Jehl C, Royet J P, Holley A
Université Claude-Bernard Lyon 1, Laboratoire de Physiologie Neurosensorielle, Villeurbanne, France.
Percept Psychophys. 1995 Oct;57(7):1002-11. doi: 10.3758/bf03205459.
The role of olfactory familiarization in short-term recognition of odors was investigated. Subjects were asked to make qualitative similarity judgments regarding either identical or dissimilar odors delivered in pairs. Except for control groups, subjects got familiarized with either the first (target) or the second (distractor) or both odors from a pair. Groups also differed according to the number of familiarization sessions--one, two, or three--taking place prior to the discrimination judgments. There was no significant influence of familiarization on correct recognition scores for pairs of identical odors. The most salient finding was a marked decrease of false alarms as a function of the number of familiarization sessions, which evidenced a positive effect of familiarization on discrimination for pairs of dissimilar odors. These judgments were not dependent on an intensity criterion. False alarms did not vary according to whether subjects had been familiarized with the target or the distractor or both odors from a pair. A positive correlation found between discrimination performances and the number of odors correctly remembered as being presented during familiarization suggested that familiarization resulted in long-term storing of memory traces for familiarized odors. Since familiarization was effective despite conditions unfavorable to the use of semantic encoding, the results argue in favor of a predominantly perceptual encoding of odors in the investigated task.
研究了嗅觉熟悉化在气味短期识别中的作用。要求受试者对成对呈现的相同或不同气味做出定性相似性判断。除了对照组外,受试者对一对气味中的第一种(目标)或第二种(干扰物)或两种气味都进行了熟悉化。各实验组在辨别判断之前进行的熟悉化次数也有所不同,分别为一次、两次或三次。熟悉化对相同气味对的正确识别分数没有显著影响。最显著的发现是,误报率随着熟悉化次数的增加而显著降低,这证明了熟悉化对不同气味对辨别的积极作用。这些判断并不依赖于强度标准。误报率并不因受试者是对目标气味、干扰物气味还是一对气味中的两种气味都进行了熟悉化而有所不同。辨别表现与在熟悉化过程中正确记住呈现的气味数量之间存在正相关,这表明熟悉化导致了对熟悉气味的记忆痕迹的长期存储。由于尽管条件不利于使用语义编码,但熟悉化仍然有效,因此结果支持在所研究的任务中气味主要是通过感知编码的观点。