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首页> 外文期刊>International Dairy Journal >Olfactory event-related potentials in response to ortho- and retronasal stimulation with odors related or unrelated to foods
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Olfactory event-related potentials in response to ortho- and retronasal stimulation with odors related or unrelated to foods

机译：响应与食物相关或无关的气味对鼻和鼻后刺激产生的与嗅觉事件相关的电位

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摘要

The aim of this study was to investigate the perception of odor intensity following ortho- and retronasal odor presentation and to simultaneously study differences between ortho- and retronasal olfaction using an electrophysiological measure event-related potentials (ERP). Using air-dilution olfactometry, 24 young healthy subjects were investigated. For retro- and orthonasal stimulation, a technique was used that allowed precise control of stimulus characteristics. To investigate potential distinctions between the processing of food and non-food related odors, lavender and chocolate odors were used. Results indicated that, when an odor unrelated to food was presented in an unusual site, i.e., retronasally, the response was larger compared with presentation of the same odor at an orthonasal site. This was the other way around for a food-related odor. These changes indicate differences of information processing depending on the context and the route of odor presentation which has direct implications for the enjoyment of foods and drinks.
机译：这项研究的目的是调查在闻到正鼻和鼻后气味后对气味强度的感知，并使用电生理测量事件相关电位（ERP）同时研究正鼻和鼻后嗅觉之间的差异。使用空气稀释嗅觉测定法，对24名年轻健康受试者进行了调查。对于后刺激和口鼻刺激，使用了一种可以精确控制刺激特征的技术。为了研究食品和非食品相关气味之间的潜在区别，使用了薰衣草和巧克力气味。结果表明，当与食物无关的气味出现在不寻常的部位时，即在鼻后部，与在鼻子部位出现相同气味相比，反应更大。这是食物相关气味的另一种解决方法。这些变化表明，信息处理的不同取决于气味的呈现方式和途径，这直接影响着食品和饮料的享受。

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