Hedonic Valence Research Articles

Infants’ hedonic responsiveness to food odours: a longitudinal study during and after weaning (8, 12 and 22 months)

Abstract Background Olfaction is a highly salient sensory modality in early human life. Neonates show keen olfactory sensitivity and hedonic responsiveness. However, little is known about hedonic olfactory responsiveness between the neonatal period and 2 years of age. In an attempt to fill this gap, this longitudinal follow-up study aimed at investigating hedonic responses to food odours in infants during the first 2 years of life. The second objective was to evaluate whether gender has an influence on hedonic responses during this early period. Four control stimuli and eight odours (four rated by adults as a priori pleasant and four a priori unpleasant) were presented in bottles to 235 infants at 8, 12 and 22 months of age. The infant’s exploratory behaviour towards odorized and control bottles was measured in terms of mouthing defined as direct contact with perioral and/or perinasal areas. For each odorized bottle, duration proportions of mouthing were calculated relative to the control bottles. Results For the three ages, shorter duration of mouthing was found for unpleasantly scented bottles compared to pleasantly scented bottles. This contrast between pleasant and unpleasant odours was similar for girls and boys. Correlations of responses between ages were modest in number and level, and concerned mostly unpleasant odours. Conclusion During the first two years of life, infants discriminate the hedonic valence of odours. They avoid most of the food odours considered as unpleasant by adults, but their attraction towards food-odours judged pleasant by adults does not appear to be fully shaped at this early age. Taken as a whole, the present results highlight both the plasticity of hedonic responses to food odours, and relatively stable avoidance behaviours towards some unpleasant odours.

FRUIT FLIES ARE IN TWO MINDS ABOUT CARBON DIOXIDE

![][1] What we ‘like’ is often dependent on how we are behaving at any given moment. Odours and gasses seem particularly subject to such changes in hedonic valence (i.e. preference). The smell of sweat, for example, normally repulsive, suddenly doesn't seem so bad once one is out

The Neural Representation of Abstract Words: The Role of Emotion

It is generally assumed that abstract concepts are linguistically coded, in line with imaging evidence of greater engagement of the left perisylvian language network for abstract than concrete words (Binder JR, Desai RH, Graves WW, Conant LL. 2009. Where is the semantic system? A critical review and meta-analysis of 120 functional neuroimaging studies. Cerebral Cortex. 19:2767-2796; Wang J, Conder JA, Blitzer DN, Shinkareva SV. 2010. Neural representation of abstract and concrete concepts: A meta-analysis of neuroimaging studies. Hum Brain Map. 31:1459-1468). Recent behavioral work, which used tighter matching of items than previous studies, however, suggests that abstract concepts also entail affective processing to a greater extent than concrete concepts (Kousta S-T, Vigliocco G, Vinson DP, Andrews M, Del Campo E. The representation of abstract words: Why emotion matters. J Exp Psychol Gen. 140:14-34). Here we report a functional magnetic resonance imaging experiment that shows greater engagement of the rostral anterior cingulate cortex, an area associated with emotion processing (e.g., Etkin A, Egner T, Peraza DM, Kandel ER, Hirsch J. 2006. Resolving emotional conflict: A role for the rostral anterior cingulate cortex in modulating activity in the amygdala. Neuron. 52:871), in abstract processing. For abstract words, activation in this area was modulated by the hedonic valence (degree of positive or negative affective association) of our items. A correlation analysis of more than 1,400 English words further showed that abstract words, in general, receive higher ratings for affective associations (both valence and arousal) than concrete words, supporting the view that engagement of emotional processing is generally required for processing abstract words. We argue that these results support embodiment views of semantic representation, according to which, whereas concrete concepts are grounded in our sensory-motor experience, affective experience is crucial in the grounding of abstract concepts.

State and Trait Olfactory Markers of Major Depression

Nowadays, depression is a major issue in public health. Because of the partial overlap between the brain structures involved in depression, olfaction and emotion, the study of olfactory function could be a relevant way to find specific cognitive markers of depression. This study aims at determining whether the olfactory impairments are state or trait markers of major depressive episode (MDE) through the study of the olfactory parameters involving the central olfactory pathway. In a pilot study, we evaluated prospectively 18 depressed patients during acute episodes of depression and 6 weeks after antidepressant treatment (escitalopram) against 54 healthy volunteers, matched by age, gender and smoking status. We investigated the participants’ abilities to identify odors (single odors and in binary mixture), to evaluate and discriminate the odors’ intensity, and determine the hedonic valence of odors. The results revealed an “olfactory anhedonia” expressed by decrease of hedonic score for high emotional odorant as potential state marker of MDE. Moreover, these patients experienced an “olfactory negative alliesthesia”, during the odor intensity evaluation, and failed to identify correctly two odorants with opposite valences in a binary iso-mixture, which constitute potential trait markers of the disease. This study provides preliminary evidence for olfactory impairments associated with MDE (state marker) that are persistent after the clinical improvement of depressive symptoms (trait marker). These results could be explained by the chronicity of depression and/or by the impact of therapeutic means used (antidepressant treatment). They need to be confirmed particularly the ones obtained in complex olfactory environment which corresponds a more objective daily life situation.

A single nucleotide polymorphism of the neuropeptide B/W receptor-1 gene influences the evaluation of facial expressions.

Neuropeptide B/W receptor-1 (NPBWR1) is expressed in discrete brain regions in rodents and humans, with particularly strong expression in the limbic system, including the central nucleus of the amygdala. Recently, Nagata-Kuroiwa et al. reported that Npbwr1 −/− mice showed changes in social behavior, suggesting that NPBWR1 plays important roles in the emotional responses of social interactions.The human NPBWR1 gene has a single nucleotide polymorphism at nucleotide 404 (404A>T; SNP rs33977775). This polymorphism results in an amino acid change, Y135F. The results of an in vitro experiment demonstrated that this change alters receptor function. We investigated the effect of this variation on emotional responses to stimuli of showing human faces with four categories of emotional expressions (anger, fear, happiness, and neutral). Subjects' emotional levels on seeing these faces were rated on scales of hedonic valence, emotional arousal, and dominance (V-A-D). A significant genotype difference was observed in valence evaluation; the 404AT group perceived facial expressions more pleasantly than did the 404AA group, regardless of the category of facial expression. Statistical analysis of each combination of [V-A-D and facial expression] also showed that the 404AT group tended to feel less submissive to an angry face than did the 404AA group. Thus, a single nucleotide polymorphism of NPBWR1 seems to affect human behavior in a social context.

Differential Patterns of Food Appreciation during Consumption of a Simple Food in Congenitally Anosmic Individuals: An Explorative Study

Food is evaluated for various attributes. One of the key food evaluation domains is hedonicity. As food is consumed, its hedonic valence decreases (due to prolonged sensory stimulation) and hedonic habituation results. The aim of the present study was to investigate changes in food pleasantness ratings during consumption of a simple food by individuals without olfactory experience with food as compared to normosmics. 15 congenital anosmics and 15 normosmic controls were each presented with ten 10 g banana slices. Each was visually inspected, then smelled and chewed for ten seconds and subsequently rated for hedonicity on a 21-point scale. There was a significant difference in pleasantness ratings between congenital anosmics and controls (F(1, 26) = 6.71, p = .02) with the anosmics exhibiting higher ratings than the controls, a significant main repeated-measures effect on the ratings (F(1.85, 48) = 12.15, p<.001), which showed a decreasing trend over the course of consumption, as well as a significant portion*group interaction (F(1.85, 48) = 3.54, p = .04), with the anosmic participants experiencing a less pronounced decline. The results of the present explorative study suggest that over the course of consumption of a simple food, congenitally anosmic individuals experience differential patterns of appreciation of food as compared to normosmics. In this particular case, the decrease of hedonic valence was less pronounced in congenital anosmics.

Chemosensory learning and flavour: Perception, preference and intake

Recent approaches to perception that have emphasised multi-sensory interactions have been crucial in developing a view of flavour as a cognitive construct derived from a synthesis of gustatory, olfactory and oral somatosensory inputs. The perceptual interactions between these distinct sensory channels provide evidence for the existence of a functional flavour system. This system is characterised by a dependence on associative learning in which odours and tastes come to share common features. In addition, studies in which attention is directed to the flavour or its elements during learning provide evidence for a view that flavour is encoded as a configural stimulus following spatial and temporal pairing of the different sensory inputs. Such encoding produces changes in the perceptual properties of odours/flavours – as illustrated by sweet-smelling odours – but is also responsible for changes in hedonic valence through flavour–flavour and flavour–consequence learning. In turn, flavour and odours can act as conditioned cues that have appetitive effects.

Lateralisation in wine olfactory threshold detection: Comparison between experts and novices

The study of olfactory lateralisation in humans has given rise to many publications, but few studies have been focused on possible differences in relation to the experience towards specific odorants. The aim of the present study was to compare unilateral detection thresholds for three wines between expert and novice judges. Additionally, irritation and hedonic valence were also evaluated using monorhinal stimulations. Results showed that the novices had lower detection thresholds with the left nostril—whatever the wine—compared to the experts. Concerning hedonic rating, no nostril difference existed in the expert group contrary to the novice group, which evaluated wines as more pleasant with the left than with the right nostril. Irritation rating appeared not to be lateralised in both groups. However, the novices rated the three wines as more irritant than the experts with the right as well as with the left nostril. These findings suggest that the level of experience induced specific differences in terms of lateralisation between wine experts and novices.

Affective picture modulation: Valence, arousal, attention allocation and motivational significance

The present study analyses the modulatory effects of affective pictures in the early posterior negativity (EPN), the late positive potential (LPP) and the human startle response on both the peripheral (eye blink EMG) and central neurophysiological levels (Probe P3), during passive affective pictures viewing. The affective pictures categories were balanced in terms of valence (pleasant; unpleasant) and arousal (high; low). The data shows that EPN may be sensitive to specific stimulus characteristics (affective relevant pictures versus neutral pictures) associated with early stages of attentional processing. In later stages, the heightened attentional resource allocation as well as the motivated significance of the affective stimuli was found to elicit enhanced amplitudes of slow wave processes thought to be related to enhanced encoding, namely LPP,. Although pleasant low arousing pictures were effective in engaging the resources involved in the slow wave processes, the highly arousing affective stimuli (pleasant and unpleasant) were found to produce the largest enhancement of the LPP, suggesting that high arousing stimuli may are associated with increased motivational significance. Additionally the response to high arousing stimuli may be suggestive of increased motivational attention, given the heightened attentional allocation, as expressed in the P3 probe, especially for the pleasant pictures. The hedonic valence may then serve as a mediator of the attentional inhibition to the affective priming, potentiating or inhibiting a shift towards defensive activation, as measured by the startle reflex.

Affective Learning and Psychophysiological Reactivity in Dementia Patients

We examined the association of faces with biographical information that varied in emotional content in patients with Alzheimer's disease and a healthy control group. During two experimental sessions, participants rated neutral male faces on dimensions of hedonic valence and emotional arousal, later paired with fictitious biographical information. Both groups changed their ratings of the faces according to the biographical content. Free recall and recognition were tested in the second session. Patients neither recalled the biographical information nor recognized the faces, whereas the controls did. In addition, psychophysiological measures were taken in response to the face stimuli. Patients showed significant heart rate modulation as a function of their emotion ratings, whereas the controls did not. No correlation of rating changes with skin conductance was found in any group. Results suggest that psychophysiological reactions such as heart rate changes may indicate preserved affective associative learning in dementia patients despite impaired explicit memory.

Hedonic Olfactory Perception in Depression: Relationship between Self-Evaluation and Autonomic Response

This study aimed to improve the understanding of hedonic perception in depression using the olfactory modality. We evaluated physiological (heart rate measures) and hedonic responses (subjective rating scale) obtained from 30 unipolar depressed inpatients and 30 healthy controls. The stimuli were two odorants with contrasting hedonic valence, vanillin (pleasant) and butyric acid (foul-smelling), presented at three different concentrations and in nine binary mixtures. Compared to controls, the depressed subjects had significantly increased heart rate response to olfactory stimuli, regardless of valence. These observations were not related to the severity of depression. For both groups, a significant negative correlation was found between the explicit hedonic rating and the implicit instantaneous heart rate measure. Together these pilot findings suggest that unipolar depression is associated with stronger physiological reactions to odorants and a negative bias when processing olfactory stimuli. Further studies are required to confirm these observations in larger groups of depressed subjects.

Automatic processes in aesthetic judgment: Insights from the implicit association test

This study employed the Implicit Association Test (IAT) with aim to examine the nature of automatic aesthetic judgment. The main hypothesis was that basic hedonic tone of artwork is one of important factors influencing automatic aesthetic evaluation. We conducted two experiments in which we varied hedonic valence of paintings of figural (Experiment 1) and abstract art (Experiment 2), measured participants? implicit association between these paintings and evaluative attribute dimension via IAT and registered their explicit judgments of paintings? hedonic tone. In both experiments we found that participants were significantly faster in those dual-categorization tasks in the IAT where preselected hedonically ?positive? paintings were paired with the positive attributes and hedonically ?negative? ones with the negative attributes than the other way around. We additionally found that explicit assessments of the hedonic tone were substantially related to the individual IAT effects in the case of abstract art, but not in the case of figural art. Implications of these findings are discussed.

Spices and energy balance

The sensory properties of foods and beverages are primary determinants of food choice. Some flavor components have an inherent hedonic valence that influences ingestive behavior. However, these hedonic impressions may be modified and others newly formed through their association with the post-ingestive consequences of food and beverage consumption. Flavor-active compounds, including spices, also modify digestive, absorptive and metabolic processes through direct activation of signaling pathways or via neurally-mediated cephalic phase responses. These may modify energy balance through effects on food digestion, energy absorption and metabolism. Thus, collectively, flavor has the potential to modify energy balance. Attempts to purposefully augment energy and nutrient intake have largely focused on the aging population where flavor fortification is posited to correct for diminishing sensory function. Evidence of efficacy is not strong, possibly due to methodological issues such as low statistical power and failure to match documented sensory limitations with the nature of the intervention. More rigorous testing should determine the viability of this therapeutic application of food flavors. The use of flavor compounds for weight reduction has yielded mixed results. Most trials have delivered the compounds via capsule precluding assessment of flavor to outcomes. Work with red pepper suggests there is an independent, albeit subtle, sensory effect on substrate oxidation coupled with a more general reduction of appetite and enhancement of energy expenditure. Flavor active compounds hold some promise for being more a part of the solution than the problem of disordered eating and unhealthy weight.

Physicochemical influence on odor hedonics

We recently reported data showing that, while human olfactory pleasantness is modulated by semantic knowledge of smells, the physicochemical aspects of odorant molecules are prominent determinants of odor hedonic valence, especially in children and seniors, two age groups characterized by either low level of (children) or weak access to (seniors) odor semantic knowledge.1 Here, we present additional data from a human and an animal study, confirming that odorant structure predicts odor pleasantness and suggesting that this influence may be already engraved at receptor level.

Physicochemical influence on odor hedonics: Where does it occur first?

We recently reported data showing that, while human olfactory pleasantness is modulated by semantic knowledge of smells, the physicochemical aspects of odorant molecules are prominent determinants of odor hedonic valence, especially in children and seniors, two age groups characterized by either low level of (children) or weak access to (seniors) odor semantic knowledge.1 Here, we present additional data from a human and an animal study, confirming that odorant structure predicts odor pleasantness and suggesting that this influence may be already engraved at receptor level.

Emotional Responses to Pleasant and Unpleasant Oral Flavour Stimuli

The hedonic valence of taste perception plays a crucial role in the control of responses related to feeding behaviour. Taste and olfaction perception can induce autonomic responses, such as heart rate variability (HRV), which are involved in the evoked emotional reactions. Analysis of HRV can help distinguish sympathetic from parasympathetic regulation of the sinoatrial node. In this work, we analysed the HRV associated with oral flavour stimuli with opposite hedonic dimension and assessed their sympathovagal balance. ECGs were recorded continuously on 11 men and 12 women before and after stimulations. Experiments were performed in two sessions for comparison. ANOVA highlighted the decreases and increases of sinusal rhythm associated with pleasant and unpleasant flavour stimulations, respectively. Time and frequency domain analysis of HRV indicates that bradycardia induced by the pleasant stimulus can be attributed to an increase in the vagal tone, whilst tachycardia evoked by the unpleasant stimulus denotes a reduction of the vagal tone in women and an increase of the sympathetic tone in men. In conclusion, our data suggest that the HRV analysis may represent a valuable tool for autonomic nervous system response characterization associated to the hedonic dimension of the complex flavour sensations induced by food and/or beverages.

Odor Hedonic Capacity and Anhedonia in Schizophrenia and Unaffected First-Degree Relatives of Schizophrenia Patients

There is increasing evidence that schizophrenia patients have difficulties in the hedonic appraisal of odors. In a prior study, we assessed olfactory hedonic perception birhinally and found that males with schizophrenia failed to attach the appropriate hedonic valence to a pleasant odor, despite correctly perceiving changes in odor intensity. Female patients, in contrast, exhibited normal responses. The current study extends this work by examining odor valence processing in unaffected first-degree relatives of schizophrenia patients, to determine the extent to which this abnormality may be genetically mediated. We also examine odor valence processing unirhinally, rather than birhinally, to probe possible lateralized differences in patients' hedonic processing deficits. Individuals with schizophrenia (n = 54), first-degree unaffected family members (n = 22), and demographically matched controls (n = 45) were administered the Suprathreshold Amyl Acetate Odor Intensity and Odor Pleasantness Rating Test. In contrast to family members and controls, both male and female schizophrenia probands underevaluated the hedonic characteristics of amyl acetate at lower concentrations and overevaluated its pleasantness at concentrations perceived as unpleasant by both controls and relatives. These patient-specific differences could not be explained by differences in smoking habit, medication use, or subjective ratings of odor intensity. However, they were associated with increased levels of anhedonia/asociality and negative symptomatology. Our findings suggest that both male and female schizophrenia patients have difficulties in the unirhinal appraisal of hedonic valence. Normal responses in unaffected first-degree relatives suggest that this is an environmentally, rather than genetically, mediated abnormality denoting negative symptomatology.

Near-infrared Spectroscopy of Orbitofrontal Cortex during Odorant Stimulation

For olfaction, several studies have reported near-infrared spectroscopy (NIRS) signal changes in the orbitofrontal cortex (OFC) during odor stimulation. However, the roles of human OFC in olfactory cognition are less well understood. This study was designed to better understand the roles of OFC for olfaction. Hemodynamic responses for phenyl ethyl alcohol or citral in the OFCs were measured with NIRS. After the experiment, participants were asked to describe the characteristics of the odor and to rate odor intensity and hedonic valence. Statistical analysis of all participants' data showed significant changes in the concentration of total hemoglobin in the left OFC during the trial (p = 0.04). The total hemoglobin signal increased significantly in the right OFC (p = 0.0008) of the participants who successfully identified the odorant stimulus. Our findings showed that NIRS combined with a questionnaire is a useful method for studying the functional neuroanatomy of OFC in terms of olfaction.

Emotions, Sanctions and Cooperation

We use skin conductance responses and self-reports of hedonic valence to study the emotional basis of cooperation and punishment in a social dilemma. Emotional reaction to free-riding incites individuals to apply sanctions when they are available. The application of sanctions activates a virtuous emotional circle that accompanies cooperation. Emotionally aroused cooperators relieve negative emotions when they punish free riders. In response, the free-riders experience negative emotions when punished, and increase their subsequent level of cooperation. The outcome is an increased level of contribution that becomes the new standard or norm. For a given contribution level, individuals attain higher levels of satisfaction when sanctioning institutions are in place.

Repetitive exposure: Brain and reflex measures of emotion and attention

Effects of massed repetition on the modulation of the late positive potential elicited during affective picture viewing were investigated in two experiments. Despite a difference in the number of repetitions across studies (from 5 to 30), results were quite similar: The late positive potential continued to be enhanced when participants viewed emotional, compared to neutral, pictures. On the other hand, massed repetition did prompt a reduction in the late positive potential that was most pronounced for emotional pictures. Startle probe P3 amplitude generally increased with repetition, suggesting diminished attention allocation to repeated pictures. The blink reflex, however, continued to be modulated by hedonic valence, despite massive massed repetition. Taken together, the data suggest that the amplitude of the late positive potential during picture viewing reflects both motivational significance and attention allocation.