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Musical Scents: On the Surprising Absence of Scented Musical/Auditory Events, Entertainments, and Experiences.

ABSTRACT: The matching of scents with music is both one of the most natural (or intuitive) of crossmodal correspondences and, at the same time, one of the least frequently explored combinations of senses in an entertainment and multisensory experiential design context. This narrative review highlights the various occasions over the last century or two when scents and sounds have coincided, and the various motivations behind those who have chosen to bring these senses together: This has included everything from the masking of malodour to the matching of the semantic meaning or arousal potential of the two senses, through to the longstanding and recently-reemerging interest in the crossmodal correspondences (now that they have been distinguished from the superficially similar phenomenon of synaesthesia, with which they were previously often confused). As such, there exist a number of ways in which these two senses can be incorporated into meaningful multisensory experiences that can potentially resonate with the public. Having explored the deliberate combination of scent and music (or sound) in everything from "scent-sory" marketing through to fragrant discos and olfactory storytelling, I end by summarizing some of the opportunities around translating such unusual multisensory experiences from the public to the private sphere. This will likely be via the widespread dissemination of sensory apps that promise to convert (or translate) from one sense (likely scent) to another (e.g., music), as has, for example already started to occur in the world of music selections to match the flavour of specific wines.

SUBMITTER: Spence C

PROVIDER: S-EPMC8474342 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:The flowers of different plant species have diverse scents with varied chemical compositions. Hence, every floral scent does not uniformly affect insect feeding preferences. The blowfly, Phormia regina, is a nectar feeder, and when a fly feeds on flower nectar, its olfactory organs, antennae, and maxillary palps are exposed to the scent. Generally, feeding preference is influenced by food flavor, which relies on both taste and odor. Therefore, the flies perceive the sweet taste of nectar and the particular scent of the flower simultaneously, and this olfactory information affects their feeding preference. Here, we show that the floral scents of 50 plant species have various effects on their sucrose feeding motivation, which was evaluated using the proboscis extension reflex (PER). Those floral scents were first categorized into three groups, based on their effects on the PER threshold sucrose concentration, which indicates whether a fly innately dislikes, ignores, or likes the target scent. Moreover, memory of olfactory experience with those floral scents during sugar feeding influenced the PER threshold. After feeding on sucrose solutions flavored with floral scents for 5 days, the scents did not consistently show the previously observed effects. Considering such empirical effects of scents on the PER threshold, we categorized the effects of the 50 tested floral scents on feeding preference into 16 of all possible 27 theoretical types. We then conducted the same experiments with flies whose antennae or maxillary palps were ablated prior to PER test in a fly group naïve to floral scents and prior to the olfactory experience during sugar feeding in the other fly group in order to test how these organs were involved in the effect of the floral scent. The results suggested that olfactory inputs through these organs play different roles in forming or modifying feeding preferences. Thus, our study contributes to an understanding of underlying mechanisms associated with the convergent processing of olfactory inputs with taste information, which affects feeding preference or appetite.

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Musical Scents: On the Surprising Absence of Scented Musical/Auditory Events, Entertainments, and Experiences.

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