
| | - Jai A. Levin
- Department of Cognitive Science, Occidental College, Los Angeles, California, United States of America
| | - Christine X. R. Leong
- School of Psychology, The University of Nottingham Malaysia Campus, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Jasper J. F. van den Bosch
- Institute for Medical Psychology, Goethe University, Frankfurt am Main, Germany
- Institute for Learning and Brain Sciences, University of Washington, Seattle, Washington, United States of America
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It tastes as good as it looks! The effect of food presentation on liking for the flavor of food☆. Appetite 2014; 77:31-5. [DOI: 10.1016/j.appet.2014.02.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 02/12/2014] [Accepted: 02/17/2014] [Indexed: 10/25/2022]
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Wan X, Velasco C, Michel C, Mu B, Woods AT, Spence C. Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison. ACTA ACUST UNITED AC 2014. [DOI: 10.1186/2044-7248-3-3] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Fernández-Vázquez R, Hewson L, Fisk I, Vila DH, Mira FJH, Vicario IM, Hort J. Colour influences sensory perception and liking of orange juice. ACTA ACUST UNITED AC 2014. [DOI: 10.1186/2044-7248-3-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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