Correlation between Food Characteristics and Emotions That Arise When Smelling Mixed Odors

DOI Web Site Web Site 8 References

Bibliographic Information

Other Title
  • 混合臭を嗅いだ際に認知できる食物の特性と情動との関連
  • コンゴウシュウ オ カイダ サイ ニ ニンチ デキル ショクモツ ノ トクセイ ト ジョウドウ ト ノ カンレン

Search this article

Abstract

<p>Objective: Determine the extent to which humans perceive mixed odors of food. Additionally, investigate the correlation between food odor perception and the emotions that induce food aversion.</p><p>Method: Participants were familiarized with the odors of individual samples in advance and the emotions induced by each odor (pleasantness/unpleasantness) were evaluated using a visual analogue scale (VAS). Afterwards, identification tests were conducted for mixed odors of two samples; the emotions induced by the mixed odors (pleasantness/unpleasantness) were also evaluated using VAS and compared with those of the individual samples.</p><p>Results: Odors of bananas (accuracy rate, 85.3%), boiled fish broth (accuracy rate, 82.4%), and grapefruit juice (accuracy rate, 70.6%) were easy to identify even when mixed with another food odor. However, the odor indices and accuracy rates were higher for the unpleasant-smelling bananas and boiled fish broth than for the pleasant-smelling grapefruit juice. Additionally, when the unpleasant-smelling boiled fish broth (VAS, 37.5 points) was mixed with the pleasant-smelling grapefruit juice (VAS, 80.0 points), the unpleasantness was even stronger (VAS of mixture, 15.5 points).</p><p>Conclusion: Even when two types of food odors were mixed, each odor could be easily identified. This suggests that the ability to perceive food odors is deeply related not only to the strength and quality of the odors, but also to the emotions they induce, particularly unpleasantness.</p>

Journal

References(8)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top