Influence of food odorant names on the verbal measurement of emotions

The aim of this study was to investigate the influence of food odorant names on feelings through the verbal measurement of emotions. Two experiments were conducted. In the first experiment, 88 participants were asked to report their feelings about 17 food odorants, randomly presented in six sensory booth sessions and in three conditions. In two conditions, an actual odorant was presented blind or in association with its name. In a third condition, only the odorant name was presented. Feeling measurements were conducted by using the ScentMoveTM questionnaire (Porcherot et al., 2010). Participants also rated the familiarity, acceptability, and typicality of the odorants. Results indicated that the odorant name information may influence the reported feelings, as already observed by several authors for traditional liking assessments, with differences among feeling dimensions and odorants. The odorants could be gathered into four groups, with either matches between expected feelings from the odorant name and experienced feelings from the smell evaluation for eight odorants (e.g., caramel, citrus, and mint), or discrepancies between expected and experience feelings for nine odorants, and with no effect of the odorant name information (e.g., strawberry, vanilla), few, or high positive effects of the odorant name information (e.g., cola, chicken). Typicality scores did not differ between the different groups, showing that higher odorant typicality would not systematically result in a match between expectation and experience, or in a positive effect of the name information. It was therefore investigated in a second experiment if the group constitution could be explained by the odorant recognition scores that were measured from a free recognition task for the 17 odorants presented in the blind condition. The results of the two experiments are discussed in relation to dissimilarities between smell and food experiences and to lack of context.

► In this study we investigate the influence of food odorant names on feelings.
► Seventeen odorants are presented in three conditions.
► We find either matches or discrepancies between expected and experienced feelings.