Chemical Senses最新文献

A Cognitive Nose? Evaluating Working Memory Benchmarks in the Olfactory Domain. 认知鼻子？评估嗅觉领域的工作记忆基准。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2025-03-10 DOI: 10.1093/chemse/bjaf008

Theresa L White, Nira Cedres, Jonas K Olofsson

引用次数: 0

Worldwide study of the taste of bitter medicines and their modifiers. 世界范围内对苦药及其改进剂味道的研究。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2025-02-04 DOI: 10.1093/chemse/bjaf003

Ha Nguyen, Cailu Lin, Katherine Bell, Amy Huang, Mackenzie Hannum, Vicente Ramirez, Carol Christensen, Nancy E Rawson, Lauren Colquitt, Paul Domanico, Ivona Sasimovich, Riley Herriman, Paule Joseph, Oghogho Braimah, Danielle R Reed

{"title":"Worldwide study of the taste of bitter medicines and their modifiers.","authors":"Ha Nguyen, Cailu Lin, Katherine Bell, Amy Huang, Mackenzie Hannum, Vicente Ramirez, Carol Christensen, Nancy E Rawson, Lauren Colquitt, Paul Domanico, Ivona Sasimovich, Riley Herriman, Paule Joseph, Oghogho Braimah, Danielle R Reed","doi":"10.1093/chemse/bjaf003","DOIUrl":"10.1093/chemse/bjaf003","url":null,"abstract":"The bitter taste of medicines hinders patient compliance, but not everyone experiences these difficulties because people worldwide differ in their bitterness perception. To better understand how people from diverse ancestries perceive medicines and taste modifiers, 338 adults, European and recent US and Canadian immigrants from Asia, South Asia, and Africa, rated the bitterness intensity of taste solutions on a 100-point generalized visual analog scale and provided a saliva sample for genotyping. The taste solutions were five medicines, tenofovir alafenamide (TAF), moxifloxacin, praziquantel, amodiaquine, and propylthiouracil (PROP), and four other solutions, TAF mixed with sucralose (sweet, reduces bitterness) or 6-methylflavone (tasteless, reduces bitterness), sucralose alone, and sodium chloride alone. Bitterness ratings differed by ancestry for two of the five drugs (amodiaquine and PROP) and for TAF mixed with sucralose. Genetic analysis showed that people with variants in one bitter receptor variant gene (TAS2R38) reported PROP was more bitter than did those with a different variant (p= 7.6e-19) and that people with either an RIMS2 or a THSD4 genotype found sucralose more bitter than did others (p=2.6e-8, p=7.9e-11, resp.). Our findings may help guide the formulation of bad-tasting medicines to meet the needs of those most sensitive to them.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143187777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Clinical features of taste disorders in Cronkhite-Canada syndrome: a report of 10 cases. cronkite - canada综合征味觉障碍的临床特征（附10例报告）

IF 2.8 4区心理学

Chemical Senses Pub Date : 2025-01-22 DOI: 10.1093/chemse/bjae044

Tomomi Nin, Koji Kamikozuru, Tetsuya Takagawa, Shinichiro Shinzaki, Kenzo Tsuzuki

{"title":"Clinical features of taste disorders in Cronkhite-Canada syndrome: a report of 10 cases.","authors":"Tomomi Nin, Koji Kamikozuru, Tetsuya Takagawa, Shinichiro Shinzaki, Kenzo Tsuzuki","doi":"10.1093/chemse/bjae044","DOIUrl":"10.1093/chemse/bjae044","url":null,"abstract":"Cronkhite-Canada syndrome (CCS) is a very rare gastrointestinal disorder with ectodermal abnormalities. Taste abnormalities appear in more than 80% of cases. Our objective was to investigate the characteristics of CCS. Ten patients with taste abnormalities who were diagnosed with CCS were included. A medical interview, examination of the tongue findings, and blood tests were performed, and taste functions were assessed using an electrogustometry (EGM) and a filter paper disc (FPD) before and after treatment. There was nail atrophy in all cases, weight loss in 8 cases, hair loss in 6 cases, skin hyperpigmentation in 5 cases, gastrointestinal symptoms in 4 cases, and atrophy of the lingual papillae in at least 8 cases. Zinc therapy for taste disorders by the previous physicians was ineffective in all cases. The results of the FPD at the first examination showed a severe decrease in taste function of the anterior tongue, whereas taste function tended to be preserved in the posterior tongue (P < 0.01, Wilcoxon). In all cases, subjective symptoms improved within 3 mo after treatment of CCS. Taste function improved significantly after treatment (FPD in anterior tongue, P < 0.05, EGM in posterior tongue, P < 0.01, Wilcoxon). Taste disorder in CCS tended to be severe in the anterior tongue with findings of tongue papillary atrophy, which appears to be an ectodermal abnormality. Their taste function improved along with symptoms after treatment. The taste tests were useful for determining the effect of treatment for CCS.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Gustatory dysfunction in multiple sclerosis: a systematic review and meta-analysis. 多发性硬化症的味觉功能障碍：系统回顾和荟萃分析。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2025-01-22 DOI: 10.1093/chemse/bjae046

Shahryar Rajai Firouzabadi, Ida Mohammadi, Mohammadreza Alinejadfard, Mohammad Yazdan Panah, Saeed Vaheb, Vahid Shaygannejad, Omid Mirmosayyeb

{"title":"Gustatory dysfunction in multiple sclerosis: a systematic review and meta-analysis.","authors":"Shahryar Rajai Firouzabadi, Ida Mohammadi, Mohammadreza Alinejadfard, Mohammad Yazdan Panah, Saeed Vaheb, Vahid Shaygannejad, Omid Mirmosayyeb","doi":"10.1093/chemse/bjae046","DOIUrl":"10.1093/chemse/bjae046","url":null,"abstract":"Gustatory dysfunction is an often overlooked symptom in people with multiple sclerosis (PwMS), potentially leading to poor appetite, malnutrition, weight loss, and decreased quality of life. This systematic review and meta-analysis aimed to assess the pooled prevalence of gustatory dysfunction in PwMS and compare their gustatory test scores with healthy controls. An online database search of PubMed, Embase, Scopus, and Web of Science was conducted on 2024 June 29. Observational studies reporting gustatory dysfunction or gustatory test scores in PwMS were included. Pooled prevalence rates were calculated using a random-effects model, with subgroup analyses based on the type of gustatory test used. Standardized mean differences (SMD) were calculated for comparisons between PwMS and healthy controls. A total of 9 studies encompassing 1385 PwMS were included. The pooled prevalence of gustatory dysfunction among PwMS was 16.4% (95% confidence intervals [95% CI]: 8.7% to 24.1%, I² = 90%, P < 0.01). Subgroup analysis showed a prevalence of 18.8% (95% CI: 10.5% to 27.2%, I² = 0%) in 4 studies using the Taste Strip Test (TST), while 3 non-TST studies using liquid tastants or self-reports reported a prevalence of 20.2% (95% CI: 7.2% to 33.3%, I² = 86%). PwMS had significantly lower gustatory test scores compared to healthy controls (SMD: -0.93, 95% CI: -1.20 to -0.65, I² = 0%, P = 0.48). Gustatory dysfunction affects a notable proportion of PwMS, with prevalence rates varying by assessment method. Future studies should assess the possible causes of gustatory dysfunction in PwMS using validated gustatory assessment scales.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142913536","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innate liking and disgust reactions elicited by intraoral capsaicin in male mice. 雄性小鼠口服辣椒素引起的先天喜爱和厌恶反应。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2025-01-22 DOI: 10.1093/chemse/bjaf006

Yibin Han, Daisuke H Tanaka, Naofumi Uesaka

{"title":"Innate liking and disgust reactions elicited by intraoral capsaicin in male mice.","authors":"Yibin Han, Daisuke H Tanaka, Naofumi Uesaka","doi":"10.1093/chemse/bjaf006","DOIUrl":"10.1093/chemse/bjaf006","url":null,"abstract":"Liking and disgust are the primary positive and negative emotions, respectively, and are crucial for nutrient intake and toxin avoidance. These emotions are induced by multimodal stimuli, such as taste, olfactory, and somatosensory inputs, and their dysregulation is evident in various psychiatric disorders. To understand the biological basis of liking and disgust, it is crucial to establish an animal model that allows for quantitative estimation of liking and disgust in response to multimodal stimuli. The only readout shared by many species, including humans, for liking and disgust, has been taste reactivity. However, readouts of non-taste stimuli-induced emotions remain unestablished. Here, we show that intraoral administration of capsaicin, a chemosomatosensory stimulus, elicits orofacial and bodily reactions in male mice similar to those observed in taste reactivity. Capsaicin-induced liking reactions at low concentrations and disgust reactions at high concentrations. Capsaicin-induced disgust reactions consisted of various reactions, including gape and forelimb flail, with the proportion of each reaction among the disgust reactions being similar to that induced by bitter and sour stimuli. These findings indicate that orofacial and bodily reactions, defined as taste reactivity, are elicited not only by taste stimuli but also by intraoral chemosomatosensory stimuli. Understanding the biological basis of capsaicin-induced orofacial and bodily reactions will advance our understanding of the fundamental mechanisms underlying liking and disgust across sensory modalities.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural comparisons of human and mouse fungiform taste buds. 人类和小鼠真菌状味蕾的结构比较。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2025-01-22 DOI: 10.1093/chemse/bjaf001

Brigit High, Thomas E Finger

{"title":"Structural comparisons of human and mouse fungiform taste buds.","authors":"Brigit High, Thomas E Finger","doi":"10.1093/chemse/bjaf001","DOIUrl":"10.1093/chemse/bjaf001","url":null,"abstract":"Taste buds are commonly studied in rodent models, but some differences exist between mice and humans in terms of gustatory mechanisms and sensitivities. Whether these functional differences are reflected in structural differences between species is unclear. Using immunofluorescent image stacks, we compared the morphological and molecular characteristics of mouse and human fungiform taste buds. The results suggest that while the general features of fungiform taste buds are similar between mice and humans, several characteristics differ significantly. Human taste buds are larger and taller than those of mice, yet they contain similar numbers of taste cells. Taste buds in humans are more heavily innervated by gustatory nerve fibers expressing the purinergic receptor P2X3 showing a 40% higher innervation density than in mice. Like type II cells of mice, a subset (about 30%) of cells in human taste buds is immunoreactive for phospholipase C beta (PLCβ2). These PLCβ2-immunoreactive cells display calcium homeostasis modulator 1 (CALHM1)-immunoreactive puncta closely opposed to gustatory nerve fibers suggestive of channel-type synapses in type II cells in mice. These puncta, used as a measure of synaptic contact, are significantly larger in humans compared to mice suggesting a higher efflux of adenosine triphosphate (ATP) neurotransmitter in humans. Altogether these findings suggest that while many similarities exist in the organization of murine and human fungiform taste buds, significant differences do exist in taste bud size, innervation density, and size of synaptic contacts that may impact gustatory signal transmission.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11795111/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142945457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Perceptual differences in olfactory fat discrimination are not detected in neural activation. 嗅觉脂肪辨别的知觉差异在神经激活中不被检测到。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2025-01-22 DOI: 10.1093/chemse/bjaf007

Matjaž Pirc, Catoo Krale, Paul Smeets, Sanne Boesveldt

{"title":"Perceptual differences in olfactory fat discrimination are not detected in neural activation.","authors":"Matjaž Pirc, Catoo Krale, Paul Smeets, Sanne Boesveldt","doi":"10.1093/chemse/bjaf007","DOIUrl":"10.1093/chemse/bjaf007","url":null,"abstract":"Olfaction is involved in detecting, identifying, and discriminating dietary fat within foods, yet the underlying neural mechanisms remain uncharted. Our functional magnetic resonance imaging (fMRI) study investigated the neural correlates of olfactory fat perception and their association with discrimination ability in a complex food matrix. We measured brain activation resulting from orthonasal exposure to an ecologically relevant fat-related odor source-dairy milk, manipulated to contain 0%, 3.5%, or 14% fat. Twenty-six healthy, normosmic adults underwent olfactory fat content discrimination testing, followed by an fMRI task during which the 3 odor stimuli were delivered via an olfactometer (25 times/fat level) and rated on perceived intensity and liking. Participants discriminated between all fat levels, with fat level influencing perceived odor intensity and liking. These perceptual differences, however, were not reflected in differential brain activation. Brain activation differences were observed only when comparing odor exposure with no exposure. Specifically, in response to any odor, activation occurred in the anterior part of the supplementary motor area (SMA) while deactivating parts of the hippocampus, putamen, superior temporal gyrus, anterior cingulate cortex, insula, and posterior part of the SMA. Exposure to the 0% fat odor also activated the thalamus. No associations were found between perceived intensity and liking and neural responses. Results reaffirm the human ability to distinguish food fat content using solely olfactory cues and reveal a divergence between sensory perception and neural processing. Subsequent research should replicate and extend these findings onto retronasal fat perception while also examining potential effects of hunger, genetics, and dietary habits.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11931621/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143448332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Predicting human olfactory perception by odorant structure and receptor activation profile. 通过气味结构和受体激活谱预测人类嗅觉。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2025-01-22 DOI: 10.1093/chemse/bjaf002

Yusuke Ihara, Chiori Ijichi, Yasuko Nogi, Masayuki Sugiki, Yuko Kodama, Sayoko Ihara, Mika Shirasu, Takatsugu Hirokawa, Kazushige Touhara

{"title":"Predicting human olfactory perception by odorant structure and receptor activation profile.","authors":"Yusuke Ihara, Chiori Ijichi, Yasuko Nogi, Masayuki Sugiki, Yuko Kodama, Sayoko Ihara, Mika Shirasu, Takatsugu Hirokawa, Kazushige Touhara","doi":"10.1093/chemse/bjaf002","DOIUrl":"10.1093/chemse/bjaf002","url":null,"abstract":"Humans possess a remarkable ability to discriminate a wide range of odors with high precision. This process begins with olfactory receptors (ORs) detecting and responding to the molecular structures of odorants. Recent studies have aimed to associate the activity of a single OR to an odor descriptor or predict odor descriptors using 2D molecular representation. However, predicting a limited number of odor descriptors is insufficient to fully understand the widespread and elaborate olfactory perception process. Therefore, we conducted structure-activity relationship analyses for ORs of eugenol, vanillin, and structurally similar compounds, investigating the correlation between molecular structures, OR activity profiles, and perceptual odor similarity. Our results indicated that these structurally similar compounds primarily activated 6 ORs, and the activity profiles of these ORs correlated with their perception. This enabled the development of a prediction model for the eugenol-similarity score from OR activity profiles (coefficient of determination, R2 = 0.687). Furthermore, the molecular structures of odorants were represented as 3D shapes and pharmacophore fingerprints, considering the 3D structural similarities between various odorants with multiple conformations. These 3D shape and pharmacophore fingerprints could also predict the perceptual odor similarity (R2 = 0.514). Finally, we identified key molecular structural features that contributed to predicting sensory similarities between compounds structurally similar to eugenol and vanillin. Our models, which predict odor from OR activity profiles and similarities in the 3D structure of odorants, may aid in understanding olfactory perception by compressing the information from a vast number of odorants into the activity profiles of 400 ORs.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143064066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent odor experience selectively modulates olfactory sensitivity across the glomerular output in the mouse olfactory bulb. 最近的气味经验选择性地调节嗅觉敏感性通过肾小球输出在小鼠嗅球。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2025-01-22 DOI: 10.1093/chemse/bjae045

Narayan Subramanian, Lee Min Leong, Paria Salemi Mokri Boukani, Douglas A Storace

{"title":"Recent odor experience selectively modulates olfactory sensitivity across the glomerular output in the mouse olfactory bulb.","authors":"Narayan Subramanian, Lee Min Leong, Paria Salemi Mokri Boukani, Douglas A Storace","doi":"10.1093/chemse/bjae045","DOIUrl":"10.1093/chemse/bjae045","url":null,"abstract":"Although animals can reliably locate and recognize odorants embedded in complex environments, the neural circuits for accomplishing these tasks remain incompletely understood. Adaptation is likely to be important as it could allow neurons in a brain area to adjust to the broader sensory environment. Adaptive processes must be flexible enough to allow the brain to make dynamic adjustments, while maintaining sufficient stability so that organisms do not forget important olfactory associations. Processing within the mouse olfactory bulb is likely involved in generating adaptation, although there are conflicting models of how it transforms the glomerular output of the mouse olfactory bulb. Here we performed 2-photon Ca2+ imaging from mitral/tufted glomeruli in awake mice to determine the time course of recovery from adaptation, and whether it acts broadly or selectively across the glomerular population. Individual glomerular responses, as well as the overall population odor representation were similar across imaging sessions. However, odor-concentration pairings presented with interstimulus intervals upwards of 30-s evoked heterogeneous adaptation that was concentration-dependent. We demonstrate that this form of adaptation is unrelated to variations in respiration, and olfactory receptor neuron glomerular measurements indicate that it is unlikely to be inherited from the periphery. Our results indicate that the olfactory bulb output can reliably transmit stable odor representations, but recent odor experiences can selectively shape neural responsiveness for upwards of 30 seconds. We propose that neural circuits that allow for non-uniform adaptation across mitral/tufted glomeruli could be important for making dynamic adjustments in complex odor environments.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11753175/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142945254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sniffing colors-color associations for descriptors and odors of the MONEX-40 test. 嗅色。MONEX-40测试中描述符和气味的颜色关联。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2025-01-22 DOI: 10.1093/chemse/bjaf004

Sally Arnhardt, Lilian Wei Fu, Johannes Kornhuber, Jessica Freiherr

{"title":"Sniffing colors-color associations for descriptors and odors of the MONEX-40 test.","authors":"Sally Arnhardt, Lilian Wei Fu, Johannes Kornhuber, Jessica Freiherr","doi":"10.1093/chemse/bjaf004","DOIUrl":"10.1093/chemse/bjaf004","url":null,"abstract":"Research on odor-color associations provides insights into brain processes that integrate attributes from seemingly independent senses, forming crossmodal correspondences. Since multisensory integration is based, among others, on semantic congruency, we aimed to provide a color profile-encompassing hue, saturation, and lightness-for the standardized MONEX-40 test. This color profile will enable the use of odor-congruent or odor-incongruent colors in olfactory-visual studies. In Study 1, participants completed an online survey, selecting colors corresponding to each descriptor in the smell test. The analysis revealed distinct color patterns, highlighting the importance of learning in descriptor-color associations. Study 2 explored color associations for all 40 odors of the MONEX-40 at different time points. Initially, participants reported color associations based solely on odor perception. Then, they identified the odor from a set of four descriptors and reassigned colors after odor identification. Both qualitative and quantitative methods, including statistical tests and ΔE (CIE 2000) analysis, demonstrated shifts in color associations after odor identification, affecting hue, saturation, and lightness. This research deepens our understanding of how color associations form in response to various stimuli, including descriptors and odors. The findings have scientific relevance, as mentioned above, but also practical applications in product development, particularly in the food and cosmetics industries, where combining specific colors and odors can enhance product appeal.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143187769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0