Abstract
In the philosophy of perception, olfaction is the perennial problem child, presenting a range of difficulties to those seeking to define its proper referents, and its phenomenological content. Here, we argue that many of these difficulties can be resolved by recognizing the object-like representation of odors in the brain, and by postulating that the basic objects of olfaction are best defined by their biological value to the organism, rather than physicochemical dimensions of stimuli. Building on this organism-centered account, we speculate that the phenomenological space of olfaction is organized into a number of coarse affective dimensions that apply categorically. This organization may be especially useful for coupling sensation to decision making and instrumental action in a sensory modality where the stimulus space is especially complex and high dimensional.
Highlights
We argue that many of these difficulties can be resolved by recognizing the object-like representation of odors in the brain, and by postulating that the basic objects of olfaction are best defined by their biological value to the organism, rather than physicochemical dimensions of stimuli
At the level of piriform cortex, Yoshida and Mori (2007) have observed categorical representations for food odors in the anterior piriform cortex (APC), whereas Howard et al (2009) have used multi-voxel analysis in human fMRI studies to show clustered hotspots of activity in posterior piriform cortex (PPC) that correspond to specific odor qualities
SUMMARY AND CONCLUSION By summarizing recent work on object-based processing in olfaction, as well as odor ecology, we have argued that the basic phenomenological objects of olfaction are not things “out there” but rather prescribed affective categories – likely niche and organism specific – to which stimuli are rapidly assigned, and which are richly pliable through learning and with context
Summary
We argue that many of these difficulties can be resolved by recognizing the object-like representation of odors in the brain, and by postulating that the basic objects of olfaction are best defined by their biological value to the organism, rather than physicochemical dimensions of stimuli. Building on this organism-centered account, we speculate that the phenomenological space of olfaction is organized into a number of coarse affective dimensions that apply categorically.
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