Mehmet K. Mahmut

Validating the factor structure of the Self-Report Psychopathy Scale in a community sample.

Currently, there is no standard self-report measure of psychopathy in community-dwelling samples that parallels the most commonly used measure of psychopathy in forensic and clinical samples, the Psychopathy Checklist. A promising instrument is the Self-Report Psychopathy scale (SRP), which was derived from the original version the Psychopathy Checklist. The most recent version of the SRP (SRP-III; D. L. Paulhus, C. S. Neumann, & R. D. Hare, in press) has shown good convergent and discriminate validity and a factor structure similar to the current version of the Psychopathy Checklist (PCL-R; R. D. Hare, 1991, 2003). The analyses in the current study further investigated the viability of the SRP-III as a PCL-R-analogous measure of psychopathy in nonforensic and nonclinical samples by extending the validation process to a community sample. Using confirmatory factor analyses and logistic regressions, the results revealed that a four-factor oblique model for the SRP-III was most tenable, congruent with the PCL-R factor structure of psychopathy and previous research in which the SRP-III was administered to a student sample.

Age-related changes in odor discrimination.

Odor naming and recognition memory are poorer in children than in adults. This study explored whether such differences might result from poorer discriminative ability. Experiment 1 used an oddity test of discrimination with familiar odors on 6-year-olds, 11-year-olds, and adults. Six-year-olds were significantly poorer at discrimination relative to 11-year-olds and adults, who did not differ. Experiment 2 used the same procedure but with hard-to-name visual stimuli and compared only 6-year-olds with adults (as with the remaining experiments in this study). There was no difference in performance between these groups. Experiment 3 used the same procedure as Experiment 1 but with less familiar odors. Six-year-olds were significantly poorer at discrimination than adults. In Experiment 4 the researchers controlled for verbal labeling by using an articulatory suppression task, with the same basic procedure as in Experiment 1. Six-year-old performance was the same as for Experiment 1 and significantly poorer than that of adults. Impoverished olfactory discrimination may underpin performance deficits previously observed in children. These all may result from their lesser experience with odors, relative to adults.

The role of attention in the localization of odors to the mouth

Odors can be perceived as arising from the environment or as part of a flavor located in the mouth. One factor that may dictate where an odor is perceived to be is concurrent gustatory stimulation in the mouth. A taste may impair the ability to attend to an odor, especially if they are perceptually similar. Alternatively, salient mouth-based features of a flavor might command attention at the expense of smell. Experiment 1 and 2, using different stimulus sets, explored the impact of perceptually similar and dissimilar pairings of tastes in the mouth and odors at the nose. In each case, these were followed by judgments of the odor’s location (mouth vs. nose). Perceptual similarity had no impact on localization judgments. Experiment 3 then manipulated the salience of the olfactory and gustatory cues and showed that each could independently shift the perceived location of an odorant—salient olfactory cues toward the nose and gustatory cues toward the mouth. These findings suggest that the salient features of a flavor may command attention at the expense of olfaction and, thereby, contribute to oral localization, with implications for flavor binding.

Difficulty in evoking odor images: The role of odor naming

Many studies report that people have difficulty in evoking odor images. In this article, we explore whether this results from another commonly observed phenomenon, difficulty in naming odors. In Experiment 1, participants both named and attempted to imagine either odors or their common visual referents. More-difficult-toname odors were reported as being more difficult to evoke as olfactory images, in comparison with the visual condition. In Experiment 2, participants received training prior to forming odor images and naming the same set of odors. As in Experiment 1, more-difficult-to-name odors were harder to imagine, but participants who had learned the odor names during training were significantly better, by their own report, at imagining many of these stimuli, relative to participants who were either exposed to the odors, exposed to their names, or who received no pretraining. In sum, these experiments suggest that odor naming may account for some of the difficulty reported by participants when attempting to evoke odor images; we discuss an associative basis for this effect.

Individual differences in the interoceptive states of hunger, fullness and thirst.

Interoception is the ability to perceive internal bodily states. This involves the detection and awareness of static and changing afferent signals from the viscera, motivational states, affective reactions, and associated cognitions. We examined whether there are individual differences in any or all of these aspects of ingestion-related interoception and their possible causes. Individual variation in almost all aspects of interoception was documented for hunger, fullness and thirst - including how participants use, prioritise and integrate visceral, motivational, affective and cognitive information. Individual differences may arise from multiple causes, including genetic influences, developmental changes hypothesised to result from child feeding practices, and from conditions such as depression, anxiety, eating disorders and certain subtypes of obesity. A nutritionally poor diet, and dietary restraint, may also affect ingestion-related interoception. Finally, certain forms of brain injury, notably to the medial temporal lobes are associated with impaired ingestion-related interoception. We conclude by examining the practical and theoretical consequences of these individual differences.

The role of taste and oral somatosensation in olfactory localization

Although there is only one set of olfactory receptors, odours are experienced as smells when sniffing things (e.g., sniffing a wines bouquet) and as flavours when the olfactory stimulus is present in the mouth (e.g., drinking wine). How this location binding—external versus internal environment—is achieved is poorly understood. Experiment 1 employed a new procedure to study localization, which was then used to explore whether localization is primarily dependent upon simultaneous oral somatosensation. Experiment 2, using solutions of varying viscosity, and Experiment 3, using oral movement of varying vigour, revealed that sniffed odours are not localized to the mouth by somatosensation alone. Instead, Experiment 4 demonstrated that a tastant needs to be present and that increasing tastant concentration generates increasing oral localization. Experiment 5 found that this reliance upon gustation reflects the previously observed “confusion” that people show for taste and smell stimuli in the mouth. We suggest that this “confusion” reflects the gustatory systems superior ability to suppress olfactory attention, thus assisting flavour binding.

Experience dependent changes in odour-viscosity perception

One consequence of experiencing flavour - the combination of taste, smell and somatosensation that occurs during ingestion - is that it can result in perceptual changes for the odour component, when this is later smelled alone. One such change is the acquisition of taste-like properties, but whether odours can also acquire somatosensory-like qualities is largely unknown. Participants here were exposed to one odour sampled in a viscous solution, another sampled in a sweet/viscous solution, and a further odour sampled in water. The odour sampled in the sweet/viscous solution was, when later sniffed alone, judged to smell thicker and sweeter, than the other two odours. Similarly, when the sweet/viscous paired odour was added to a viscous solution, the combination was judged as more viscous, than the other two odours - and sweeter when added to a sweet solution. This experiment suggests that odours can acquire tactile-like somatosensory qualities and this may best occur when a taste is present during learning. Recent work indicates that tastes may be superior to somatosensory stimuli alone in promoting flavour binding, a seeming precondition for this type of learning.

Age-related changes in discrimination of unfamiliar odors

If odor perception involves mnemonic processes, differences in olfactory experience should affect discriminative ability. This was examined here by comparing discriminative performance in children and adults. Using an oddity test of discrimination, in Experiment 1 we tested 6-year-olds (G1), 11-year-olds (G6), and adults (A) on their ability to discriminate unfamiliar odors that varied either in quality (Q) or in quality and intensity (QI). G1 participants were poorer at discriminating the QI set, relative to G6 and A. In Experiment 2, we used an analogous visual procedure and confirmed that this age-related difference was olfactory specific. In Experiment 3, we repeated Experiment 1 but used an articulatory suppression task. G1 participants were poorer than G6 and A participants for both the Q and the QI sets. The implications of these findings for experiential accounts of odor perception and olfactory working memory are discussed.

Familiarity Influences Odor Memory Stability

It has been suggested that olfactory perception relies on a memory-based pattern-matching system. In this experiment, we tested a prediction derived from this approach, namely that representations of unfamiliar odors are less stable than those of familiar odors. Participants provided qualitative descriptions of odors either immediately after smelling them or after a 1- or 3-min delay. Later, participants were given a surprise test in which they were asked to match their earlier descriptions to those same odors. Delay exerted no effect on familiar odors. However, for unfamiliar odors, while their matching performance was equivalent to that for familiar odors when descriptions were made immediately, delay significantly impaired performance. The better capacity to name familiar odors only assisted matching performance at the longest (3-min) delay. These findings suggest that unfamiliar odors have less stable representations than do familiar odors. Pattern-matching theory suggests that this occurs because unfamiliar odors weakly activate many nodes in memory, resulting in less-stable percepts.

Olfactory Abilities and Psychopathy: Higher Psychopathy Scores Are Associated with Poorer Odor Discrimination and Identification

Olfactory processing is known to involve the orbitofrontal cortex (OFC). The OFC is also believed to function less effectively in individuals scoring higher in psychopathic personality traits. In this study, we examined whether poorer olfactory discrimination and identification—taken as an indicator of OFC integrity—was associated with the degree of presence of psychopathic traits in a community sample. Seventy-nine non-criminal participants completed the Self-Report Psychopathy scale and a standardized measure of olfactory ability, the Sniffin’ Sticks, measuring odor threshold, identification, and discrimination. Consistent with predictions, we found a relationship between psychopathy and olfactory discrimination and identification but not odor threshold, even after controlling for gender, age, empathy, smoking status, and craniofacial surgery/injury. These findings suggest that brain areas subserving higher olfactory processes—identification and discrimination—are somehow less efficient in individuals who score higher on psychopathic traits. In particular, we suggest that this relates to processing within the orbitofrontal cortex.