Olfactory habituation to food and nonfood odours

• Published in: Quarterly journal of experimental psychology (2006) 2023-06, Vol.76 (6), p.1209-1219
• Main Authors: Fontana, Lara, Albayay, Javier, Fernández-Prieto, Irune, Zampini, Massimiliano
• Format: Article
• Language: English
• Subjects: Chemosensory perception; Classical conditioning; Emotions - physiology; Food; Humans; Odorants; Olfactory Perception - physiology; Smell - physiology
• ISSN: 1747-0218; 1747-0226
• DOI: 10.1177/17470218221115046

Olfactory perception can be modulated by the repeated exposure to odours. Olfactory habituation is a reduced behavioural response to repetitive stimulation. Edibility is considered an important top-down feature that can affect olfactory perception, but whether it could modulate olfactory habituation when food or nonfood odours are repeatedly smelled remains unclear. Indeed, due to their ecological salience, food odours attract attention automatically which might slow down habituation. This registered report aimed to determine whether olfactory habituation shows a different pattern when participants are presented with food or nonfood odours. In a within-subject design, 50 participants were tested under satiated and fasted states in separated experimental sessions. In each session, participants were exposed to the same food and nonfood odour in different blocks of 20 trials each. Participants rated the perceived odour intensity and pleasantness after each trial. We used an intermittent odour presentation to reduce olfactory fatigue while capitalising on the effect of cognitive states on habituation. Linear mixed-effects models showed that the perceived odour intensity decreased over time only for nonfood odours. Conversely, the perceived odour pleasantness decreased significantly more across trials for food odours. These effects were retrieved regardless of the participant’s hunger state. Our results are in line with the olfactory-specific satiety theory which posits a specific decrease in the perceived pleasantness of food odours, without changes in the perceived odour intensity. In short, our findings indicate that perceived odour edibility modulates olfactory habituation, extending the previous literature on the impact of top-down factors on olfactory perception.