Electrophysiological investigation of associative and non‐associative memory odours,Flavour and Fragrance Journal

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Electrophysiological investigation of associative and non‐associative memory odours
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2019-03-04 , DOI: 10.1002/ffj.3493
Robert Pellegrino _{1,

2} , Katerina Usik ₁ , Jonathan Warr ₃ , Thomas Hummel ₁ , Agnieszka Sorokowska _{1,

4}

Affiliation

As individuals explore their environment, they experience smells and recall memories associated with them. This close relationship between smell and memory has been extensively studied; however, less attention has been paid to the direct comparison of associative and non‐associative memory odours. This study aimed to measure responses to odours related to memories and responses to odours related to none or few memories using electroencephalography. In a within‐subject design, 25 individuals received two food odours (chocolate and apple strudel) while olfactory event‐related potentials (oERP) were recorded. These stimuli were chosen because individuals had an autobiographical memory associated with either one of the odours. Additionally, individuals rated the characteristics of the odours and were tested on their memory capacity. The results indicate that apple strudel, but not chocolate, produced larger oERP amplitudes when associated with a memory. Additionally, the apple strudel odour was found to be less pleasant and familiar than the chocolate odour, and fewer individuals had an association with the apple strudel odour. This indicates that oERP can be used to indicate the strength of odour‐related memories.

中文翻译：

联想和非联想记忆气味的电生理研究

当人们探索环境时，他们会闻到气味并回想起与他们相关的回忆。气味和记忆之间的这种紧密关系已得到广泛研究。然而，人们很少关注联想和非联想记忆气味的直接比较。这项研究旨在使用脑电图测量对与记忆有关的气味的反应以及对与无记忆或记忆很少有关的气味的反应。在受试者内部设计中，有25个人收到了两种食物气味（巧克力和苹果馅），同时记录了嗅觉相关事件的电位（oERP）。选择这些刺激是因为个人具有与其中一种气味相关的自传体记忆。此外，人们对气味的特征进行了评估，并对其记忆能力进行了测试。结果表明，当与记忆相关联时，苹果馅而不是巧克力会产生更大的oERP振幅。另外，发现苹果馅饼的气味比巧克力气味更不愉快和不熟悉，并且与苹果馅饼气味相关的个体更少。这表明oERP可用于指示与气味有关的记忆的强度。

更新日期：2019-03-04

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