Effects of desensitization on odors varying in concentration and pleasantness

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2023-08-31 DOI:10.1111/joss.12877

Zetian Li, Coralie Mignot, Charlotte Sinding, Thomas Hummel

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Abstract

Background

Desensitization in response to repetitive odorous stimulations is a common and well-investigated process, but it has been a matter of discussion in which way this process relates to odor valence. Our goal was to investigate changes of intensity and pleasantness induced by desensitization in odors in relation to their valence and concentration.

Materials and Methods

Using air-dilution olfactometry, 30 normosmic participants received two pleasant (phenylethylalcohol [PEA], mixture of pleasant odorants [mix-P]) and two unpleasant odors (hydrogen sulfide [H₂S], mixture of unpleasant odorants [mix-NP]). At the baseline (before desensitization), four different concentrations of each odor were presented randomly for 0.2 s, with 40 s inter-stimulus interval. During the desensitization procedure, the odor used was presented continuously for 15 s. Following an odor-free interval of 4 s the same odor was presented again, in the post-desensitization phase. Odor intensity and pleasantness were rated after presenting each stimulus in pre and post desensitization phases.

Results

At baseline, Mix-P was rated as pleasant and H₂S was rated as unpleasant, as expected, while PEA and mix-NP were rated as slightly pleasant or neutral, respectively. For intensity, desensitization was found for all odors regardless of hedonic tone, with the effect being more pronounced with PEA and mix-NP at lower concentrations. A decrease of pleasantness/unpleasantness (“affective habituation”) was present for the two lower concentrations of the pleasant mixture, while hedonic ratings of the unpleasant odors remained largely unchanged.

Conclusions

These results suggest that, in this model, desensitization in intensity between pleasant and unpleasant odors was similar and affective habituation only occurred for the most pleasant odor.

Practical Applications

Our study unraveled the link between odor desensitization and valence considering the concentration effect, where the intensity was decreased for the relatively “neutral” odors and pleasantness was habituated only for the pleasant odor. These results help to explain individual differences in the effects of olfactory loss and provide a promising perspective for personalized treatment for olfactory loss in clinics, for instance, fast adaptation and parosmia.

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脱敏对不同浓度和愉悦度气味的影响

对重复气味刺激的脱敏反应是一个常见且经过充分研究的过程，但这一过程与气味效价的关系尚待讨论。我们的目标是研究气味脱敏引起的强度和愉悦感的变化与其效价和浓度的关系。使用空气稀释嗅觉测定法，30名体重正常的参与者接受了两种令人愉快的气味（苯乙醇[PEA]，令人愉快气味的混合物[mix‐P]）和两种令人不快的气味（硫化氢[H2S]，令人不快气味的混合物[mix‐NP]）。在基线（脱敏前），每种气味的四种不同浓度被随机呈现0.2 s、有40 s刺激间期。在脱敏过程中，使用的气味连续出现15次 s.遵循4的无气味间隔在脱敏后阶段，同样的气味再次出现。在脱敏前和脱敏后阶段，对每种刺激的气味强度和愉悦度进行评分。如预期的那样，在基线时，Mix-P被评为令人愉快，H2S被评为不愉快，而PEA和Mix-NP分别被评为轻微愉快或中性。就强度而言，发现所有气味都会脱敏，而不考虑享乐色调，在较低浓度下，PEA和混合NP的效果更为明显。两种较低浓度的愉快混合物的愉快/不愉快（“情感习惯化”）有所减少，而不愉快气味的享乐评级基本保持不变。这些结果表明，在该模型中，愉快气味和不愉快气味之间的强度脱敏是相似的，并且情感习惯化只发生在最愉快的气味中。考虑到浓度效应，我们的研究揭示了气味脱敏和效价之间的联系，其中相对“中性”的气味的强度会降低，而愉悦感只习惯于宜人的气味。这些结果有助于解释嗅觉丧失影响的个体差异，并为临床嗅觉丧失的个性化治疗提供了一个有前景的前景，例如快速适应和嗅觉障碍。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.

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