Triggers of behavioral and physiological reactions to odors, part 5

Emotional reactions are important drivers in food choice and food intake, and
objective measurements of these reactions is therefore important. Previous
research using physiological and behavioral measurements has demonstrated
different emotional reactions of human subjects towards food aromas with
certain qualitative (pleasant/unpleasant aroma) and quantitative
(concentration) properties. Although the results are promising, the use of
stimuli limits the systematic variation of the hedonic properties of the
stimuli. To gain further insight in the emotional reactions to food, the
proposed study will use odor stimuli with a larger range of pleasantness

The main objective is to gain insight in unconscious, physiological responses
to common household odors with a large range of pleasantness.

In the study, a group of adults will be exposed to 8 odors presented via an
olfactometer. Each odor will be presented 4 times, randomized. Physiological
responses, facial expressions, emotional responses and liking ratings will be
assessed

exposure to odors

Subjects will participate in one experimental session that lasts in total 60
minutes, of which 30-45 minutes measuring. Subjects will be connected to an
olfactometer via a small tube that is placed loosely in one of the subjects*
nostrils. Facial expressions wil be recorded via a webcam. Subjects will be
provided with sensors fitted to a finger and palm of their non-dominant hand.
Experiences so far indicate that the sensors themselves are unlikely to cause
discomfort. The risk associated with participation is negligible and the burden
can be considered as minimal.