Alle Publikationen
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2017
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(2017): Exposure to Hedione Increases Reciprocity in Humans. In: Frontiers in behavioral neuroscience 11. DOI: 10.3389/fnbeh.2017.00079
DOI: http://www.ncbi.nlm.nih.gov/pubmed/28512400 Abstract: Cooperation among unrelated humans is frequently regarded as a defining feature in the evolutionary success of our species. Whereas, much research has addressed the strategic and cognitive mechanisms that underlie cooperation, investigations into chemosensory processes have received very limited research attention. To bridge that gap, we build on recent research that has identified the chemically synthesized odorant Hedione (HED) as a ligand for the putative human pheromone receptor (VN1R1) expressed in the olfactory mucosa, and hypothesize that exposure to HED may increase reciprocity. Applying behavioral economics paradigms, the present research shows that exposure to the ligand causes differentiated behavioral effects in reciprocal punishments (Study 1) as well as rewards (Study 2), two types of behaviors that are frequently regarded as essential for the development and maintenance of cooperation.
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(2017): Individual Differences in Verbal and Non-Verbal Affective Responses to Smells. Influence of Odor Label Across Cultures. In: Chemical senses 42 (1), S. 37-46. DOI: 10.1093/chemse/bjw098
DOI: http://www.ncbi.nlm.nih.gov/pubmed/27655940 Abstract: Olfactory perception is highly variable from one person to another, as a function of individual and contextual factors. Here, we investigated the influence of 2 important factors of variation: culture and semantic information. More specifically, we tested whether cultural-specific knowledge and presence versus absence of odor names modulate odor perception, by measuring these effects in 2 populations differing in cultural background but not in language. Participants from France and Quebec, Canada, smelled 4 culture-specific and 2 non-specific odorants in 2 conditions: first without label, then with label. Their ratings of pleasantness, familiarity, edibility, and intensity were collected as well as their psychophysiological and olfactomotor responses. The results revealed significant effects of culture and semantic information, both at the verbal and non-verbal level. They also provided evidence that availability of semantic information reduced cultural differences. Semantic information had a unifying action on olfactory perception that overrode the influence of cultural background.
Keywords: Adult, Affect, Culture, culture specific, Disziplin, Female, France, Geruch / mikrobiologische Zusammensetzung von Körpersekreten, Humans, Kognitionswissenschaft/Social Sciences/Humanities, kulturspezifisch, Kulturtheorie, Male, Odorants/analysis, Olfactory Perception, Quebec, Semantics, Smell, Status / biologische Marker, Young Adult -
(2017): Social odours covary with bacterial community in the anal secretions of wild meerkats. In: Scientific reports 7 (1). DOI: 10.1038/s41598-017-03356-x
DOI: http://www.ncbi.nlm.nih.gov/pubmed/28607369 Abstract: The fermentation hypothesis for animal signalling posits that bacteria dwelling in an animal's scent glands metabolize the glands' primary products into odorous compounds used by the host to communicate with conspecifics. There is, however, little evidence of the predicted covariation between an animal's olfactory cues and its glandular bacterial communities. Using gas chromatography-mass spectrometry, we first identified the volatile compounds present in 'pure' versus 'mixed' anal-gland secretions ('paste') of adult meerkats (Suricata suricatta) living in the wild. Low-molecular-weight chemicals that likely derive from bacterial metabolism were more prominent in mixed than pure secretions. Focusing thereafter on mixed secretions, we showed that chemical composition varied by sex and was more similar between members of the same group than between members of different groups. Subsequently, using next-generation sequencing, we identified the bacterial assemblages present in meerkat paste and documented relationships between these assemblages and the host's sex, social status and group membership. Lastly, we found significant covariation between the volatile compounds and bacterial assemblages in meerkat paste, particularly in males. Together, these results are consistent with a role for bacteria in the production of sex- and group-specific scents, and with the evolution of mutualism between meerkats and their glandular microbiota.
1998
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(1998): Differences in Perception of Everyday Odors. A Japanese-German Cross-cultural Study. In: Chemical senses 23 (1), S. 31-38. DOI: 10.1093/chemse/23.1.31
Abstract: There is a growing appreciation that experience with odors may strongly influence their perception. To further investigate this. the responses of 40 Japanese and 44 age-matched German women to everyday odorants were compared. Subjects were presented with 28 stimuli in squeeze bottles and asked to rate them according to intensity, familiarity, pleasantness and edibility, to describe associations elicited by them and, if possible, to name them. One-third of the odorants were presumed to be familiar to the Japanese only, one-third to the Germans and one-third to both populations. Significant differences were found between the two populations on all measures. Better performance by the Japanese in providing appropriate descriptors for 'Japanese' odorants and by the Germans for 'European' odorants supported the pre-selection of stimuli as culture-typical. Particularly clear differences between the two populations were found in pleasantness ratings. In general, a positive relationship was found between pleasantness and judgement of stimuli as edible, suggesting that culture-specific experiences-particularly of foods-may significantly influence odor perception. Somewhat unexpectedly, significant differences were also found between the two populations in intensity ratings for some odorants. These differences did not seem simply to be artefacts of the test situation and raise the possibility that experience may even influence such basic aspects of odor perception as stimulus intensity.
Keywords: ABILITY, ASSOCIATIONS, Assoziation von Gerüchen als angenehm UND essbar, Children, culture specific, DISCRIMINATION, Geruch / mikrobiologische Zusammensetzung von Körpersekreten, IDENTIFICATION, Intensität von Gerüchen, Kultur, kulturell vorgeprägte Wahrnehmung von Geruchsintensität, MEMORY, PEOPLE, PLEASANTNESS, Speisegewohnheiten, Status / biologische Marker
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