Page 90 - ACHEMS 2012 PROGRAM

#P187 POSTER SESSION V:
TRIGEMINAL SYSTEM; BEHAVIOR
AND PSYCHOPHYSICS; ODORANT
RECEPTORS & OLFACTION PERIPHERY
IMPLICIT AND EXPLICIT MEASURES OF EMOTIONS
IN RESPONSE TO ODORS
Wei He1, Sanne Boesveldt2, Cees de Graaf 2, René A. de Wijk 1
1AFSG, Consumer Science & Intelligent Systems Wageningen,
Netherlands, 2Division of Human Nutrition, Wageningen UR
Wageningen, Netherlands
Implicit consumer tests of product emotions are under-investigated
but become increasingly popular in an effort to increase market
success of new introductions. Reactions to odors varying in valence
and intensity were measured implicitly with facial expressions
(automatically analyzed with FaceReader, ) and explicitly with the
Product Emotion Measurement Instrument (PrEmo,) and
pleasantness ratings in 26 human participants. The odors, presented
for 1 sec (ISI 60 secs) with an olfactometer (Burghart OM2) were
orange (pleasant) and fish (unpleasant) presented at three
concentrations ranging from clearly detectable to strong. Each
stimulus was presented five times in a random order to verify
systematic effects of exposure on emotions. PrEmo results varied
primarily with the odor’s valence (99% explained variance) with
positive emotions (e.g., joy, satisfaction, desire) associated with
orange and negative emotions (e.g., disgust, dissatisfaction, fear)
associated with fish. Facial expressions also reflected the odor’s
valence (71% explained variance) and ranged from neutral (orange)
to sadness/disgust/anger (fish) but showed additional differentiation
with respect to odor intensity (15% explained variance). Individual
differences were large with respect to exposure effects on facial
expressions; one sub-group became more and more sensitized with
increasing exposure to the odors whereas other sub-groups became
either desensitized or were unaffected. Pleasantness ratings did not
show differential effects of exposure. In summary, the implicit and
explicit tests appear both promising as valence measures. In
addition, implicit facial expressions, although challenging to
measure and analyse, may provide more detailed insights in
consumer experiences that may be difficult to capture with explicit
tests. Acknowledgements: Funding was provided by Hak&
Partners B.V.
#P188 POSTER SESSION V:
TRIGEMINAL SYSTEM; BEHAVIOR
AND PSYCHOPHYSICS; ODORANT
RECEPTORS & OLFACTION PERIPHERY
Impaired flavor nutrient conditioning in overweight and
obese individuals
Tammy W. Lin1, Maria G. Veldhuizen1,2, Ivan de Araujo1,2,
Dana M. Small1,2
1The John B. Pierce Laboratory New Haven, CT, USA,
2Yale University New Haven, CT, USA
Flavor preferences are dependent upon associative learning. One
critical associative process is flavor-nutrient conditioning (FNC)
whereby preference increases for a flavor paired with positive post-
ingestive consequences. This form of learning depends on
dopamine signaling. Since dopamine signaling is blunted in obesity
we predicted that FNC would be impaired in those with higher
body mass index (BMI). Twelve healthy weight (HW) (BMI 20-23)
and 12 overweight/obese (OW/OB) (BMI 26-34) individuals
participated in an experiment where the pleasantness, intensity,
sweetness and wanting of novel flavors were evaluated before and
after subjects consumed beverages containing one of the flavors
paired with 112.5 calories (maltodextrin) and another paired with 0
calories. At pretest subjects rated the stimuli and performed triangle
tests to screen out subjects who could detect the presence of
maltodextrin. Following the pre-test subjects underwent 8 exposure
sessions in which, on separate days, they drank either the caloric or
non-caloric beverage in a fasted state. Hunger ratings were assessed
before and after drink consumption. Stimulus ratings were then re-
assessed in the post-test. A repeated measures analysis of variance
with age as a covariate showed a significant 3-way interaction
between time, stimulus and group. As predicted this effect arose
because the HW but not the OW/OB group showed an increase in
pleasantness ratings for the 112.5-calorie beverage pre- vs. post-
conditioning. No other significant effects of BMI were present,
indicating that the effect of BMI on conditioning does not depend
upon the influence of calories on internal state ratings and that the
effect is selective for the hedonic attributes of flavors. We conclude
that FNC is impaired in OW/OB individuals. Acknowledgements:
NIH/NIDDK R01 DK085579 PEPSI-CO.
#P189 POSTER SESSION V:
TRIGEMINAL SYSTEM; BEHAVIOR
AND PSYCHOPHYSICS; ODORANT
RECEPTORS & OLFACTION PERIPHERY
Odor context influences aversive conditioning
Aline Pichon1,2, Sylvain Delplanque2,3, Isabelle Cayeux4,
David Sander2,3, Patrik Vuilleumier1
1Laboratory for Behavioral Neurology and Imaging of Cognition
Geneva, Switzerland, 2Swiss Center for Affective Sciences Geneva,
Switzerland, 3Laboratory for the Study of Emotion Elicitation and
Expression Geneva, Switzerland, 4Firmenich S.A. Geneva,
Switzerland
Odors have been shown to influence mood and cognitive functions
through the emotions they elicit. The present study aims at
investigating the effect of odor valence on low level affective
processes. Two experimental groups (n=13 and n=14) underwent
aversive conditioning between 2 sets of stimuli. One of the sets
(conditioned stimulus CS+) was reinforced at 50% with a 100dB
200ms white noise, while the second set was unreinforced (CS-).
An odor (pleasant or unpleasant) was presented as a context during
the 3 phases of conditioning. Participants were asked to rate the
level of anger of the faces, as well as the pleasantness, familiarity,
intensity of the odors and the subjective feelings elicited by the
olfactory stimulation. Skin conductance, heart and respiratory rate
were simultaneously recorded during the session. Group x
Conditioning Phase x Conditioning Status x Odor Context
MANOVA performed on Behavioral results showed a different
rating pattern according to the pleasantness of the context odor,
conditioning being more efficient in a pleasant context, with a
significant Group x C. Phase interaction [F(2,50)=6,9154,
p=0.00223]. In addition, conditioning removed valence associated
effects in heart rate, with a significant Group x C. Status interaction
[F(1,21)=4,4812, p=0.04638], by conferring a negative valence
to pleasant smells only. The results obtained support the idea that
low level affective processes could be influenced by the valence
of the olfactory environment, as shown by the increased
effectiveness of aversive conditioning in a pleasant odor context.
Acknowledgements: This research was supported by the National
Center of Competence in Research for the Affective Sciences,
financed by a grant from the Swiss National Science Foundation
(51NF40-104897), hosted by the University of Geneva, and by a
research grant from Firmenich, SA, to David Sander and
Patrik Vuilleumier.
90 | AChemS Abstracts 2012 Abstracts are printed as submitted by the author(s)
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