A multidimensional statistical study of similarities between 74 notes used in perfumery

Chastrette, M.; Elmouaffek, Allal; Sauvegrain, P.

doi:10.1093/chemse/13.2.295

Cited by 61 publications

(120 citation statements)

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“…These similarities, which are well known in perfumery (Chastrette et al, 1988(Chastrette et al, , 1991, are reflected in the loading plots shown in Fig. 1 because pairs of attributes strongly associated appear close to each other.…”

Section: Figure 1 Near Here]supporting

confidence: 58%

“…Regarding descriptors influencing PC2, a coefficient of 0.7 was used for 'green', 0.8 for 'vegetable' and 0.6 for 'leafy'. In the case of 'minty' and 'camphoraceous', which are also similar odors (Chastrette et al, 1988), the coefficient was 0.6. For the rest of related descriptors, values were: 0.9 ('musky', 'animal', 'balsamic', 'vanilla', 'woody', 'medicinal', and 'rosy'), 0.8 ('floral', 'hyacinth', 'oily', 'waxy', 'fatty', and 'honey') and 0.7 ('gassy').…”

Section: Figure 1 Near Here]mentioning

confidence: 95%

“…'Waxy' was paired with 'aldehydic', which are related descriptors in perfumery (Chastrette et al, 1988). Table 1 are contained in the Dravnieks' list of 146 terms and, hence, their hedonic tones are available.…”

Section: Figure 2 Near Here]mentioning

confidence: 99%

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Underlying dimensions in the descriptive space of perfumery odors: Part II

Zarzo

2015

Food Quality and Preference

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Some comprehensive compilations of odor character descriptions are available in the literature, and they contain valuable information to better understand the underlying dimensions of human odor psychophysics. In the present study, principal component analysis was applied to two olfactory databases of perfumery materials publicly available, which are comprised by those odor descriptors most frequently used in perfumery. The projection of descriptors over the two principal axes (two-component solution) led to related plots, which are also similar to the one obtained in a previous study (Zarzo, 2008) [ Zarzo, M. (2008). Relevant psychological dimensions in the perceptual space of perfumery odors. Food Qual. Pref. 19,[315][316][317][318][319][320][321][322]. Although the descriptive space of odors is highly multidimensional, our results suggest that it is possible to reach a consensus about how to project perfumery scents on a two-dimensional map, and how to interpret the dimensions of that sensory map. One of them discriminates light vs. heavy odors; the orthogonal axis was correlated with hedonic tones, but it is better interpreted as an underlying latent structure that distinguishes feminine vs. masculine cosmetic scents. KEYWORDSFragrance, sensory map, olfactory database, odor character descriptor

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Section: Figure 1 Near Here]supporting

confidence: 58%

Section: Figure 1 Near Here]mentioning

confidence: 95%

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Underlying dimensions in the descriptive space of perfumery odors: Part II

Zarzo

2015

Food Quality and Preference

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“…In the case of a sorting task, we can suppose that identification helps participants to find some lexical criterion to form their groups. In agreement with this hypothesis, Chastrette, , & Sauvegrain (1988) argued that odors are more often sorted on the basis of their common taxonomic origin rather than on the basis of similarities in odor quality. This hypothesis could be confirmed also by this unexpected finding, our French participants separated fruit from flowers odorants very clearly compared to the two other groups of participants whereas it was the opposite trend that emerged from the MDS in the first sorting task.…”

Section: Discussionmentioning

confidence: 90%

Culture and odor categorization: agreement between cultures depends upon the odors

Chrea

Valentin

Sulmont-Rossé

et al. 2004

Food Quality and Preference

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This study evaluated the effect of culture on the relationship between psychological dimensions underlying odor perception and odor categorization. In a first experiment, French, Vietnamese and American participants rated several perceptual dimensions of everyday odorants, and sorted these odorants on the basis of their similarity. Results showed that the three groups of participants differed in their perceptual judgments but agreed in categorizing the odors into four consensual groups (floral, sweet, bad, and nature). Three dimensions--pleasantness, edibility, cosmetic acceptability--discriminated these groups in the same way in the three countries. In a second experiment, the participants sorted only fruit and flower odors to evaluate whether a consensus emerges at a finer level. Results showed that French and American participants clearly separated fruit from flower odors whereas this separation was nonexistent for Vietnamese participants. This difference could arise from cultural differences in odor functions.

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“…Besides specialized categorization systems, such as the wine aroma wheel (Noble et al, 1984), the beer flavor wheel (Meilgaard, 1982), or Carl Linnaeus' for medical plants (Linneus, 1752), different categorizations have been proposed for natural odors (e.g. Zarzo and Stanton, 2006;Mamlouk and Martinetz, 2004;Chastrette et al, 1988;Abe et al, 1990;Crocker and Henderson, 1927;Henning, 1916).…”

Section: Perceptionmentioning

confidence: 99%

Understanding smell—The olfactory stimulus problem

Auffarth

2013

Neuroscience & Biobehavioral Reviews

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Please cite this article as: Auffarth, B., Understanding smell -the olfactory stimulus problem, Neuroscience and Biobehavioral Reviews (2013), http://dx.doi.org/10.1016/j.neubiorev.2013.06.009. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.Page 1 of 27 A c c e p t e d M a n u s c r i p t -For the olfactory system, a topographic organization is disputed. -However, work on different species suggests a topography in olfaction.-We compare other modalities such as taste and color vision.-We discuss the utility of a categorization of smell perception. *Highlights (for review)Page 2 of 27 A c c e p t e d M a n u s c r i p t 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 Neuroscience and Biobehavioral Reviews The main problem with sensory processing is the difficulty in relating sensory input to physiological responses and perception. This is especially problematic at higher levels of processing, where complex cues elicit highly specific responses. In olfaction, this relationship is particularly obfuscated by the difficulty of characterizing stimulus statistics and perception. The core questions in olfaction are hence the so-called stimulus problem, which refers to the understanding of the stimulus, and the structure-activity and structure-odor relationships, which refer to the molecular basis of smell. It is widely accepted that the recognition of odorants by receptors is governed by the detection of physico-chemical properties and that the physical space is highly complex. Not surprisingly, ideas differ about how odor stimuli should be classified and about the very nature of information that the brain extracts from odors. Even though there are many measures for smell, there is none that accurately describes all aspects of it. Here, we summarize recent developments in the understanding of olfaction. We argue that an approach to olfactory function where information processing is emphasized could contribute to a high degree to our understanding of smell as a perceptual phenomenon emerging from neural computations. Further, we argue that combined analysis of the stimulus, biology, physiology, and behavior and perception can provide new insights into olfactory function. We hope that the reader can use this review as a competent guide and overview of research activities in olfactory physiology, psychophysics, computation, and psychology. We propose avenues for research, particularly in the systematic characteriza...

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A multidimensional statistical study of similarities between 74 notes used in perfumery

Cited by 61 publications

References 0 publications

Underlying dimensions in the descriptive space of perfumery odors: Part II

Underlying dimensions in the descriptive space of perfumery odors: Part II

Culture and odor categorization: agreement between cultures depends upon the odors

Understanding smell—The olfactory stimulus problem

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