Une approche de l'olfaction : du linguistique au neuronal

Dubois, Danielle; Rouby, Catherine

doi:10.3406/intel.1997.1544

Cited by 12 publications

(3 citation statements)

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“…Although experts are known not only to acquire a systematic knowledge of the chemistry of odorants but also to learn to describe olfactory qualities of odorants and odor sources in a shared language, very little is known about the importance of hedonic processing in both the ways: (i) they describe but also (ii) they perceive smells. On a descriptive level, the literature in the field suggests that whereas pleasantness is a prominent attribute that drives odor verbalizations (Dubois and Rouby, 1997; Dubois, 2000), experts may be inclined to avoid any reference to pleasantness (Yoshida, 1964; Ehrlichman and Bastone, 1992; Holley, 2002). In the present study, we aim to test experimentally this hypothesis on a verbal level and to further assess how expertise modulates hedonic perception of odors.…”

Section: Introductionmentioning

confidence: 99%

Hedonic appreciation and verbal description of pleasant and unpleasant odors in untrained, trainee cooks, flavorists, and perfumers

et al. 2014

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Olfaction is characterized by a salient hedonic dimension. Previous studies have shown that these affective responses to odors are modulated by physicochemical, physiological, and cognitive factors. The present study examined expertise influenced processing of pleasant and unpleasant odors on both perceptual and verbal levels. For this, performance on two olfactory tasks was compared between novices, trainee cooks, and experts (perfumers and flavorists): Members of all groups rated the intensity and pleasantness of pleasant and unpleasant odors (perceptual tasks). They were also asked to describe each of the 20 odorants as precisely as possible (verbal description task). On a perceptual level, results revealed that there were no group-related differences in hedonic ratings for unpleasant and pleasant odors. On a verbal level, descriptions of smells were richer (e.g., chemical, olfactory qualities, and olfactory sources terms) and did not refer to pleasantness in experts compared to untrained subjects who used terms referring to odor sources (e.g., candy) accompanied by terms referring to odor hedonics. In conclusion, the present study suggests that as novices, experts are able to perceptually discriminate odors on the basis of their pleasantness. However, on a semantic level, they conceptualize odors differently, being inclined to avoid any reference to odor hedonics.

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Section: Introductionmentioning

confidence: 99%

Hedonic appreciation and verbal description of pleasant and unpleasant odors in untrained, trainee cooks, flavorists, and perfumers

et al. 2014

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“…However, other studies suggest that an odor can be named with different verbal labels that may evoke different contexts [Howes, ]. Whereas odors are usually named by their contextual source objects, Engen noted that “With respect to subject generated odor names, it has been observed that odors are customarily labeled in terms of personal contextual reference and not by invariant source names” [Dubois and Rouby, ]. One may cite for example, “the smell of my grandmother's cakes,” “the medicine for coughs that my mother rubbed on my chest,” “my daddy's aftershave,” etc.…”

Section: Introductionmentioning

confidence: 99%

The effect of verbal context on olfactory neural responses

Bensafi

Croy²,

Phillips

et al. 2012

Human Brain Mapping

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Odor names refer usually to "source" object categories. For example, the smell of rose is often described with its source category (flower). However, linguistic studies suggest that odors can also be named with labels referring to categories of "practices". This is the case when rose odor is described with a verbal label referring to its use in fragrance practices ("body lotion," cosmetic for example). It remains unknown whether naming an odor by its practice category influences olfactory neural responses differently than that observed when named with its source category. The aim of this study was to investigate this question. To this end, functional MRI was used in a within-subjects design comparing brain responses to four different odors (peach, chocolate, linden blossom, and rose) under two conditions whereby smells were described either (1) with their source category label (food and flower) or (2) with a practice category label (body lotion). Both types of labels induced activations in secondary olfactory areas (orbitofrontal cortex), whereas only the source label condition induced activation in the cingulate cortex and the insula. In summary, our findings offer a new look at olfactory perception by indicating differential brain responses depending on whether odors are named according to their source or practice category.

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“…It seems, in Western societies at least, that odors -unlike colorswere not constructed collectively via negotiation of a shared meaning during verbal interaction (Dubois & Rouby, 1997). According to Schaal (2004), it is as if ''the acquisition of chemical sensory knowledge were the random outcome of personal experiences".…”

Section: Introductionmentioning

confidence: 99%