Emotion and odor scales (EOS) measuring odor-related affective feelings were recently developed for three different countries (Switzerland, United Kingdom, and Singapore). The first aim of this study was to investigate gender and cultural differences in verbal affective response to odors, measured with EOS and the usual pleasantness scale. To better understand this variability, the second aim was to investigate the link between affective reports and olfactory knowledge (familiarity and identification). Responses of 772 participants smelling 56-59 odors were collected in the three countries. Women rated odors as more intense and identified them better in all countries, but no reliable sex differences were found for verbal affective responses to odors. Disgust-related feelings revealed odor-dependent sex differences, due to sex differences in identification and categorization. Further, increased odor knowledge was related to more positive affects as reported with pleasantness and odor-related feeling evaluations, which can be related to top-down influences on odor representation. These top-down influences were thought, for example, to relate to beliefs about odor properties or to categorization (edible vs. nonedible). Finally, the link between odor knowledge and olfactory affect was generally asymmetrical and significant only for pleasant odors, not for unpleasant ones that seemed to be more resistant to cognitive influences. This study, for the first time using emotional scales that are appropriate to the olfactory domain, brings new insights into the variability of affective responses to odors and its relationship to odor knowledge.

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Do affective responses to odors vary as a function of culture? To address this question, we developed two self-report scales in the United Kingdom (Liverpool: LEOS) and in Singapore (city of Singapore: SEOS), following the same procedure as used in the past to develop the Geneva Emotion and Odor Scale (GEOS: Chrea, Grandjean, Delplanque et al., 2009). The final scales were obtained by a three-step reduction of an initial pool of 480 affective terms, retaining only the most relevant terms to describe odor-related subjective affective states and comprised of six (GEOS) or seven affective dimensions (LEOS and SEOS). These included dimensions that were common to the three cultures (Disgust, Happiness Well-being, Sensuality Desire, and Energy), common to the two European samples (Soothing Peacefulness), and dimensions that were culture specific (Sensory Pleasure in Geneva; Nostalgia and Hunger Thirst in Liverpool; Intellectual Stimulation, Spirituality, and Negative Feelings in Singapore). A comparative approach showed that the dimensional organization of odor-related affective terms in a given culture better explained data variability for that culture than data variability for the other cultures, thus highlighting the importance of culture-specific tools in the investigation of odor-related affect.

Measuring self-reported affective feelings to odors and odorous products is a recent challenge for the food and cosmetic field, requiring the development of suited instruments. This paper finalizes a line of studies aimed at developing Emotion and Odor Scales (EOSs) in several cultures. Previously available for Switzerland, the United Kingdom and Singapore, new EOSs are presented here for the United States, Brazil, and China. These scales, developed with 350 to 540 participants per country, have been conceived to allow the measurement of affective feelings (e.g., emotions, moods, attitudes) in response to a wide range of odors including pleasant and unpleasant, food and non-food ones. Several affective categories were recurrent in the countries examined here: Disgust/Irritation, Happiness/Wellbeing, Sensuality/Desire, Energy, but also Soothing/Peacefulness and Hunger/Thirst, indicating a potential link between emotion and adaptive universal functions of olfaction such as danger avoidance, ingestion and social communication. For these common categories, similarity in affective responses generally reflected geographic proximity indicating also a strong influence of cultural aspects. Exceptions to this pattern were Singapore and China, with affective responses of Singaporeans being closer to those of Europeans. This series of studies allows us to propose a universal scale (UniGEOS) that might be used in the future for examination of other cultures. This scale comprises affective categories that we found to be culturally shared, enclosing the most frequently shared affective terms, and several culturespecific aspects that may be relevant in other cultures. This tool can be used in its complete form (25 affective terms) or as a short version with 9 categories entitled Unpleasant Feelings, Happiness/Delight, Sensuality/Desire, Energy, Soothing/Peacefulness, Hunger/Thirst, Interest, Nostalgia and Spirituality.

Under normal everyday conditions, senses all work together to create experiences that fill a typical person's life. Unfortunately for behavioral and cognitive researchers who investigate such experiences, standard laboratory tests are usually conducted in a nondescript room in front of a computer screen. They are very far from replicating the complexity of real world experiences. Recently, immersive virtual reality (IVR) environments became promising methods to immerse people into an almost real environment that involves more senses. IVR environments provide many similarities to the complexity of the real world and at the same time allow experimenters to constrain experimental parameters to obtain empirical data. This can eventually lead to better treatment options and/or new mechanistic hypotheses. The idea that increasing sensory modalities improve the realism of IVR environments has been empirically supported, but the senses used did not usually include olfaction. In this technology report, we will present an odor delivery system applied to a state-of-the-art IVR technology. The platform provides a three-dimensional, immersive, and fully interactive visualization environment called “Brain and Behavioral Laboratory—Immersive System” (BBL-IS). The solution we propose can reliably deliver various complex scents during different virtual scenarios, at a precise time and space and without contamination of the environment. The main features of this platform are: (i) the limited cross-contamination between odorant streams with a fast odor delivery (< 500 ms), (ii) the ease of use and control, and (iii) the possibility to synchronize the delivery of the odorant with pictures, videos or sounds. How this unique technology could be used to investigate typical research questions in olfaction (e.g., emotional elicitation, memory encoding or attentional capture by scents) will also be addressed.