TY - T1 - Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia SN - / UR - http://hdl.handle.net/10138/307968 T3 - A1 - Knaapila, Antti; Laaksonen, Oskar; Virtanen, Markus; Yang, Baoru; Lagstrom, Hanna; Sandell, Mari A2 - PB - Y1 - 2017 LA - eng AB - The primary dimension of odor is pleasantness, which is associated with a multitude of factors. We investigated how the pleasantness, familiarity, and identification of spice odors were associated with each other and with the use of the respective spice, overall use of herbs, and level of food neophobia. A total of 126 adults (93 women, 33 men; age 25-61 years, mean 39 years) rated the odors from 12 spices (oregano, anise, rosemary, mint, caraway, sage, thyme, cinnamon, fennel, marjoram, garlic,... VO - IS - SP - OP - KW - Aroma; Human; Food neophobia scale; Olfaction; Orthonasal; Smell; OLFACTORY KNOWLEDGE; AFFECTIVE RESPONSES; NEOPHOBIA; PERCEPTION; INTENSITY; COMPLEXITY; ODORANTS; EXPOSURE; TRAIT; TWIN; 416 Food Science N1 - PP - ER -