Odor Naming Research Articles

A Rose by Another Name? Odor Misnaming is Associated with Linguistic Properties.

Naming common odors is a surprisingly difficult task: Odors are frequently misnamed. Little is known about the linguistic properties of odor misnamings. We test whether odor misnamings of old adults carry information about olfactory perception and its connection to lexical-semantic processing. We analyze the olfactory-semantic content of odor source naming failures in a large sample of older adults in Sweden (n = 2479; age 58-100 years). We investigate whether linguistic factors and semantic proximity to the target odor name predict how odors are misnamed, and how these factors relate to overall odor identification performance. We also explore the primary semantic dimensions along which misnamings are distributed. We find that odor misnamings consist of surprisingly many vague and unspecific terms, such as category names (e.g., fruit) or abstract or evaluative terms (e.g., sweet). Odor misnamings are often strongly associated with the correct name, capturing properties such as its category or other abstract features. People are also biased toward misnaming odors with high-frequency terms that are associated with olfaction or gustation. Linguistic properties of odor misnamings and their semantic proximity to the target odor name predict odor identification performance, suggesting that linguistic processing facilitates odor identification. Further, odor misnamings constitute an olfactory-semantic space that is similar to the olfactory vocabulary of English. This space is primarily differentiated along pleasantness, edibility, and concreteness dimensions. Odor naming failures thus contain plenty of information about semantic odor knowledge.

Development and validation of Russian olfactory test

To develop and validate the national olfactory test on healthy volunteers. The development and validation of the olfactory test included several stages. First, the development of an olfactory test was carried out, the selection of aromas to assess the threshold and identification ability of olfaction. 25 dilutions of n-butanol were used for the assessment of the threshold olfactory ability. For the stage of assessing the identification ability of the sense of smell, in our previous study, an assessment of the recognition of odor names in the territory of the Russian Federation was carried out. A total of 3.000 people from 8 federal districts of the Russian Federation were interviewed. During the development of the test, 20 names of flavors with the highest rating were used. By the 8th, the selection of monocomponent substances was carried out. Commercially available certified food and perfume flavorings have been used for fragrances whose equivalent in the test cannot be a monocomponent substance. A group of 25 healthy volunteers selected a flavor or a monocomponent for each of the 20 positions. To carry out the identification stage of testing, a booklet was developed with answer options for each fragrance, including 80 images associated with the smell. A methodology for conducting diagnostics has been created. Next, the validation of the developed olfactory test was carried out on 150 healthy volunteers. The study included an assessment of the threshold and identification ability of the sense of smell using the developed test and conducting a comparative analysis with a set of flavors and descriptors corresponding to the Sniffin' Sticks test. The developed test includes: 2 panels - panel 1 to assess the threshold ability of smell, panel 2 to assess the identification ability of smell, a booklet with 80 images and captions to them. The norms of threshold and identification olfactory abilities were also determined in the developed test. The domestic test was validated against the relative foreign Sniffin' Sticks test. Spearman's correlation between the accuracy values of the domestic test (17-20; 85.00-100.00%) and the values of the foreign test (11-16; 68.75-100.00%) did not reveal statistically significant differences (rs=0.065, p=0.432), which confirms the equally effective assessment of olfactory ability by the domestic olfactory test in comparison with its foreign counterpart. In this work, a methodology for the use of Russian olfactory test was developed and validated on healthy volunteers. The features of the developed test are an assessment of the threshold and identification ability of smell, an adapted set of odors for the Russian population, the use of paper blotters when applying flavor and visual images of descriptors. Despite the wide variety of psychophysical tests, this problem requires further study and comparative analysis of olfactory tests available In Russia and foreign analogues in order to obtain a universal and effective diagnostic method for the populations of our country.

Odor-Color Associations Are Not Mediated by Concurrent Verbalization.

Odor and color are strongly associated. Numerous studies demonstrate consistent odor-color associations, as well as effects of color on odor perception and language. Yet, we know little about how these associations arise. Here, we test whether language is a possible mediator of odor-color associations, specifically whether odor-color associations are mediated by implicit odor naming. In two experiments, we used an interference paradigm to prevent the verbalization of odors during an odor-color matching task. If participants generate color associations subsequent to labeling an odor, interfering with verbalization during the task should affect the ability to make color associations. In Experiment 1, contrary to our hypothesis, verbal interference did not affect odor-color matches. However, since performance accuracy on the verbal interference task was high, it is possible our task did not sufficiently disrupt verbal processing. In Experiment 2, we, therefore, used an active verbal interference task, and still found no difference across interference conditions. Odor naming accuracy, odor familiarity, and odor pleasantness, however, did predict odor-color matches. This suggests that although color associations are related to semantic factors, they are not generated by recruiting odor labels in the moment. Overall, our results do not provide evidence that language plays an online role in odor-color associations, instead, they are consistent with the claim that language may have shaped associations during development.

Smelling speech sounds: Association of odors with texture‐related ideophones

AbstractOdors are often difficult to describe verbally, and little is known about the association of odors with the words that describe them. Following the literature on crossmodal correspondences between odors and sounds/haptics, this study aimed to reveal how odors are associated with the words describing textures and haptics in the Japanese language. Fifty participants smelled 17 food‐related odors (e.g., lemon, pepper) and matched the odors with words related to texture (e.g., sakusaku), haptics (e.g., soft, dry), and emotion (e.g., positive). The experiment was conducted with and without the verbal description of odor names. The results demonstrated that each odor was mainly categorized into words related to the concepts of (a) juicy/cool/jiggly/positive, (b) smooth/moist/soft, or (c) hard/rough/dry, regardless of whether participants smelled the odors with or without the verbal description. Our findings reveal novel odor‐sound/haptic associations and demonstrate how odors can be described verbally.Practical applicationsPeople find it difficult to verbalize or communicate various odors. This study contributes to the literature on odor‐sound/haptic correspondences by showing that the odors are associated with texture‐related ideophones and haptic words. Specifically, the results demonstrated that each odor was mainly categorized into words related to the concepts of (a) juicy/cool/jiggly/positive, (b) smooth/moist/soft, or (c) hard/rough/dry. These findings are relevant to marketing communications involving odors and emphasize the potential importance of the texture‐related ideophones and haptic words when marketers want to effectively communicate odors with consumers.

Human Olfaction at the Intersection of Language, Culture, and Biology

The human sense of smell can accomplish astonishing feats, yet there remains a prevailing belief that olfactory language is deficient. Numerous studies with English speakers support this view: there are few terms for odors, odor talk is infrequent, and naming odors is difficult. However, this is not true across the world. Many languages have sizeable smell lexicons - smell is even grammaticalized. In addition, for some cultures smell talk is more frequent and odor naming easier. This linguistic variation is as yet unexplained but could be the result of ecological, cultural, or genetic factors or a combination thereof. Different ways of talking about smells may shape aspects of olfactory cognition too. Critically, this variation sheds new light on this important sensory modality.

Lateralization of odor identification in right-handers

Background: Odor identification is related to odor naming, which is more of a verbal than an olfactory sensory task. Linguistic functions in right-handers are typically lateralized to the left hemisphere of the brain and the olfactory processing happens predominantly ipsilaterally to the stimulated side.Aims: Re-investigate side-related effect in healthy right-handed people with a larger sample size and investigate the influence of age or gender on the odor identification lateralization effect.Material and methods: The ‘Sniffin’ Sticks’ odor identification test on a single nostril (either left or right side) was conducted in four hundred and thirty-eight right-handed participants. Among those one hundred and ninety-nine participants were tested on the left-side nostril and two hundred and thirty-nine on the right-side nostril. They were divided into two groups based on the age (18 years) or sex, in the older group (18 years) and the younger group (18 years) we had subgroups based on the sex.Results: In adults (age >18 years), the left-nostril odor identification score was significantly higher than the right-nostril odor identification score (t256 = 2.21, p = .03), in the male participants, the left-nostril odor identification score was also significantly higher than the right-nostril odor identification score (t147 = 2.01, p = 0.04).Conclusions and significance: The present study found that the in adult group (age >18 years), the odor identification performed better on the left-side nostril than the right-side nostril compared to the younger group (age ≤18 years); The males performed better on the left-side nostril than the right-side nostril compared to the females. In the adults (age >18 years) group, the males subgroup played a more important role on the lateralization of odor identification. Gender and age seem to have a large influence on the lateralization of odor identification.

Iranian Herbalists, But Not Cooks, Are Better at Naming Odors Than Laypeople.

Odor naming is enhanced in communities where communication about odors is a central part of daily life (e.g., wine experts, flavorists, and some hunter-gatherer groups). In this study, we investigated how expert knowledge and daily experience affect the ability to name odors in a group of experts that has not previously been investigated in this context-Iranian herbalists; also called attars-as well as cooks and laypeople. We assessed naming accuracy and consistency for 16 herb and spice odors, collected judgments of odor perception, and evaluated participants' odor meta-awareness. Participants' responses were overall more consistent and accurate for more frequent and familiar odors. Moreover, attars were more accurate than both cooks and laypeople at naming odors, although cooks did not perform significantly better than laypeople. Attars' perceptual ratings of odors and their overall odor meta-awareness suggest they are also more attuned to odors than the other two groups. To conclude, Iranian attars-but not cooks-are better odor namers than laypeople. They also have greater meta-awareness and differential perceptual responses to odors. These findings further highlight the critical role that expertise and type of experience have on olfactory functions.

How Differences in Ratings of Odors and Odor Labels Are Associated with Identification Mechanisms

Odor 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 evaluations. A total of 56 subjects were asked to rate 20 unlabeled odor samples on perceptual dimensions as well as quality attributes and to eventually provide an odor source name. In a subsequent session, they performed the same rating tasks on a set of written odor labels that was compiled individually for each participant. It included both the 20 correct odor names (true labels) and in any case of incorrect odor naming in the first session, the self–generated labels (identified labels). We compared odor ratings to ratings of both types of labels to test whether differences between odor and odor label evaluations were rooted in identification mechanisms. In cases of false identifications, we found higher consistencies between the evaluation of an odor and its identified label than between the description of an odor and its true (yet not associated) label. These results indicate that odor evaluations are strongly affected by the mental image of an odor rather than the actual sensory codes and that this mental image is built spontaneously. Our findings imply that odors and odor labels are evaluated similarly for identical objects and that the differences found in similar studies may have been rooted in different mental representations being evaluated. Odor sensations provoke odor naming without explicit demand. These self–generated hypotheses about an odor’s source exert a considerable semantic impact on odor perceptual processing, regardless of their accuracy.

Olfactory language and abstraction across cultures.

Olfaction presents a particularly interesting arena to explore abstraction in language. Like other abstract domains, such as time, odours can be difficult to conceptualize. An odour cannot be seen or held, it can be difficult to locate in space, and for most people odours are difficult to verbalize. On the other hand, odours give rise to primary sensory experiences. Every time we inhale we are using olfaction to make sense of our environment. We present new experimental data from 30 Jahai hunter-gatherers from the Malay Peninsula and 30 matched Dutch participants from the Netherlands in an odour naming experiment. Participants smelled monomolecular odorants and named odours while reaction times, odour descriptors and facial expressions were measured. We show that while Dutch speakers relied on concrete descriptors, i.e. they referred to odour sources (e.g. smells like lemon), the Jahai used abstract vocabulary to name the same odours (e.g. musty). Despite this differential linguistic categorization, analysis of facial expressions showed that the two groups, nevertheless, had the same initial emotional reactions to odours. Critically, these cross-cultural data present a challenge for how to think about abstraction in language.This article is part of the theme issue ‘Varieties of abstract concepts: development, use and representation in the brain’.

Crossmodal Associations Between Olfaction and Vision: Color and Shape Visualizations of Odors

In 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. We asked 30 participants to visualize their odor associations on a drawing tablet, freely deciding on color and shape. Additionally, subjects provided ratings on perceptual and shape-related dimensions as well as a verbal label for each sample. With respect to color selection, the results confirmed a source-based mapping approach: odors rated as familiar were associated with very particular colors that typically resembled the appearance of their source. For less familiar odors, color selection was rather inconsistent but still then went along with assumed odor objects. Shape ratings changed with odor identifications as well, but considerably less than for color associations. Shape ratings and shape drawings produced very different results. While shape ratings were unlikely rooted in the mental imagery of a shape, drawings frequently displayed concrete objects that depended on odor label. Results confirm the existence of stable odor–vision correspondences and suggest that language plays a major part in mediating these mappings. The frequently assumed hedonic foundation of crossmodal matchings could not be confirmed for this stimuli set. Odor sensations may trigger odor naming spontaneously. Assumptions about an odor’s identity, as well as the multisensory knowledge we have acquired on it, affect the visual associations of an odor.

Superior olfactory language and cognition in odor-color synaesthesia.

Olfaction is often considered a vestigial sense in humans, demoted throughout evolution to make way for the dominant sense of vision. This perspective on olfaction is reflected in how we think and talk about smells in the West, with odor imagery and odor language reported to be difficult. In the present study we demonstrate odor cognition is superior in odor-color synaesthesia, where there are additional sensory connections to odor concepts. Synaesthesia is a neurological phenomenon in which input in 1 modality leads to involuntary perceptual associations. Semantic accounts of synaesthesia posit synaesthetic associations are mediated by activation of inducing concepts. Therefore, synaesthetic associations may strengthen conceptual representations. To test this idea, we ran 6 odor-color synaesthetes and 17 matched controls on a battery of tasks exploring odor and color cognition. We found synaesthetes outperformed controls on tests of both odor and color discrimination, demonstrating for the first time enhanced perception in both the inducer (odor) and concurrent (color) modality. So, not only do synaesthetes have additional perceptual experiences in comparison to controls, their primary perceptual experience is also different. Finally, synaesthetes were more consistent and accurate at naming odors. We propose synaesthetic associations to odors strengthen odor concepts, making them more differentiated (facilitating odor discrimination) and easier to link with lexical representations (facilitating odor naming). In summary, we show for the first time that both odor language and perception is enhanced in people with synaesthetic associations to odors. (PsycINFO Database Record

Hunter-Gatherer Olfaction Is Special

People struggle to name odors [1-4]. This has been attributed to a diminution of olfaction in trade-off to vision [5-10]. This presumption has been challenged recently by data from the hunter-gatherer Jahai who, unlike English speakers, find odors as easy to name as colors [4]. Is the superior olfactory performance among the Jahai because of their ecology (tropical rainforest), their language family (Aslian), or because of their subsistence (they are hunter-gatherers)? We provide novel evidence from the hunter-gatherer Semaq Beri and the non-hunter-gatherer (swidden-horticulturalist) Semelai that subsistence is the critical factor. Semaq Beri and Semelai speakers-who speak closely related languages and live in the tropical rainforest of the Malay Peninsula-took part in a controlled odor- and color-naming experiment. The swidden-horticulturalist Semelai found odors much more difficult to name than colors, replicating the typical Western finding. But for the hunter-gatherer Semaq Beri odor naming was as easy as color naming, suggesting that hunter-gatherer olfactory cognition is special.

The Accuracy, Consistency, and Speed of Odor and Picture Naming

Introduction Odor identification, the ability to select the correct odor from a list of names, is a common method of measuring sense of smell in humans. Performance on such tasks depends upon a variety of factors, but can be quite good. On the other hand, people find it very difficult to generate names for odors in the absence of contextual cues. Picture identification and naming, by contrast, are much easier. Two questions remain about odor naming: (1) Do people attempt to name odors, even when they are unfamiliar or uncommon, and are they consistent in naming? and (2) What is the latency to name odors compared to pictures?

Saltiness enhancement of oil roasted peanuts induced by foam‐mat salt and soy sauce odour

SummaryOdour‐induced saltiness enhancement (OISE) method can be used to reduce salt in food. This study was performed to examine the effect of OISE on saltiness perception of oil roasted peanuts seasoned with foam‐mat salt. First, 410 consumers rated saltiness intensity elicited by odour names of fifty‐seven food/ingredient items. Soy sauce odour name was among from the top five items with higher saltiness intensities, hence it was selected to further investigate the effect of saltiness enhancement in conjunction with foam‐mat salt. The control (commercial salt, 100%), CS50 (commercial salt:soy sauce odour; 50:50) or FS50 (foam‐mat salt:soy sauce odour; 50:50) was mixed with roasted peanuts, which were subsequently evaluated by a descriptive panel for saltiness intensity and by consumers for sensory acceptance. OISE in conjunction with foam‐mat salt produced FS50 roasted peanuts, having 10 mg of sodium per 100 g sample less than CS50 but being as acceptable as the control.

A designated odor-language integration system in the human brain.

Odors are surprisingly difficult to name, but the mechanism underlying this phenomenon is poorly understood. In experiments using event-related potentials (ERPs) and functional magnetic resonance imaging (fMRI), we investigated the physiological basis of odor naming with a paradigm where olfactory and visual object cues were followed by target words that either matched or mismatched the cue. We hypothesized that word processing would not only be affected by its semantic congruency with the preceding cue, but would also depend on the cue modality (olfactory or visual). Performance was slower and less precise when linking a word to its corresponding odor than to its picture. The ERP index of semantic incongruity (N400), reflected in the comparison of nonmatching versus matching target words, was more constrained to posterior electrode sites and lasted longer on odor-cue (vs picture-cue) trials. In parallel, fMRI cross-adaptation in the right orbitofrontal cortex (OFC) and the left anterior temporal lobe (ATL) was observed in response to words when preceded by matching olfactory cues, but not by matching visual cues. Time-series plots demonstrated increased fMRI activity in OFC and ATL at the onset of the odor cue itself, followed by response habituation after processing of a matching (vs nonmatching) target word, suggesting that predictive perceptual representations in these regions are already established before delivery and deliberation of the target word. Together, our findings underscore the modality-specific anatomy and physiology of object identification in the human brain.

Olfactory Imagination and Odor Processing: Three Same–Different Experiments

Do people who claim to have olfactory imagination process odors more efficiently? In three same–different experiments, using all possible combinations of odors and odor names as primes and targets, selected high imagers (n = 12) were faster (±230 ms; P < 0.01) than low imagers (n = 12) on tasks involving the perceptual interpretation of visually presented odor names and in reaching a decision after the presentation of an odor target, but were equally fast as the low imagers after word targets and equally slow in finding odor names. Thus, self-reported claims are based on modality-specific and demonstrable odor processing differences. Independent of this, olfactory same–different judgments are made much faster (±200 ms; P < 0.01) to nonmatched than to matched pairs by all participants, whereas in the visual modality same–different matched judgments are faster (±50 ms; P < 0.05) than nonmatched ones. The results are interpreted in terms of functional and strategic differences between the senses.

A "Misfit" Theory of Spontaneous Conscious Odor Perception (MITSCOP): reflections on the role and function of odor memory in everyday life.

Our senses have developed as an answer to the world we live in (Gibson, 1966) and so have the forms of memory that accompany them. All senses serve different purposes and do so in different ways. In vision, where orientation and object recognition are important, memory is strongly linked to identification. In olfaction, the guardian of vital functions such as breathing and food ingestion, perhaps the most important (and least noticed and researched) role of odor memory is to help us not to notice the well-known odors or flavors in our everyday surroundings, but to react immediately to the unexpected ones. At the same time it provides us with a feeling of safety when our expectancies are met. All this happens without any smelling intention or conscious knowledge of our expectations. Identification by odor naming is not involved in this and people are notoriously bad at it. Odors are usually best identified via the episodic memory of the situation in which they once occurred. Spontaneous conscious odor perception normally only occurs in situations where attention is demanded, either because the inhaled air or the food smell is particularly good or particularly bad and people search for its source or because people want to actively enjoy the healthiness and pleasantness of their surroundings or food. Odor memory is concerned with novelty detection rather than with recollection of odors. In this paper, these points are illustrated with experimental results and their consequences for doing ecologically valid odor memory research are drawn. Furthermore, suggestions for ecologically valid research on everyday odor memory and some illustrative examples are given.

Odors are expressible in language, as long as you speak the right language

From Plato to Pinker there has been the common belief that the experience of a smell is impossible to put into words. Decades of studies have confirmed this observation. But the studies to date have focused on participants from urbanized Western societies. Cross-cultural research suggests that there may be other cultures where odors play a larger role. The Jahai of the Malay Peninsula are one such group. We tested whether Jahai speakers could name smells as easily as colors in comparison to a matched English group. Using a free naming task we show on three different measures that Jahai speakers find it as easy to name odors as colors, whereas English speakers struggle with odor naming. Our findings show that the long-held assumption that people are bad at naming smells is not universally true. Odors are expressible in language, as long as you speak the right language.

Odor naming and interpretation performance in 881 schizophrenia subjects: association with clinical parameters

BackgroundOlfactory function tests are sensitive tools for assessing sensory-cognitive processing in schizophrenia. However, associations of central olfactory measures with clinical outcome parameters have not been simultaneously studied in large samples of schizophrenia patients.MethodsIn the framework of the comprehensive phenotyping of the GRAS (Göttingen Research Association for Schizophrenia) cohort, we modified and extended existing odor naming (active memory retrieval) and interpretation (attribute assignment) tasks to evaluate them in 881 schizophrenia patients and 102 healthy controls matched for age, gender and smoking behavior. Associations with emotional processing, neuropsychological test performance and disease outcome were studied.ResultsSchizophrenia patients underperformed controls in both olfactory tasks. Odor naming deficits were primarily associated with compromised cognition, interpretation deficits with positive symptom severity and general alertness. Contrasting schizophrenia extreme performers of odor interpretation (best versus worst percentile; N=88 each) and healthy individuals (N=102) underscores the obvious relationship between impaired odor interpretation and psychopathology, cognitive dysfunctioning, and emotional processing (all p<0.004).ConclusionsThe strong association of performance in higher olfactory measures, odor naming and interpretation, with lead symptoms of schizophrenia and determinants of disease severity highlights their clinical and scientific significance. Based on the results obtained here in an exploratory fashion in a large patient sample, the development of an easy-to-use clinical test with improved psychometric properties may be encouraged.

The accessibility of semantic knowledge for odours that can and cannot be named

When faces, objects, or voices are encountered, naming lapses can occur, but this does not preclude knowing other specific semantic information about the nameless thing. In the experiments reported here, we examined whether this is also the case for odours, using a procedure based upon the Pyramid and Palm Trees test. In Experiment 1, participants were presented with a target odour, then two pictures, and had to pick the picture semantically associated with the target. In Experiment 2, participants were presented with a target odour, then two test odours, and again had to pick the semantically associated test stimulus. In each experiment, other tests followed, including a parallel verbal-based test, an odour-naming test, and various ratings. Neither experiment found any evidence of specific semantic knowledge about a target odour, unless the target odour name (Experiment 1) or all of the odour names (Experiment 2) were known. Additional tests suggested that these effects were independent of odour familiarity and similarity. We suggest that the absence of specific semantic information in the absence of a name may reflect poor connectivity between olfactory perceptual and semantic memory systems.