Format du dépôt |
Notice |
Type de dépôt |
Article dans une revue |
Titre |
en
Sharing an Olfactory Experience: The Impact of Oral Communication
|
Résumé |
en
The way odors are verbally coded in many languages is not very efficient for successful intersubjective communication. Nevertheless, some types of verbalization seem to facilitate the sharing of an olfactory experience. The experiment reported here was aimed at gaining a better understanding of how successful oral communication in the domain of olfaction works. It was hypothesized that oral description of odors enhances the recognition of olfactory stimuli that match the description. The experimental situation involved two participants, one of whom (sender) smelled and orally described an odorant to the other person (receiver) who had to recognize it. Qualitative analyses (verbal) from the communication phase and quantitative analyses (recognition rate) from the recognition phase were made. The line of study of the participants (18 chemistry students and 18 humanities students) and the type-of-odorant used had no effect on the recognition rate. On the other hand, as the number of trials increased, a slight but still statistically significant interaction between participant sex and odor-recognition rate was observed. The qualitative analysis showed that the oral communication revolved mainly around five types of description - known source, odor intensity, hedonistic valence, odorant property, and odorant effect – and that the use of too many of these descriptors reduces performance. Descriptions were based on associations and fuzzy categories, they were related to the body, occasionally contained references to other senses (sight, touch, and taste), and could exhibit considerable self-confidence, even on trials that ended in a recognition failure. These findings support the idea that one and the same scent-bearing substance can be subject to highly diverse cognitive processing.
|
Auteur(s)
|
Thierry Baccino
1, 2
, Daniel Cabrol-Bass
3
, Joël Candau
4
, Candice Meyer
2
, Tobias Scheer
5
, Marcel Vuillaume
5
, Olivier Wathelet
4
1
LUTIN -
Laboratoire des Usages en Technologies d'Information Numériques
( 542056 )
- Cité des Sciences et de l'Industrie (Niveau -2), 30 avenue Corentin Cariou, 75019 Paris
- France
-
Université Paris 8 Vincennes-Saint-Denis ( 11141 )
;
-
Université de Technologie de Compiègne ( 93027 )
;
-
CITE SCIENCES IND ( 300559 )
;
-
Université de Rennes 2 ( 406201 )
;
-
Sorbonne Université ( 413221 )
;
-
Centre National de la Recherche Scientifique UMS2809 ( 441569 )
2
LPEQ -
Laboratoire de Psychologie Expérimentale et Quantitative
( 5326 )
- 24 Avenue des Diables Bleus 06000 NICE
- France
-
Université Nice Sophia Antipolis (1965 - 2019) lapcos ( 117617 )
3
LCMBA -
Laboratoire de Chimie des Molécules Bioactives et des Arômes
( 51844 )
- Faculté des Sciences, Parc Valrose 06108 NICE Cedex 02
- France
-
Université Nice Sophia Antipolis (1965 - 2019) ( 117617 )
;
-
Institut de Chimie - CNRS Chimie ( 341038 )
;
-
Centre National de la Recherche Scientifique UMR6001 ( 441569 )
;
-
Université Côte d'Azur ( 1039632 )
4
LASMIC -
Laboratoire d'Anthropologie et de Sociologie Mémoire, Identité et Cognition sociale
( 70199 )
- Université de Nice-Sophia Antipolis UFR LASH 98, Bd Edouard Herriot BP 209 06204 Nice Cedex 3
- France
-
Université Nice Sophia Antipolis (1965 - 2019) ( 117617 )
5
BCL -
Bases, Corpus, Langage (UMR 6039 - UNS / CNRS)
( 107319 )
- Laboratoire BCL - UMR 6039 - CNRS - Université de Nice,
Campus Saint-Jean d'Angély 3 / MSHS-SE,
24 avenue des Diables bleus, 06357 Nice Cedex 4
- France
-
Université Nice Sophia Antipolis (1965 - 2019) ( 117617 )
;
-
Centre National de la Recherche Scientifique UMR6039 ( 441569 )
|
Comité de lecture |
Oui
|
Vulgarisation |
Non
|
Langue du document |
Anglais
|
Nom de la revue |
|
Date de production/écriture |
2010
|
Audience |
Internationale
|
Date de publication |
2010
|
Volume |
21
|
Numéro |
5
|
Page/Identifiant |
443-452
|
Domaine(s) |
-
Sciences de l'Homme et Société/Sciences de l'information et de la communication
|
Mots-clés |
en
Oral communication, Odor, Olfaction, Communication, Description, Language, Recognition
|
DOI |
10.1016/j.foodqual.2009.11.001 |