Abstract:
:A metacognitive perspective is utilized to elucidate why it is so difficult to name common odors and what characterizes the subjective knowledge people have about their actual odor knowledge. Odor-naming failures are often accompanied by strong feelings of knowing (FOK) or feelings of imminent retrieval of what it is that smells. The paper's two experiments investigate FOK judgements and tip of the tongue (TOT) experiences for odor and person names. The data indicate that our inability to correctly name odors are typically not due to the often proposed uniquely poor association between odors and their proper names, but rather due to failures to identify the odors, that is, failures to know 'what it is'. It was also found that (i) TOT experiences are very unusual for odor names and more so than for person names; (ii) FOK judgements about odor names are significantly less predictive of later retrieval than equivalent judgements about names of persons; (iii) FOK judgements were highly correlated with the familiarity of the cue (odor or picture of famous person), rendering some support for the idea that FOK judgements are based on the perceived familiarity of the cue triggering the FOK; and (iv) the idea that FOK judgements are based on the amount of available information about the sought-for memory (accessibility theory) was also supported.
journal_name
Chem Sensesjournal_title
Chemical sensesauthors
Jönsson FU,Tchekhova A,Lönner P,Olsson MJdoi
10.1093/chemse/bji030keywords:
subject
Has Abstractpub_date
2005-05-01 00:00:00pages
353-65issue
4eissn
0379-864Xissn
1464-3553pii
bji030journal_volume
30pub_type
杂志文章相关文献
CHEMICAL SENSES文献大全abstract::A previous study investigating individuals' bitterness sensitivities found a close association among three compounds: L-tryptophan (L-trp), L-phenylalanine (L-phe) and urea (Delwiche et al., 2001, Percept. Psychophys. 63, 761-776). In the present experiment, psychophysical cross-adaptation and bitterness inhibition ex...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/27.2.123
更新日期:2002-02-01 00:00:00
abstract::The terminal nerve, which innervates the nasal epithelia of most jawed vertebrates, is believed to release neuropeptides that modulate activity of sensory receptor neurons. The terminal nerve usually contains gonadotropin-releasing hormone as well as at least one other peptide that has not been characterized, but whic...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/28.4.339
更新日期:2003-05-01 00:00:00
abstract::Chemical signals are common in most crustacean social interactions and are often perceived via chemosensory (olfactory) organs on the first antenna. Intermolt courtship behaviors and mating were investigated in size-matched pairs of intermolt European lobsters (Homarus gammarus) where the olfactory receptors of either...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjn073
更新日期:2009-02-01 00:00:00
abstract::Activity-dependent processes are important to olfactory sensory neurons (OSNs) in several ways, such as cell survival and the specificity of axonal convergence. The identification of activity-dependent mRNAs has contributed to our understanding of OSN axon convergence, but has revealed surprisingly little about other ...
journal_title:Chemical senses
pub_type: 杂志文章,评审
doi:10.1093/chemse/bjx028
更新日期:2017-10-01 00:00:00
abstract::Response accuracy and odor-sampling times were used to compare the ability of mice to detect (+)-carvone and (+)-terpinen-4-ol and to discriminate between enantiomers of carvone and of terpinen-4-ol. Except for increased odor sampling when mice were first exposed to the (+)-carvone odor, there was no difference in odo...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjm039
更新日期:2007-09-01 00:00:00
abstract::Clinically, olfaction can fail in any of three ways: (i) decreased sensitivity (hyposmia, anosmia) and two types of distortion (dysosmia); (ii) distorted quality of an odorant stimulation (troposmia); (iii) perceived odor when no odorant is present (phantosmia, hallucination). The distortions are usually much more ups...
journal_title:Chemical senses
pub_type: 杂志文章,评审
doi:10.1093/chemse/27.7.611
更新日期:2002-09-01 00:00:00
abstract::Single carbon to 18 carbon n-aliphatic carboxylic acids were tested for their attractive effects on female Aedes aegypti in a Y-tube olfactometer. Each acid was tested over a wide range of concentrations together with L-(+)-lactic acid, the indispensable synergist for other attractive components emitted from human hos...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/oxfordjournals.chemse.a014042
更新日期:2000-06-01 00:00:00
abstract::Associative plasticity is a basic essential attribute of nervous systems. As shown by numerous reports, Drosophila is able to establish simple forms of appetitive and aversive olfactory associations at both larval and adult stages. Whereas most adult studies on aversive learning employed electric shock as a negative r...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjq023
更新日期:2010-05-01 00:00:00
abstract::When the glossopharyngeal (GP) nerve of the frog was stimulated electrically, electropositive slow potentials were recorded from the tongue surface and depolarizing slow potentials from taste cells in the fungiform papillae. The amplitude of the slow potentials was stimulus strength- and the frequency-dependent. Gener...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/25.5.583
更新日期:2000-10-01 00:00:00
abstract::Feeding behavior of adult rainbow trout (Oncorhynchus mykiss) is released by visual and/or chemical stimuli. Detection of either a conditioned visual or a conditioned chemical stimulus creates an excitatory feeding state within the central nervous system which turns on feeding behavior composed of swimming, turning an...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/22.4.375
更新日期:1997-08-01 00:00:00
abstract::The perceived bitterness intensity for bitter solutions of propylthiouracil (PROP), sucrose octa-acetate (SOA), quinine HCl and caffeine were examined in a genetically informative sample of 392 females and 313 males (mean age of 17.8 +/- 3.1 years), including 62 monozygotic and 131 dizygotic twin pairs and 237 sib pai...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjj044
更新日期:2006-06-01 00:00:00
abstract::The effect of color on orthonasal and retronasal odor intensities was investigated. When odorants were smelled orthonasally (i.e., through the nostrils), color enhanced odor intensity ratings, consistent with previous reports. However, when odorants were smelled retronasally (i.e., the odorous solution was put in the ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bji057
更新日期:2005-10-01 00:00:00
abstract::The prevalence of obesity and obesity-related disorders such as type 2 diabetes (T2D) and metabolic syndrome has increased significantly in the past decades, reaching epidemic levels and therefore becoming a major health issue worldwide. Chronic overeating of highly palatable foods is one of the main responsible aspec...
journal_title:Chemical senses
pub_type: 杂志文章,评审
doi:10.1093/chemse/bjx062
更新日期:2017-12-25 00:00:00
abstract::Odor and lateralization (irritation) thresholds (LTs) for ammonia vapor were measured using static and dynamic olfactometry. The purpose of the study was to explore the test-retest reliability and comparability of dynamic olfactometry methodology, generally used to determine odor thresholds following European Committe...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjl031
更新日期:2007-01-01 00:00:00
abstract::Our study was designed to examine how components of complex mixtures can inhibit the binding of other components to receptor sites in the olfactory system of the spiny lobster Panulirus argus. Biochemical binding assays were used to study how two- to six-component mixtures inhibit binding of the radiolabeled odorants ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/23.3.269
更新日期:1998-06-01 00:00:00
abstract::Olfactory function assessment is an important screening tool and also may differentiate Parkinson's disease (PD) patients from other parkinsonisms, including nondegenerative ones, such as, normal pressure hydrocephalus, vascular, drug induced, or infectious parkinsonism. Several authors in different countries have rep...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjv062
更新日期:2016-01-01 00:00:00
abstract::The adult olfactory system undergoes experience-dependent plasticity to adapt to the olfactory environment. This plasticity may be accompanied by perceptual changes, including improved olfactory discrimination. Here, we assessed experience-dependent changes in the perception of a homologous aldehyde pair by testing mi...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjv065
更新日期:2016-02-01 00:00:00
abstract::Hyperosmia is suspected in pregnancy; however, no empirical study using validated measures of olfactory function has clearly confirmed the anecdotal reports of this phenomenon. The goal of the current study is to compare the olfactory sensitivity of pregnant women to that of nonpregnant women and men. All participants...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjt063
更新日期:2014-02-01 00:00:00
abstract::The distribution of sugar chains on tissue sections of the rat vomeronasal epithelium, and the adhesive force between the sugar and its specific lectin were examined with an atomic force microscope (AFM). AFM tips were modified with a lectin, Vicia villosa agglutinin, which recognizes terminal N-acetyl-D-galactosamine...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/24.1.1
更新日期:1999-02-01 00:00:00
abstract::Flavor and texture contribute to the perception of creaminess in dairy products, but the nature of this interaction is not well understood. Previous studies on the genetic ability to perceive the bitter compound 6-n-propylthiouracil (PROP) reveal the existence of individual differences in creaminess perception. The ob...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/28.6.527
更新日期:2003-07-01 00:00:00
abstract::It has been proposed that memory for odors does not have a short-term (or working) memory system. The distinction between short- and long-term memory in other sensory modalities has been generally supported by three main lines of evidence: capacity differences between the proposed systems, evidence of differential cod...
journal_title:Chemical senses
pub_type: 杂志文章,评审
doi:10.1093/chemse/23.4.433
更新日期:1998-08-01 00:00:00
abstract::Ability to perceive the bitter compound phenylthiocarbamide (PTC) is inherited via a dominant "taster" allele of the TAS2R38 gene, whereas inability is inherited via a recessive "non-taster" allele. This raises a question: Is the non-taster allele functionless, or does it mediate perception of compounds other than PTC...
journal_title:Chemical senses
pub_type: 评论,杂志文章
doi:10.1093/chemse/bjy044
更新日期:2018-08-24 00:00:00
abstract::Biological detectors such as the human nose or an insect antenna represent extremely attractive detectors for gas chromatography (GC) since they are specifically tuned to perceive biologically relevant compounds. However, these detectors are nonlinear, noisy and often perform poorly under standard GC conditions since ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/23.6.647
更新日期:1998-12-01 00:00:00
abstract::Olfactory discrimination of amino acids was investigated in brown bullhead catfish (Ameiurus nebulosus). Based on the magnitude of the observed food search activity of catfish conditioned to single amino acids, the tested compounds were classified as being detected by the catfish as equal to, similar to, or different ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/25.1.21
更新日期:2000-02-01 00:00:00
abstract::Glucose is a universal phagostimulant in many animal species, including the cockroach Blattella germanica. However, some natural populations of B. germanica have been found that are behaviorally deterred from eating glucose. In dose-response studies, glucose was a powerful phagostimulant for wild-type cockroaches, but...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjr023
更新日期:2011-09-01 00:00:00
abstract::The effect of soluble starch (acid-modified starch) on taste intensity was investigated in human subjects. Different concentrations of sucrose (Suc), six sweeteners, NaCl, quinine-HCl (QHCl) and citric acid (Cit) were dissolved in either distilled water (DW; standard) or starch solution (test solution). The solutions ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/27.1.67
更新日期:2002-01-01 00:00:00
abstract::Olfactory disorders are believed to affect 5% of the general population and have been shown to bear significant psychosocial consequences to sufferers. Although more common than blindness and profound deafness in the United Kingdom, the impact of these disorders has not been assessed to date and the plight of British ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bju043
更新日期:2014-10-01 00:00:00
abstract::Many studies have indicated that the chemical cues from body odors (BOs) of donors experiencing negative emotions can influence the psychophysiological and behavioral response of the observers. However, these olfactory cues have been used mainly as contextual information for processing visual stimuli. Here, for the fi...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjy021
更新日期:2018-05-23 00:00:00
abstract::Taste sensitivity is assessed with various techniques, including absolute detection and quality recognition. For any stimulus, one might expect individual differences in sensitivity to be reflected in all measures, but they are often surprisingly independent. Here, we focus on sensitivity to sour and salty taste, in p...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjt003
更新日期:2013-05-01 00:00:00
abstract::It was recently shown that in some subjects capsaicin can evoke bitterness as well as burning and stinging, particularly in the circumvallate (CV) region of the tongue. Because perception of bitterness from capsaicin is characterized by large individual differences, the main goal of the present study was to learn whet...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjh005
更新日期:2004-01-01 00:00:00