Causal Relationship Analysis of Human Sense for Odor Using Graphical Modeling

Abstract

The impressions of odors is known as a source of explicit subjective and have individual differences. In this study, the impressions of odors were investigated by a covariance structure analysis. Forty-six subjects (men in their twenties) recorded their reactions to ten odorants by grading them on a seven-point scale in terms of twelve adjective pairs. Their reactions were visually evaluated by using a factor analysis and a covariance structure analysis. The factors were extracted as "preference", "arousal" and "persistency" . We classified the subjects into three groups according to the similarity in the preference pattern for odors, because the preference patterns of the subjects for odors significantly vary between individuals. Each group had different a causal relationship and a different impression structure for the odors. It was suggested that the subjective impression of odor could be evaluated using the covariance structure analysis.

Determination of Favorite Wine from Comparison of Wine Aroma Attributes

“…It is well known that aroma stimulating olfactory perception not only reduce psychological stress [6] but also makes people sensed odorant to evoke variant psychological impression [16]. People can determine the food freshness and food qualities, as whether the food is edible or not, from odor thrown out from foods.…”