The color of odors

Brain and Language

Volumn 79, Issue 2, 2001, Pages 309-320

  Morrot, Gil ^a   Brochet, Frédéric ^b   Dubourdieu, Denis ^b  

^a CEMAGREF   (France)

^b UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Color; Lexical analysis; Odor identification; Perceptual illusion; Psychophysic; Wine

Indexed keywords

ARTICLE; BRAIN MAPPING; COLOR VISION; FEMALE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; ODOR; PSYCHOPHYSIOLOGY; TASTE; VERBALIZATION; VISUAL ILLUSION; VISUAL INFORMATION; VISUAL STIMULATION; WINE;

EID: 0035203320     PISSN: 0093934X     EISSN: None     Source Type: Journal    
DOI: 10.1006/brln.2001.2493     Document Type: Article

References (52)

1. Contribution aux études sur les vins rosés méridionaux
2. Multidimensional analysis of twenty-one odors
3. Olfactory lateralization in humans: A review of the literature
4. Olfaction and hemispheric asymmetry: Unilateral stimulation and bilateral electrodermal recordings
5. Wine descriptive language supports cognitive specificity of chemical senses
6. Influence of the context on the perception of wine - Cognitive and methodological implications
7. Effects of color on aroma, flavor and texture judgments of foods
8. Odour-evoked autobiographical memories: Psychological investigations of proustian phenomena
9. Neuroanatomical pathways linking vision and olfaction in mammals
10. Human brain function during odor encoding and recognition: A PET activation study
11. Odor perception and beliefs about risk
12. Assessment of hemispheric language lateralization: A comparison between fMRI and fTCD
13. Ambient odors associated to failure influence cognitive performance in children
14. Language processing is strongly left lateralized in both sexes: Evidence from functional MRI
15. Cross-modal correspondence between vision and olfaction: The color of smells
16. Odor memory: Review and analysis
17. Are odors the best cues to memory?: A cross-modal comparison of associative memory stimuli
18. Hemispheric lateralization in the processing of odor pleasantness versus odor names
19. Transduction and coding of olfactory information
20. Handedness is a determning factor in lateralized olfactory discrimination
21. The stroop color-word test: A review
22. A limit in the processing of components in odour mixtures
23. Odor intensity and color lightness are correlated sensory dimensions
24. Unconscious odour conditioning in human subjects
25. Language lateralization in healthy right-handers
26. Olfactory functional imaging and physiology
27. Topographical representations of mental images in primary visual cortex
28. Olfactory discrimination ability for homologous series of aliphatic alcohols and aldehydes
29. Descriptive analysis of complex odors: Reality, model or illusion?
30. Associations to odors: Interference, mnemonics, and verbal labeling
31. Hemispheric language dominance in children demonstrated by functional magnetic resonance imaging
32. Effects of color and flavor on food judgements in children
33. Influence of training and experience on the perception of multicomponent odor mixtures
34. Combinatorial receptor codes for odors
35. Cross-modality priming between odors and odor-congruent words
36. Prediction of odour and flavour acceptances of white wines on the basis of their colour
37. Functional mapping of human brain in olfactory processing: A PET study
38. L'approche des "mondes lexicaux" dans Aurélia de G. de Nerval
39. Les "mondes lexicaux" et leur "logique" à travers l'analyse statistique d'un corpus de récits de cauchemars
40. Un logiciel d'analyse lexicale: ALCESTE
41. Cognition and olfaction: A review
42. Gustatory, olfactory, and visual convergence within the primate orbitofrontal cortex
43. Functional anatomy of perceptual and semantic processing for odors
44. La couleur d'un vin (blanc ou rouge) peut-elle être identifiée sans l'aide de l'oeil? Les Cahiers de l'ENS
45. Improving the store environment: Do olfactory cues affect evaluations and behaviors?
46. Color influences flavor identification in fruit-flavored beverages
47. Basic emotions induced by odorants: A new approach based on autonomic pattern results
48. Influence of appearance on the assessment of aroma in Bordeaux wines by trained assessors
49. Implicit and explicit memories of odors
50. Influence of color on odor identification and liking ratings
51. Color affects perceived odor intensity
52. The effect of color intensity and appropriateness on color-induced odor enhancement