Sailer Uta, Triscoli Chantal, Croy Ilona
Department of Psychology, University of Gothenburg, Box 500, 40530 Gothenburg, Sweden, Department of Clinical Neurophysiology, Sahlgrenska University Hospital, Blå stråket 5, 413 45 Gothenburg, Sweden,
Department of Psychology, University of Gothenburg, Box 500, 40530 Gothenburg, Sweden, Department of Clinical Neurophysiology, Sahlgrenska University Hospital, Blå stråket 5, 413 45 Gothenburg, Sweden.
Chem Senses. 2016 Jul;41(6):497-504. doi: 10.1093/chemse/bjw052. Epub 2016 Mar 14.
Typically, the subjective pleasantness of an odor decreases after it has been repeatedly smelled. This study investigates how the pleasantness ("liking") and the wish to be further exposed to the same odor ("wanting") are affected by variety on a longer time scale, and how they relate to actual food intake. Twenty-five participants rated a coconut odor presented 120 times for its liking and wanting before being offered coconut sweets. The amount eaten was assessed. Individual patterns of change were described by fitting 3 different models to the ratings. To study effects of variety on odor evaluation, the ratings were compared with a previous study where coconut was 1 of 3 odors presented in an alternating way. Initially, both liking and wanting the odors were high, but decreased over repetitions in 75% of the subjects. About 40% of all subjects showed an exponential change of ratings, 40% a step-like change, and 20% a linear change. Food intake was not related to the pattern of change in the ratings. Moreover, decreased olfactory pleasure did not seem to affect eating behavior. However, participants who rated the coconut odor higher at the beginning ate twice as many sweets as the others. Odor variety did not affect the experienced pleasure of smelling (liking), but did affect the motivation to experience the same smell again (wanting). This has not been reported for food or touch stimulation and may be specific for the perception of odors.
通常，一种气味在被反复闻过之后，其主观愉悦感会降低。本研究调查了在较长时间尺度上，气味的愉悦感（“喜欢程度”）以及再次接触相同气味的意愿（“渴望程度”）如何受到气味多样性的影响，以及它们与实际食物摄入量之间的关系。25名参与者在品尝椰子糖之前，对一种呈现了120次的椰子气味的喜欢程度和渴望程度进行了评分。同时评估了他们吃掉的椰子糖数量。通过将3种不同模型拟合到评分中来描述个体的变化模式。为了研究气味多样性对气味评价的影响，将这些评分与之前的一项研究进行了比较，在之前的研究中，椰子是交替呈现的3种气味之一。最初，对气味的喜欢程度和渴望程度都很高，但在75%的受试者中，随着重复次数的增加而降低。在所有受试者中，约40%的人评分呈指数变化，40%呈阶梯状变化，20%呈线性变化。食物摄入量与评分的变化模式无关。此外，嗅觉愉悦感的降低似乎并未影响进食行为。然而，一开始对椰子气味评分较高的参与者吃掉的糖果数量是其他人的两倍。气味多样性并未影响嗅觉体验的愉悦感（喜欢程度），但确实影响了再次体验相同气味的动机（渴望程度）。这在食物或触觉刺激方面尚未有报道，可能是气味感知所特有的。
