Similarity judgements of odour quality and pleasantness

Abstract

Assumptions are often made about the generalisabilty of experiences, particularly perceptual experiences. Individual differences in experiences, we suggest, are of fundamental interest to the foodservice and general hospitality industries, and may be analysed at many levels. Using as background a small-scale study of odour similarity and pleasantness ratings and drawn from the perspective of traditional psychological research, this paper considers olfactory experiences, an area of particular significance when considering food-related activities, both from the perspective of sensory analysis and the general foodservice industry. Some common, implicit psychological assumptions are questioned, particularly those indicated by the general failure to specify a response model in interpretation of individual reports of sensory and perceptual experiences. A variety of attributes contributes to the overall experience of food, and understanding of fundamental psychological processes could help foodservice academics and professionals elucidate the issues underlying the ultimate biopsychosocial experience, food.