Smelly primes - when olfactory primes do or do not work

In applied olfactory cognition the effects that olfactory stimulation can have on (human) behavior are investigated. To enable an efficient application of olfactory stimuli a model of how they may lead to a change in behavior is proposed. To this end we use the concept of olfactory priming. Olfactory priming may prompt a special view on priming as the olfactory sense has some unique properties which make odors special types of primes. Examples of such properties are the ability of odors to influence our behavior outside of awareness, to lead to strong affective evaluations, to evoke specific memories, and to associate easily and quickly to other environmental stimuli. Opportunities and limitations for using odors as primes are related to these properties, and alternative explanations for reported findings are offered. Implications for olfactory semantic, construal, behavior and goal priming are given based on a brief overview of the priming literature from social psychology and from olfactory perception science. We end by formulating recommendations and ideas for a future research agenda and applications for olfactory priming.

Temporal aspects related to the perception of skatole and androstenone, the major boar odour compounds

Pork fat samples from 50 boars slaughtered at a commercial abattoir were analysed for skatole and androstenone concentrations and grouped within a 3×3 matrix representing low, medium and high levels of the odour compounds. A 10 member sensory panel, screened and trained to recognise and quantify skatole and androstenone odour intensities, was used to verify the human perception of boar odour in these pork fat samples immediately after heating (±65°C) and following a cooling period of ten minutes (±25°C). Principal component analysis revealed that the sensory panel differentiated the pork fat samples first and foremost on the basis of the presence or absence of androstenone and/or skatole odours and secondly on the character of the androstenone or skatole odour. Evidence of adaptation towards the odour of skatole was shown by a decreased sensitivity over replicates. Sensory perception of boar odour seems to have a temporal character which can be explained by differences in volatilisation (involving both odourant release and retention) of skatole and androstenone, odour synergism and possibly differences in the properties of the fat matrix of different samples. The results suggest that factors influencing volatilisation of skatole and androstenone should also be considered when predicting sensory responses of boar odour.

An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countries

The aim of the present study (part of an EU AIR programme on boar taint) was to make objective the perception of boar taint in entire male pork, and to relate the perception to skatole and androstenone levels. Trained analytical sensory panels in seven European countries assessed pig meat with known levels of androstenone and skatole. The panels performed a sensory profiling using the attributes pig, urine, manure/stable, naphthalene/mothballs, rancid, sweet, sweat and abnormal, both for odour and flavour in separate sessions. It turned out to be difficult to harmonise sensory methodology for seven sensory panels throughout the EU, especially with respect to the exact level of training the panellists received. Sensory panels in general were able to differentiate between the two compounds and between different levels of the compounds, though substantial differences between the panels in the different countries existed. Androstenone was found to relate mostly to the urine attribute, while skatole related mostly to manure and, to a lesser extent, to naphthalene.

Does the Mind Reflect the Mouth? Sensory Profiling and the Future

Descriptive Sensory Profiling methods have been used for over half-a-century. As the application of these methods obviously does not occur in a vacuum, we sketch the contextual basis of these methods. A unifying model, illustrating the tasks required from a sensory panellist, is presented with the aim of illuminating some major differences between methods. The history and main developments in the field of descriptive sensory profiling are outlined in a basic pedigree of methods. The authors suggest an approach to sensory profiling where taylor-made, problem oriented, methods are devised and used.

The effects of captive bolt and electrical stunning, and restraining methods on broiler meat quality

The effects of captive bolt stunning using air pressure, compared to electrical water bath stunning, on broiler carcass and meat quality were evaluated. The birds were shackled or placed in a cone. Two trials were conducted using a total of 160 female broilers. The four stunning-restraining treatments were whole-body electrical stunning (10 s, 110 mA, 300 Hz) in a water bath or air pressure stunning (0.5 s, 2 atm) while broilers were shackled by their feet or placed in a cone. Air pressure stunning caused a higher (P < 0.01) degree of convulsions and a lower (P < 0.01) degree of blood loss than electrical stunning, and reduced the prevalence of broken clavicles (P < 0.05) and coracoids (P < 0.01). Blood loss of shackled broilers was slightly higher (P < 0.05) than those restrained in a cone. Air pressure stunning resulted in significantly (P < 0.01) lower pH values and hemorrhaging in filets and thigh muscles than electrical stunning. The incidence of thigh muscle hemorrhaging was significantly (P < 0.01) reduced when broilers were restrained in a cone compared to being shackled. The stunning and restraining treatments did not result in differences in cooking losses. The filets from shackled birds were judged more tender than the filets from cone-restrained birds. With respect to the effect of stunning method, the filets of air pressure stunned birds was judged more tender than the meat from electrically stunned birds. Captive bolt stunning using air pressure has benefits over electrical stunning; however, a suitable stunning and restraining device remains to be developed.