Introduction A growing body of research has demonstrated differences in perceptual, conceptual, and language abilities between wine experts and novices. However, it is unclear to what extent these differences are innate or acquired through training. The present study assessed the olfactory and gustatory performance of a group of university blind wine tasters before and after training. Previous research

Introduction A high level of disgust propensity (the general tendency to respond with the emotion of disgust to any given situation) is associated with an increased sensitivity to bitter taste. The present study examined the relationship between disgust propensity and the sensitivity to bitter aftertaste. Methods A total of 200 women rinsed their mouth with concentrated wormwood tea (Artemisia absinthium)

Introduction If odor and taste are presented in a context with high temporal proximity, they are more likely to be perceived as a flavor object. However, if odor and taste are presented in a context with low temporal proximity as well as a context with high temporal proximity, they may be less likely to be perceived as a flavor object. Based on these expectations, we hypothesized that sensitivity to

Introduction The trigeminal system is a chemosensory system, next to smell and taste, allowing intranasal sensations such as freshness, spiciness, etc. The lateralization task is used to measure trigeminal sensitivity and consists in identifying the nostril stimulated by an odorous substance in a two-alternative forced-choice procedure. However, when performed in the standard method, this task takes

Introduction Moringa oleifera (Lam.) is a nutritious plant species that has the potential to alleviate food insecurity in low- and middle-income regions. However, the bitter taste associated with M. oleifera leaves is a key barrier to its acceptance as food. It was hypothesized that reducing the bitterness in M. oleifera-fortified instant soups would increase their acceptance. Methods Acid soaking

Background A card-type odor identification test called the “Open Essence (OE),” consisting of 12 types of everyday odors familiar to Japanese people, was recently developed. In this study, we calculated the cut-off value of the OE score for screening for age-related olfactory decline. Methods Participants aged 23 to 91 performed the OE test. After we confirmed that the OE score differed significantly

Introduction Higher psychopathic traits have been consistently associated with poorer olfactory abilities; however, only one study as reported by Sagioglou and Greitemeyer (Appetite 96:299-308, 2016) has explored whether psychopathy is linked to taste perception. Using self-report measures, Sagioglou and Greitemeyer (2016) found higher psychopathic traits were associated with higher liking ratings

Introduction Previous studies have described a number of protein tyrosine kinases (epidermal growth factor receptor, ErbB2, ErbB3, and c-kit) to be expressed in taste bud cells, their innervating nerves, and in developing taste papillae. Methods Immunohistochemical staining of mouse taste buds was performed to characterize the expression patterns of the c-kit receptor in taste. Results Here we demonstrate

Introduction The main purpose of this study was to investigate the overall relation between the mean (at the nomothetic or group level) subjective valence and arousal ratings for odors. Although well established in other sensory modalities (e.g., visual, auditory, gustatory, tactile), this relation has not previously been investigated for odors covering a large range of the valence dimension. In addition

Introduction Women’s olfactory perception varies across the menstrual cycle. The influence of oral contraceptives on this variability remains unclear. Methods To further estimate this, we assessed discrimination performance for both body odors and ordinary odorants in 36 women, 18 naturally ovulating, and 18 using oral contraceptives. Each participant was tested once a week over the course of a month

Introduction Prescription medication use may be associated with phantom odor perception. We evaluated associations between number of prescription medications and their therapeutic class and phantom odor perception among US adults. Methods Data were collected between 2011 and 2014 as part of the National Health and Nutrition Examination Survey (NHANES). A complex sampling design resulted in a nationally

Introduction During sensory evaluations of minty products, white chocolate is proposed as a palate cleanser between sample tastings. However, this is not an evidence-based practice, as no literature proves this. The aim of this study was therefore to identify the best palate cleanser to use in sensory evaluation of minty confectionery products. Methods Three chewing gums with different cooling intensity

Introduction The importance of an olfactory assessment of individuals with neurological diseases has attracted attention. Cerebrovascular disease is one of the most common diseases in Japan, but there are few reports on olfaction in patients with stroke. Herein we examined olfaction in patients with stroke. Methods We assessed 50 patients hospitalized for neurorehabilitation after stroke. For the assessment

Introduction Two recent brain morphological studies reported inconsistent results on the neuroanatomical correlates of taste intensity rating among healthy populations. The current study re-visited this issue with a large and more homogeneous sample size. It was hypothesized that the orbitofrontal cortex, the sole region commonly reported by the two studies together with olfactory studies, had its

Introduction Olfaction has an important role in physiological and affective processes, as well as the potential to have profound effects on activities such as sleep and learning. We investigated two commercially manufactured odors (“Deep Sleep” and “Oriental,” from This Works) purported to promote sleep, compared with control odor, where we aimed to explore whether neural and behavioral differences

IntroductionBrain activation in response to olfactory stimuli has been studied using functional magnetic resonance imaging (fMRI), but there is little knowledge about processing repeated olfactory information which is usual in daily life. MethodsThis fMRI study was designed to investigate brain response to repeated odorant stimulation with positive and negative valences in 12 healthy right-handed volunteers

IntroductionHumans are very sensitive to several bitter compounds, although there is great inter-individual variability in the elicited emotional (e.g., disgust) and somatic (e.g., nausea) responses. The variability might be associated with the personality trait “disgust proneness” (DP; general tendency to respond with the emotion of disgust). MethodThis study examined the relationship between the

IntroductionHyposmia and metacognitive errors are related to aging, depression, male gender, and cognitive decline. The current study investigated the awareness of olfactory dysfunction in subjective cognitive decline (SCD), mild cognitive impairment (MCI), and Alzheimer’s disease (AD), as well as the influence of additional factors. MethodsA sample of 641 patients, including controls, SCD, non-amnestic

IntroductionOrosensory perception strongly influences food and beverage liking and consumption. Differences between individuals in orosensation present an opportunity to conceptualize and commercialize products based on consumer “taste” responsiveness. The main objective of this study was to examine how the thermal taste phenotype associates with orosensory responsiveness to beer and cider, and more

IntroductionAlthough most US adults drink alcoholic beverages, little is known about the association between drinking and taste. We hypothesized that the ability to distinguish differing intensities of bitter and salt solutions would be poorer among drinkers than nondrinkers. MethodsWe used cross-sectional data from 4990 participants aged 40+ from a large, national survey of the US population (National

IntroductionThermal taster status (TTS) is determined when the tongue is cooled or warmed, whereby thermal tasters (TT) experience a taste sensation while thermal nontasters (TnT) do not. The literature suggests that TT experience greater responsiveness (higher intensity ratings) to orosensory stimuli; however, small sample sizes and differences in classification schemes between studies confound our

IntroductionMeasurements of chemosensory function within specific regions of the tongue can yield important information about the sensitivity of lingual areas to chemosensory stimuli and may identify possible nerve damage. A novel regional chemosensory test that uses thin edible circles was developed for human testing. MethodsEdible circles placed at six different regions of the tongue were used to

IntroductionOlfactory testing helps in diagnosing olfactory dysfunction (OD). The Sniffin’ Sticks odor test kit is widely used for research and can be reused and summed scores of threshold (T), discrimination (D), and identification (I) allow comparison to normative data. Testing can be time consuming and odor pens have to be presented by an examiner. The aim of this study was to investigate for a

IntroductionAssessment of olfactory performance is of high clinical interest in the contexts of smell loss as well as neurological diseases, and recently gained attention in obesity research. Available olfactory tests, especially for assessing olfactory sensitivity, are time-consuming and require high cognitive capacity. Therefore, we aimed to establish a short procedure for reliably testing olfactory

IntroductionStudies of the effect of pregnancy on olfactory function are contradictory—some report reduced function, others hypersensitivity, and still others no change at all. Our objectives were to quantify olfactory function in women during gestational and puerperal periods, to compare the olfactory test scores to those of non-pregnant women, and to explore the potential influence of rhinitis on

IntroductionChanges in olfactory perception observed in cross-sectional studies may not reflect actual ongoing change within individuals. The aim of the present study was to assess intra-individual as well as inter-individual variation in olfactory scores in pre-schoolers across five waves over a 2-year period. MethodsThe participants were 157 children (79 boys) aged 5.8 ± 0.6 years at initial testing

IntroductionStimuli of different modalities can acquire an affective value via evaluative conditioning. This process describes a shift in perceived affective quality of a neutral stimulus towards the hedonics of an associated affective stimulus. The olfactory system, as compared to other modalities, might be especially prone to attributing affective value to an odor due to its close neuroanatomical

IntroductionSounds can affect food and flavor perception. For example, loud noise can affect taste perception. In the present study, we examined whether exposure to ~ 80-dB magnetic resonance imaging (MRI) acoustic noise affects taste perception. MethodsParticipants (N = 27) came to the lab twice for a taste test, a smell test, and evaluating sweet and savory food items: once when continuously being

IntroductionExperts acquire superior abilities in their specific domains by training. Sommelier students, who are future olfaction experts, could be an excellent model to study the effects of olfactory training. MethodsWe tested whether sommelier students display superior olfactory abilities early in their education: within the first 2 months of education, we examined the olfactory function, i.e.,

IntroductionCorrelations between olfactory performance and particular personality traits (e.g., disgust proneness), as well as symptoms of specific mental disorders (e.g., depression) have been found in numerous studies with adults. The present questionnaire study examined whether similar associations already exist in childhood. MethodThe olfactory discrimination ability of 66 children (32 boys and

IntroductionOlfactory habituation results from prolonged exposure to an odor, leading to perceptual changes defined by several characteristics. To date, human habituation research has focused on orthonasal olfaction which is perceived externally while ignoring internal routes of odor perception related to flavor. In our study, we conducted two experiments to characterize retronasal olfactory habituation

The authors would like to make corrections to the name of an author and the affiliations representing the authors. Namely, we would like to change the spelling of Johnathan Warr to its correct spelling of Jonathan Warr as shown above.

IntroductionIn daily life, people encounter a wide range of odors, most of which contain multiple chemical substances. So-called bimodal odors stimulate both the olfactory and trigeminal nerve, and the interaction between these two systems shapes the perception of the odor. However, temporal encoding of these sensory systems during bimodal odor processing has received limited scientific attention.

IntroductionThe flavor of Szechuan pepper plays an important role in Sichuan cuisine, where it is responsible for the tingling and numbing characteristic. The aims of this study were to characterize and identify aroma-active compounds of Szechuan pepper and to evaluate changes in flavor components between room and high temperature (ca. 70–80 °C). MethodsSolvent-assisted flavor evaporation (SAFE) and

IntroductionOlfactory dysfunction is an early marker of neurological disease and a common symptom in psychotic disorders. Previous anatomical and functional research suggests that sex effects may be crucial in the assessment of the olfactory system. Nonetheless, the neural mechanisms through which the factor sex impacts olfactory perception are still not well understood. In this context, we use fMRI

IntroductionMany people seem to be looking for similar attributes when searching for a potential romantic partner. Olfactory social cues can be important parts of the process, though there are individual differences as to their value. Gay men, for example, value scent less in selecting a romantic partner than do heterosexual men (White and Cunningham, Chemosens Percept 10:31–41, 2017). Is it possible

IntroductionOdor perception is biased by verbal–semantic processes when cues on an odor’s source are readily available from the context. At the same time, olfaction has been characterized as basically sensation driven when this information is absent. In the present study, we examined whether language effects occur when verbal cues are absent and how expectations about an odor’s identity shape odor

IntroductionStudies of changes in taste threshold, perceived intensity, liking, and preference during pregnancy were reviewed, because such changes have the potential to negatively impact nutrient intake in pregnant women. MethodsMedline and Web of Science were searched; eligibility was based on inclusion, exclusion, and quality criteria. ResultsFourteen articles were included: 5 reported taste thresholds

IntroductionIn the present study, we assessed crossmodal associations between odors and both color and shape, with particular interest in the principles beneath these mappings. We hypothesized that visual associations of odors would primarily reflect observable features of a smelling object and thus vary with different source assumptions of the very same smell. MethodsWe asked 30 participants to visualize

IntroductionWhen participants eat foods, they direct their attention to the particular taste quality that is the target of evaluation and subsequently perceive the intensity of the attended taste quality. We defined the ease with which participants pay attention to a particular taste quality as the “noticeability” of that quality. In our previous study, Japanese participants evaluated noticeability

IntroductionThis was the first bibliometric study to investigate the functional magnetic resonance (fMRI) literature on chemosensory perception to reveal who contributed to these publications, where they were published, what concepts were investigated, and their relative impact in terms of citations. MethodsWeb of Science was searched to identify relevant articles. Research areas, authors, contributing

IntroductionOlfactory dysfunction can have a negative impact on emotional well-being. The aim of the present study was to examine associations between olfactory deficits and two affective personality characteristics (trait anxiety/trait depression). MethodsA questionnaire study was conducted with a total of 116 participants (33 classified as anosmic, 40 as hyposmic, and 39 as normosmic). All participants

IntroductionTemperament affects olfaction in cross-sectional studies. However, it is not clear whether it is linked to olfactory development. Here we examined the links between temperament and olfaction over a nearly 2-year period, expecting that children showing higher levels of negative affectivity would exhibit greater odor awareness across repeated testing. As a subsidiary aim, we investigated

IntroductionIn terms of both its physiological effects as well as its impact on flavor perception, ethanol is the defining component of alcoholic beverages. While ethanol’s effect on alcoholic beverage systems has been studied across a variety of disciplines, a comprehensive review of the literature is lacking. The aim of this paper is to review the current literature on ethanol’s effect on flavor

IntroductionThe Sniffin’ Sticks test battery is currently considered the best alternative for the measurement of olfactory threshold, discrimination and identification capabilities. These tests still suffer from limitations, however. Most noticeably, the olfactory threshold test is an intensive task which requires participants to smell a large number of olfactory stimuli. This proves especially problematic

IntroductionOlfaction is a highly emotionally charged sense and contributes to our quality of life, which olfactory impairment or dysosmia thus strongly impacts. The aim of the present study was to examine how olfactory deficits alter eating behavior, which is a pillar of health and well-being. MethodsPatients with quantitative smell impairment and control participants were asked to perform a series

IntroductionIt has been challenging to select the best method to extract and analyze aroma-active compounds in wine due to high concentration of alcohols in the sample. The objectives of this study were to investigate the applicability of a LiChrolut-EN-based solid-phase extraction (SPE) for wine aroma extraction and to characterize the aroma-active compounds in Merlot wine. MethodsVolatile compounds

IntroductionNasal symptoms can be associated with indoor mold overgrowth, even absent allergic sensitization. An alternative pathogenic mechanism—mucous membrane irritation by microbial volatile organic compounds (MVOCs)—has been proposed. We conducted a pilot human study of nasal irritation by two MVOCs, 1-octen-3-ol and 3-octanol, hypothesizing that the former would show greater irritant potency

IntroductionThe olfactory system is associated with several brain areas that might be involved in neurodegenerative processes and neurodevelopmental disorders. For this reason, investigation of the olfactory function plays an important role in the assessment of individuals with autism spectrum disorder (ASD), a neurodevelopmental disorder characterized by an impairment in social communication and by

IntroductionSeveral studies evaluated the influence of cultural components on the Sniffin’ Sticks Identification Test in different countries. The aim of this study was to analyze the olfactory function in a large sample of healthy subjects living in Sardinia, an island known for its historic genetic isolation, in relation to different age ranges to provide new data in healthy Sardinian subjects. MethodsOlfactory

IntroductionBrain processing of odorants in different stages during adolescence is not well understood. This study aimed to investigate differences in brain processing of pleasant and unpleasant odors between adolescent girls at different ages. MethodsEleven girls aged 9–10 years and 20 girls aged 15–16 years participated in an fMRI study (1.5 T, repetition time 2.5 s) where two odorants (peach and

IntroductionThe US Food and Drug Administration banned most “sweet” flavorants for use in cigarettes due to the concern that sweet flavors appeal to young, beginning smokers. However, many of the same flavors, including fruity and confection-associated aromas (e.g., vanilla), are still used in e-cigarettes. Sweet flavors may have a number of effects, including enhancement of the taste of other ingredients

IntroductionThere is significant concern over the health implications of increased consumption of sugars added to foods and beverages. Understanding the increase in sugar intake, as well as consideration of potential substitutes, will require research in multiple domains. Research on hedonic ratings of sucrose suggests that individuals can be classified into two distinct liking profiles: sweet likers

IntroductionAccurate measurement of chemosensory function is challenging. For assessing olfactory function, the most commonly applied test is the olfactory identification test. The ability to choose the correct descriptor for an odour among different false descriptors is central for the efficacy of these tests. Across several validation studies of the identification tests, the use of closely related

IntroductionInfant body odor is subjectively pleasant to parents and activates reward areas in the brain. Hence, body odor perception might contribute to parental bonding. However, it is unknown whether the perceived pleasantness of children’s body odor varies over the course of a child’s development. MethodsTwo hundred and thirty-five parents (M = 36.9 years, SD = 7.3) were asked to assess the personal

IntroductionBarth syndrome is a rare X-linked genetic disorder caused by a mutation or deletion of the tafazzin gene. Approximately 50–70% of affected males have family-reported feeding issues that affect eating habits and/or restrict dietary intake. Research to date suggests that these feeding problems may be related to differences in responsivity to taste and smell stimuli. The purpose of this study

AimThe complex aromas of cocktails provide a unique and interesting model system to evaluate the effects of alcohol matrix and aroma-aroma interactions on human aroma perception and partitioning and release of aroma compounds. Here, we study the interactions that occur in an Old-Fashioned cocktail when different types of whiskeys are mixed with different styles of bitters. MethodsThe interactions are

IntroductionAmong wine defects, 2,4,6-trichloroanisole has a specific impact on wine perception. In addition to giving to the wine an unpleasant odor, 2,4,6-trichloroanisole has a masking effect on notes. In this study, the specificity and efficacy of the masking effect of 2,4,6-trichloroanisole was tested at infra- and supra-threshold concentrations. A simplified model of a binary mixture was also

IntroductionThe purpose of this work is to determine the key odorants (KO) in shochu, a Japanese spirit made from sweet potato, barley, rice, soba, or sugarcane extract fermented with 20% rice koji. Each carbohydrate source produces a mild flavored spirit, but sweet potato produces shochu with a strong savory character. MethodsThe KOs released by sweet potato, barley, rice, and sugarcane shochus were