Dissertations / Theses: 'Odor perception'

1

Legha, Prem. "Molecular structure and odor mixture perception." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/549.

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The sense of smell is a primal sense for humans as well as animals.In everyday life the smells encountered are composed of dozens, even hundreds of odors; few arise from a single odorant. Enormous numbers of odors occur due to the vast variation in the concentration, size and structure of odorant molecules that makes olfaction differ from simpler visual or auditory dimensions. Accordingly, little is known about the ways in which changes in molecular structure and concentration of individual odorants change odor quality. Also, currently not much is understood about synergism/antagonism, how one odorant masks or suppresses another in mixtures and there is no method for predicting which odor will be suppressed. The two main objectives of this thesis were to determine whether a part of a molecular structure rather than the whole structure plays a key role in odor quality and whether a key part of a molecule can be used to choose antagonists for that odorant. For this study three classes of musks and two potential antagonists were used. The results of the study are discussed in some detail. It is concluded that future studies of the importance of molecular structure in mixture interactions require substantially more information on the relation between structure and odor quality to allow systematic studies to be developed. In summary the two hypotheses investigated were not supported by the results. Importantly, however, they do support the view that it is likely that odor quality is dependent on the whole structure of an odorant not a single feature.

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2

Legha, Prem, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Molecular structure and odor mixture perception." THESIS_CSTE_SFH_Legha_P.xml, 2004. http://handle.uws.edu.au:8081/1959.7/549.

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The sense of smell is a primal sense for humans as well as animals.In everyday life the smells encountered are composed of dozens, even hundreds of odors; few arise from a single odorant. Enormous numbers of odors occur due to the vast variation in the concentration, size and structure of odorant molecules that makes olfaction differ from simpler visual or auditory dimensions. Accordingly, little is known about the ways in which changes in molecular structure and concentration of individual odorants change odor quality. Also, currently not much is understood about synergism/antagonism, how one odorant masks or suppresses another in mixtures and there is no method for predicting which odor will be suppressed. The two main objectives of this thesis were to determine whether a part of a molecular structure rather than the whole structure plays a key role in odor quality and whether a key part of a molecule can be used to choose antagonists for that odorant. For this study three classes of musks and two potential antagonists were used. The results of the study are discussed in some detail. It is concluded that future studies of the importance of molecular structure in mixture interactions require substantially more information on the relation between structure and odor quality to allow systematic studies to be developed. In summary the two hypotheses investigated were not supported by the results. Importantly, however, they do support the view that it is likely that odor quality is dependent on the whole structure of an odorant not a single feature.
Master of Science (Hons)

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3

Legha, Prem. "Molecular structure and odor mixture perception." View thesis, 2004. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040723.142239/index.html.

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Thesis (M.Sc. (Hons)) -- University of Western Sydney, 2004.
"This thesis was submitted in fulfilment of the requirements for the degree of Master of Science (Hons) in the Centre for Advanced Food Research, University of Western Sydney, June 2004" Includes bibliography.

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4

Whelton, Andrew James. "Temperature Effects on Drinking Water Odor Perception." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/36221.

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Thirteen volunteer panelists were trained according to Standard Method 2170, flavor profile analysis (FPA). Following training these panelists underwent triangle test screening to determine whether or not they could detect the odorants used in this study. Following triangle testing, panelists underwent directional difference testing to determine if temperature affected odor perception when presented with two water samples. Following directional difference testing, panelists used FPA and evaluated water samples that contained odorants at either 25°C or 45°C. Samples containing geosmin cooled to 5°C were also evaluated.

Sensory analyses experiments indicate that odor intensity is a function of both aqueous concentration and water temperature for geosmin, MIB, nonadienal, n-hexanal, free chlorine, and 1-butanol. The higher water temperature resulted in an increase in odor intensity for some, but not all, concentrations of geosmin, 2-methylisoborneol, trans-2, cis-6-nonadienal, n-hexanal, free chlorine, and 1-butanol. Additionally, above 400 ng/L of geosmin, 400 ng/L of MIB, and 100 ng/L the odor intensity was equal to or less than the odor intensity at 600, 600, and 200 ng/L, respectively. Henry's Law should predict that an increase in concentration would increase the amount of odorant the panelist comes into contact with; however, results demonstrated that at specific aqueous odorant concentrations odor perception did not follow Henry's Law. Odor response to drinking water containing isobutanal was affected by concentration but not water temperature.

Master of Science

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5

Niman, Andrea. "False recognition : a side effect of right-nostril odor perception." Thesis, Stockholms universitet, Psykologiska institutionen, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-54676.

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Research on hemispheric lateralization of olfactory processes is limited and inconclusive. Right-nostril advantage in judging familiarity and intensity has been reported, while the left hemisphere has been suggested to be more involved in hedonic estimation and odor naming. The aim of the present work was to assess suggested differences in perception and memory for odors between stimulated nostrils. The results indicated no significant side-related differences in perceptions of familiarity, hedonics or intensity. In contrast, although hit rates were equal across nostrils, more false alarms were generated when odors were presented in the right nostril. This outcome may reflect easier access to semantic cues in the left compared to the right hemisphere, suggesting the right hemisphere to rely relatively more on emotional cues in odor memory retrieval. The observations of this work draw attention to the problematic encountered in differing conceptual frameworks and methodologies in laterality research.

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Lindqvist, Anna. "Perfumes between Venus and Mars : How gender categorization of perfumes is (not) related to odor perception and odor preference." Doctoral thesis, Stockholms universitet, Psykologiska institutionen, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-88139.

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How we smell is important to a lot of people, as indicated by the high spending on perfumes. Most perfumes are categorized as feminine or masculine, and this gender categorization is an important factor when people purchase perfumes. This thesis explores odor perception and perfume preference when the person sniffing the perfume does not know the commercial gender categorization. Three psychophysical experiments were conducted, in which the participants scaled the femininity and masculinity of the perfumes, indicated preferences, and gender categorized the perfumes. The perfumes were presented both in glass bottles and when applied on human skin. Results of three experiments indicate that female and male participants (20–30 years old) preferred the same perfumes, both for themselves and for their potential partners. The preferred perfumes tended to be “unisex,” that is, perceived as neither strongly feminine nor strongly masculine. The participants did not succeed well in identifying the commercial gender categorizations of the perfumes, and they did not succeed in guessing the gender of the human when the perfumes were applied on human skin. The commercial gender associations of the perfumes only corresponded to how they were perceived in the case of extremely feminine or extremely masculine perfumes. I conclude that the gender categorizations of most perfumes are not related to how they are actually perceived.

At the time of the doctoral defence the following paper was unpublished and had a status as follows: Paper 2: Manuscript.

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7

Carreira, Laura Regula Eustáquio. "Influência do odor de alimentos no proteoma salivar: o caso particular do odor do pão." Master's thesis, Universidade de Évora, 2019. http://hdl.handle.net/10174/27215.

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Cheirar um alimento desencadeia emoções e a salivação. Contudo, não se sabe que alterações esse estímulo induz na composição proteica da saliva. Este trabalho tem como objetivo identificar alterações induzidas pelo odor do pão no proteoma salivar, relacionando-as com emoções desencadeadas e avaliando a sua semelhança com a mastigação. As técnicas utilizadas foram: quantificação em proteína total, eletroforese bidimensional, ELISA e determinação de atividade enzimática. Observaram-se aumentos nos níveis de expressão de spots proteicos de α-amilase e cistatinas, com o cheiro, semelhantes às induzidas pela mastigação do mesmo alimento. Já os níveis de imunoglobulinas não diminuem com o cheiro, ao contrário da mastigação. O desejo desencadeado pelo odor do pão resultou em maiores aumentos de taxa de secreção, cortisol e amilase salivares. Conclui-se que, o proteoma salivar responde ao odor dos alimentos e que algumas alterações são semelhantes às resultantes da mastigação desse alimento; The influence of food odor in salivary proteome: the particular case of bread odor Abstract: Smelling food causes emotions and induces salivation. However, it is not known which changes this stimulus causes in the salivary protein composition. This paper aims to identify changes induced by bread odor in salivary proteome, relating them to perceived emotions and assessing their similarity with changes induced by chewing. The techniques used were: total protein quantification, two-dimensional electrophoresis, ELISA and enzymatic activity quantification. Increases in expression levels of α-amylase and cystatins’ protein spots, induced by food odor were observed, which were similar to the ones induced by chewing the same food. Immunoglobulin levels do not decrease with odor, by opposition to chewing. The desire caused by the odor of bread resulted in higher increases in salivary secretion, cortisol and amylase rates. It is concluded that salivary proteome responds to food odor and some changes are similar to those resulting from chewing of this food.

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8

Pinar, Ömür. "Determination of Henry's Law Constants of Odorous Contaminants and Their Application to Human Perception." Thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/36030.

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Although utilities attempt to avoid offensive smelling compounds in consumer's drinking water, their efforts are often hampered by a lack of data or knowledge of the physical, chemical, and sensory properties of odorants. Many factors affect the ability of a consumer to detect odors, including: concentration, presence of chlorine/other odorants, temperature, and the individual's sensitivity. This research developed a simplified static-headspace technique to determine Henry's Law constants at multiple temperatures and then use these data to calculate the enthalpy of solution so that new Henry's Law constants can be calculated at any temperature using the van't Hoff Equation. The method was applied to three taste-and-odor compounds of moderate water solubility (about 100 mg/L). 2-Methylisoborneol (2-MIB) is a methylated monoterpene alcohol that is produced by actinomycetes and blue-green algae and has a musty odor that is detectable at 4-10 ng/L water. Geosmin, also produced by actinomycetes and blue-green algae, has a detectable earthy odor at 5-10 ng/L. trans-2, cis-6-Nonadienal is enzymatically synthesized from poly-unsaturated fatty acids by diatoms like Synura and has cucumber and fishy odors detectable at 10-40 ng/L levels. The new static headspace method uses standard glassware used in odor-analyses. 500 mL wide-mouth Erlenmeyer flasks were modified with septum sampling ports to measure vapor phase concentrations by SPME/GC-MS. Unitless Henry's Law constants were determined at multiple temperatures using the vapor and aqueous phase concentrations. From the Henry's Law constants, the enthalpies of reactions were calculated. For these compounds, the values for Henry's Law constants ranged from 0.002 to 0.02 for four temperatures between 20 to 45 °C with geosmin and 2-MIB having similar and higher values than for nonadienal. The constants increased with increasing temperature. The enthalpies of vaporization from the aqueous phase were determined to be in the range of 50-80 kJoule/mole. The experiments were repeated with fulvic acid added to the aqueous media at different concentrations. The Henry's Law constants were decreased with the presence of fulvic acid; however no correlation between the concentration of fulvic acid and the decrease was observed. The decrease in constants for 2-MIB and geosmin were very small compared to nonadienal. Finally the measured Henry's Law constants were used to predict gas phase concentrations of odorants for known aqueous concentrations of geosmin, 2-MIB, and nonadienal. The results were correlated to the human sensory data obtained from flavor profile analysis. The data demonstrated that as the gas phase concentration increased, the perceived odor intensity also increased, but only up to a certain point. The vapor phase concentration increased linearly as the aqueous phase concentration increased, but the FPA intensity increased at a lower rate and leveled-off. The increase in the FPA rating at 25ï °C was greater than at 45 °C although the vapor phase concentration was greater at 45 °C. For samples containing 400 and 600 ng/L geosmin, 400 and 600 ng/L, 2-MIB, 100 and 200 ng/L nonadienal, the increase in gas phase concentration did not increase the FPA ratings of the panelists. It was concluded that, utilities will be challenged to assess and treat high concentrations of geosmin, 2-MIB, and nonadienal. Sensory analysis will not be predictive of aqueous or vapor concentration at high levels and may be misleading if used to determine a treatment strategy. Chemical analyses, especially solid phase microextraction technique is very effective in measuring these compounds even at low ng/L levels. The temperature-related Henry's Law constants can be used to assess remediation systems, human exposure and sensory perception by predicting gas phase concentration in a variety of situations, such as showering and washing dishes.
Master of Science

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9

March, Claire de. "Modélisation des mécanismes moléculaires de la perception des odeurs." Thesis, Nice, 2015. http://www.theses.fr/2015NICE4068/document.

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Ce projet de recherche est focalisé sur le lien entre la structure des molécules odorantes et leurs interactions avec les récepteurs olfactifs exprimés dans les neurones olfactifs. Cette recherche fondamentale est d'une importance primordiale pour la construction d'un «nez virtuel », physiologiquement inspiré, qui reproduit la fonction des 400 types de récepteurs olfactifs impliqués dans la détection des odeurs. Ici, chaque récepteur olfactif est représenté par un système moléculaire qui est reproduit atome par atome dans un modèle informatique. Un protocole optimal a été conçu pour prédire les structures de ces récepteurs grâce à l’analyse bioinformatiques de leurs séquences sous contraintes de données expérimentales. Ensuite, les bases de la relation entre la séquence d’un récepteur et son mécanisme d’activation en fonction de la structure d’une molécule odorante liée à sa cavité ont été établies. Par ailleurs, l’analyse des structures de molécules d’une même famille olfactive peut conduire à l’identification des récepteurs impliqués dans leur perception. L’ensemble de ces résultats constitue les bases pour l’étude des relations structure-odeur à l’ère post-génomique
This research project is focused on the link between chemical structures of odorant molecules and their interactions with odorant receptors expressed in olfactory neurons. This basic research is of primary importance for building a physiologically-inspired “computational nose” that reproduces the function of the 400 types of odorant receptors involved in the perception of smells. Here, each odorant receptor is represented as a molecular system, reproduced atom per atom in a computational model. An optimal protocol has been built to predict the structure of these receptors using bioinformatics analyses of their sequences under the constraints of experimental data. Then, the relationship between the sequence and the activation mechanism of a receptor as a function of the structure of a molecule bound to its cavity has been established. Furthermore, the structural analysis of molecules belonging to the same olfactory family was shown to lead to the prediction of some receptors involved in their perception. These results constitute a basis for structure-odor relationships studies in the postgenomic era

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Hamtat, Marie-Line. "Perception et représentation de l’odeur chez les patients souffrant de schizophrénie : création et exploitation d’un test olfacto-visuel." Thesis, Bordeaux 2, 2011. http://www.theses.fr/2011BOR21844.

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Dans la schizophrénie, de nombreux patients présentent un manque de soins d’hygiène personnelle, caractéristique du versant négatif de la symptomatologie. Cette négligence donne naissance à une odeur corporelle nauséabonde, qui d’antan fut un élément déterminant du diagnostic. Les prises en charge de ce symptôme, focalisées sur les soins fondamentaux de la toilette, sont souvent une gageure et échouent. En nous inscrivant dans une démarche pluridisciplinaire, nous tentons de donner du sens aux odeurs corporelles dans la schizophrénie. Notre hypothèse est que les comportements d’hygiène personnelle pourraient être conditionnés par les capacités du système olfactif des patients, sujet tout juste effleuré jusqu’ici. Une épreuve d’identification d’échantillons odorants au moyen d’images photographiques des sources d’odeurs potentielles a été normalisée : le test olfacto-visuel (TOV). L’application du TOV a permis de montrer un défaut des capacités d’identification olfactive chez les patients, sa relation avec la symptomatologie et les compétences sociales des patients. La mise en place d’un atelier thérapeutique à médiation olfactive a conduit à montrer les conséquences bénéfiques de la prise en charge de la sensorialité olfactive sur l’évolution des capacités olfactives, la symptomatologie, les comportements hygiéniques et alimentaires ainsi que sur le vécu affectif des patients atteints de schizophrénie. Ces derniers montrent aussi des dysfonctionnements de la sphère émotionnelle. Nous avons d’abord réanalysé les liens existants entre la caractéristique hédonique des odorants et les émotions dans la population générale, puis repoussé leurs simplifications habituelles. Les liens entre odeurs perçues et émotions évoquées par les échantillons odorants apparaissent perturbés chez les patients. Ce travail de recherche propose une relecture de la perception olfactive dans la schizophrénie et montre l’intérêt thérapeutique de son exploitation. L’évolution clinique positive des comportements d’hygiène personnelle, après la prise en charge olfactive, valide l’hypothèse du rôle de l’odeur corporelle en tant que gardien de l’existence. L’ « être-au-monde odorant » des patients possède une fonction identitaire dans la schizophrénie
In the case of schizophrenia, numerous patients have poor personal hygiene, which is typical of negative symptomatology. This self-neglect engenders offensive body odor which also was in the past a crucial element for the diagnosis. Attempts to address the manifestations of that symptom by focusing on the principles of basic grooming often prove a losing battle and fail. Thanks to an interdisciplinary approach, our endeavor is to try and give meaning to body odor for schizophrenics. Our hypothesis is that personal hygiene behavior could be conditioned by the patients’ olfactory system capacities – a domain which has barely been studied to this day. An olfactory stimuli identification test of potential odor sources via photographic images has been standardized: the olfacto-visual test (OVT). The OVT’s application has permitted to reveal an olfactory identification deficit in the patients, its relation to symptomatology and the patients’ social skills. The setting up of a therapeutic workshop through olfactory mediation has led to show the beneficial consequences of the caring for the sense of smell on the evolution of olfactory skills, symptomatology, hygiene and dietary patterns, as well as on the patients’ emotional life. Patients suffering from schizophrenia also present emotion-management troubles. We have first analyzed the existing links between the hedonic characteristics of odorants and the emotions among the general population anew, and then questioned the usual simplifications about them. The links between perceived odors and emotions produced by the odor samples appeared as blurred for the patients. This research offers a new approach of the olfactory perception in schizophrenia and shows the therapeutic interest of its exploitation. The positive clinical evolution of personal hygiene behavior after the olfactory caring confirms the hypothesis of the role of body odor as a token of existence. The patients’ bad body odor reveals an identity function in schizophrenia

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Omur-Ozbek, Pinar. "Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface." Diss., Virginia Tech, 2008. http://hdl.handle.net/10919/77226.

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During 20th century main concern was to have sanitary water flowing through the tap. In 21st century constant supply of safe drinking water is common at any home in USA. Hence consumers pay attention to aesthetic quality of tap water. Odorous algal metabolites in source water and metals introduced to drinking water due to corrosion of pipes in the distribution system cause taste, odor and color problems, and result in complaints and perception of tap water as unhealthy. Millions of dollars are spent each year by water industry to address and prevent these issues. This research focused on some of the taste-and-odor issues associated with drinking water. First aim was to understand when geosmin, 2-MIB, and nonadienal become detectable, employing two-resistance mass transfer theory to determine the concentration of odorants in bathroom air. Results showed that water temperature and odorant concentration in water play an important role. Next focus was to develop an international odor standard to be used for training of sensory analysis panelists. There are many sensory methods to monitor drinking water to detect the off-flavors however an odor standard has been missing. Hexanal was studied with trained flavor profile analysis panels and was proposed as an ideal odor reference standard to be used for training and sensory assessment of water samples. Main focus was to understand metallic flavor of drinking water caused by iron and copper. It was shown that metallic sensation has taste and retronasal components creating the flavor and humans are very sensitive to it. Occurrence of lipid oxidation in the oral cavity was shown when metals were ingested, that produces carbonyls which are responsible for the metallic flavor. Antioxidants and chelators were investigated to study prevention of lipid oxidation and, chelators were determined to be more effective. Oral epithelial cell cultures were developed as a model for oral cavity to further investigate lipid oxidation and effectiveness of the antioxidants and chelators. This dissertation is a result of inter-disciplinary work and possibly a good example for how problems may be solved by incorporating different methods and point of views from several disciplines.
Ph. D.

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Dannecker, Luiz Eduardo Cabral Von. "Ric-8B, um provável GEF para Galpha-olf, promove expressão funcional de receptores olfatórios." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/46/46131/tde-18092006-132143/.

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Os odores são detectados por uma grande família de receptores olfatórios (ORs) que são expressos nos neurônios olfatórios localizados no nariz. Os ORs ativados por um determinado odor acoplam-se à proteína Galfaolf que irá promover a ativação da adenilil ciclase III, resultando na produção de AMPc. O aumento da concentração de AMPc irá ativar canais iônicos dependentes de AMPc, tendo como consequência a despolarização do neurônio olfatório. A informação desencadeada pela ativação de determinados ORs é então transmitida para regiões específicas do cérebro promovendo a percepção do odor. A determinação da especificidade dos ORs para diferentes odores irá contribuir para o entendimento de como os odores são discriminados pelo sistema olfatório, entretanto, poucos ORs tiveram seus ligantes definidos devido a dificuldade de expressão funcional de ORs em sistema heterólogo. Em nosso trabalho, utilizamos o sistema de duplo-híbrido em levedura a fim de determinar potenciais novos reguladores para Galfaolf. Deste experimento, identificamos que Ric-8B (Ric, abreviatura de Resistant to Inhibitors of Cholinesterase), um provável GEF (GTP Exchange Factor), é capaz de interagir com Gaolf. Assim como Gaolf, Ric-8B é predominantemente expresso nos neurônios olfatórios maduros e em regiões específicas do cérebro. A restrita co-localização de Gaolf e Ric-8B fortemente indica que Ric-8B é uma proteína que participa da via de transdução de sinal de Galfaolf. Através de nossos ensaios, utilizando células HEK-293, foi possível mostrar que Ric-8B é capaz de potencializar a atividade de Galfaolf, tendo como consequência o aumento da produção de AMPc em sistema heterólogo. Por fim, nós mostramos que Ric-8B é capaz de promover a expressão funcional de ORs em sistema heterólogo. Nossos resultados demonstram que a expressão de Ric-8B é capaz de aumentar o acúmulo de Galfaolf na periferia de células HEK-293T, indicando que Ric-8B promove a expressão funcional de ORs provavelmente através da melhora da eficiência do acoplamento dos ORs com Galfaolf. Nossos resultados demonstram que o uso de Ric-8B em um sistema em larga escala irá permitir a expressão funcional de diversos ORs, permitindo a identificação de seus respectivos ligantes. Tal análise irá contribuir para o melhor entendimento do mecanismo de percepção dos odores.
Odorants are detected by a large family of odorant receptors (ORs) expressed in the olfactory neurons in the nose. The activated receptors couple to an olfactory-specific G-protein (Galphaolf), which activates adenylyl cyclase III to produce cAMP. Increased cAMP levels activate cyclic nucleotide-gated channels, causing cell membrane depolarization. The information provided by the odorant receptors is transmitted to specific regions of the brain leading to odorant perception. The determination of the odorant specificities of the different ORs will contribute to the understanding of how odorants are discriminated by the olfactory system. However, only a few ORs have been linked to odorants they recognized to date because ORs are not efficiently expressed in heterologous cells since they are poorly expressed on the cell surface. Here we used yeast two-hybrid to search for potential regulators for Galphaolf. We found that Ric-8B (for Resistant to Inhibitors of Cholinesterase), a putative GTP exchange factor, is able to interact with Gaolf. Like Gaolf, Ric-8B is predominantly expressed in the mature olfactory sensory neurons and also in a few regions in the brain. The highly restricted and colocalized expression patterns of Ric-8B and Galphaolf strongly indicate that Ric-8B is a functional partner for Galphaolf. We show that Ric-8B is able to potentiate Galphaolf-dependent cAMP accumulation in human embryonic kidney 293 cells and therefore may be an important component for odorant signal transduction. Finally, we show that Ric-8B promotes efficient heterologous expression of ORs. Our results show that Ric-8B enhances accumulation of Galphaolf at the cell cortex, indicating that it promotes functional OR expression probably by improving the efficiency of OR coupling to Galphaolf. Our results demonstrate that the employment of Ric-8B in a high-throughput system will allow the functional screening of the OR family members and thereby provide further insight into the mechanisms of odor perception.

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Rekow, Diane. "When your nose knows what you see : multisensory development of visual categorization : evidence from odor-driven face categorization in the human brain." Thesis, Bourgogne Franche-Comté, 2020. http://www.theses.fr/2020UBFCH028.

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Cette thèse examine dans quelle mesure les odeurs contribuent au développement de la catégorisation visuelle dans le cerveau humain à l’aide d’une stimulation visuelle périodique rapide couplée à l’électroencéphalographie de surface (FPVS-EEG). Nous avons en particulier cherché à caractériser si une réponse cérébrale sélective à la catégorie visuelle des visages est modulées par la présence d’une odeur corporelle chez le nourrisson (Etudes 1 à 3) et l'adulte (Etude 4).Chez le nourrisson, la sélectivité de l'effet de l’odeur sur la categorisation visuelle a été testée à l’aide de trois catégories étudiées séparément chez trois groupes de nourrissons de 4 mois exposés à une odeur contrôle ou à l’odeur de leur mère. Nous avons observé qu’une réponse sélective aux visages est largement amplifiée par l'odeur maternelle en regard du cortex occipito-temporal droit (Etude 1). En revanche, une réponse sélective aux voitures, mesurée au niveau de la région occipitale droite, ne présente aucun effet de l'odeur (Etude 2). Enfin, en utilisant des objets non faciaux configurés comme des visages (visages illusoires), une réponse sélective à ces visages illusoires est amplifiée au niveau de l’hémisphère droit en présence de l'odeur maternelle, et même intiée chez certains nourrissons qui ne répondent pas à ces visages illusoire en l’absence de l’odeur maternelle (Etude 3). Chez l’adulte, les réponses sélectives aux visages humains, voitures et visages illusoires ont été mesurées en présence d’odeurs corporelles, de gasoil ou d’une odeur contrôle (Etude 4). Tandis que la categorisation des visages humains ou des voitures n’est pas affectée par la présence des odeurs, l’odeur corporelle amplifie la réponse sélective aux visages illusoires, suggérant un effet facilitateur d’une odeur congruente quand la catégorie visuelle est ambigüe. Dans ces quatre études, la réponse visuelle générale élicitée par l’ensemble des stimuli de la séquence visuelle rapide reste stable entre les contextes olfactifs testés, excluant un effet général des odeurs en termes d’éveil/d’attention.Dans l’ensemble, ces résultats démontrent un effet facilitateur important des odeurs corporelles sur la catégorisation d’informations visuelles congruentes (visages humains ou illusoires). Nous illustrons ainsi par ces associations olfacto-visuelles que les informations provenant de différents sens sont intégrées pour favoriser la catégorisation visuelle, particulièrement en début de vie lorsque le système visuel est encore immature, et que ces associations intersensorielles congruentes se maintiennent jusqu’à l’âge adulte dans le cas de stimuli visuels ambigus
This thesis examines whether and how odors contribute to the development of visual categorization in the human brain using fast periodic visual stimulation coupled with scalp electroencephalography (FPVS-EEG). Specifically, we sought to characterize if a neural visual response selective to the face category is modulated by the presence of a body odor in both infants (Study 1, 2, 3) and adults (Study 4).In infants, the selectivity of the odor effect on visual categorization was addressed by testing separately three categories in three groups of 4-month-old infants presented with a control odor or their mother’s odor. We observed that a face-selective response is largely enhanced by maternal odor over the right occipito-temporal cortex (Study 1). By contrast, a car-selective response, observed over the right occipital region, is insensitive to the presence of maternal odor (Study 2). Finally, when using nonface objects configured as faces (i.e., facelike objects), a facelike-selective response is amplified over the right hemisphere when infants are exposed to maternal odor, and even initiated in some infants who do not selectivly respond to facelike objects in the absence of maternal odor (Study 3). In adults, the selective responses to human faces, cars and facelike objects were recorded in a body, gasoline, or control odor context (Study 4). While the categorization of human faces or cars is immune to the presence of odors, the body odor enhances the facelike-selective response, suggesting a facilitating effect of a congruent odor when the visual categroy is ambiguous. For these four studies, the general visual response elicited by all stimuli in the rapid visual sequence remains stable across odor contexts, excluding any general effect of odors in terms of arousal/attention.Altogether, these findings demonstrate a strong facilitative effect of body odors on congruent visual categorizations (i.e., human or illusory faces). We thus illustrate through olfactory-visual associations that information from different senses are integrated to facilitate visual categorization, especially early in life when the visual system is still immature, and that these intersensory congruent associations are maintained until adulthood in the case of ambiguous visual stimuli

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Faure, Nathalie. "La pulsion olfactive - intérêts et perspectives : Pour une prise en compte de l'odeur dans la métapsychologie analytique." Electronic Thesis or Diss., Université Côte d'Azur, 2023. http://www.theses.fr/2023COAZ2019.

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Bien que l'odorat soit étudié dans les disciplines relevant des sciences humaines, il semblerait qu'en psychologie clinique d'orientation analytique nous soyons confrontés au peu de recherches effectuées sur cette thématique. Il existe quelques références dans le Moi-peau (Anzieu, 1995), ou dans le travail de Tristani (1978) qui propose de concevoir un stade de la construction psychique fondé sur l'action de respirer, mais il ne fait que survoler l'importance de l'odeur dans ce stade. Nous nous sommes donc demandés si l'odeur a une place dans notre construction psychique, avec l'hypothèse qu'il existe une pulsion olfactive qui participe à l'organisation du sujet. Pour répondre à la problématique introductive, notre première partie présentera une revue de littérature spécifique, axée sur la littérature analytique. Nous commencerons par évoquer les recherches de Freud et Fliess sur le lien entre odorat et hystérie. Nous poursuivrons avec le travail de Lacan concernant notre sujet. Cette partie se poursuivra par une réflexion sur l'apport de la psychologie du développement. Il s'agira ici de confronter nos idées aux expériences et de discuter d'un possible trajet pulsionnel. La deuxième partie de cette thèse se penchera sur les critères de la pulsion chez Freud, Irme Hermann et Jacques Lacan. La troisième partie, sera consacrée à un modèle théorique de la pulsion olfactive
Although the sense of smell is studied in the disciplines of the human sciences, it would seem that in psychology of analytical orientation, we are confronted with the little research carried out on this topic. There are a few references in the Skin-ego (Anzieu, 1995), or in the work of Tristani (1978) who proposes to conceive a stage of psychic construction based on the action of breathing, but he only hovers over the importance of odor in this stage. We therefore asked ourselves whether the smell has a place in our psychic construction, with the main hypothesis that there is an olfactory drive that participates in the organization of the subject. To answer the introductory problem, our first part will present a specific analytic literature review. We will begin by evoking the research of Freud and Fliess on the link between smell and hysteria. We will continue with the work of Lacan concerning our subject and a reflection on the contribution of developmental psychology. It will be discussing a possible drive circuit. The second part of this thesis will look at the criteria of the drive in Freud, Hermann and Lacan drive theory. The third part are a theoretical model of the olfactory drive

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Romagny, Sébastien. "Processus sensoriels, cognitifs et comportementaux impliqués dans la perception des mélanges odorants alimentaires complexes chez le lapin nouveau-né et l'Homme." Thesis, Dijon, 2015. http://www.theses.fr/2015DIJOS004/document.

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A chaque inspiration, une grande variété de molécules volatiles présentes dans l’environnement stimulent nos récepteurs olfactifs. Pourtant, malgré la complexité chimique du milieu naturel, les organismes arrivent à se représenter leur univers en détectant des odorants seuls ou de mélanges d’odorants. Le traitement repose alors majoritairement sur deux modes : le mode analytique, qui permet d’extraire d’un mélange la qualité odorante de tout ou partie des composés, ou le mode synthétique qui permet la représentation du mélange de manière holistique. Dans ce travail de thèse, nous avons évalué l’influence de certaines caractéristiques physicochimiques des mélanges, du nombre d’éléments en mélange et du stade développemental de l’organisme dans la perception des mélanges chez le lapin et l’Homme. Les résultats confirment que la perception de configurations est commune aux deux modèles testés bien que les modalités de leur émergence soient en partie distinctes. Nos observations supportent l’idée que dans les mélanges, des odorants ou associations d’odorants pourraient porter des poids perceptifs induisant le traitement analytique, ou synthétique, respectivement. Ces poids peuvent être influencés par certaines caractéristiques physicochimiques des mélanges, notamment leur complexité, mais peuvent aussi être en partie modifiés par l’expérience et par le développement. Au final, ces travaux apportent des résultats originaux permettant de comprendre comment les organismes, à différentes périodes de leurs histoires individuelles, arrivent à extraire de l’environnement hautement complexe des odorants ou mélanges d’odorants biologiquement pertinents
Within each breath, a large diversity of volatiles molecules of the surrounding reaches our olfactory receptors. Despite the chemical complexity of the natural environment, the organisms succeed to represent their world using single odorants or mixtures. The treatment is then based on two processes: the elemental mode, which allows extracting the odor quality of all or some of the elements, or the configural mode which allows the holistic representation of the mixture. In this doctoral thesis, we evaluated the influence of some physicochemical parameters, the number of odorants included in a mixture and the developmental stage of an organism in the perception of mixtures in the rabbit and the Human. The results confirm that the perception of configurations is shared by the two models even if the modality of their emergence can be distinct, at least in part. Our findings support the idea that in mixture, several elements or association of elements can carry a perceptual weight leading to the elemental, or configural perception, respectively. These weights can be influenced by several mixture physicochemical parameters, especially their complexity, but can also be partially modified by experience and development. Finally, these works brings original results allowing to better understand how an organism, at different period of its individual life, achieves the extraction of biologically relevant odorants or mixtures of odorants from the highly chemical environment

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Glachet, Ophélie. "Les effets de la stimulation olfactive sur la mémoire autobiographique et la projection dans le futur dans la maladie d'Alzheimer." Thesis, Lille 3, 2020. http://www.theses.fr/2020LIL3H024.

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L’affaiblissement de la mémoire autobiographique survient de manière précoce dans la maladie d’Alzheimer, caractérisé par une sémantisation des souvenirs personnels, une diminution de l’expérience subjective et par une incapacité à utiliser les représentations du passé afin de se projeter mentalement dans le futur. Des études menées chez l’individu jeune suggèrent que la stimulation olfactive est un indice particulièrement efficace, permettant d’augmenter la qualité du rappel autobiographique. Dans ce travail de thèse, nous avons entrepris quatre études menées chez des individus avec une maladie d’Alzheimer à un stade modéré, et dont l’objectif était d’évaluer les effets de la stimulation olfactive sur le contenu de la mémoire autobiographique,la distribution temporelle des souvenirs autobiographiques et la capacité à se projeter dans le futur. Les résultats de ces deux premières études montrent que la stimulation olfactive améliore la spécificité, l’expérience subjective, le contenu émotionnel des souvenirs autobiographiques,et contribue à diminuer le temps nécessaire pour accéder aux souvenirs (étude 1 et 2). Dans une troisième étude, nous avons comparé les effets de la stimulation olfactive sur la récupération de souvenirs récents et anciens. Les résultats de l’étude 3 montrent que les odeurs permettent d’augmenter la spécificité autobiographique pour l’ensemble des périodes de vie explorées. Enfin notre quatrième étude nous a permis de différencier les effets de la stimulation olfactive sur l’évocation d’événements autobiographiques passés et futurs dans la maladie d’Alzheimer. Les résultats de l’étude 4 suggèrent que la stimulation olfactive agit de manière similaire sur la spécificité, et le contenu émotionnel de ces deux types d’événements. En revanche, la stimulation olfactive ne contribue pas de manière équivalente au temps de récupération/construction et à la phénoménologie associée aux événements autobiographiques passés et futurs. De manière générale, ces travaux permettent de conclure à un effet positif de la stimulation olfactive sur la récupération de souvenirs autobiographiques et la projection dans le futur chez des individus avec une maladie d’Alzheimer à un stade modéré
Alzheimer’s disease is associated with an impairment of autobiographical memory,characterized by an over-generalization of personal memories, a decrease in subjective experience as well as by difficulties to project themselves into the future. Several studies haves hown that odor may alleviate decline of autobiographical retrieval in patients in the mild stage of Alzheimer’s disease. In this thesis, we carried out four experimental studies to assess the effects of olfactory stimulation on the specificity of autobiographical memory, the distribution of autobiographical memory and the ability of patients to project themselves into the future to imagine upcoming personal scenarios. Findings of the Study1 and Study2 demonstrate that olfactory stimulation improves the specificity, subjective experience, as well as emotional content of autobiographical memories in patients with mild Alzheimer’s disease. Findings of these two studies also demonstrate that olfactory stimulation reduces retrieval time of memories. In Study3, we compared the effects of olfactory stimulation on the recovery of recent and old memories. Results demonstrated that odors improved autobiographical specificity forall of the periods of life explored in the patients. In Study4, we compared the effects of olfactory stimulation on past and future thinking in patients with mild Alzheimer's disease. Results demonstrated that olfactory stimulation improves both the specificity and the emotional content of past and future thinking. However, olfactory stimulation did not contribute in the same way to the recovery / construction time and to the phenomenology associated with past and future autobiographical events. Overall, this thesis suggest that odor may be an effective cue to improve past and future thinking in patients with mild Alzheimer’s disease

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Nehmé, Léa. "Contribution à l'étude du lien entre odeurs et couleurs : effet du lieu de résidence des répondants, des affects associés à l'odeur et de la méthodologie de test employée." Thesis, Université de Lorraine, 2017. http://www.theses.fr/2017LORR0066/document.

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Ce doctorat a pour objectif de contribuer à une meilleure compréhension du lien, plusieurs fois démontré, entre odeurs et couleurs. Il s’organise en 4 parties correspondant à 4 grandes études réalisées dans différents pays, la France, le Liban et Taiwan, ainsi que dans différentes régions au sein d'un même pays (Liban urbain, Liban rural). La première étude effectuée dans les trois pays avait pour objectif de démontrer l’impact de la culture sur la construction du lien odeurs – couleurs. Les résultats obtenus ont mis en évidence un effet significatif du lieu de résidence des participants sur la construction du lien mais aussi du rôle prépondérant de la « fonction de l'odeur » (alimentaire, cosmétique, industrielle, …). La seconde étude interculturelle entre la France et le Liban s’est intéressée plus spécifiquement à la méthodologie employée pour réaliser les tests odeurs – couleurs. En effet, dans la littérature, deux types de procédures sont généralement employées soit la présentation de couleurs physiques que le participant peut regarder soit l’absence de présentation de couleurs physiques et l’utilisation de noms de teintes (bleu, vert, rouge, …). La comparaison de ces deux méthodes a mis en évidence un effet de la procédure tout aussi important que celui de la culture et de la fonction de l'odeur sur l'association odeur-couleur. Les données ont aussi mis en évidence un réel pouvoir d’évocation olfactive des couleurs. Pour mieux, comprendre ce phénomène, nous avons réalisé une étude en IRMf. Cette troisième étude utilisant l'IRMf a montré que le pouvoir d’évocation olfactive d’arrangements abstraits de couleurs était différent de celui obtenu à partir de représentations visuelles figuratives colorées. Les processus cognitifs mis en œuvre lors d’une évocation olfactive à partir de couleurs sont plus complexes et multimodaux impliquant des processus olfactifs, émotionnels, visio-spatial, du langage ainsi que la mémoire. La dernière partie de ce doctorat s’est intéressé à mieux comprendre comment les processus émotionnels mis en évidence par IRMf pouvaient interférer avec la construction du lien odeurs – couleurs. L’étude a été réalisée en France ainsi que dans deux régions, rurale et urbaine, du Liban. Les résultats ont montré que l'affect associé à une odeur influençait le lien odeurs-couleurs mais surtout, que le choix préférentiel de certains affects était lié à la situation socio-économique et culturel du participant. Cette thèse est donc une contribution à une meilleure compréhension du lien qui unit odeurs et couleurs. Elle en a démontré la complexité avec un effet avéré de la fonction de l’odeur dans le pays, de la méthodologie employée ainsi que du lieu de résidence et du niveau socio-culturel du participant. Elle souligne cependant la nécessité d’une approche multidisciplinaire pour en comprendre encore plus précisément l’ensemble des rouages
This doctorate aims to contribute to a better understanding of the link, several times demonstrated, between odors and colors. It is organized in 4 parts corresponding to 4 major studies carried out in different countries, France, Lebanon and Taiwan, as well as in different regions within the same country (urban Lebanon, rural Lebanon). The first study carried out in the three countries aimed at demonstrating the impact of culture on the construction of the odor-color link. The results obtained revealed a significant effect of the participants' place of residence on the construction of the link but also the predominant role of the "function of the odor" (food, cosmetics, industrial ...). The second intercultural study between France and Lebanon focused more specifically on the methodology used to carry out odor - color tests. Indeed, in the literature, two types of procedures are generally used: presentation of physical colors that the participant can see or absence of presentation of physical colors and the use of color names (blue, green, red, ...). The comparison of these two methods revealed an equally important effect between the procedure, the culture and the function of the odor on the odor-color association. The data also revealed that colors have the capacity of olfactory evocation. To better understand this phenomenon, we performed an fMRI study. This third study using fMRI showed that the olfactory evocation power of abstract color arrangements was different from that obtained from colored figurative visual representations. The cognitive processes involved in an olfactory evocation from colors arrangement, is more complex and multimodal involving olfactory, emotional, visio-spatial, language and memory processes. The final part of this Ph.D. examined how emotional evidenced by fMRI could interfere with the construction of the odor - color link. The study was carried out in France as well as in two rural and urban areas of Lebanon. The results showed that the affect associated with an odor influenced the odor-color link, but above all, that the preferential choice of certain affects was linked to the socioeconomic and cultural situation of the participant. This thesis is therefore a contribution to a better understanding of the link between odors and colors. It has demonstrated its complexity with a proven effect of the odor function in the country, the methodology used and the place of residence and socio-cultural level of the participant. However, it stresses the need for a multidisciplinary approach to understand even more precisely the whole workings

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Auffarth, Benjamin. "Machine Learning Techniques with Specific Application to the Early Olfactory System." Doctoral thesis, KTH, Beräkningsbiologi, CB, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-90474.

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This thesis deals with machine learning techniques for the extraction of structure and the analysis of the vertebrate olfactory pathway based on related methods. Some of its main contributions are summarized below. We have performed a systematic investigation for classification in biomedical images with the goal of recognizing a material in these images by its texture. This investigation included (i) different measures for evaluating the importance of image descriptors (features), (ii) methods to select a feature set based on these evaluations, and (iii) classification algorithms. Image features were evaluated according to their estimated relevance for the classification task and their redundancy with other features. For this purpose, we proposed a framework for relevance and redundancy measures and, within this framework, we proposed two new measures. These were the value difference metric and the fit criterion. Both measures performed well in comparison with other previously used ones for evaluating features. We also proposed a Hopfield network as a method for feature selection, which in experiments gave one of the best results relative to other previously used approaches. We proposed a genetic algorithm for clustering and tested it on several realworld datasets. This genetic algorithm was novel in several ways, including (i) the use of intra-cluster distance as additional optimization criterion, (ii) an annealing procedure, and (iii) adaptation of mutation rates. As opposed to many conventional clustering algorithms, our optimization framework allowed us to use different cluster validation measures including those which do not rely on cluster centroids. We demonstrated the use of the clustering algorithm experimentally with several cluster validity measures as optimization criteria. We compared the performance of our clustering algorithm to that of the often-used fuzzy c-means algorithm on several standard machine learning datasets from the University of California/Urvine (UCI) and obtained good results. The organization of representations in the brain has been observed at several stages of processing to spatially decompose input from the environment into features that are somehow relevant from a behavioral or perceptual standpoint. For the perception of smells, the analysis of such an organization, however, is not as straightforward because of the missing metric. Some studies report spatial clusters for several combinations of physico-chemical properties in the olfactory bulb at the level of the glomeruli. We performed a systematic study of representations based on a dataset of activity-related images comprising more than 350 odorants and covering the whole spatial array of the first synaptic level in the olfactory system. We found clustered representations for several physico-chemical properties. We compared the relevance of these properties to activations and estimated the size of the coding zones. The results confirmed and extended previous studies on olfactory coding for physico-chemical properties. Particularly of interest was the spatial progression by carbon chain that we found. We discussed our estimates of relevance and coding size in the context of processing strategies. We think that the results obtained in this study could guide the search into olfactory coding primitives and the understanding of the stimulus space. In a second study on representations in the olfactory bulb, we grouped odorants together by perceptual categories, such as floral and fruity. By the application of the same statistical methods as in the previous study, we found clustered zones for these categories. Furthermore, we found that distances between spatial representations were related to perceptual differences in humans as reported in the literature. This was possibly the first time that such an analysis had been done. Apart from pointing towards a spatial decomposition by perceptual dimensions, results indicate that distance relationships between representations could be perceptually meaningful. In a third study, we modeled axon convergence from olfactory receptor neurons to the olfactory bulb. Sensory neurons were stimulated by a set of biologically-relevant odors, which were described by a set of physico-chemical properties that covaried with the neural and glomerular population activity in the olfactory bulb. Convergence was mediated by the covariance between olfactory neurons. In our model, we could replicate the formation of glomeruli and concentration coding as reported in the literature, and further, we found that the spatial relationships between representational zones resulting from our model correlated with reported perceptual differences between odor categories. This shows that natural statistics, including similarity of physico-chemical structure of odorants, can give rise to an ordered arrangement of representations at the olfactory bulb level where the distances between representations are perceptually relevant.

QC 20120224

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Jinks, Anthony L., of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "The Perception of complex odour mixtures by humans." THESIS_FST_SFS_Jinks_A.xml, 1999. http://handle.uws.edu.au:8081/1959.7/313.

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In two parts, this thesis examined the perception of odour mixtures by humans. Several experiments were carried out and results shown. Part 1 established that peripheral interaction in the form of competition for transduction pathway resources is not of primary importance in determining the perceptual characteristics of odour mixtures. Other peripheral mechanisms, central factors and limitations in human cognitive processing would also appear to play an important role.Taking into account the temporal processing results found in Part 1, Part 2 sought to establish the capacity of humans to analyse odour mixtures in greater than two components in terms of the perceived order of components, and the identity of those components. Overall, the research demonstrated that two properties of simple binary odour mixtures, namely the temporal order and perceived strengths of components, are not primarily characterised by the transduction pathway those components putatively operate in human ORNs.
Doctor of Philosophy (PhD)

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Hotson, Suzanne. "A longitudinal study of cortical EEG to olfactory stimulation, involving inter- and intra-subjective responses." Thesis, University of Warwick, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.386869.

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Jinks, Anthony. "The perception of complex odour mixtures by humans /." [Richmond, N.S.W.] : School of Food Sciences, University of Western Sydney, 1999. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030507.151554/index.html.

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Lawrence, Samantha. "Exploring the processing and perception of binary odour mixtures in the Drosophila melanogaster larva." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/exploring-the-processing-and-perception-of-binary-odour-mixtures-in-the-drosophilamelanogaster-larva(d4028e50-924c-4f9c-b93b-7bd96c316ac8).html.

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The Drosophila larva is a suitable model to study olfaction due to its numerical simplicity. The peripheral olfactory system consists of just 21 pairs of olfactory sensory neurons (OSNs), each expressing one, or at most two classes of olfactory receptors (ORs) that define the receptive range of the OSN. Larvae produce robust behaviours to many odours and are easily genetically manipulated. Unlike audition, relatively little is known regarding olfaction due to its complex nature - most odours exist as multimolecular units that vary in their identity and structure, concentrations and proportions. Until recently, most olfactory research has focused on the processing of simple odours, which does not realistically model real-world odours. Presented here is one of the first in situ investigations of odour mixture processing in the Drosophila melanogaster larva. Processing of odour mixtures was explored using both electrophysiological recordings of the peripheral olfactory system and behavioural assays at the output of the system, and the effects of various factors on responses were also explored. w1118 larvae in which all OSNs were functional, and larvae with only a single class of OSN (using the Gal4-UAS expression system) were studied. At the peripheral level, mixture responses were never entirely transformed from the components, and were always as large as or greater than the response to the strongest component, and therefore the neuron was either 'seeing' just one or more than one of the components, respectively. Mixture responses across all OSNs were always additive, hypoadditive or partially suppressive, and there were no instances of synergistic or fully suppressive responses. Peripheral mixture responses were both OR- and component-dependent, as the same mixture was represented differently across OSNs. At the behavioural level, mixture responses were mostly additive, partially and fully suppressive and therefore not always predictable from the components. Interestingly, responses of larvae with only a single class of OSN were mostly predictable as there was no complexity of processing arising from the combinatorial code. When all OSNs were functional and the combinatorial code appropriately activated, mixture responses were more complex and unpredictable. Associative conditioning experiments revealed that larvae were unable to identify components from within a mixture, providing evidence that, at least at the behavioural level, mixture responses were probably synthetic, and therefore likely that interactions between the components occurred at some point along the processing pathway. Mixtures were often dominated by the component inducing the largest firing rate, and carbon chain length and vapour pressure influenced, to some degree, which component dominated. The nature of mixture responses were affected by concentration which is consistent with a model of receptor competition - at low concentrations mixture responses were additive, whilst at high concentrations responses were reduced compared to an additive response. In contrast, prior experience had little effect on peripheral responses to pure odours and mixtures, although rapid adaptation was observed during exposure. Exposure did have an effect on subsequent behavioural responses to pure odours and mixtures, providing evidence of central effects of adaptation. The data presented here provides evidence that mixture processing is extremely complex, with many factors influencing and affecting the way that the system responds to mixtures. This data reveals an unexpected complexity in a numerically simple system and with such'simple' complex odours, and indicates the likelihood of more complex responses when all OSNs are functional.

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Sharan, Siddharth. "Compréhension des mécanismes à l'origine des propriétés fonctionnelles et de la flaveur d’ingrédients riches en protéines issus de féveroles." Electronic Thesis or Diss., université Paris-Saclay, 2021. http://www.theses.fr/2021UPASB061.

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Afin de rendre les régimes alimentaires occidentaux plus durables, un changement d’alimentation s’impose. Parmi les sources végétales prometteuses, la fèverole (Vicia faba L.) peut être utilisée comme ingrédient à fort potentiel nutritionnel et fonctionnel dans la formulation de produits alimentaires. Les graines de fèveroles sont transformées en ingrédients, qui peuvent à leur tour être modifiés, fonctionnalisés, afin d’être plus adaptés à des applications alimentaires. Ce travail de thèse avait pour objectif de comprendre le rôle des conditions de transformation des ingrédients riches en protéines de fèveroles sur leurs propriétés fonctionnelles et leur flaveur. L’impact des conditions de transformation, choisies pour être réalistes sur le plan industriel, a été étudié en utilisant une approche multi-dimensionnelle et trouver ainsi un compromis favorable à l’expression des propriétés des différents ingrédients. Plus précisément, un concentrât de fèveroles riche en protéines, traité selon un procédé de transformation doux à l’échelle industrielle, a été sélectionné puis modifié par différentes conditions de transformation, i.e. le pH (2, 4, 6,4 et 11), la température (55, 75 et 95 °C) et la durée du traitement (30 et 360 min). Trente-six ingrédients différents ont ainsi été produits. Ceux-ci ont ensuite été utilisés à deux pH différents, 4 et 7, dans des systèmes modèles proches d’applications de type boissons. Au cours de l'utilisation de ces ingrédients, la fonctionnalité des boissons (propriétés moussantes et émulsifiantes), la perception olfactive des produits et la composition en composés volatils et non volatils ont été étudiées. Les résultats montrent que les conditions de transformation sont capables de moduler les propriétés fonctionnelles et olfactives du concentrât de fèveroles, l’analyse étant renforcée par le biais de différents modèles statistiques. Les propriétés des mousses et des émulsions sont principalement gouvernées par le pH d'utilisation des ingrédients. Un pH proche du point isoélectrique des protéines de fèverole (pH 4) n'est pas favorable ni à la stabilité de la mousse, ni à la capacité d’émulsification ou à la stabilité de l'émulsion. Des corrélations entre les propriétés fonctionnelles et les propriétés physico-chimiques ont été mises en évidence et s’expliquent par les propriétés des protéines. Par ailleurs, la flaveur est fortement influencée par les conditions de modification et d'utilisation des ingrédients, en particulier par le pH. Selon les modifications du concentrât initial, en conditions douces ou sévères, la perception peut être modifiée, pour évoluer d’odeurs vertes à des odeurs cuites, tandis que les conditions d'utilisation des ingrédients (pH) peuvent conduire à des perceptions « douces » ou rances. La composition en composés volatiles de l’espace de tête des ingrédients mis en suspension montre la présence de nombreux aldéhydes et alcools. L'oxydation des lipides apparaît importante dans la génération de composés volatiles, de même que des réactions de dégradation des protéines, des sucres et des caroténoïdes. Les propriétés physico-chimiques et sensorielles des composés à l’origine du potentiel antioxydant, du goût (amertume et astringence), de la couleur et des effets antinutritionnels ont également été étudiés. Les composés phénoliques et les saponines se sont avérés significativement impactés par les conditions de transformation mises en œuvre lors de la modification des ingrédients, en particulier par le pH. Les profils en composés phénoliques et en saponines obtenus à l’issue des traitements acide et alcalin (pH 2, 4 et 11) apparaissent ainsi très distincts de celui obtenu par un traitement effectué sans ajustement de pH (pH 6,4). Des études complémentaires menées à pH 6,4 indiquent que cette différence serait liée à une question d’extractibilité variable des composés étudiés et/ou à une réactivité plus ou moins élevée selon les conditions de transformation
The growing population is demanding new healthy, sustainable solutions for foods and beverages. Fava bean (Vicia faba L.) is a promising plant source that can provide nutritional and functional ingredients for different food applications. Fava bean is processed to form ingredients and they can be further modified to render them fit for food applications. This PhD work aimed to understand the role of processing conditions on functional and flavor properties, and apply this understanding to produce and use fava bean protein-rich ingredients. It investigated the effects of certain industrially relevant process conditions using a cross-dimensional approach to find the right kind of compromise between different ingredients properties. To be precise, a very gently processed fava bean protein rich concentrate was industrially procured, which was then modified by process conditions such as pH (2, 4, 6.4 and 11), temperature (55, 75 and 95 °C) and treatment duration (30 and 360 min) to produce 36 different ingredients. These were further utilized at two pH (4 and 7) in systems close to beverage applications. During ingredient utilization, beverage functionalities (foam and emulsion) along with odor perception and non-volatile compounds were investigated for all ingredients as a function of process conditions.Results showed that process conditions were able to drive functional and flavor properties of the fava bean concentrate, strengthened by different statistical models. Foam and emulsion properties were predominantly governed by the pH during ingredient utilization. In general, utilization pH around the isoelectric point of fava proteins (pH 4) was not suitable for foam stability, emulsion capacity nor emulsion stability. Strong correlations between functional and physico-chemical properties were identified and explained by protein properties. In addition, flavor was heavily driven by the modification and utilization conditions, especially the pH.From gentler to vigorous process conditions, perception can be modified from more green to more cooked flavors, whereas different conditions of application (e.g. pH) can modulate between “sweet” and rancid perceptions. Considering volatiles composition, aldehyde signals were primarily detected in ingredient suspensions head-space. But furanoids, terpenoids, alcohols and ketones signals had the next higher contribution for modifications at pH2, 4, 6.4 and 11 respectively. Lipid oxidation was deemed important in generating volatiles, along with other reactions including proteins, sugars and carotenoids degradation. Going deeper into understanding of physico-chemical and sensory properties, determinants of antioxidant potential, taste (bitterness and astringency), color and even anti-nutritional effects were also investigated. Phenolic compounds (flavan-3-ols, flavones, flavonols, hydroxycinnamic acids) and saponins were significantly impacted by process conditions during ingredient modification, especially by pH. For phenolic compounds, acidic and alkaline conditions (pH 2, 4 and 11) were highly distinct compared to the non-pH adjusted process (pH 6.4) in changing the phenolic and saponin profiles of the ingredients. When looked closely at non-pH adjusted processes, their variability due to increasing degree of processing seemed to be either a function of their variable extractability and/ or their reactions involving their structural rearrangement.Thus, process conditions played an important role in fava bean ingredient properties, and this work opens up new arena for inter-disciplinary study based on nutritional (anti-oxidant and anti-nutritional aspects), sustainability (life cycle assessment), functionality (gelation) and sensory (texture, sweetness, bitterness) considerations of fava bean as potential ingredients for industrial food applications

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Iriguchi, Mayuko. "Modulation of colour and odour perception, and cross-modal correspondences for women in the menstrual cycle and menopause." Kyoto University, 2019. http://hdl.handle.net/2433/242649.

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Erskine, A. "Perception and representation of temporally patterned odour stimuli in the mammalian olfactory bulb." Thesis, University College London (University of London), 2018. http://discovery.ucl.ac.uk/10048012/.

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Sensory stimuli in natural environments are dynamic and complex. The neural circuits of sensory systems in the brain are therefore adapted to extract meaningful information from this dynamic input. An attractive model system for understanding how such sensory input is processed in neural circuits is the mammalian olfactory bulb (OB). The OB has a convenient dorsal anatomical location for e.g. probe implantation, viral delivery and a well-defined circuit architecture. Furthermore, olfaction in rodent models is extremely behaviourally salient and OB circuit function can therefore be efficiently investigated in the context of behavioural response. Historically, investigation of OB function has focused on encoding of odour quality, utilising static, square pulse stimuli to explore this problem. This is in stark contrast to odour transmission in natural environments, which is governed by the chaotic structure of air turbulence, creating odour plumes. There are a number of lines of evidence suggesting that temporal information in odour plumes – the fluctuations in odour concentration within this structure – can be behaviourally relevant for olfactory based navigation and odour scene segmentation. I here posit that temporal correlations in concentration for mixtures of odours transmitted in plumes are a potential mechanism by which animals identify odour objects: mixtures of odours emanating from a common source. Using neuronal imaging, high-throughput behavioural methods, high-speed odour delivery and physical recording of odour plume dynamics, I show that temporal correlations exist between pairs of odours emanating from the same source; that mice can perceive this correlation structure and that temporal correlation is represented in the output cells of the olfactory bulb. These results indicate that mammalian olfaction operates at a higher temporal bandwidth than previously thought, and that detection of temporal features in odour signals may represent a potential mechanism for olfactory scene segmenetation.

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Musioł, Anna. "Westerplatte : Gemeinsamer Erinnerungsort oder gespaltenes Symbol?" Universität Potsdam, 2010. http://opus.kobv.de/ubp/volltexte/2010/4130/.

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Für die polnische Geschichtswahrnehmung stellt die Westerplatte – eine kleine Halbinsel bei Gdańsk – ein Symbol des heldenhaften Widerstandes und des aussichtslosen Kampfes gegen Nazi-Deutschland dar. Zu der Gedenkfeier anlässlich des 70. Jahrestags des Kriegsbeginns haben sich am 1. September 2009 auf der Westerplatte rund 20 europäischen Staats- und Regierungschefs versammelt. Die Inhalte, die in den Reden der zentralen Akteure der Gedenkfeier signalisiert wurden, bilden wichtige Referenzpunkte in der nationalen wie supranationalen Aufarbeitung der tragischen Geschichte des vergangenen Jahrhunderts. Im Mittelpunkt des Papers steht das Problem der Wahrnehmung der Geschichte des Zweiten Weltkrieges, das hier an den Auslegungsprozessen in Hinblick auf die Figur Westerplatte an den vier zentralen Reden der Spitzenpolitiker verfolgt und diskursanalytisch ausgewertet wird.

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Pierrette, Marjorie. "L'environnement olfactif : de la perception à la gêne : le cas d'un site industriel." Thesis, Paris 10, 2009. http://www.theses.fr/2009PA100068/document.

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Face à une industrialisation grandissante, les pouvoirs publics s’attèlent à réglementer de façon drastique les conditions de production industrielle afin que le bien être des citoyens soit respecté. Cependant, la persistance des plaintes laisse à penser que la réglementation ne répond pas toujours aux attentes de la population en matière de confort et de qualité de vie. Cette thèse se propose de cerner les différents facteurs en lien avec le niveau de gêne olfactive estimé par les riverains d’un site industriel odorant et d’évaluer leur importance dans la prédiction de la gêne. Pour ce faire, cent quatre-vingt trois riverains ont répondu à un questionnaire portant sur leur cadre de vie, les différentes nuisances présentes sur leur lieu d’habitation, ainsi que l’usine et ses odeurs. Les résultats montrent un lien entre le niveau de gêne olfactive, les caractéristiques des odeurs et certains facteurs individuels et contextuels. De plus, le calcul de régression appliqué aux différentes variables révèle l’importance de l’intensité perçue des odeurs, de leur imprévisibilité ou de la dangerosité perçues auxquelles nous devons ajouter la sensibilité olfactive de chacun dans la prédiction du niveau de gêne olfactive. Ces résultats soulignent la nécessité de mesures objectives mais aussi subjectives pour comprendre l’interaction de l’homme avec son cadre de vie
Facing increasing industrialisation, authorities must tackle to regulate in drastic ways the conditions of industrial production so that citizens’ well being is considered. However, complaints remain which shows that regulation does not satisfy population’s expectations in term of comfort and life quality. This thesis aims at defining factors linked with the level of olfactive annoyance felt by residents living near an industrial site and at estimating their importance which could predict the annoyance. 183 residents answered a questionnaire about quality of life, various annoyances found on the place of dwelling, as well as about factory and their odours. The results underline the link between the level of annoyance, characteristics of the odours and some individual and contextual factors. Moreover the regression analyse applied to these variables highlights the importance of several factors to predict odour annoyance: perceived intensity, unpredictability, dangerousness and individual sensitiveness. Those results emphasize the necessity to consider not only objective measures but also subjective ones in order to understand the interaction between men and their environment

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Ansebo, Lena. "Odour perception in the codling moth Cydia pomonella L. (Lepidoptera torticidae): from brain to behaviour /." Alnarp : Dept. of Crop Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a474.pdf.

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Saint-Bauzel, Roxane. "Odeurs et demandes d'aide implicites : aider par le bout du nez." Thesis, Aix-Marseille 1, 2011. http://www.theses.fr/2011AIX10161.

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Les odeurs affectent nos jugements, nos perceptions voire nos comportements, et plus particulièrement les comportements d’aide spontanés (Baron, 1997), même si ce champ de recherches reste peu exploré en psychologie sociale. Dans une première série de recherches, nous avons tout d’abord répliqué l’effet de l’odeur (vanille versus camphre, toutes deux pré-testées comme des odeurs agréables) d’un demandeur sur les comportements d’aide subséquents. Puis dans une seconde série de recherches, nous avons exploré expérimentalement l’hypothèse selon laquelle l’humeur médiatise la relation odeur-comportement, dans le paradigme de soumission sans pression du pied-dans-la-porte (Freedman & Fraser, 1966) avec demande implicite (Uranowitz, 1975). Rappelons que le pied-dans-la-porte (cf. méta-analyse) est une procédure éprouvée consistant à faire précéder une requête-cible généralement coûteuse d’une requête dite préparatoire qui l’est moins. Les effets de pied-dans-la-porte sont classiquement interprétés en termes d’engagement (Kiesler, 1971) ou en termes d’auto-perception (Bem, 1966, 1972). Les résultats obtenus dans ce paradigme attestent que l’efficacité du pied-dans-la-porte est affectée par l’odeur portée par le demandeur : lorsque celui-ci porte une odeur de camphre, les effets de pied-dans-la-porte ne sont plus observés, sans pour autant valider que l’odeur a un impact sur l’humeur des sujets. Difficilement interprétables en termes d’engagement ou d’auto-perception, nous avons exploré dans une troisième série de recherches une interprétation alternative de nos résultats : l’odeur d’autrui véhicule per se des informations sociales et ce sont ces informations qui orientent les comportements d’aide, et qui peuvent sous certaines conditions contrecarrer les effets pourtant robustes du pied-dans-la-porte. Pris globalement, les résultats recueillis auprès de mil-quatre-cents sujets pour la plupart en milieu écologique, articulés à une méta-analyse actualisant celle plus ancienne (Burger, 1999) nous ont amené à proposer un modèle intégratif permettant de rendre compte de l’impact des caractéristiques des demandeurs sur l’efficacité du pied-dans-la-porte
Although this field of research remains poorly investigated in social psychology, some data indicates that odors modify our judgments, our perceptions, our behaviors, and more particularly our spontaneous helping behaviors (Baron, 1997). In a first series of experiments, we replicated a study aimed at evaluating the effect of a perfumed experimenter (vanilla versus camphor, both pre-tested as pleasant odors) on helping behaviors. In a second series of studies, we experimentally investigated the hypothesis according to which mood is a mediator variable of odors influence on helping behavior, in the foot-in-the-door paradigm without pressure compliance (Freedman & Fraser, 1966) with implicit demand (Uranowitz, 1975). Foot-in-the-door paradigm (cf. meta-analysis) is a well-tested procedure consisting in asking for a small request, and then asking for a larger one. Foot-in-the-door effects are classically interpreted in terms of commitment (Kiesler, 1971) or self-perception (Bem, 1966, 1972). Results obtained in this paradigm give evidence that the foot-in-the-door efficiency is affected by the experimenter’s odor: when the experimenter is perfumed with camphor, classical foot-in-the-door effects are not observed any more. However, the results do not confirm the hypothesis according to which odor influence subject’s mood. Neither the self-perception theory nor the commitment theory can account for these results. Thus, in a third series of experiments, we investigated an alternative interpretation: other people’s odors serve as social informations, which influence helping behaviors, which can cancel, under some requirements, the strong foot-in-the-door effects. An update of a meta-analysis (Burger, 1999), conducted on the data collected over four hundred thousand subjects in a naturalistic setting, lead us to propose an integrative model that would explain the influences of the experimenter’s characteristics on the foot-in-the-door efficiency

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Puget, Sabine. "Chlorine flavor perception and neutralization in drinking water." Phd thesis, Université de Bourgogne, 2010. http://tel.archives-ouvertes.fr/tel-00786522.

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For water suppliers, using chlorine is necessary to ensure water bacteriological quality from the treatment plant to the consumers' tap. However, chlorine flavour is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between chlorine flavour perception and tap water consumption is an issue in drinking water habits studies. Since the sensory mechanisms involved in chlorine flavour perception remained largely unknown, the main objective of this thesis work was to first highlight those mechanisms and then to identify potential lever chlorine flavour sensory neutralisation.In a first step, we demonstrated that hypochlorous acid associated, which is likelyresponsible of chlorine flavour in tap water, could activate the olfactory system at low concentrations and the trigeminal system for concentrations up to 4 mg/L Cl2. Additionally, our results suggested that tap water consumption does not seem to be related to sensitivity to chlorine flavour but rather to consumers' tap water representation.In a second stage, we explored the impact of water mineral matrix on chlorine flavour perception. We demonstrated first that water molarity and cationic content variations modulate drinking water taste. We also evidenced that chlorine flavour intensity is modulated according to water composition. Nevertheless, our data suggest that physico-chemical, in- mouth physiological and sensory mechanisms are likely involved in such modulation.In the last part of the Thesis work, we investigate the putative influence of aroma perceptionon chlorine flavour. Our results showed that beyond chemical reactions between hypochlorous acid and odorants, aromas at peri-threshold concentration enhance chlorine flavour and decrease tap water acceptability

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Alves, Soraya Cristina Vital. "Estado da arte dos estudos sobre percep??o ambiental no Brasil no per?odo entre 2008 e 2015." Universidade Federal Rural do Rio de Janeiro, 2016. https://tede.ufrrj.br/jspui/handle/jspui/2136.

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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES
In this paper we characterized the academic production on Environmental Perception (EP) developed by brazilian Stricto Sensu Postgraduate Programs (PGP) in the great knowledge areas, with special attention in the production from Biological Sciences and Psychology, from 2008 to 2015. The research sought to continue the research of Vasco (2009), which made a similar survey between 1988 and 2007. We also aim to broaden the study above by pointing out the philosophical currents that direct the analyzed productions. We also intend to investigate how Biological Sciences has been dialoguing with Psychology in the study of EA. This paper has quantitative-qualitative methodological approach, and the State of the Art type of research was used. In the first stage, we identified brazilian Stricto Sensu PGPs that research Environmental Perception, as well as dissertations and theses which AP is its main theme. In the second step, we mapped the academic production about AP in several available repositories, creating a Database containing informations about the studies. In the third step, we analyzed critically the main characteristics inserted in the Database. From the built database, we note AP is studied in the large Areas of Environmental, Human, Biological, Social, Exact and Agrarian Sciences. In the investigation period, we identified 188 PPG productions in PA. The largest number of brazilian production is in the Northeast region, soon followed by the Southeast. Most of the researches adopted the qualitative methodology, with a structuralist philosophical current. The thematic focus of most surveys was AP on urban environment and AP on water resources, involving residents of the study site. In general, all the surveys have been relevant to a better understanding of the environmental problems raised by them. However, the confusion about philosophical currents and the lack of a better knowledge in the main works on AP are questions to be pointed out. The approach between Biological Sciences and Psychology in the researches in AP is still very discreet, so it?s necessary an effort from these areas to deep the study of environmental issues
Neste trabalho foi caracterizada a produ??o acad?mica sobre Percep??o Ambiental (PA) desenvolvida pelos Programas de P?s-Gradua??o (PPG) Stricto Sensu brasileiros, nas Grandes ?reas do conhecimento, com especial aten??o ? produ??o das ?reas de Ci?ncias Biol?gicas e Psicologia, no per?odo de 2008 a 2015. A pesquisa buscou dar continuidade ao trabalho de Vasco (2009), que fez levantamento semelhante entre os anos de 1988 a 2007. Objetivamos, ainda, ampliar o trabalho citado ao apontarmos as correntes filos?ficas que direcionam as produ??es analisadas e ao investigarmos como as Ci?ncias Biol?gicas v?m dialogando com a Psicologia no estudo da PA. O presente trabalho possui enfoque metodol?gico quanti-qualitativo, de car?ter bibliogr?fico do tipo Estado da Arte. Na primeira etapa, identificamos os PPG Stricto Sensu brasileiros que pesquisam sobre Percep??o Ambiental, bem como as disserta??es e teses que apresentavam a PA como tema principal do seu trabalho. Na segunda etapa, mapeamos a produ??o acad?mica acerca do tema PA em diversos reposit?rios dispon?veis, criando um Banco de Dados cotendo determinadas informa??es sobre os trabalhos. Na terceira etapa, analisamos criticamente as principais caracter?sticas inseridas no Banco de Dados em quest?o. A partir do Banco de Dados constru?do, notamos que a PA ? estudada nas Grandes ?reas de Ci?ncias Ambientais, Humanas, Biol?gicas, Sociais Aplicadas, Exatas e Agr?rias. No per?odo investigado, identificamos 188 produ??es pelos PPG em PA. O maior n?mero de produ??es brasileiras divulgadas ? a regi?o Nordeste, logo seguida pela Sudeste. A maioria das pesquisas adotou a metodologia qualitativa, com corrente filos?fica estruturalista. O foco tem?tico da maioria das pesquisas foi PA sobre ambiente urbano e PA sobre recursos h?dricos, envolvendo moradores do local do estudo. De maneira geral, todos os trabalhos encontrados mostraram-se relevantes para a melhor compreens?o dos problemas ambientais levantados pelos mesmos. Por?m, a confus?o sobre as correntes filos?ficas existentes e a car?ncia de um conhecimento mais embasado na maioria dos trabalhos sobre PA s?o quest?es a serem apontadas. A aproxima??o entre Ci?ncias Biol?gicas e Psicologia nas pesquisas em PA ainda se mostra muito discreta, sendo necess?rio o esfor?o das duas ?reas para que o di?logo entre ambas seja aprofundado no estudo das quest?es ambientais

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32

Carrito, Mariana de Lurdes. "The effect of sexual dimorphism and perceived trustworthiness on attractiveness preferences: an evolutionary perspective." Doctoral thesis, Universidade de Aveiro, 2017. http://hdl.handle.net/10773/18473.

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Doutoramento em Psicologia
O trabalho apresentado nesta tese teve como principal objetivo investigar o impacto do dimorfismo sexual e da confiabilidade percebida na atratividade humana, considerando os pressupostos da Psicologia Evolutiva. O Capitulo 1 apresenta uma revisão da literatura relevante na área, apresentando as principais teorias relativas ao que determina a atração humana, os fatores que contribuem para uma aparência atraente e os aspetos subjacentes às diferenças individuais na escolha de parceiro. O Capítulo 2 descreve um estudo de potenciais evocados, que pretendeu investigar os correlatos neurofisiológicos da perceção da forma sexualmente dimorfa das faces. Faces que variaram nas características de masculinidade / feminilidade induziram respostas diferenciadas nos componentes P2, EPN e LPP. Modulações específicas aquando da apresentação de faces do sexo oposto foram visíveis em P2 e EPN. Além disso, diferenças entre sexos, tanto nos componentes precoces como nos tardios, revelaram diferenças no processamento visual que não foram evidentes nos resultados comportamentais. O Capítulo 3 apresenta três experiências, nas quais investigamos a influência da cor da pele sexualmente dimorfa, para além da forma, na atratividade facial. Quando lhes foi permitido que manipulassem faces de homens com o objetivo de as tornar o mais atraentes possível, as participantes do sexo feminino aumentaram a masculinidade da cor da pele e diminuíram a masculinidade da forma. A cor da pele é, assim, proposta como uma característica sexualmente dimorfa que desempenha um papel importante nas perceções de atratividade ao comunicar o valor como parceiro. O Capítulo 4 investiga a possibilidade das mulheres preferirem odores de homens com uma cor de pele mais masculina. Participantes do sexo feminino cheiram e avaliaram os odores de vários dadores do sexo masculino, e os resultados mostraram que os odores dos dadores com uma cor de pele mais masculina foram considerados mais apelativos (“likeable”) e saudáveis, mas menos viris (“maleness”). Os resultados foram discutidos considerando o efeito das estratégias reprodutivas com a influência simultânea de estereótipos cognitivos. No Capitulo 5, explorou-se o papel da confiabilidade percebida na atratividade, simultaneamente com possíveis diferenças individuais com base nos níveis de ansiedade de interação social. Ao permitir que participantes de ambos os sexos manipulassem faces, tal como no Capitulo 3, tanto os participantes do sexo masculino como as participantes do sexo feminino escolheram aumentar a confiabilidade percebida para aumentar a atratividade, especialmente quando consideraram relações a longo-prazo. Além disso, a ansiedade de interação social correlacionou-se positivamente com a preferência por confiabilidade em faces, possivelmente indicando uma atração aumentada por parceiros seguros e confiáveis em indivíduos ansiosos. Finalmente, o Capitulo 6 sumariza os principais resultados, discute as suas possíveis implicações teóricas e apresenta várias propostas de estudos futuros.
The work presented in this thesis aimed to investigate the impact of both sexual dimorphism and perceived trustworthiness on human attractiveness, considering the perspective of Evolutionary Psychology. Chapter 1 reviews the relevant literature in the field, acknowledging the main theories about what determines human attraction, the factors that contribute to an attractive appearance and the sources of individual differences in mate choice. Chapter 2 describes an ERP study that aimed to investigate the neurophysiological correlates of the perception of sexually dimorphic shape in faces. Faces that varied in masculinity/ femininity features elicited differentiated responses in P2, EPN, and LPP components. Faces of the opposite sex of participants elicited specific modulations on the P2 and EPN. Also, sex differences in both early, and later components revealed differences in visual processing that were not evident in behavioural results. Chapter 3 presents three experiments, in which we investigated the influence of sexually dimorphic skin colour, in addition to shape, on the perception of facial attractiveness. When allowed to manipulate male faces to make them as attractive as possible, female participants increased skin colour masculinity and decreased shape masculinity. Skin colour is proposed as a sexually dimorphic feature that plays a role in attractiveness perception by advertising mate value. Chapter 4 investigates the possibility of women preferring the odours of men with a more masculine skin colour. Female participants were asked to smell and rate the odours of several male donors, and results showed that the odours of donors with a more masculine skin colour were considered as more likeable and healthy, but scored lower in maleness. The results were discussed taking into account the effect of reproductive strategies with the simultaneous influence of cognitive stereotypes. In Chapter 5, the role of facial features of perceived trustworthiness on attractiveness was explored, along with the effect of individual differences in social interaction anxiety levels. By allowing participants of both sexes to manipulate faces as in Chapter 3, both males and females chose to increase perceived trustworthiness to rise facial attractiveness, especially when considering long-term relationships. Moreover, social interaction anxiety correlated positively with the preference for facial trustworthiness, possibly indicating an increased attraction for trustworthy secure mates in anxious individuals. Finally, Chapter 6 summarises the main findings, discusses their possible theoretical implications and presents some proposals for future studies.

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Lopis, Desirée. "Préservation des effets bénéfiques de deux indices contextuels dans la maladie d’Alzheimer ? : les odeurs et le contact par le regard." Thesis, Paris 10, 2019. http://faraway.parisnanterre.fr/login?url=http://bdr.parisnanterre.fr/theses/intranet/2019/2019PA100106/2019PA100106.pdf.

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La maladie d’Alzheimer (MA) est actuellement considérée comme un enjeu majeur de santé publique. Face à la stagnation des résultats issus des approches médicamenteuses, le développement et la validation de stratégies de prise en charge non médicamenteuses sont aujourd’hui particulièrement encouragées. Les odeurs et le regard direct (i.e. un regard dirigé vers soi qui aboutit à une situation de contact par le regard) sont deux indices contextuels connus pour avoir des influences bénéfiques communes sur la cognition normale. L’objectif de ces travaux de thèse est de déterminer si ces influences sont préservées dans le vieillissement normal et dans la MA débutante. Nous nous sommes attachées à déterminer notamment si, dans ces deux populations: i) le regard direct induit une évaluation plus positive d’autrui et améliore la mémoire des visages ainsi que des associations prénoms-visages, ii) les odeurs sont des indices pertinents pour stimuler la mémoire autobiographique, par rapport à d’autres indices sensoriels, iii) un effet cumulatif des odeurs et du regard direct sur l’évaluation d’autrui ainsi que sur la mémoire des visages peut être observé (données de ce dernier axe finalisées uniquement dans la population adulte jeune à ce jour). Nos travaux explorent ces questions à travers quatre études comportementales, dont une intégrant également des données d’oculométrie. Dans leur ensemble, nos résultats indiquent que les effets du regard direct sont préservés dans le vieillissement normale et la MA débutante: la perception d’un regard direct influence positivement l’évaluation d’autrui (étude 1), peut augmenter la mémoire des visages et la mémoire des prénoms (sans toutefois augmenter la mémoire de l’association visage-prénom – étude 2). Par ailleurs, dans ces populations, les stimuli olfactifs et visuels peuvent être considérés des outils de stimulation de la mémoire autobiographique plus pertinents que les stimuli auditifs (étude 3). Enfin, des données préliminaires de nature comportementale suggèrent une prédominance des effets des odeurs sur ceux du regard direct sur le plan de l’évaluation d’autrui chez les sujets jeunes (étude 4). La partie conclusive de cette thèse ouvre une réflexion sur les stratégies d’utilisation de ces indices dans un contexte clinique de stimulation cognitive des patients MA aux premiers stades de la maladie
Alzheimer’s disease (AD) is considered as a major public health concern. Given the poor outcomes associated with pharmacological approaches in dementia care, development and validation of non-pharmacological interventions have been promoted lately. Odors and direct gaze (i.e. another individual’s gaze directed to the observer leading to eye contact) are two contextual cues that are known to influence positively a wide range of cognitive processes in normal cognition. In this work, we aim to determine whether odors and direct gaze effects are preserved in normal ageing and in AD patients at the early stages of the disease. We namely aim to test whether, in these two populations i) direct gaze induces more positive appraisal of others and enhances memory for faces and for face-name association, ii) odors can be considered as particularly relevant cues to stimulate autobiographical memories as compared to other sensory cues, iii) a cumulative effect of odors and direct gaze effects on others’ appraisal and on memory for faces can be observed (data only recorded in healthy young to date). Our work explores these issues through four sets of behavioral studies, one of which also includes eye-tracking recording. Overall, our results suggest that direct gaze effects are preserved in normal ageing and in AD patients: perceiving a direct gaze influences positively others’ appraisal (study 1) and can increase memory for faces and for name (although it does not increase the memory of face-name association – study 2). In addition, we showed that olfactory and visual stimulation can be considered as a more relevant tool for autobiographical memory stimulation than auditory stimulation (study 3). Finally, preliminary behavioral data suggest a predominance of odors’ effects over direct gaze’s ones on others’ appraisal in young subjects (study 4). We discuss our findings in the context of their clinical implications. We namely evoke some cognitive stimulation strategies for AD patients involving direct gaze and odors

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Costanzo, Marna S. "Aspects of memory in the Damaraland mole-rat, Cryptomys damarensis spatial learning and kin recognition /." Diss., Pretoria : [s.n.], 2005. http://upetd.up.ac.za/thesis/available/etd-07032007-130259.

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Barth, Jonas. "Olfactory Perception and Physiology in Drosophila melanogaster." Doctoral thesis, 2013. http://hdl.handle.net/11858/00-1735-0000-001C-6E48-1.

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"Odor processing and associative olfactory learning in the moth Manduca sexta." Thesis, 2010. http://library.cuhk.edu.hk/record=b6074901.

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Neural representations of odors get associated with other stimuli through experience. Are action potentials the neural representation that directly gets associated with reinforcement during conditioning? In Manduca , I found that odor presentations elicited only one or two spikes at odor onset (and sometimes offset) in each of a small portion of Kenyon cells, a population of neurons known to be crucial for olfactory associative learning. By using a series of odor-taste associative conditioning paradigms with various sucrose presentation timings, I carefully controlled the temporal overlap between Kenyon cell spiking and sucrose reinforcement timing. I found that in paradigms that led to learning, spiking in Kenyon cells ended well before the reinforcement was given. Further, increasing the temporal overlap between Kenyon cell spiking and sucrose reinforcement actually reduced learning efficacy. Therefore, spikes in Kenyon cells are not the neural representation that gets directly reinforced, and Hebbian spike timing--dependent plasticity in Kenyon cells alone cannot underlie this learning.
Two important focuses in neuroscience are to study how animals process sensory stimuli, and how such stimuli get associated with other sensory modalities through experience. Often, sensory stimuli elicit the oscillatory synchronization of neurons in different parts of the brain, and thus may constitute an important stage in sensory processing. Odor-evoked oscillatory synchronization has been observed in a wide variety of animals, including mammals and insects. Despite differences in details of anatomical structure, animals from widely different phyla appear to use similar strategies to encode odors. Here, using the moth Manduca sexta, I examined the factors that cause odor-evoked oscillatory synchronization of olfactory neurons and that determine the frequency of these oscillations. I found that frequency of oscillations decreased from ∼40 Hz to ∼20 Hz during the course of a lengthy odor pulse. This decrease in oscillatory frequency appeared in parallel with a decrease in net olfactory receptor output, suggesting that the intensity of olfactory receptor neuron input to the antennal lobe, the first olfactory relay center, may determine oscillatory frequency. However, I found that changing odor concentration had little effect on oscillatory frequency. Combining the results of recordings made in vivo and computational models, I found that increasing odor concentration recruited additional, but less well-tuned olfactory receptor neurons to respond to the odor. Firing rates of these neurons were tightly constrained by adaptation and saturation. My work established that, in the periphery, odor concentration is mainly encoded by the size of the olfactory receptor neuron population that responded to the odor, whereas oscillatory frequency is determined by the adaptation and saturation of this response.
Ong, Chik Ying Rose.
Advisers: Siu Kai Kong; Mark Stopfer.
Source: Dissertation Abstracts International, Volume: 72-04, Section: B, page: .
Thesis (Ph.D.)--Chinese University of Hong Kong, 2010.
Includes bibliographical references (leaves 132-147).
Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web.
Electronic reproduction. Ann Arbor, MI : ProQuest Information and Learning Company, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web.
Abstract also in Chinese.

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Ling, Ting-An, and 梁廷安. "Effects of Background Odor on Visitors’ Perception of Environment and Time at Long-term Care Facilities." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/uv984y.

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碩士
輔仁大學
企業管理學系管理學碩士班
105
Taiwan has reached the standard of “aging society”, with around 12% of aged population, defined by World Health Organization (WHO). The number of long-term care facilities is increasing due to the extension of average life expectancy in Taiwan. It is expected that by 2015, Taiwan will become a hyper-aged society and the aged population will be 20%. With developments of the society, Taiwanese citizens gradually accept the service pattern of long-term facilities, which is different from the traditional services in the health care system. However, few researches addressed the issue regarding the environment of long-term care facilities, workers’ willingness of working and their career plans, and how volunteers or the government can help and guide operating the facilities. Even fewer researches focus on visitors in the long-term care facilities and on the environment of facilities. Background odor of the environment can be sensed by the nose receptor of human body. There are researches done in the past has proved that olfaction is the biggest organ in human’s five sensory systems. There are also other studies pointed out that uncomfortable odor should be improved on the top priority. The background odor in a long-term facility is mixed with the ambient odor of facilities and the aging odor that can influence visitors’ willingness of visiting facilities. This environmental circumstance leaves visitors bad impressions, directly decreasing visitors’ staying time with the elders in the facilities and indirectly further affecting the operating performance. This is an interdisciplinary study, combing researches in the fileds of long-term care and environmental psychology. The study will discusses the effect of background odor in visitor’s cognitions of environment and time at long-term care facilities through the measurement based on Psychological scale in PAD (Pleasure–Arousal–Dominance) emotion theory to evaluate visitors’ environmental cognitions under different background odors, and using questionnaire to measure visitors’ time cognitions respectively. The result of the study uncovers that while visitors being in different background odors, their cognitions of environment are significantly affected; while visitors being in different background odors, their cognitions of time are significantly affected as well. Moreover, when facilities put bincho charcol which emits scents, there is a significant increment in visitors’ cognitions of time on average. Visitors’ cognitions of time correspond to the extent of their willingness to visit. The study indicates that background odor is a meaningful influence in visitors’ time of visiting and their willingness to visit long-term care facilities. In terms of the installations of equipment in the long-term care facilities, operators can refer to the result of this study while making decisions related to environmental management.

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游巧宜. "The Effect of Odor Perception and Consumer Lifestyle on Purchasing Motivation and Behavior of Olfactory Products." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/88430770887919711907.

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碩士
明新科技大學
企業管理研究所
94
The effects of odor to consumer behavior that be interested of industry and academia in recent ten years, especially in retail’s field research use olfactory cues.Among the relative research, environment smell research is going to unfold in recent ten years, because researcher don’t understand about human olfactory activity. Psychophysiological the main purpose of this research is to investigate the effect of ordor perception and lifestyle on consumer purchase motivation and behavior. The study measure odor perception, purchase motivation, purchase behavior and lifestyle of consumer that have real purchase experience use mail research method with semantic differential method and Likert five point. The main finding are as following: odor adjective can extract four factors are sex, comfortable, fresh and steady use factor analysis. Purchase motivation can extract four factors are health, environment, experience and favor use factory analysis. We use correlation analysis to measure odor, purchase motivation, purchase behavior and lifestyle that we find each variable has meaning correlation. In addition, we find interesting difference of personal variable and odor percption, purchase motivation, purchase behavior and lifestyle. Finally, the research gives some suggestions to product marketing, distinction strategy and position strategy that will be the basic part of after research.

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Manescu, Simona. "Chemosensory perception in blind and sighted populations." Thèse, 2019. http://hdl.handle.net/1866/22693.

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Hilmes-Wingerter, Constanze. "Geruchswahrnehmung und -interpretation schizophrener PatientInnen: Evaluation im Rahmen einer multizentrischen Querschnittserhebung." Doctoral thesis, 2018. http://hdl.handle.net/11858/00-1735-0000-002E-E45B-8.

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Carvalho, Joana Daniela Mendes. "The relationship between smell, emotions and consumers' behavioural attitudes: an applied research on the Bus Transportation Company of Braga – TUB." Master's thesis, 2017. http://hdl.handle.net/1822/49711.

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Dissertação de mestrado em Marketing and Strategy
The relationship between scent and consumer behaviour derives from the notion of atmospherics, since it is there that scents influence the consumers even without them noticing it. Aromatization of spaces has become a useful strategy to take advantage from both sides of this relationship. A scented atmosphere not only induces a more pleasurable environment where the customers spend more time and money, but also increases their willingness to pay and instigates a more detailed examination of the products. The research problem of this investigation is: How the odour on the buses influences the passengers’ emotion states, their perceptions about the experience and the company, and postconsumption intentions? The purpose of this dissertation is to understand the relationship between odour, emotions and customer’s post-consumption attitudes. Since most studies of this kind are performed as a laboratory experience, this research collected data from a real-life setting, i.e. a bus from Transportes Urbanos de Braga. The method used for this investigation is a quasi-experiment, where there are two moments: one before the aromatization of the bus, and the second, after its aromatization. To better understand the impact of smell in bus users a quantitative approach, through a questionnaire, was used. This investigation proved that: emotions influence positively experience, memory and corporate image; satisfaction is positively influenced by experience and corporate image and it also positively influences repurchase intention, intensification of use, word-of-mouth and price perception. Additionally, proved that when a bus is aromatized: the experience, memory and image of the company are more positively evaluated; the satisfaction of bus users and their intensification of use and recommendation of a service are higher; and the price perception of bus users is lower. Besides those accomplishments, this research also reached the conclusion that odour can function as a moderating variable, since it was proven that odour could be a moderating variable between emotions and experience, emotions and memory, experience and satisfaction, corporate image and satisfaction, satisfaction and intensification of use and satisfaction and word-of-mouth.
A relação entre odor e comportamento do consumidor deriva da noção de atmosfera, já que é lá que o odor influencia os consumidores sem que estes se apercebam. A aromatização de espaços tornou-se numa estratégia útil que permite aproveitar os dois lados desta relação. Uma atmosfera aromatizada não só induz um ambiente mais agradável onde os clientes passam mais tempo e gastam mais dinheiro, mas também aumenta a sua disposição para pagar e instiga uma examinação mais detalhada dos produtos. O problema de pesquisa desta investigação é: Como é que o odor nos autocarros influencia os estados emocionais, as perceções acerca da experiência e da empresa, e intenções pós-compra dos passageiros? O objetivo desta dissertação é compreender entre odor, emoções e atitudes pós-consumo do consumidor. Uma vez que a maioria dos estudos deste tipo são realizados num laboratório, esta investigação recolhe os seus dados num contexto real, ou seja, num autocarro pertencente aos Transportes Urbanos de Braga. O método utilizado para esta investigação é um quaseexperimento, onde existem dois momentos: um sem aromatização do autocarro e outro com a sua aromatização. Para melhor compreender o impacto do cheiro nos utilizadores dos autocarros foi utilizada uma abordagem quantitativa, através de questionário. Esta investigação provou que: emoções influenciam positivamente a experiência, memória e imagem corporativa; satisfação é influenciada pela experiência e imagem corporativa e influencia a intenção de recompra, a intensificação do uso, o passa-a-palavra e a perceção do preço. Adicionalmente, também provou que quando um autocarro é aromatizado: a experiência, memória e imagem da empresa são avaliadas mais positivamente; a satisfação dos utilizadores de autocarro e a sua intensificação do uso e recomendação do serviço são mais elevadas; e a perceção do preço dos utilizadores do autocarro é mais baixa. Para além destes resultados, esta investigação também chegou à conclusão que o odor pode funcionar como uma variável moderadora, uma vez que foi provado que o odor pode ser uma variável moderadora entre: emoções e experiência; emoções e emoções e memória; experiência e satisfação; imagem corporativa e satisfação; satisfação e intensificação do uso; e satisfação e passa-a-palavra.

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Жакун, Дар’я Вiктoрiвна. "Специфіка українського перекладу американського фантастичного телесеріалу “Supernatural”." Магістерська робота, 2021. https://dspace.znu.edu.ua/jspui/handle/12345/5814.

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Жакун Д. В. Специфіка українського перекладу американського фантастичного телесеріалу “Supernatural” : кваліфікаційна робота магістра спеціальності 035 «Філологія» / наук. керівник О. Л. Клименко. Запоріжжя : ЗНУ, 2021. 62 с.
EN : The paper represents the structure of the lexico-semantic field SUPERNATURAL in the script of the TV series “Supernatural” and determines the means of verbalization of sensory constituent of the supernatural in the studied series. During the research, the structure of the SUPERNATURAL lexico-semantic field is presented on the material of the script of the TV series Supernatural. Semantic components of the lexeme “supernatural” have been distinguished according to the English-language lexicographic sources; lexical units that represent the supernatural in the English language are analyzed. Also, linguistic means for the designation of the supernatural are distinguished; they reflect the visual perception, sound, smell, tactile sensations and emotions for the designation of the supernatural. The research of the given subject has led to the conclusion that the structure of the lexico-semantic field SUPERNATURAL is represented by the nuclear and peripheral zones. The research paper includes the analysis of the lexico-semantic field SUPERNATURAL. The structure of the lexico-semantic field SUPERNATURAL consists of the nuclear and peripheral zones. According to the lexicographical sources nuclear zone covers 58 lexical units, however, only 9 lexical units are functioning in the script. Peripheral zone of lexical-semantic field SUPERNATURAL is represented by 45 lexical units which are divided into 12 lexico-semantic groups: supernatural beings, weapons for combating supernatural beings, supernatural abilities, signs of supernatural, supernatural place, things that protect from supernatural, supernatural parts of the human body, supernatural substances, magic rituals, magic signs, people with supernatural abilities, spells. Also, there were revealed verbs and phrasal verbs used for the representation of actions with the supernatural. The analysis of the lexemes of sensory constituents of supernatural has reviled that lexical units were subdivided into groups expressing the following manifestations of the supernatural: supernatural beings, supernatural abilities, signs of supernatural, supernatural place and magical rituals, the other groups were not involved. The represented lexico-semantic groups are expressed by a group of lexemes to denote: visual perception (black, pale, deep red, etc.); sound (scrabbling, barking, growling, etc.); emotions (creep somebody out, disgust, horror, etc.); odor (gas, sulfur); tactile sensations (shake, thick). During the study of the lexico-semantic field SUPERNATURAL, it has been found out that the concept «supernatural» in English can expand its semantic content due to the isolated lexical units from the research material. The analysis showed that the script presents notation of such types of perception – visual, auditory, tactile, olfactory and emotional. The number of units included in the designations of different types of perception, as well as the number of contexts of use, reflects their importance.
UA : Загальна кількість сторінок 62, кількість використаних джерел 83. Об’єкт дослідження – англомовні кінематографічні тексти у контексті перекладу. Мета дослідження – проаналізувати структурно-семантичні особливості перекладу кінотекстів. У дослідженні застосовано такі методи: 1) описовий метод – (для виділення класифікації та інтерпретації лексичних одиниць, які використані для позначення надприродного в тексті скрипту досліджуваного серіалу); 2) метод контекстуального аналізу – (для визначення особливостей функціонування лексем на позначення надприродного в контекстах та виокремлення мовних засобів репрезентації сенсорних складових надприродного); 3) метод компонентного аналізу, (а саме методику членування словникових дефініцій, для виокремлення семантичних складових, що визначають ядерну зону лексико-семантичного поля SUPERNATURAL); 4) елементи кількісного аналізу для узагальнення результатів дослідження в кількісному співвідношенні. Отримані результати дослідження полягають в тому, що вперше представлено структуру лексико-семантичного поля SUPERNATURAL на матеріалі скрипту серіалу «Supernatural» (2 сезон); виокремлено семантичні компоненти лексеми «supernatural» за даними англомовних лексикографічних джерел; проаналізовано лексичні одиниці, які відображають надприродне в англомовному середовищі; виокремлено мовні засоби на позначення надприродного, що відображають візуальне сприйняття, звук, запах, тактильні відчуття та емоції.

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De, Kock Henrietta Letitia. "Sensory perception of boar odour." Thesis, 2001. http://hdl.handle.net/2263/26221.

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The research focussed on the sensory perception of boar odour; an odour problem that is sometimes present in the meat of entire male pigs and associated with two compounds namely skatole and androstenone. Researchers differ on the issue of the relative contributions of skatole and androstenone to the sensory perception of boar odour. The first objective of the research was to investigate the relative contribution of different concentrations of skatole and androstenone to the temporal perception of boar odour in boar fat. In South Africa, the potential for boar odour was regarded to be considerable should it be decided to discontinue the policy of castrating boars. However, the economic advantages associated with boar production on the other hand necessitated an investigation into consumer reactions to boar odour. The second objective was therefore to determine the effects of gender and ethnicity on consumer reactions to boar odour in boar fat samples with different concentrations of skatole and androstenone. Pork fat samples from 50 boars slaughtered at a commercial abattoir were analysed for skatole and androstenone concentrations and grouped within a 3 x 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). Consumers (n = 300) including equal numbers of males and females and from three ethnic groupings, namely blacks, whites and coloureds, were used to determine the effects of gender and ethnicity on consumer reactions towards boar odour compounds. Each consumer evaluated how much they would like to eat pork or pork products that smelled like the odour of each of 7 boar fat samples (65°C) with different combinations of known concentrations of skatole and androstenone. The consumers were recruited on two university campuses and the results can therefore not be extrapolated to the general South African population since the majority of the participants were young (18 - 35 years) and representing living standards measures (LSM) groups 6 to 8, i.e. the higher income groups. It was shown that the trained sensory panel differentiated the odour of 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. 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, possibly enhanced by differences in the properties of the fat matrixes of different samples. The temperature and time at which the samples were evaluated influenced both the intensity and the character of the perceived odour profiles. For samples with skatole concentrations above 0.25 µg/g and served warm, skatole was predominant while the influence of androstenone at levels above 0.5 µg/g and other odour components became increasingly important after samples had cooled down and skatole volatiles were less evident. The results showed that females compared to males would be less willing to consume pork and pork products with detectable levels of boar odour pertaining to both skatole and androstenone. All groups would be less willing to consume pork and pork products with detectable concentrations of skatole or skatole and androstenone in combination. An apparent liking for samples with medium levels of androstenone (0.5 to 1.0 µ/g) was found for some consumers, especially males, and can be partly attributed to the inability of some consumers to smell this component or a genuine liking for the odour of androstenone. Significant differences (p < 0.05) in the sensitivity of consumers from different ethnic groups were found with white females responding more negatively than white males and blacks. However, significant ethnic group effects were confounded by gender effects. The age of individuals, socio-economic factors and gender-linked personality factors may have influenced these differences. Although it was not possible to compare responses directly with the white and black groups because the samples were not identical, it was found that a higher percentage of coloureds responded negatively to boar odour compounds. Coloured males responded particularly negatively towards samples with detectable skatole, while black males, in general, were found to be more critical than black females. It was concluded that boar odour whether due to skatole, androstenone or both compounds in combination at the levels as currently found in South Africa, will contribute to negative consumer reactions, at least for the subsection of the population represented in the study. It was predicted that the majority of these consumers would be less willing to consume pork meat exhibiting detectable levels of boar odour. It was recommended that the policy of castration be continued until such time as methods have been developed to ensure reduction in both skatole and androstenone concentration levels of boars to levels that would not be detectable even to the most discerning of consumers.
Thesis (PhD (Food Science))--University of Pretoria, 2006.
Food Science
unrestricted

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Jinks, Anthony L. "The Perception of complex odour mixtures by humans." Thesis, 1999. http://handle.uws.edu.au:8081/1959.7/313.

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In two parts, this thesis examined the perception of odour mixtures by humans. Several experiments were carried out and results shown. Part 1 established that peripheral interaction in the form of competition for transduction pathway resources is not of primary importance in determining the perceptual characteristics of odour mixtures. Other peripheral mechanisms, central factors and limitations in human cognitive processing would also appear to play an important role.Taking into account the temporal processing results found in Part 1, Part 2 sought to establish the capacity of humans to analyse odour mixtures in greater than two components in terms of the perceived order of components, and the identity of those components. Overall, the research demonstrated that two properties of simple binary odour mixtures, namely the temporal order and perceived strengths of components, are not primarily characterised by the transduction pathway those components putatively operate in human ORNs.

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Marshall, Katrina, University of Western Sydney, College of Social and Health Sciences, and School of Applied Social and Human Sciences. "The perception of taste and taste-odour mixtures by humans." 2005. http://handle.uws.edu.au:8081/1959.7/26963.

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The purpose of the research conducted in this thesis was two-fold. First, it was to examine the impact of temporal processing on the capability of participants to determine the order of perception and the identity of components in mixtures of three tastants. Secondly, it was to determine if interaction occurs between the two modalities of taste and olfaction, and to determine the capacity of humans to identify the components of taste-odour mixtures. Overall, the results of the studies provide new information about the capacity of humans to analyse chemosensory mixtures, which can be applied in studies of the impact of real food components.
Master of Science (Hons)

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Marshall, Katrina A. "The perception of taste and taste-odour mixtures by humans." Thesis, 2005. http://handle.uws.edu.au:8081/1959.7/26963.

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The purpose of the research conducted in this thesis was two-fold. First, it was to examine the impact of temporal processing on the capability of participants to determine the order of perception and the identity of components in mixtures of three tastants. Secondly, it was to determine if interaction occurs between the two modalities of taste and olfaction, and to determine the capacity of humans to identify the components of taste-odour mixtures. Overall, the results of the studies provide new information about the capacity of humans to analyse chemosensory mixtures, which can be applied in studies of the impact of real food components.

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Fillmer-Otte, Anke. "Farbdiskrimination und Stroop-Effekt bei Kindern mit chronischer Tic-Störung (CTS) und/oder Aufmerksamkeits-Defizit/Hyperaktivitäts-Störung (ADHS)." Doctoral thesis, 2009. http://hdl.handle.net/11858/00-1735-0000-0006-AD5C-D.

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Dissertations / Theses on the topic 'Odor perception'

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