A series of experiments sought to clarify the relationship between odor naming and memory by manipulating odor label availability during a dual naming-memory task. Experiment 1 demonstrated that recognition memory and odor naming were both better when the naming task provided participants with odor label alternatives. Consistent and correct odor naming was associated with nearly perfect memory, whereas inconsistent or incorrect naming was associated with very weak memory if any at all. Experiment 2 showed that the availability of odor labels was effective at improving memory only if labels were available at both memory encoding and retrieval, suggesting that the labels were aiding memory by improving the identification of the odors. Odor naming was manipulated in Experiment 3 by varying the number of available labels from 4 to 16 during each odor-naming trial. As found in the previous experiments, naming and memory were strongly related in each of the labeling conditions. Experiment 4 showed that corrective naming feedback produced better memory performance but only when the feedback led to correct odor naming. It was concluded that perceptual processes related to matching olfactory input to acquired, multidimensional representations of odors play a critical role in both odor naming and episodic memory.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1093/chemse/bjq095 | DOI Listing |
Geriatr Psychol Neuropsychiatr Vieil
December 2024
Odors are known to entertain a special link with memory: once the meaning of an odor has been learned, it naturally acts as a retrieval cue of the learning context, along with the emotions and behaviors associated with it. The existence of this link has for several years inspired the study of olfactory function in Alzheimer's disease (AD), known for the memory disorders it causes. The aim of this review is to summarize the current scientific knowledge on the almost paradoxical dual role played by odors in the management of AD, as both screening and therapeutic tools.
View Article and Find Full Text PDFPhytochem Anal
January 2025
School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China.
Introduction: Wenyujin Rhizoma Concisum, named as Pian Jianghuang (PJH) in China, is the decoction piece from the dried rhizome of Curcuma wenyujin Y. H. Chenet C.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Department of Textile Engineering, Istanbul Technical University, Istanbul, Turkey. Electronic address:
Currently, the primary composition of fibrous filter materials predominantly relies on synthetic polymers derived from petroleum. The utilization of these polymers, as well as their production process, has a negative impact on the environment. Consequently, the adoption of air filter media fabricated from natural fibers would yield significant environmental benefits.
View Article and Find Full Text PDFFood Res Int
November 2024
Federal University of Lavras, Department of Food Science, DCA/UFLA- Lavras, MG, Brazil. Electronic address:
In recent years, there has been a growing demand for plant-based products from omnivorous consumers seeking a healthier and more sustainable diet, but sensory issues can still impact the consumption experience. Since food denomination and labeling can play a crucial role in consumer expectation and perception, investigating these interactions is essential. Thus, this study investigated the influence of plant-based product denominations on consumer expectations and sensory perceptions.
View Article and Find Full Text PDFFood Res Int
December 2024
Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China.
In this study, fresh cheeses produced with four novel probiotics (Lactobacillus casei PB-LC39, Lactobacillus rhamnosus PB-LR76, Lactobacillus helveticus HH-LH17, and Lactobacillus plantarum HH-LP56) were named as LC, LR, LH, and LP, respectively. SPME-GC-MS and untargeted metabolomics were used to compare and analyze the flavor quality, metabolites and metabolic pathways of LC, LR, LH and LP, and the potential function of differential metabolites was emphasized. The results demonstrated that the incorporation of probiotics resulted in a significant increase in the number of volatile flavor compounds and varying flavor profiles within the cheese.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!