嗅觉训练可提高 6-9 岁儿童的情绪匹配能力--初步证据

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2024-04-02 DOI:10.1111/joss.12912
Michal Pieniak, Marta Rokosz, Zorana Ivcevic, Aleksandra Reichert, Barbara Żyżelewicz, Paulina Nawrocka, Izabela Lebuda, Anna Oleszkiewicz
{"title":"嗅觉训练可提高 6-9 岁儿童的情绪匹配能力--初步证据","authors":"Michal Pieniak,&nbsp;Marta Rokosz,&nbsp;Zorana Ivcevic,&nbsp;Aleksandra Reichert,&nbsp;Barbara Żyżelewicz,&nbsp;Paulina Nawrocka,&nbsp;Izabela Lebuda,&nbsp;Anna Oleszkiewicz","doi":"10.1111/joss.12912","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>Emotion knowledge involves the ability to recognize and express emotions and understand emotional processes. The neural substrates of emotion knowledge include i.a. the amygdala, orbitofrontal cortex, and anterior cingulate cortex. These structures are also involved in processing olfactory stimuli and their volume and functional activity have been shown to increase after a period of regular olfactory stimulation (olfactory training, OT). We verified if OT will improve one aspect of emotion knowledge — the ability to match emotional facial expressions. Eighty-three children (39 boys) aged 6–9 years were randomly assigned either to an OT group (OTG) that smelled a set of four odors (lemon, cloves, eucalyptus, rose) twice a day for 12 weeks or to a placebo group that performed the training with odorless stimuli. Children in the OTG (<i>n</i> = 40) matched emotional facial expressions significantly better after OT as compared with their baseline score. This effect was not present in the placebo group (<i>n</i> = 43) whose scores remained the same after OT.</p>\n </section>\n \n <section>\n \n <h3> Practical applications</h3>\n \n <p>This novel finding suggests the potential of olfactory stimulation in supporting emotion knowledge in children and bridges recent findings in sensory studies, psychophysiology, and emotional development. Further studies are necessary to delineate which aspects of emotion knowledge might be enhanced by OT. In future, OT might be potentially included in programs designed for groups with specific emotion knowledge deficits.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12912","citationCount":"0","resultStr":"{\"title\":\"Olfactory training improves emotion matching ability in 6–9 years old children — preliminary evidence\",\"authors\":\"Michal Pieniak,&nbsp;Marta Rokosz,&nbsp;Zorana Ivcevic,&nbsp;Aleksandra Reichert,&nbsp;Barbara Żyżelewicz,&nbsp;Paulina Nawrocka,&nbsp;Izabela Lebuda,&nbsp;Anna Oleszkiewicz\",\"doi\":\"10.1111/joss.12912\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>Emotion knowledge involves the ability to recognize and express emotions and understand emotional processes. The neural substrates of emotion knowledge include i.a. the amygdala, orbitofrontal cortex, and anterior cingulate cortex. These structures are also involved in processing olfactory stimuli and their volume and functional activity have been shown to increase after a period of regular olfactory stimulation (olfactory training, OT). We verified if OT will improve one aspect of emotion knowledge — the ability to match emotional facial expressions. Eighty-three children (39 boys) aged 6–9 years were randomly assigned either to an OT group (OTG) that smelled a set of four odors (lemon, cloves, eucalyptus, rose) twice a day for 12 weeks or to a placebo group that performed the training with odorless stimuli. Children in the OTG (<i>n</i> = 40) matched emotional facial expressions significantly better after OT as compared with their baseline score. This effect was not present in the placebo group (<i>n</i> = 43) whose scores remained the same after OT.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical applications</h3>\\n \\n <p>This novel finding suggests the potential of olfactory stimulation in supporting emotion knowledge in children and bridges recent findings in sensory studies, psychophysiology, and emotional development. Further studies are necessary to delineate which aspects of emotion knowledge might be enhanced by OT. In future, OT might be potentially included in programs designed for groups with specific emotion knowledge deficits.</p>\\n </section>\\n </div>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-04-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12912\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.12912\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12912","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

情绪知识包括识别和表达情绪以及理解情绪过程的能力。情绪知识的神经基底包括杏仁核、眶额皮层和前扣带回皮层。这些结构也参与了嗅觉刺激的处理,而且经过一段时间的定期嗅觉刺激(嗅觉训练,OT)后,它们的体积和功能活动都会增加。我们验证了嗅觉训练是否能提高情绪知识的一个方面--匹配情绪面部表情的能力。我们将 83 名 6-9 岁的儿童(39 名男孩)随机分配到嗅觉训练组(OTG)或安慰剂组,前者每天两次嗅闻四种气味(柠檬、丁香、桉树、玫瑰),为期 12 周;后者在无味刺激下进行训练。与基线得分相比,OTG 组(n = 40)的儿童在 OT 后与情绪面部表情的匹配度明显提高。而安慰剂组(n = 43)则没有这种效果,他们的得分在 OT 后保持不变。 实际应用 这一新颖的发现表明嗅觉刺激在支持儿童情绪知识方面具有潜力,并将感官研究、心理生理学和情绪发展方面的最新发现联系起来。有必要开展进一步的研究,以确定加时训练可增强情绪知识的哪些方面。将来,定向治疗可能会被纳入为有特定情绪知识缺陷的群体设计的计划中。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

摘要图片

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Olfactory training improves emotion matching ability in 6–9 years old children — preliminary evidence

Emotion knowledge involves the ability to recognize and express emotions and understand emotional processes. The neural substrates of emotion knowledge include i.a. the amygdala, orbitofrontal cortex, and anterior cingulate cortex. These structures are also involved in processing olfactory stimuli and their volume and functional activity have been shown to increase after a period of regular olfactory stimulation (olfactory training, OT). We verified if OT will improve one aspect of emotion knowledge — the ability to match emotional facial expressions. Eighty-three children (39 boys) aged 6–9 years were randomly assigned either to an OT group (OTG) that smelled a set of four odors (lemon, cloves, eucalyptus, rose) twice a day for 12 weeks or to a placebo group that performed the training with odorless stimuli. Children in the OTG (n = 40) matched emotional facial expressions significantly better after OT as compared with their baseline score. This effect was not present in the placebo group (n = 43) whose scores remained the same after OT.

Practical applications

This novel finding suggests the potential of olfactory stimulation in supporting emotion knowledge in children and bridges recent findings in sensory studies, psychophysiology, and emotional development. Further studies are necessary to delineate which aspects of emotion knowledge might be enhanced by OT. In future, OT might be potentially included in programs designed for groups with specific emotion knowledge deficits.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
期刊最新文献
Issue Information Correction to “How do consumers with different food neophobia levels react to health and environmental information? A case study on legume-based formulations” Rabitti, N. S., Appiani, M., Proserpio, C., Pagliarini, E., & Laureati, M. (2024). How do consumers with different food neophobia levels react to health and environmental information? A case study on legume-based formulations. Journal of Sensory Studies, 39(3), e12915. https://doi.org/10.1111/joss.12915 Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study Pleasantness of fat flavor is decreased in young adults with high perceived stress
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1