“…Dimensional theories, on the other hand, reduce emotions to positions in a two-dimensional valence by arousal space or a three-dimensional space that includes potency (e.g., Lang, Greenwald, Bradley, & Hamm, 1993;Russell, 1980;Wundt, 1909). In this case, the affective terms are chosen to characterize the underlying two or three dimensions (e.g., arousing, pleasant, powerful: Bensafi et al, 2002aBensafi et al, , 2002bChebat & Michon, 2003;Herz, Schankler, & Beland, 2004;Heuberger, Hongratanaworakit, Böhm, Weber, & Buchbauer, 2001;Jonsson, Olsson, & Olsson, 2005;Pössel, Ahrens, & Hautzinger, 2005;Schifferstein & Tanudjaja, 2004;Warrenburg, 2005). However, as explained hereafter, we claim that neither model is able to provide detailed explanations or predictions for some of the central features of olfaction-induced emotional feeling.…”