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dc.contributor.authorFerdenzi, Camilleen_UK
dc.contributor.authorDelplanque, Sylvainen_UK
dc.contributor.authorBarbosa, Plinioen_UK
dc.contributor.authorCourt, Kimberlyen_UK
dc.contributor.authorGuinard, Jean-Xavieren_UK
dc.contributor.authorGuo, Taomeien_UK
dc.contributor.authorRoberts, S Craigen_UK
dc.contributor.authorSchirmer, Annetten_UK
dc.contributor.authorPorcherot, Christelleen_UK
dc.contributor.authorCayeux, Isabelleen_UK
dc.contributor.authorSander, Daviden_UK
dc.contributor.authorGrandjean, Didieren_UK
dc.description.abstractMeasuring self-reported affective feelings to odors and odorous products is a recent challenge for the food and cosmetic field, requiring the development of suited instruments. This paper finalizes a line of studies aimed at developing Emotion and Odor Scales (EOSs) in several cultures. Previously available for Switzerland, the United Kingdom and Singapore, new EOSs are presented here for the United States, Brazil, and China. These scales, developed with 350-540 participants per country, have been conceived to allow the measurement of affective feelings (e.g., emotions, moods, attitudes) in response to a wide range of odors including pleasant and unpleasant, food and non-food ones. Several affective categories were recurrent in the countries examined here: Disgust/Irritation, Happiness/Well-being, Sensuality/Desire, Energy, but also Soothing/Peacefulness and Hunger/Thirst, indicating a potential link between emotion and adaptive universal functions of olfaction such as danger avoidance, ingestion and social communication. For these common categories, similarity in affective responses generally reflected geographic proximity indicating also a strong influence of cultural aspects. Exceptions to this pattern were Singapore and China, with affective responses of Singaporeans being closer to those of Europeans. This series of studies allows us to propose a universal scale (UniGEOS) that might be used in the future for examination of other cultures. This scale comprises affective categories that we found to be culturally shared, enclosing the most frequently shared affective terms, and several culture-specific aspects that may be relevant in other cultures. This tool can be used in its complete form (25 affective terms) or as a short version with nine categories entitled Unpleasant feelings, Happiness/Delight, Sensuality/Desire, Energy, Soothing/ Peacefulness, Hunger/Thirst, Interest, Nostalgia and Spirituality.en_UK
dc.relationFerdenzi C, Delplanque S, Barbosa P, Court K, Guinard J, Guo T, Roberts SC, Schirmer A, Porcherot C, Cayeux I, Sander D & Grandjean D (2013) Affective semantic space of scents. Towards a universal scale to measure self-reported odor-related feelings. Food Quality and Preference, 30 (2), pp. 128-138.
dc.rightsPublished in Food Quality and Preference by Elsevier; Elsevier believes that individual authors should be able to distribute their accepted author manuscripts for their personal voluntary needs and interests, e.g. posting to their websites or their institution’s repository, e-mailing to colleagues. The Elsevier Policy is as follows: Authors retain the right to use the accepted author manuscript for personal use, internal institutional use and for permitted scholarly posting provided that these are not for purposes of commercial use or systematic distribution. An "accepted author manuscript" is the author’s version of the manuscript of an article that has been accepted for publication and which may include any author-incorporated changes suggested through the processes of submission processing, peer review, and editor-author communications.en_UK
dc.subjectevolutionary psychologyen_UK
dc.titleAffective semantic space of scents. Towards a universal scale to measure self-reported odor-related feelingsen_UK
dc.typeJournal Articleen_UK
dc.citation.jtitleFood Quality and Preferenceen_UK
dc.type.statusAM - Accepted Manuscripten_UK
dc.contributor.affiliationUniversity of Genevaen_UK
dc.contributor.affiliationUniversity of Genevaen_UK
dc.contributor.affiliationUniversity of Campinasen_UK
dc.contributor.affiliationUniversity of California, Davisen_UK
dc.contributor.affiliationUniversity of California, Davisen_UK
dc.contributor.affiliationBeijing Normal University, Chinaen_UK
dc.contributor.affiliationNational University of Singaporeen_UK
dc.contributor.affiliationFirmenich, Switzerlanden_UK
dc.contributor.affiliationFirmenich, Switzerlanden_UK
dc.contributor.affiliationUniversity of Genevaen_UK
dc.contributor.affiliationUniversity of Genevaen_UK
rioxxterms.typeJournal Article/Reviewen_UK
local.rioxx.authorFerdenzi, Camille|en_UK
local.rioxx.authorDelplanque, Sylvain|en_UK
local.rioxx.authorBarbosa, Plinio|en_UK
local.rioxx.authorCourt, Kimberly|en_UK
local.rioxx.authorGuinard, Jean-Xavier|en_UK
local.rioxx.authorGuo, Taomei|en_UK
local.rioxx.authorRoberts, S Craig|0000-0002-9641-6101en_UK
local.rioxx.authorSchirmer, Annett|en_UK
local.rioxx.authorPorcherot, Christelle|en_UK
local.rioxx.authorCayeux, Isabelle|en_UK
local.rioxx.authorSander, David|en_UK
local.rioxx.authorGrandjean, Didier|en_UK
local.rioxx.projectInternal Project|University of Stirling|
Appears in Collections:Psychology Journal Articles

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