Chemical Senses - Advance Access

Olfactory Function in Australian Aboriginal Children and Chronic Otitis Media

Armstrong, J. E., Laing, D. G., Wilkes, F. J., Laing, O. N. — 2008-05-06

Chronic suppurative otitis media (CSOM), a severe form of middle ear infection, affects most Australian Aboriginal children with up to 50% in some communities suffering hearing loss as a consequence. To date, there is no information on whether repeated exposure to the pathogens that characterize CSOM and that are present in the upper respiratory airway affect olfactory function. Accordingly, this study aimed to determine whether 1) there was a high prevalence of olfactory loss in Aboriginal children and 2) hearing loss is a predictor of olfactory loss. Two hundred and sixty one 9- to 12-year-old Aboriginal children from 16 rural communities reported to have high prevalences of CSOM and hearing loss were assessed for olfactory loss using a 16-odor identification test and hearing loss. One child was found to be anosmic, 4 were slightly hyposmic, and 42 had hearing loss. No relationship was found between olfactory loss and hearing loss. The test–retest reliability of the 16-odor identification test was 0.98. It was concluded that CSOM does not appear to affect olfactory function in the long term and that hearing loss in Aboriginal children is not a predictor of olfactory loss.

Measures of Individual Differences in Taste and Creaminess Perception

Lim, J., Urban, L., Green, B. G. — 2008-05-03

Previous reports that the sensitivity to the bitter tasting substance 6-n-propylthiouracil (PROP) is related to the sensitivity to other tastes, to chemical irritants, and to fats and oils have led to adoption of PROP as a measure of general oral sensitivity and as a predictor of dietary habits that could impact health. The results, however, have not been consistent. It was recently discovered that the ability to perceive "thermal taste" (i.e., sweetness from thermal stimulation alone) was associated with higher responsiveness to 4 prototypical taste stimuli but not to PROP. This finding implied that individual differences in taste perception are determined in large part by factors other than those related to genetic expression of the PROP receptor. The present study followed up this observation by comparing individual differences in perception of 4 prototypical taste stimuli (sucrose, NaCl, citric acid, and quinine) and PROP under conditions that also enabled assessment of the reliability of individual intensity ratings of taste. Creaminess ratings of 3 milk products that had different fat contents were also collected to investigate further the relationship between taste and oral somatosensory perception. The results showed that intensity ratings across 2 trials were significantly correlated for all 5 taste stimuli and that averaging across replicates led to significant correlations among the 4 prototypical stimuli. In contrast, the bitterness of PROP was correlated only with the bitterness of quinine. None of the taste stimuli, including PROP, was significantly correlated with ratings of creaminess. These results imply 1) that with the exception of PROP, as few as 2 intensity ratings of common taste stimuli can reveal individual differences in overall taste perception and 2) that any relationship between taste and oral sensation is too weak to be detected under the same conditions. Accordingly, the results support other evidence that the genetic factors which determine the ability to perceive PROP do not play a major role in overall taste and oral somatosensory perception.

Immunolocalization of Water Channel Aquaporins in the Vomeronasal Organ of the Rat: Expression of AQP4 in Neuronal Sensory Cells

2008-04-11

The vomeronasal organ comprises a pair of narrow tubes in the mammalian nasal septum, serving as a chemosensory system for pheromones. We examined the expression and localization of water channel aquaporins (AQPs) in the rat vomeronasal organ. AQP1 was localized in blood vessels, being particularly abundant in cavernous tissues of the nonsensory mucosa. AQP5 was found in the apical membrane of the gland acinar cells in the vomeronasal organ. AQP3 was detected in the basal cells of the nonsensory epithelium, whereas it was absent in the sensory epithelium. AQP4 was found in both the sensory and the nonsensory epithelia. Interestingly, AQP4 was highly concentrated in the sensory cells of the sensory epithelium. Immunoelectron microscopic examination clearly showed that AQP4 was localized at the plasma membrane in the cell body and lateral membrane of the dendrite, except for the microvillous apical membrane. Nerve fiber bundles emanating from neuronal sensory cells were positive for AQP4, whereby the plasma membrane of each axon was positive for AQP4. These observations clearly show that neuronal sensory cells in the vomeronasal organ are unique in that they express abundant AQP4 at their plasma membrane. This is in marked contrast to the olfactory and central nervous systems, where AQPs are not detectable in neurons, and instead, AQP4 is abundant in the supporting cells and astrocytes surrounding them. The present findings suggest a unique water-handling feature in neuronal sensory cells in the vomeronasal organ.

Emotional Processing of Odors: Evidence for a Nonlinear Relation between Pleasantness and Familiarity Evaluations

2008-04-09

Pleasantness, familiarity, and intensity are 3 interdependent dimensions commonly used to describe the perceived qualities of an odor. In particular, many empirical studies have demonstrated a positive correlation between familiarity and pleasantness. However, on the basis of both theoretical and methodological perspectives, we questioned the validity of such a relation for malodors. We report 2 studies based on subjective judgments of a large sample of odorants (Experiment 1) associated with autonomic recordings (Experiment 2). Multivariate exploratory analysis performed on the data splits the whole odorant set into 2 subsets composed, respectively, of unpleasant and pleasant odorants. Subsequent correlation analyses have shown that the relation between pleasantness and familiarity is specific for the pleasant odors in the 2 experiments. Moreover, autonomic activity was more important in response to malodors than to pleasant odors and was significantly correlated with unpleasantness ratings in the subset of unpleasant odors. These 2 studies argue in favor of a functional dissociation in the relations between both subjective and autonomic responses to odors as a function of pleasantness and indicate that researchers in the olfactory domain should consider the relations between pleasantness and familiarity as more complex than linear.

Test-Retest Reliability of the Olfactory Detection Threshold Test of the Sniffin' Sticks

2008-04-04

The aim of the present study was to investigate the test–retest reliability of the olfactory detection threshold subtest of the Sniffin' Sticks test battery, if administered repeatedly on 4 time points. The detection threshold test was repeatedly conducted in 64 healthy subjects. On the first testing session, the threshold test was accomplished 3 times (T₁ = 0 min, T₂ = 35 min, and T₃ = 105 min), representing a short-term testing. A fourth threshold test was conducted on a second testing session (T₄ = 35.1 days after the first testing session), representing a long-term testing. The average scores for olfactory detection threshold for n-butanol did not differ significantly across the 4 points of time. The test–retest reliability (Pearson's r) between the 4 time points of threshold testing were in a range of 0.43–0.85 (P < 0.01). These results support the notion that the olfactory detection threshold test is a highly reliable method for repeated olfactory testing, even if the test is repeated more than once per day and over a long-term period. It is concluded that the olfactory detection threshold test of the Sniffin' Sticks is suitable for repeated testing during experimental or clinical studies.

Orosensory Detection of Fatty Acids by Obesity-Prone and Obesity-Resistant Rats: Strain and Sex Differences

2008-03-28

A series of brief-access (15s) behavioral assays following the formation of a conditioned taste aversion (CTA) to linoleic acid were performed in order to follow up on observations showing differences in the chemosensory responses to dietary fat in obesity-prone (Osborne-Mendel [O-M]) and obesity-resistant (S5B/Pl) rat strains. Strong aversions to linoleic acid (conditioned stimulus 100 µM) were generated in both O-M and S5B/Pl rats to concentrations as low as 2.5 µM. Observed strain differences were in contrast to expectations based upon electrophysiological studies previously showing greater fatty acid–induced inhibition of delayed rectifying K⁺ channels in S5B/Pl rats. In the CTA assays, the O-M rats showed aversions at lower fatty acid concentrations with more resistance to extinction in brief-access orosensory tests, suggesting that the obesity-prone strain may be more sensitive in the detection and subsequent avoidance of linoleic acid than the obesity-resistant strain. The independent variable of sex produced even greater differences in the avoidance of linoleic acid following conditioning than the effects of strain. Female rats of both strains were significantly more sensitive to fatty acids, showed greater cross-generalization from linoleic to oleic acid, and showed greater avoidance of linoleic acid than male counterparts. These findings suggest genetic influences on yet to be identified mechanisms potentially within the gustatory system that affect the sensitivity to detect the fatty acid chemicals found in dietary fat during brief-access orosensory testing.

The Impact of Natural Odors on Affective States in Humans

Weber, S. T., Heuberger, E. — 2008-03-18

Laboratory studies have shown a significant influence of certain fragrances on affective as well as cognitive states in humans. The aim of the current study was to measure the relationship between complex, natural odors and affective states, that is, calmness, alertness, and mood, in the field. In 4 experiments, the emotional impact, intensity, and hedonics of complex, natural plant odors were assessed in 32 healthy human subjects and compared with control conditions involving a similar outdoor environment without the tested fragrant plants. In all experiments, the selected fragrances were evaluated as more intense than the odors in the control conditions but pleasantness ratings differed only in 2 of the 4 experiments. The fragrances improved subjective ratings of calmness, alertness, and mood depending on the sequence of the conditions but independent of visual features of the environment. In contrast, a fifth experiment which tested the influence of natural and artificial pleasant odors and an artificial unpleasant odor on calmness, alertness, and mood in 22 subjects showed that the unpleasant odor impaired these affective states in humans independent of the order of presentation. On the other hand, no effects of the pleasant odors on mood and calmness were observed in this experiment.

Effects of Olfactory Stimuli on Arm-Reaching Duration

Tubaldi, F., Ansuini, C., Dematte, M. L., Tirindelli, R., Castiello, U. — 2008-03-15

The aim of the present study was to investigate the effects of olfactory stimuli on visually guided reaching. In Experiment 1, participants reached toward and grasped either a small (almond/strawberry) or a large (apple/orange) visual target. Any 1 of 4 odors corresponding to the visual stimuli or odorless air was administered before movement initiation. Within the same block of trials, participants smelled 1) an odor associated with an object of a different size than the target, 2) an odor associated with an object of a size equal to that of the target, or 3) odorless air. Results indicated that reaching duration was longer for trials in which the odor "size" and the visual target did not match than when they matched. In Experiment 2, the same procedures were applied but the "no-odor" trials were administered in a separate block to the "odor" trials. Similar results as for Experiment 1 were found. However, in contrast to Experiment 1, the presence of an odor increased the level of alertness resulting in a shortening of reaching duration. We contend that olfactory stimuli have the capacity to elicit motor plans interfering with those programmed for a movement toward a visual stimulus.

Effect of Superoxide Derived from Lucifer Yellow CH on Voltage-Gated Currents of Mouse Taste Bud Cells

Takeuchi, K., Yoshii, K. — 2008-03-03

Lucifer yellow CH (LY), a fluorescent membrane-impermeable cell marker dye, has been routinely loaded into cells through recording electrodes to visualize these cells after electrophysiological investigation, without considering its pharmacological effect. Recently, we showed that the exposure of cells loaded with LY to light for microscopy produced unidentified radical species that retarded the inactivation of voltage-gated Na⁺ currents irreversibly (Higure Y et al. 2003). Here, we show that superoxide dismutase, an enzyme that decomposes superoxide, reverses the retardation effect, which assures that superoxide is the unidentified radical species. The estimated mean lifetime of superoxide in recording electrodes (in the absence of cytoplasm) is approximately 6 min, and hence, the Na⁺ currents are retarded even in the dark, when LY is exposed to light before being loaded into the cell. Superoxide has no effect on voltage-gated Cl^– currents. These results show that superoxide action on ion channels is rather selective. The breakdown of superoxide inside cells and the effect of endogenous superoxide on the superoxide-susceptible channels are discussed.

A Direct Comparison of the Taste of Electrical and Chemical Stimuli

Stevens, D. A., Baker, D., Cutroni, E., Frey, A., Pugh, D., Lawless, H. T. — 2008-03-02

Three multidimensional scaling studies were conducted to compare the taste qualities evoked from electrical and chemical stimulation, including ferrous sulfate as a typical "metallic" taste stimulus. Bipolar, anodal, and cathodal stimulation were delivered by 1.5- or 3-V batteries applied to the tongue. Solutions of chemical stimuli including prototypical tastes and binary mixtures were evaporated on small metal disks to provide tactile impressions similar to those of the battery stimuli and avoid any potential response biases induced by the subjects' knowledge of the form of the stimulus. Multidimensional unfolding was performed to place stimuli and verbal descriptors in common perceptual spaces. Bipolar, anodal, and cathodal stimuli were tested in separate experiments but generated very similar perceptual spaces and were differentiated from the chemical stimuli. Electrical stimuli were associated with descriptors, such as metallic, copper penny, and iron nail, regardless of the polarity of stimulation. Taste qualities evoked by electric stimuli may not be fully described by commonly used taste stimuli or their binary mixtures and appear most adequately described by a unique metallic taste.

Assessing the Role of Color Cues and People's Beliefs About Color-Flavor Associations on the Discrimination of the Flavor of Sugar-Coated Chocolates

Levitan, C. A., Zampini, M., Li, R., Spence, C. — 2008-02-28

We report 2 experiments designed to investigate the effect of people's prior beliefs concerning specific color-flavor associations on their ability to discriminate the flavor of colored sugar-coated chocolate sweets. The participants in our study judged whether pairs of Smarties had the same flavor or not. In our first experiment, the participants either performed the task with their eyes open or else while wearing a blindfold to eliminate any visual cues. We used pairs of Smarties that either did or did not differ in flavor. In making a sighted comparison between red and green Smarties, the participants were more likely to judge them as tasting the same if they believed all non-orange Smarties to be identical in flavor and as different in flavor if they did not hold such a belief. The ability of our participants to discriminate orange Smarties from the red and green Smarties was unaffected by their prior belief that orange Smarties taste different. In a second experiment, participants' ratings of their certainty of there being a difference in flavor between a red and an orange Smartie that either tasted the same or different were affected by their prior beliefs—those participants who expected a difference were more likely to report a difference than those without any such prior expectation. Taken together, these results demonstrate that people's expectations concerning color–flavor associations can modulate their flavor discrimination responses, even for a familiar food product such as Smarties.