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Pemenone and androstenone do not cross-adapt reciprocally.

作者信息

Stevens D A, O'Connell R J

机构信息

Frances L. Hiatt School of Psychology, Clark University, Worcester, MA 01610, USA.

出版信息

Chem Senses. 1996 Dec;21(6):711-7. doi: 10.1093/chemse/21.6.711.

DOI:10.1093/chemse/21.6.711
PMID:8985599
Abstract

Explorations of the qualitative and quantitative differences between the odors of pemenone (PEM), androstenone (AND) and isovaleric acid (IVA) show that they share a number of common perceptual characteristics. Among these are similarities in their odor quality and relative intensity ratings. PEM is also an efficient cross-adaptor and modulator of a subject's AND sensitivity. Here we evaluate the reciprocal efficacy of AND adaptation to alter the perceived intensity and quality of PEM, IVA and AND. Twenty-three people, including both those osmic and allosmic (n = 11) for the putrid odor quality of PEM, were tested. Following training in odor quality and intensity rating techniques, subjects sampled a selected substance for 2 min to obtain adaptation and then reported quality and intensity ratings for the three test stimuli. There was significant self-adaptation by PEM and IVA in all subjects, but self-adaptation by AND was only observed in the PEM-osmic subjects. AND did not cross-adapt PEM or IVA to any significant extent. Collectively, these results contrast with our earlier study in which PEM was an efficient cross-adaptor of AND. Here, AND was no more efficient than the control as an adapting substance for PEM, despite significant self-adaptation of PEM by itself. This lack of reciprocity in the effectiveness of PEM and AND as cross-adapters is not related to differences in odor intensity, as the PEM and AND concentrations were adjusted for each subject to elicit comparable intensity reports. These results support the notion that PEM, AND and IVA share certain perceptual characteristics, but interact differentially with three or more sets of perceptual channels that are now thought to result in a putrid odor quality.

摘要

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