Abstract Recent research suggests that non-attentively perceived odours may significantly influence people’s food choices. This study’s aim was to examine the effects of different types of non-attentively perceived food odours, namely, bread odour and cucumber odour, on subsequent lunch choices in a real-life setting. The study was conducted using a within-participant design (n = 37, age 21–55 years). Participants took part in three sessions: two priming conditions (bread and cucumber odour) and one control condition (no odour). During each session, participants started by answering a questionnaire for20 min, in a room in which they were exposed to one of the odour conditions. The questionnaire functioned as a ‘lure’ task. Subsequently, participants were guided to the restaurant where they could choose lunch from a buffet. Besides lunch choice, sociodemographic factors, personality traits, and eating behaviour factors were assessed. Odour priming and control conditions did not affect lunch selections (χ2 (2, N = 37) = 28.1, p = 0.46). Self-reported positive mood was significantly affected by odour condition (F (2, 72) = 3.26, p = 0.044). In conclusion, odour condition did affect mood but not lunch choice. It is therefore questionable whether an odour prime can be used as a nudge to contribute to healthy food choice behaviour.

中文翻译：

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食物选择会受到黄瓜或面包气味的影响吗？

摘要 最近的研究表明，非专心感知的气味可能会显着影响人们的食物选择。本研究的目的是检查不同类型的非专心感知食物气味，即面包气味和黄瓜气味，对现实生活环境中随后的午餐选择的影响。该研究采用参与者内部设计（n = 37，年龄 21-55 岁）。参与者参加了三个会议：两个启动条件（面包和黄瓜气味）和一个控制条件（无气味）。在每次会议期间，参与者首先在他们暴露于其中一种气味条件的房间里回答问卷 20 分钟。问卷起到了“引诱”任务的作用。随后，参与者被引导到餐厅，在那里他们可以从自助餐中选择午餐。除了午餐选择，评估了社会人口学因素、人格特征和饮食行为因素。气味引发和控制条件不影响午餐选择（χ2 (2, N = 37) = 28.1, p = 0.46）。自我报告的积极情绪受到气味状况的显着影响（F (2, 72) = 3.26, p = 0.044）。总之，气味状况确实会影响情绪，但不会影响午餐选择。因此，气味素是否可以用作促进健康食物选择行为的助推器是值得怀疑的。