Abstract

EFFECTS OF THE ACCEPTABILITY OF AROMAS FROM DRINKS ON MOOD AND PERFORMANCE

Andrew P. Smith, PhD*

Abstract

Background: The effects of aromas on cognition and mood depend on aroma type, duration of exposure, the method of presenting the aroma, and the outcome measures used. The present study investigated the effects of aromas from drinks on mood and attention. The aromas used varied in acceptability, and pleasant, neutral and unpleasant aromas were used. Method: A parallel group design was used, with each group being exposed to a different aroma (Johnnie Walker whisky, J&B whisky, Guinness, Smirnoff vodka, Baileys Irish Cream, Jose Cuervo Tequila, Tanqueray gin, Captain Morgan rum, Coca-cola, orange juice, tonic, lemonade and water). Two hundred and seventythree university students and staff completed the study. Participants carried out a baseline session without exposure to an aroma, followed by a test session where the aroma was sniffed throughout the session. The liking of the aroma was measured at a familiarisation session. Results: There were no significant effects of aroma type on mood. The only performance measure to show significant effects of the aromas were lapses of attention (occasional very long response times), where the unpleasant aromas (Tanqueray Gin and Vodka) were associated with fewer lapses of attention. Conclusion: The present study showed that sniffing aromas from drinks did not change mood but did have some effects on sustained attention. Future research may need to change the methodology to detect more robust effects, and using other aromas, such as lemon and other performance tasks, may be critical initial changes.

Keywords: Aroma; Mood; Selective Attention; Sustained Attention; Choice Reaction Time; Aroma acceptability; Vodka; Tanqueray Gin; Irish Cream; Non-alcoholic drinks.