Chemical Senses最新文献

{"title":"Emotional self-body odors do not influence the access to visual awareness by emotional faces.","authors":"Marta Rocha, Joana Grave, Sebastian Korb, Valentina Parma, Gün R Semin, Sandra C Soares","doi":"10.1093/chemse/bjad034","DOIUrl":"10.1093/chemse/bjad034","url":null,"abstract":"<p><p>A growing body of research suggests that emotional chemosignals in others' body odor (BO), particularly those sampled during fearful states, enhance emotional face perception in conscious and preconscious stages. For instance, emotional faces access visual awareness faster when presented with others' fear BOs. However, the effect of these emotional signals in self-BO, that is, one's own BO, is still neglected in the literature. In the present work, we sought to determine whether emotional self-BOs modify the access to visual awareness of emotional faces. Thirty-eight women underwent a breaking-Continuous Flash Suppression task in which they were asked to detect fearful, happy, and neutral faces, as quickly and accurately as possible, while being exposed to their fear, happiness, and neutral self-BOs. Self-BOs were previously collected and later delivered via an olfactometer, using an event-related design. Results showed a main effect of emotional faces, with happy faces being detected significantly faster than fearful and neutral faces. However, our hypothesis that fear self-BOs would lead to faster emotional face detection was not confirmed, as no effect of emotional self-BOs was found-this was confirmed with Bayesian analysis. Although caution is warranted when interpreting these results, our findings suggest that emotional face perception is not modulated by emotional self-BOs, contrasting with the literature on others' BOs. Further research is needed to understand the role of self-BOs in visual processing and emotion perception.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10112269","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}

{"title":"Taste perception of oligosaccharides derived from pullulan.","authors":"Shashwat Damani, Michael H Penner, Juyun Lim","doi":"10.1093/chemse/bjad031","DOIUrl":"10.1093/chemse/bjad031","url":null,"abstract":"<p><p>Recent studies indicate that humans can taste starch hydrolysis products (i.e. maltooligosaccharides; MOS). However, the structural specificity of oligosaccharides that elicit such perception is not known. This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all 3 stimuli from blanks at a significant level (P < 0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (P > 0.05), but were able to detect DP 6 and 9 (P < 0.005), although the degree of detectability dropped significantly (P < 0.05). In a follow-up qualitative study, subjects made the target stimuli and glucose into 2 groups (glucose/DP 3 vs. DP 6/DP 9) and characterized both groups as mostly \"sweet\" with having different sweetness intensity. With lactisole, they described glucose and DP 3 as \"taste like blank\" (lactisole water) and found it challenging to describe DP 6 and 9 stimuli due to their subtle nature. These results suggest that taste perception of PDOS primarily depends on the sweet taste receptor, although they may elicit other sensory attributes; this is strikingly different from the reported taste of MOS. The potential impact of structural configuration on taste perception is further discussed.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10473447/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10522479","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}

{"title":"Respiratory response to an odor throughout development in rats.","authors":"Julie Boulanger-Bertolus,&nbsp;Emmanuelle Courtiol,&nbsp;Nathalie Buonviso,&nbsp;Anne-Marie Mouly","doi":"10.1093/chemse/bjad006","DOIUrl":"https://doi.org/10.1093/chemse/bjad006","url":null,"abstract":"<p><p>Odor-induced sniffing has proven to be a useful behavioral readout for assessing olfactory performance in adult rats. However, little is known about how the respiratory response changes throughout ontogeny. Thus, this study aimed at characterizing respiratory response to an odor in rats using paradigms suitable to infants, juveniles, and adults. We first analyzed the respiratory response to a neutral, novel odor. Then the value of the odor was changed either through its repeated presentation (odor habituation), or its association with a foot-shock (odor fear). In the habituation task, we found that the first presentation of the novel odor induced a clear sniffing response at all 3 ages, but the peak respiratory frequency was higher in adults than in juveniles and infants. When the odor was presented repeatedly, the sniffing response gradually faded and the younger the animal, the faster the fading of the response. In the fear conditioning task, the odor induced an increase in respiratory rate that persisted until the end of the session in adults and infants, but not in juveniles. In another group for which the odor was explicitly unpaired with the foot-shock, the respiratory response to the odor did not last as long over the session than in the paired condition at all 3 ages. Finally, we observed that shock delivery induced a similar respiratory response at the 3 investigated ages in the paired and unpaired conditions. Collectively, these data show that the respiratory response constitutes a faithful index to assess rat's olfactory abilities throughout ontogeny.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9843477","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}

{"title":"Covid-19 affects taste independent of taste-smell confusions: results from a combined chemosensory home test and online survey from a large global cohort.","authors":"Ha Nguyen, Javier Albayay, Richard Höchenberger, Surabhi Bhutani, Sanne Boesveldt, Niko A Busch, Ilja Croijmans, Keiland W Cooper, Jasper H B de Groot, Michael C Farruggia, Alexander W Fjaeldstad, John E Hayes, Thomas Hummel, Paule V Joseph, Tatiana K Laktionova, Thierry Thomas-Danguin, Maria G Veldhuizen, Vera V Voznessenskaya, Valentina Parma, M Yanina Pepino, Kathrin Ohla","doi":"10.1093/chemse/bjad020","DOIUrl":"10.1093/chemse/bjad020","url":null,"abstract":"<p><p>People often confuse smell loss with taste loss, so it is unclear how much gustatory function is reduced in patients self-reporting taste loss. Our pre-registered cross-sectional study design included an online survey in 12 languages with instructions for self-administering chemosensory tests with 10 household items. Between June 2020 and March 2021, 10,953 individuals participated. Of these, 5,225 self-reported a respiratory illness and were grouped based on their reported COVID test results: COVID-positive (COVID+, N = 3,356), COVID-negative (COVID-, N = 602), and COVID unknown for those waiting for a test result (COVID?, N = 1,267). The participants who reported no respiratory illness were grouped by symptoms: sudden smell/taste changes (STC, N = 4,445), other symptoms excluding smell or taste changes (OthS, N = 832), and no symptoms (NoS, N = 416). Taste, smell, and oral irritation intensities and self-assessed abilities were rated on visual analog scales. Compared to the NoS group, COVID+ was associated with a 21% reduction in taste (95% confidence interval (CI): 15-28%), 47% in smell (95% CI: 37-56%), and 17% in oral irritation (95% CI: 10-25%) intensity. There were medium to strong correlations between perceived intensities and self-reported abilities (r = 0.84 for smell, r = 0.68 for taste, and r = 0.37 for oral irritation). Our study demonstrates that COVID-19-positive individuals report taste dysfunction when self-tested with stimuli that have little to none olfactory components. Assessing the smell and taste intensity of household items is a promising, cost-effective screening tool that complements self-reports and may help to disentangle taste loss from smell loss. However, it does not replace standardized validated psychophysical tests.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10396355/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10177931","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}

{"title":"Olfactory training: effects of multisensory integration, attention towards odors and physical activity.","authors":"Zetian Li, Abriat Anne, Thomas Hummel","doi":"10.1093/chemse/bjad037","DOIUrl":"10.1093/chemse/bjad037","url":null,"abstract":"<p><p>Olfactory training (OT) has been shown to be of value in the treatment of olfactory dysfunction. The present study aimed to investigate whether the efficacy of OT could be modulated with multisensory integration, attention towards odors, odor complexity, or physical activity assessed with a questionnaire. One hundred healthy participants were recruited and divided into 4 groups. Except for controls (n = 26, mean age ± SD = 36 ± 15 years) all participants performed OT 4 times a day. In the \"video\" group (n = 26, age 39 ± 19 years) OT was performed while watching specific and congruent video sequences. In the \"counter\" group (n = 24, 38 ± 17 years) participants additionally counted the number of odors 1 day per week, and in the \"training only\" group no additional measures were taken in addition to OT (n = 24, 38 ± 20 years). \"Single-molecule\" odorants or \"complex mixtures\" were distributed randomly for training stimulation. Sniffin' sticks tests (odor identification, odor discrimination, and odor threshold), cognitive tests, and a series of scales were measured at both baseline and after 3 months of OT. The degree of physical activity was recorded with a questionnaire. Olfactory function improved in the video and counter groups after OT, especially for odor threshold and discrimination. Yet, odor complexity and the degree of physical activity had limited effects on olfactory improvement after OT. Both multisensory interaction and attention towards odors plus OT appeared to facilitate improvement of olfactory function in healthy individuals compared with OT alone and controls, which could provide new promising treatments for clinical applications.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10271955","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}

{"title":"The T1R3 subunit of the sweet taste receptor is activated by D2O in transmembrane domain-dependent manner.","authors":"Natalie Ben Abu,&nbsp;Yaron Ben Shoshan-Galeczki,&nbsp;Einav Malach,&nbsp;Masha Y Niv","doi":"10.1093/chemse/bjad032","DOIUrl":"10.1093/chemse/bjad032","url":null,"abstract":"<p><p>Deuterium oxide (D2O) is water in which the heavier and rare isotope deuterium replaces both hydrogens. We have previously shown that D2O has a distinctly sweet taste, mediated by the T1R2/T1R3 sweet taste receptor. Here, we explore the effect of heavy water on T1R2 and T1R3 subunits. We show that D2O activates T1R3-transfected HEK293T cells similarly to T1R2/T1R3-transfected cells. The response to glucose dissolved in D2O is higher than in water. Mutations of phenylalanine at position 7305.40 in the transmembrane domain of T1R3 to alanine, leucine, or tyrosine impair or diminish activation by D2O, suggesting a critical role for T1R3 TMD domain in relaying the heavy water signal.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10221726","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}

{"title":"Comparing fear and anxiety chemosignals: Do they modulate facial muscle activity and facilitate identifying facial expressions?","authors":"Nuno Gomes,&nbsp;Bettina M Pause,&nbsp;Monique A M Smeets,&nbsp;Gün R Semin","doi":"10.1093/chemse/bjad016","DOIUrl":"https://doi.org/10.1093/chemse/bjad016","url":null,"abstract":"<p><p>Fear and anxiety are the most frequently studied emotional states in chemosignal research. Despite differences between these two emotional states, findings from research using fear and anxiety body odors (BOs) are often treated as part of a similar phenomenon. In this article, we examine possible similarities and differences between participants exposed to fear and anxiety BOs on 2 dependent variables commonly used in chemosignals' research: (1) the activation of facial muscles in displays of fear expressions (i.e. the medial frontalis and the corrugator supercilii); and (2) the time required to discriminate between negative emotional expressions (fear, anger, and disgust) and neutral ones. Our results show that fear (vs. rest) and anxiety (vs. exercise) BOs activate the medial frontalis, suggesting that both have a similar impact on receivers' facial muscles. However, we could not replicate previous findings regarding the influence of fear BOs in discriminating negative emotional faces from neutral ones. Two additional replication attempts failed to replicate the earlier results, indicating that the results reported in the literature with this specific paradigm should be interpreted cautiously. Suggestions for future research examining possible differences between fear and anxiety BOs are advanced.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9679620","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}

{"title":"Expansive linguistic representations to predict interpretable odor mixture discriminability.","authors":"Amit Dhurandhar, Hongyang Li, Guillermo A Cecchi, Pablo Meyer","doi":"10.1093/chemse/bjad018","DOIUrl":"10.1093/chemse/bjad018","url":null,"abstract":"<p><p>Language is often thought as being poorly adapted to precisely describe or quantify smell and olfactory attributes. In this work, we show that semantic descriptors of odors can be implemented in a model to successfully predict odor mixture discriminability, an olfactory attribute. We achieved this by taking advantage of the structure-to-percept model we previously developed for monomolecular odorants, using chemical descriptors to predict pleasantness, intensity and 19 semantic descriptors such as \"fish,\" \"cold,\" \"burnt,\" \"garlic,\" \"grass,\" and \"sweet\" for odor mixtures, followed by a metric learning to obtain odor mixture discriminability. Through this expansion of the representation of olfactory mixtures, our Semantic model outperforms state of the art methods by taking advantage of the intermediary semantic representations learned from human perception data to enhance and generalize the odor discriminability/similarity predictions. As 10 of the semantic descriptors were selected to predict discriminability/similarity, our approach meets the need of rapidly obtaining interpretable attributes of odor mixtures as illustrated by the difficulty of finding olfactory metamers. More fundamentally, it also shows that language can be used to establish a metric of discriminability in the everyday olfactory space.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9684571","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}

{"title":"Paradoxical electro-olfactogram responses in TMEM16B knock-out mice.","authors":"Giorgia Guarneri, Simone Pifferi, Michele Dibattista, Johannes Reisert, Anna Menini","doi":"10.1093/chemse/bjad003","DOIUrl":"10.1093/chemse/bjad003","url":null,"abstract":"<p><p>The Ca2+-activated Cl¯ channel TMEM16B carries up to 90% of the transduction current evoked by odorant stimulation in olfactory sensory neurons and control the number of action potential firing and therefore the length of the train of action potentials. A loss of function approach revealed that TMEM16B is required for olfactory-driven behaviors such as tracking unfamiliar odors. Here, we used the electro-olfactogram (EOG) technique to investigate the contribution of TMEM16B to odorant transduction in the whole olfactory epithelium. Surprisingly, we found that EOG responses from Tmem16b knock out mice have a bigger amplitude compared to those of wild type. Moreover, the kinetics of EOG responses is faster in absence of TMEM16B, while the ability to adapt to repeated stimulation is altered in knock out mice. The larger EOG responses in Tmem16b knock out may be the results of the removal of the clamping and/or shunting action of the Ca2+-activated Cl¯ currents leading to the paradox of having smaller transduction current but larger generator potential.</p>","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9951260/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9705362","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}

{"title":"Neural suppression in odor recognition memory.","authors":"Tom Eek,&nbsp;Fredrik Lundin,&nbsp;Maria Larsson,&nbsp;Paul Hamilton,&nbsp;Charalampos Georgiopoulos","doi":"10.1093/chemse/bjad001","DOIUrl":"https://doi.org/10.1093/chemse/bjad001","url":null,"abstract":"Abstract Little is known about the neural basis of lower- and higher-order olfactory functions such as odor memory, compared with other sensory systems. The aim of this study was to explore neural networks and correlates associated with 3 functions: passive smelling (PS), odor encoding (OE), and in particular odor recognition memory (ORM). Twenty-six healthy participants were examined using functional magnetic resonance imaging conducted across 3 sessions, one for each function. Independent component analysis revealed a difference between sessions where a distinct ORM component incorporating hippocampus and posterior cingulate showed delayed triggering dissociated from odor stimulation and recognition. By contrasting Hit for ORM (target odors correctly recognized as old) and a combination of PS and detected odors from OE, we found significantly lower activations in amygdala, piriform cortex, insula, thalamus, and the inferior parietal lobule. Region of interest analysis including anterior insula, posterior cingulate gyrus, dentate gyrus, left middle frontal gyrus, amygdala, and piriform cortex demonstrated that Hit were associated with lower activations compared with other memory responses. In summary, our findings suggest that successful recognition of familiar odors (odor familiarity) is associated with neural suppression in the abovementioned regions of interest. Additionally, network including the hippocampus and posterior cingulate is engaged in a postrecognition process. This process may be related to incidental encoding of less familiar and more novel odors (odor novelty) and should be subject for future research.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e6/a6/bjad001.PMC9940621.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9143332","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}