Luktämnen i omgivningen kan utgöra distraktorer som försämrar den kognitiva prestationen. Detta gör luktens påverkan till en viktig arbetsmiljöfråga. De flesta vänjer sig vid lukter i omgivningen – de habituerar. Men ibland sker inte denna tillvänjning. Syftet var att undersöka ifall det finns ett samband mellan skillnad i habituering till ett luktämne och arbetsminne och inhibering. En grupp av 40 individer i åldrarna 19 till 64 exponerades för n-butanol under 45 minuter. Deltagarna gjorde upprepade skattningar av luktämnets intensitet och delades in i grupperna: icke-habituerare och habituerare. Före och under exponeringen utförde deltagarna 3-back, ämnat att mäta arbetsminne, och Stroop, ämnat att mäta inhibering. Gruppen icke-habituerare tenderade att prestera sämre på 3-back både före och under exponeringen. Oförmåga till habituering kan vara ett beteendeuttryck för sämre arbetsminneskapacitet och eventuellt andra sårbarhetsfaktorer. Dessa faktorer bör undersökas vidare. / Odorants in the environment can serve as distractors that impair cognitive performance. The impact of odors constitute an important occupational health issue. Most people get used to smells in the environment – they habituate. But occasionally habituation does not occur. The aim was to investigate whether there is a correlation between difference in habituation to an odorant and working memory and inhibition. A group of 40 individuals between the ages of 19 to 64, were exposed to n-butanol for 45 minutes. Participants made repeated ratings of intensity of the odorant. Two groups were created based on non-habituation and habituation. Before and during the exposure, the participants performed 3-back, used to measure working memory, and Stroop, used to measure inhibition. The group who did not habituate showed a tendency to perform worse on 3-back, before and during exposure. Inability to habituate may be a behavioral expression of poorer working memory capacity, and possibly other vulnerability factors. These factors should be further investigated.

Les odeurs affectent nos jugements, nos perceptions voire nos comportements, et plus particulièrement les comportements d’aide spontanés (Baron, 1997), même si ce champ de recherches reste peu exploré en psychologie sociale. Dans une première série de recherches, nous avons tout d’abord répliqué l’effet de l’odeur (vanille versus camphre, toutes deux pré-testées comme des odeurs agréables) d’un demandeur sur les comportements d’aide subséquents. Puis dans une seconde série de recherches, nous avons exploré expérimentalement l’hypothèse selon laquelle l’humeur médiatise la relation odeur-comportement, dans le paradigme de soumission sans pression du pied-dans-la-porte (Freedman & Fraser, 1966) avec demande implicite (Uranowitz, 1975). Rappelons que le pied-dans-la-porte (cf. méta-analyse) est une procédure éprouvée consistant à faire précéder une requête-cible généralement coûteuse d’une requête dite préparatoire qui l’est moins. Les effets de pied-dans-la-porte sont classiquement interprétés en termes d’engagement (Kiesler, 1971) ou en termes d’auto-perception (Bem, 1966, 1972). Les résultats obtenus dans ce paradigme attestent que l’efficacité du pied-dans-la-porte est affectée par l’odeur portée par le demandeur : lorsque celui-ci porte une odeur de camphre, les effets de pied-dans-la-porte ne sont plus observés, sans pour autant valider que l’odeur a un impact sur l’humeur des sujets. Difficilement interprétables en termes d’engagement ou d’auto-perception, nous avons exploré dans une troisième série de recherches une interprétation alternative de nos résultats : l’odeur d’autrui véhicule per se des informations sociales et ce sont ces informations qui orientent les comportements d’aide, et qui peuvent sous certaines conditions contrecarrer les effets pourtant robustes du pied-dans-la-porte. Pris globalement, les résultats recueillis auprès de mil-quatre-cents sujets pour la plupart en milieu écologique, articulés à une méta-analyse actualisant celle plus ancienne (Burger, 1999) nous ont amené à proposer un modèle intégratif permettant de rendre compte de l’impact des caractéristiques des demandeurs sur l’efficacité du pied-dans-la-porte. / Although this field of research remains poorly investigated in social psychology, some data indicates that odors modify our judgments, our perceptions, our behaviors, and more particularly our spontaneous helping behaviors (Baron, 1997). In a first series of experiments, we replicated a study aimed at evaluating the effect of a perfumed experimenter (vanilla versus camphor, both pre-tested as pleasant odors) on helping behaviors. In a second series of studies, we experimentally investigated the hypothesis according to which mood is a mediator variable of odors influence on helping behavior, in the foot-in-the-door paradigm without pressure compliance (Freedman & Fraser, 1966) with implicit demand (Uranowitz, 1975). Foot-in-the-door paradigm (cf. meta-analysis) is a well-tested procedure consisting in asking for a small request, and then asking for a larger one. Foot-in-the-door effects are classically interpreted in terms of commitment (Kiesler, 1971) or self-perception (Bem, 1966, 1972). Results obtained in this paradigm give evidence that the foot-in-the-door efficiency is affected by the experimenter’s odor: when the experimenter is perfumed with camphor, classical foot-in-the-door effects are not observed any more. However, the results do not confirm the hypothesis according to which odor influence subject’s mood. Neither the self-perception theory nor the commitment theory can account for these results. Thus, in a third series of experiments, we investigated an alternative interpretation: other people’s odors serve as social informations, which influence helping behaviors, which can cancel, under some requirements, the strong foot-in-the-door effects. An update of a meta-analysis (Burger, 1999), conducted on the data collected over four hundred thousand subjects in a naturalistic setting, lead us to propose an integrative model that would explain the influences of the experimenter’s characteristics on the foot-in-the-door efficiency.

Primates have traditionally been viewed as having a poorly developed sense of smell. However, in recent years, studies have shown that at least some primate species use olfaction in a number of behaviors, and that they have a high olfactory sensitivity for various chemical classes of odorants. Using a two-choice instrumental conditioning paradigm, the present study assessed olfactor ydetection thresholds of three spider monkeys (Ateles geoffroyi) for eight aliphatic alcohols and aldehydes, known as "green odors". With all odorants, the animals detected concentrations below 1 parts per million, with single individuals performing even better. The type of functional group present systematically affected olfactory detection thresholds, whereas the presence, position and configuration of a double bond did not. Compared to previously tested classes of odorants, thespider monkeys were not particularly sensitive to "green odors". Furthermore, they are lesssensitive for "green odors" compared to humans and mice. The present results suggest that neuroanatomical and genetic comparisons across species are poor predictors of olfactory sensitivity.

It was long believed that humans were unable to utilise the odours of conspecifics to co-ordinate social interactions in ways in which other species appear to be capable. However, a surge in interest in human social olfaction has recently challenged this view. The numerous studies conducted in this area have found that multiple state and trait related cues can be detected in body odour. Furthermore, many studies indicate that women are often more sensitive to these cues, and that sensitivity can be associated with fertility, findings that are consistent with sex differences in reproductive effort and benefits of choosiness in mate-searching. Since previous studies in this area have usually addressed the potential for humans to use olfactory communication in a comparable manner to other mammals, they typically involve collection and assessment of ‘natural’ odour. That is, they explicitly exclude the possibility of ‘contamination’ of odour samples by artificial fragrances. However, humans have used artificial fragrances for millennia, across many different cultures. This raises the question of whether widespread fragrance use may affect or disrupt the detection of this information in modern humans. The first aim of this thesis was to address this question by investigating how fragrance use may mediate the detection of olfactory information in humans. As well as providing further evidence for sex differences in the assessment of olfactory cues, and for the role of olfaction in real world partner choice, the findings herein suggest that fragrance may act differently on different information being assessed, potentially masking accurate assessment of certain traits (such as masculinity), while fragrance choice and preferences may be important in complementing other olfactory information (such as the general distinguishability of an individuals’ odour profile). A second aim of the thesis was to develop a scale in order to more accurately describe the varying perceptual qualities of human body odour – in other words to map human body odours. This work was conducted alongside perfumers in order to benefit from their expertise in olfactory perception and semantic labelling of odours. The development of such a scale could enable improved understanding of the perceptual qualities of human odour, making it possible to link specific perceptual qualities to specific cues (e.g. symmetry, masculinity, sex) or to manipulate odours based on perceptual qualities in experimental settings, and has direct practical implications for fragrance designers and for improving the ability of individuals to choose fragrance products that suit their odour profile. The second section of the thesis focuses on the effects of odours on the individual wearer as well as on perceivers in the environment. One study is presented which investigates the role of malodour reduction compared to the addition of fragrances in perceptions of confidence and attractiveness, finding that both the reduction of malodour and the addition of fragrance appear to be important for confidence as rated by others in the environment. The final study presented in the thesis examines a hitherto un-investigated role of olfaction during human pregnancy. The rationale for the study is based on evidence suggesting that in certain non-human species, which also show bi-parental care of offspring, there may be a role for chemical, or odour based, communication which underpins behavioural and endocrinological changes related to infant care behaviours in males. The study found little evidence to support the presence of analogous olfactory signalling during human pregnancy, though the findings are discussed in light of methodological changes which, if made in future studies, may result in different outcomes. The thesis concludes with a discussion of the importance of continuing to investigate various forms of olfactory communication, as well as improving our understanding of odours through the mapping of their perceptual qualities, and finally further examining the ways in which various fragranced products, which are widely used in society, may affect all of this. Future directions for this area of research are discussed. This line of investigation will, I argue, enable us to finally establish the true role of olfaction in contemporary social environments.

Farroupilha, localizado na Serra Gaúcha, é o município que possui a terceira maior produção de uvas para processamento do Brasil e o maior produtor de uvas moscatéis, representando quase a metade da produção brasileira. Nos últimos dez anos, a produção e comercialização de espumantes moscatéis no Brasil aumentaram significativamente, demonstrando um crescente consumo anual. Esse produto vem conquistando diversas medalhas em concursos internacionais e agrada muito o paladar do brasileiro devido seus aromas frescos e frutados. Outro aspecto importante foi a conquista em 2015, da Indicação de Procedência de vinhos finos moscatéis Farroupilha, contribuindo ainda mais para o destaque desses produtos no mercado brasileiro e no exterior. Dentre as principais variedades cultivadas e utilizadas para a elaboração de vinhos finos tranquilos e espumantes moscatéis estão a Moscato Branco, Moscato Giallo, Moscato R2 e Malvasia de Candia. O conhecimento mais aprofundado das características sensoriais, aromáticas e qualitativas destes produtos, são importantes pois permite caracterizar o perfil dos vinhos e espumantes dessa região. O objetivo desse trabalho foi: determinar a composição aromática dos espumantes moscatéis de Farroupilha; sua evolução durante o armazenamento; caracterizar os vinhos elaborados com variedades moscatos e determinar a influência das leveduras Saccharomyces cerevisiae e Torulaspora delbrueckii na composição química e sensorial de vinhos Moscato Branco. Foram realizadas análises físico-químicas, cromatográficas e sensoriais. Os resultados permitem atribuir aos espumantes com menor tempo de armazenamento aromas cítricos e frutados e aos espumantes com maior tempo, notas de maçã, trufas, amêndoas, rosas e mel. Cada variedade de uva com a qual estes espumantes foram elaborados aportam diferentes aromas para os mesmos, contribuindo para uma grande compexidade aromática. A variedade Moscato Giallo aportou aos vinhos aromas que remetem a frutas como pera e pitanga, e ervas de quintal como alecrim. Os vinhos da variedade Moscato R2 destacaram-se pelas notas de frutas cítricas e alecrim, e os vinhos da variedade Moscato Branco apresentaram notas cítricas, pera e pitanga. As leveduras utilizadas também influenciaram na composição aromática. Os vinhos elaborados com leveduras puras de T. delbrueckii apresentaram maiores teores de acetato de isoamila (banana), hexanoato de etila (frutas, anis), 2-metil-1-propanol (alcoólico) e 2-feniletanol (rosas). Essas concentrações tendem a diminuir nas fermentações mistas. Vinhos produzidos com S. cerevisiae 100% EC 1118 se destacaram pelos maiores teores de etanal (maçã verde), 1-propanol (pungente), octanoato de etila (abacaxi, pera) e linalol (rosas). Dessa forma, este estudo demonstra que apesar da tendência do consumo de espumantes moscatéis e vinhos moscatos serem no período de 12 a 18 meses, esses produtos têm potencial para serem consumidos com maior tempo. Verificou-se também que os espumantes moscatéis de Farroupilha apresentaram uma qualidade geral equivalente aos espumantes elaborados na região de Asti, região de Denominação de Origem tradicionalmente conhecida com quase cem anos de história. / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES / Farroupilha, located in the Serra Gaúcha region, is the county that owns the third largest production of grapes for processing in Brazil and the largest producer of muscat grapes, representing almost a half part of Brazilian production. In the last ten years, the production and commercialization of sparkling wines muscat in Brazil increased significantly, demonstrating a growing annual consumption. This product pleases the palate of the Brazilian and also of consumers from other countries, because every year sparkling Brazilian muscat win several medals in international competitions. Another important aspect was the achievement in 2015, of the Geographical Indication of Origin of wines from Farroupilha, contributing even more to the highlight of these products in the Brazilian and abroad market. Among the main varieties cultivated and used for the elaboration of quiet wines and sparkling wine muscat are Moscato Branco, Moscato Giallo, Moscato R2 and Malvasia de Candia. The more detailed knowledge of the sensorial, aromatic and qualitative characteristics of these products are important as they allow to characterize the profile of the wines and sparkling wines of this region. Therefore, the objective of this work was to determine the aromatic composition of the sparkling Farroupilha muscat; their evolution during storage; characterize wines elaborated with moscato varieties and determine the influence of yeasts Saccharomyces cerevisiae and Torulaspora delbrueckii on the chemical and sensorial composition of Moscato Branco wines. Physicochemical, chromatographic and sensorial analyzes were performed. The results allow to attribute to the sparkling wines with less time of storage citrus and fruity aromas and to the sparkling ones with more time, notes of apple, truffles, almonds, roses and honey. Each grape variety provides different aromas for each sparkling wines, contributing to a higher aromatic complexity. The Moscato Giallo variety attributes to the wine aromas that refer to fruits such as pear and pitanga, and herbs such as rosemary. The wines of the variety Moscato R2 stood out for the notes of citrus fruits and rosemary, and the wines of the variety Moscato Branco presented citric notes, pear and pitanga. The yeasts used also influenced the aromatic composition. The wines elaborated with pure yeasts of T. delbrueckii presented higher levels of isoamyl acetate (banana), ethyl hexanoate (fruits, anise), 2-methyl-1-propanol (alcoholic) and 2-phenylethanol (roses). These concentrations tend to decrease in mixed fermentations. Wines produced with S. cerevisiae 100% EC 1118 showed the highest levels of ethanal (green apple), 1-propanol (pungent), ethyl octanoate (pineapple, pear) and linalool (roses). Thus, this study demonstrates that, although the consuption tendency of muscat wine and muscat sparkling wine being between 12 and 18 months, these products have the potential to be consumed with greater storage time, without losing their typical characteristics. It was also verified that the sparkling wines of Farroupilha presented similar quality to the sparkling wine produced in the region of Asti, region of Denomination of Origin traditionally known with almost one hundred years of wine history.

Within the discipline of sociology human olfaction is rich with social significance yet remains a poorly charted frontier. Therefore, the following discourse is aimed toward the development of a foundation for the sociological study of olfaction. It is formed by the dual goals of unearthing the social history of olfaction and of providing a viable sociological account of the manner in which smells affect human ontology. From these goals arise the following research questions: (1) Have the meaning and social relevance of odors and the olfactory sensorium changed throughout different periods of history?; (2) How have those in the lineage of eminent sociological thinkers addressed the phenomenon of human olfaction during these periods?; and (3) What is the process by which aromatic stimuli are transformed from simple chemical compounds, drifting in the atmosphere, into sensations in a sensory field and then on to perceived objects, to subjects of judgment and interpretation, and finally to bases of knowledge which form and continually reform individuals in the world? The weaving of the sociohistorical tapestry of smell is undertaken to provide examples from thousands of years lived experiences as to the fluid and sociologically complex nature of individuals' olfactory senses. This historical information is presented in a narrative format and is synthesized from data gleaned from books, advertisements, articles in popular non-scientific magazines, as well as from the findings of studies published in medical/neurological, psychological, anthropological, and sociological scholarly journals. Regarding theoretical aim of this discourse, insights are drawn from Maurice Merleau-Ponty's phenomenological theory of human perception for the generation of a framework for the sociological study of olfaction. Merleau-Ponty's theoretical notions are modified, modernized, and refitted to more specifically fit the subject of human olfaction and to include all that has been discovered about the biological specifics of olfactory perception since the time of his writing. Taken in sum, this effort is an access point to the understanding of how olfactory sensory perceptions flow toward the ontological unfolding of individuals.

Eine sichere Bindung zwischen Mutter und Kind in den ersten Lebensjahren ist prägend für die Entwicklung eines Kindes. Die Qualität dieser Bindung ist ein wichtiger Prädiktor für langfristige physische und psychische Gesundheit. Für den Aufbau einer starken Bindung ist die Investition von Ressourcen seitens der Fürsorgeperson auf zeitlicher, physischer und emotionaler Ebene notwendig. Multimodale biologische Hinweisreize seitens des Kindes fördern dieses Engagement. Zunächst dienen solche Signale der Identifikation des eigenen Nachwuchses (kin recognition), um nachfolgend gezielt Ressourcen zu investieren. Darüber hinaus können infantile Stimuli affektive Reaktionen vermitteln, die den Bindungsaufbau erleichtern. In diesem Zusammenhang sind auch olfaktorische Signale, z. B. Körpergerüche, wirksam, bislang gibt es jedoch nur wenig systematische Forschung zu ihrem Einfluss auf die Eltern-Kind-Beziehung. Einzelne Studien zeigen, dass Mütter ihre Kinder am Geruch erkennen können und dass kindliche Körpergerüche auch auf neuronaler Ebene positive Reaktionen vermitteln, wobei jedoch unklar ist, wie spezifisch die neuronale Aktivität für den Geruch des eigenen Kindes ist. In der vorliegenden Arbeit soll der Einfluss von kindlichen Körpergerüchen in der Mutter-Kind-Beziehung über die kindliche Entwicklungsspanne unter Berücksichtigung genetischer, hormoneller und neurobiologischer Faktoren untersucht werden.:Danksagung 4 1 Zusammenfassung 6 2 Summary 9 3 Einführung in die Thematik 12 4 Studienziele: Abgeleitete Forschungsfragen und Hypothesen 21 5 Methodik der Untersuchungen 23 6 Zusammenfassung der Ergebnisse 26 7 Diskussion und Ausblick 29 8 Literaturverzeichnis 40 Anhang I Verzeichnis der wissenschaftlichen Veröffentlichungen, Konferenzbeiträge und andere Leistungen A Veröffentlichungen der Dissertation und dazugehörige Angaben B Weitere Veröffentlichungen während der Promotionsphase C Konferenzbeiträge und andere Leistungen während der Promotionsphase II Letters of Acceptance III Erklärung zur Eröffnung des Promotionsverfahrens IV Bestätigung der Einhaltung der folgenden aktuellen gesetzlichen Vorgaben / A secure bond between mother and child in the first years of life is formative for a child's development. The quality of this attachment is an important predictor of long-term physical and mental health. Building a strong attachment requires the investment of resources on the part of the caregiver at the temporal, physical, and emotional levels. Multimodal biological cue stimuli on the part of the child promote this commitment. First, such signals serve to identify one's offspring (kin recognition) in order to subsequently invest resources in a targeted manner. In addition, infantile stimuli can mediate affective responses that facilitate attachment formation. In this context, olfactory cues, e.g., body odors, are also effective, but to date there has been little systematic research on their influence on the parent-infant relationship. Individual studies show that mothers can recognize their children by smell and that infant body odors also mediate positive responses at the neural level, although it is unclear how specific neural activity is to the smell of one's own child. The present study aims to investigate the influence of infant body odor in the mother-infant relationship across the infant developmental span, taking into account genetic, hormonal, and neurobiological factors.:Danksagung 4 1 Zusammenfassung 6 2 Summary 9 3 Einführung in die Thematik 12 4 Studienziele: Abgeleitete Forschungsfragen und Hypothesen 21 5 Methodik der Untersuchungen 23 6 Zusammenfassung der Ergebnisse 26 7 Diskussion und Ausblick 29 8 Literaturverzeichnis 40 Anhang I Verzeichnis der wissenschaftlichen Veröffentlichungen, Konferenzbeiträge und andere Leistungen A Veröffentlichungen der Dissertation und dazugehörige Angaben B Weitere Veröffentlichungen während der Promotionsphase C Konferenzbeiträge und andere Leistungen während der Promotionsphase II Letters of Acceptance III Erklärung zur Eröffnung des Promotionsverfahrens IV Bestätigung der Einhaltung der folgenden aktuellen gesetzlichen Vorgaben

Le corps humain comporte cinq sens dont les rôles principaux sont d’assurer la santé et la sécurité de l’individu. Parmi ceux-ci, le goût et l’odorat font partie du système chimiosensoriel, c’est-à-dire que ce sont deux sens détectent les particules chimiques afin d’envoyer l’information au système nerveux central. Il est connu qu’une diminution de l’efficacité de l’odorat engendrée par différentes situations comme l’obésité ou le vieillissement peut avoir des répercussions négatives importantes sur la santé. L’activité physique représente une intervention pour laquelle les bienfaits sont déjà bien connus pour prévenir entre autres des maladies chroniques, mais ses mécanismes reliés à l’odorat et aux odeurs restent toujours à être explorés. Ce mémoire a donc pour objectif d’approfondir la compréhension des impacts de l’activité physique sur l’odorat et des impacts de la stimulation des odeurs sur des composantes clés de la pratique de l’activité physique via la réalisation de deux revues systématiques. Premièrement, l’activité physique aiguë et chronique n’ont pas la même incidence sur la détection des odeurs. En effet, l’activité physique chronique améliore clairement la réponse olfactive, alors que l’activité physique aiguë démontre des résultats moins concluants. Deuxièmement, la stimulation olfactive génère des résultats qui diffèrent d’une odeur à l’autre et d’un type d’activité à l’autre (c.-à-d., force, cardiovasculaire, précision, équilibre). Parmi les odeurs les plus testées, la menthe et la lavande améliorent de façon générale les sensations perçues lors de la pratique d’activité physique, modulant ainsi quelques mécanismes physiologiques comme la pression artérielle. À la lumière de ces résultats, une pratique régulière d’activité physique est favorable à la protection de l’odorat dans le but de limiter les risques reliés à une perte olfactive. De plus, la stimulation olfactive basée sur certaines odeurs spécifiques comme la menthe ou la lavande peut être une solution envisageable pour bonifier la réponse à l’effort. / The human body possesses five senses which have the primary role of ensuring the health and safety of the individual. Among these senses, taste and smell are part of the chemosensory system, meaning that they can detect chemical particles to transmit information to the central nervous system. It is known that a decrease in the efficiency of the sense of smell due to various factors such as obesity or aging can have significant negative impacts on health. Physical activity represents an intervention for which the benefits are already well known in preventing chronic diseases, but its mechanisms related to smell and odors remain to be explored. This thesis therefore aims to deepen the understanding of the impacts of physical activity on smell and the impacts of odor stimulation on key components of physical activity practice through the realization of two systematic reviews. Firstly, acute and chronic physical activity do not have the same impact on odor detection. Indeed, chronic physical activity clearly improves this olfactory variable, while acute physical activity shows less conclusive results. Secondly, olfactory stimulation generates results that differ from one odor to another and from one type of activity to another (i.e., strength, cardiovascular, precision, balance). Among the most tested odors, mint and lavender generally improve the sensations perceived during the practice of physical activity, thus modulating some physiological mechanisms such as blood pressure. Based on these findings, regular physical activity is favorable to protecting the sense of smell in order to limit the risks related with olfactory loss. In addition, olfactory stimulation based on certain specific odors such as mint or lavender can be a viable solution to improve the response to effort.

published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

Le stress environnemental croissant perçu dans les zones résidentielles crée un sentiment d’insécurité et une perception négative de la qualité de vie, plaçant la nuisance olfactive au coeur des préoccupations des études environnementales. Dans ce contexte, les travaux de recherche présentés dans cette thèse de doctorat ont été initiés dans le but d’aboutir à une méthode permettant d’évaluer et de représenter les niveaux de gêne olfactive sur un territoire. En conséquence, l’intérêt s’est porté non seulement sur les caractéristiques de la source et des sujets récepteurs mais aussi sur leur environnement au moment de la perception de la nuisance odorante. Plus particulièrement, l’objectif de cette nouvelle approche est de permettre de mesurer et de prévoir l’impact olfactif d’une industrie existante ou future sur un territoire donné. L’idée est de représenter le niveau de gêne olfactive et ses conséquences sur le territoire, afin d’avoir une meilleure gestion du site industriel en termes de rejets, mais aussi de fournir une aide à la décision claire et objective aux acteurs impliqués. La démarche développée s’articule autour de deux concepts : la gêne olfactive et le préjudice économique de cette gêne sur le territoire. Ces deux concepts sont définis par un ensemble de critères hétérogènes organisés et agrégés afin d’aboutir à un outil géographique et environnemental opérationnel. L’outil a été validé autour d’un site industriel permettant de confronter l’approche méthodologique développée et le résultat des mesures sur place. Les résultats de l’application de cette méthode sont de qualité satisfaisante et ouvrent la porte à de nombreuses perspectives de recherche. / The increasing environmental stress felt in residential areas leads to an unsafety sensation and to a negative life-quality perception, setting odor annoyance at the heart of environmental issues. Within this context, the research work presented in this doctoral thesis was initiated in order to result in a method allowing to assess and to represent the odor annoyance levels on a given territory. As a consequence, the interest has focused not only on the characteristics of the source and of the exposed targets, but also on their environment during the perception of the olfactory nuisance. To be more precise, the aim of this new approach is to make us able to measure and to forecast the olfactory impact of an existing or a future industry plant on a given territory. The main idea is to represent the level of odor annoyance and its consequences on the territory, in order to reach a best level of industrial plant management in terms of wastes as well as to provide a clear and objective decision support tool for the involved actors. The developed method revolves around two main concepts: the odor annoyance and the economical prejudice of this annoyance on the targeted territory. These two concepts are defined by a group of heterogeneous criteria, organized and aggregated in order to obtain a geographical and environmental operational tool. This tool has been validated for an industrial plant, thus comparing the developed approach to on the spot measurements results. The results of the application of this method came out satisfying and open numerous paths of inquiry.