The olfactory sense is the dominant sensory perception for many animals. When Richard
Axel and Linda B. Buck received the Nobel Prize in 2004 for discovering the G protein …

Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy
powders and is often used as an estimation of a products shelf-life and consumer …

ObjectivesTo slow down the transmission of coronavirus disease 2019 (COVID-19), it is
important to identify specific symptoms for effective screening. While anosmia/hyposmia and …

Purpose The purpose of this study is to examine the role of scent congruence with the brand
image in the formation of consumers' reactions to the atmosphere of a place …

Store managers tend to select odors based upon their pleasing nature without taking into
account the notion of congruence between the odor and the brand image. Studies have …

Sensory and consumer research often focuses more on bottom-up than top-down influences
on consumers' perception and acceptance of foods. Yet, cognitive processes create and …

Objectives The aim of the study was to compare olfactory functions between unipolar and
bipolar patients according to the thymic states (depressed, euthymic) and determine specific …

A major issue in human olfaction research is to characterize the main dimensions that
organize the space of odors. The present study examines this question and shows that …

It is generally assumed that intensity can be used as a proxy of the arousing properties of
odors: the more concentrated an odorant, the more intense an odor and the more stimulating …

Naming common odors is a surprisingly difficult task: Odors are frequently misnamed. Little
is known about the linguistic properties of odor misnamings. We test whether odor …