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Intoduction: Fragrance has a positive impact on various aspects of people's emotions, experiences, and behaviors, such as product satisfaction, happiness, and comfort in daily life. While previous research has predominantly utilized physiological measurements or subjective evaluations, behavioral methods have been underexplored. This study aims to explore the measurement of emotional responses to fragrance through behavioral paradigms.
Methods: In a self-controlled experiment, participants were instructed to smell various fragrances and assessed their emotional changes before and after exposure using EEG, emotion scales, and behavioral paradigms.
Results: The findings revealed that the emotional bias measured by the Go/No-go Association Task (GNAT) was consistent with the emotional valence results obtained from EEG measurements, and the trend of time perception measured by the time bisection task was consistent with the arousal index measured by EEG. After smelling the orange fragrance, the EEG valence of participants increased from 2.61 to 3.68 ( = 0.017), the d value increased from -0.66 to 0.21 ( = 0.071), the EEG arousal decreased from 0.97 to -0.30 ( = 0.092), and the temporal dilation value increased from 57.24 to 67.51 ( = 0.038).
Discussion: The results indicate that changes in emotional valence and arousal in response to fragrance can be effectively assessed through behavioral paradigms. These results contribute to the fragrance product development and provide insights for enhancing multisensory experiences.
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http://dx.doi.org/10.3389/fpsyg.2025.1468416 | DOI Listing |
J Comp Physiol A Neuroethol Sens Neural Behav Physiol
September 2025
Centre of Marine Sciences (CCMAR), University of Algarve, Campus de Gambelas, Faro, 8005- 139, Portugal.
Chemical sensing of the surrounding environment is crucial for many aspects of bivalve biology, such as food detection and predator avoidance. Aquatic organisms strongly depend on chemosensory systems; however, little is known about chemosensory systems in bivalves. To understand how the carpet shell clam (Ruditapes decussatus) senses its surrounding chemical environment, we used an electrophysiological technique - the electro-osphradiogram - to assess the sensitivity of the osphradium to different putative odorants (amino acids, bile acids) and odours (predator-released cues and signals from con- and heterospecific bivalves).
View Article and Find Full Text PDFJ Texture Stud
October 2025
Division of Physiology, Kyushu Dental University, Fukuoka, Japan.
Food texture is a pivotal factor influencing consumer preference, acceptance, and eating experience. Although human sensory studies have underscored the importance of the sensations of springiness and hardness in mastication and swallowing, the underlying mechanisms remain unknown due to the lack of an animal model. We therefore hypothesized that rats can discriminate textures based on mechanical properties-springiness and hardness-independent of taste, odor, and visual cues.
View Article and Find Full Text PDFJ Food Sci
September 2025
Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, Japan.
Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profile, and consumer liking. Widely targeted gas chromatography-mass spectrometry (GC-MS) analysis showed alkalization altered metabolite profiles: Natural cocoa powders contained more amino acids, sugars, and flavonoids, while alkalized samples had elevated organic acids. Compared to conventionally alkalized (CA) samples, only UA15 showed a significant increase in 3,4-dihydroxybenzoic acid.
View Article and Find Full Text PDFBrain Behav
September 2025
Université De Lorraine, Inserm, IADI, Nancy, France.
Introduction: Odor imagery (OI), or the ability to mentally simulate the presence of a smell, is a difficult cognitive function and is therefore misunderstood in terms of its neural underpinnings. In particular, the diverging results obtained in neuroimaging studies could be explained in part by the characteristics of the visual cues used to trigger this task. In this study, we investigated this question by comparing the effects of plain color patches, pictures, and words during OI using neurophysiological and psychometrical measurements.
View Article and Find Full Text PDFFood Microbiol
January 2026
Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, 28 Ag. Spyridonos St., Egaleo, 12243, Greece. Electronic address:
Zygosaccharomyces bailii is a non-conventional wine yeast, traditionally recognized for its spoilage potential in food and beverages. However, strain-level variability within this species presents an opportunity to identify efficient, non-spoilage strains with promising applications as wine starter cultures. The aim of this study was to investigate the interaction between indigenous strains of Saccharomyces cerevisiae and Z.
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