Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 433942
Title Same-different reaction times to odors: some unexpected findings
Author(s) Moeller, P.; Koester, E.P.; Dijkman, N.; Wijk, R.A. de; Mojet, J.
Source Chemosensory Perception 5 (2012)2. - ISSN 1936-5802 - p. 158 - 171.
DOI https://doi.org/10.1007/s12078-012-9124-x
Department(s) Consumer Science & Intelligent Systems
AFSG Food Quality
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) perceived fragrance complexity - incidental-learning experiment - evoked memories - flavor memory - food memory - identification - perception - imagery - pleasantness - familiarity
Abstract Two experiments were carried out using olfactometers that delivered two stimuli with an interval of, respectively, 0.2 s (experiment 1) and 4.0 s (experiment 2) in a same–different paradigm. In experiment 1 (four men, age 38.5¿±¿15.2 and six women, age 25.8¿±¿1.2), four odors and in experiment 2 (nine men, age 23.4¿±¿2.6 and ten women, age 22.7¿±¿1.9), another eight odors were used in all pairs and pair-member orders. Subjects received each combination twice and responded as soon as possible after arrival of the second stimulus. Pair member similarity and odor pleasantness were measured in experiment 1 and odor complexity, familiarity, pleasantness, and self-reported odor imagining ability (high vs. low) in experiment 2. Results showed three independent effects: (1) “Same” responses took longer than “different” responses. (2) High imagers reacted faster than low imagers. (3) Reversing pair member order led to non-reciprocal similarity and reaction times. In different odor pairs, similarity and reaction time (Rt) correlated strongly and prime-familiarity and Rt correlated negatively. Edibility had an effect via prime-familiarity. Pleasantness had an effect only when a less pleasant odor followed a more pleasant one. All these latter effects were unrelated to the effects of participants’ imaging ability.
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