In this thesis the usage of smell as a medium enhancing synesthetic perception is discussed. Common cross-sensory connections and their relevance for interaction design are examined. The research is based on discoveries made in psychology, cognitive science and philosophy. Smell usage in a cross-modal context is believed to enhance engagement and enrichen the interactive experience. In several experiments a correlation between the perception of color shape and smell could be detected. An approach to include synesthetic mappings in interaction design is introduced, analyzed and discussed. Finally, the cross-modal interactive art installation “The Color of Smell” is presented.

This doctoral dissertation examines the presence and function of the sense of smell in Early Modern Spanish literature. It studies the use of the olfactory in key works of the period and analyzes how each one reflects a certain contemporary aspect of Spanish culture and society. Though its role in literature has not been considered as widely as that of the other senses, smell's indubitable presence in the works and its unique qualities allow for a singular approach to the texts in question as they serve to preserve the beliefs, themes and trends of Renaissance and Golden Age Spain. This work analyzes four texts, one from the late Middle Ages and three from the Early Modern period: Fermoso cuento de una santa enperatrís que ovo en Roma & de su castidat (14th century); La Celestina, Fernando de Rojas (1499); Don Quijote, Miguel de Cervantes y Saavedra (1605 and 1615); "La inocencia castigada," María de Zayas (in Desengaños amorosos - 1647). These selected works permit an analysis of the function of smell within a variety of themes and across the span of the period. Serving to orient us in our search for literary scent, Chapter 1 presents considerations for the study of the olfactory in literature - how the senses have been perceived over time, how smell differs from the other senses and how smells are represented verbally. Chapter 2 deals with Fermoso cuento de una santa enperatrís que ovo en Roma & de su castidat and the way that the medieval saint-sinner dichotomy is reflected in pleasant and foul smells, respectively. Chapter 3 reviews the historical, cultural and social changes that took place in Iberia from the end of the Middle Ages into the Early Modern period to better understand changing perceptions and how they appear in literature during this time. Chapter 4 studies La Celestina and the title character's sensorial (olfactory) manipulation of others in the work. Chapter 5 looks at the role of smell, contrasted with the other senses, in Don Quijote's creation of Dulcinea. Chapter 6 analyzes the martyrdom of women in marriage as presented through smell in "La inocencia castigada." The epilogue briefly considers the role of smell in Lazarillo de Tormes and its implications for further study of the olfactory in literature. / Spanish

Scientific explorations can lead to life changing discoveries or light the path for new discoveries as scientists continue to carry or pass on the torch of knowledge to current and future generations. This torch of knowledge radiates in many directions, as the path of discovery often demands a multidimensional perspective. This research explored the many aspects of metallic flavor in drinking water through applications of sensory science, medicine, health, and the environment. Humans interact with their environment through the five senses and are often exposed to contaminants through multiple routes; oral intake of trace metal contaminants through drinking water is a likely source. The biochemical mechanism by which humans are able to detect the flavor of strongly metallic agents such as iron has been previously elucidated, but little is known about population variability in the ability to sense metallic flavors. This research evaluated sensory thresholds and biochemical indicators of metallic flavor perception in healthy adults for ferrous iron in drinking water; 61 subjects aged 19 – 84 years, participated. The findings demonstrated an age-dependent sensitivity to iron indicating as people age they are less sensitive to metallic perception; impairment of olfactory functions is a contributing factor. Unlike in healthy adults, where human senses are often protective of overexposure to contaminants, and supportive of sensations of everyday life's pleasures, cancer patients often suffer from chemosensory dysfunctions. Metallic phantom taste is a commonly experienced sensation, yet very little studied aspect of this debilitating disorder. Impact of cancer therapy on chemosensory functions of patients with malignant brain tumors undergoing combined modality treatment (CMT) was explored. The results indicated that chemosensory dysfunctions of the patients can range from minimal to moderate impairment with maximum impairment developing during the 6-week CMT. Study of salivary constituents may provide clues on to the causes of chemosensory dysfunctions. On health aspects, implication of individual sensitivity to metallic flavor on beverage choices and overall water consumption was assessed in 33 healthy adults through self-reported beverage questionnaire. The results indicated that among the elderly reduced intake of drinking water coincided with reduced sensitivity to metallic flavor. The findings have important health implications in terms of hydration status and beverage choices. Finally, with environmental exposure relevance, preliminary findings on sensory properties of zerovalent iron nanoparticles (nZVI) indicated that oral exposure to nZVI may induce sensory properties different from that of ferrous iron, likely predictive of a diminished detection of metallic flavor by humans. Further research is warranted in this area. / Ph. D.

Architecture often references the five senses through conveying moments and experiences that someone could have in a specific setting. The purpose of this thesis is to dive deeper into how the senses can be engaged and how they relate to the concept of wayfinding. This thesis explores how engaging the senses can assist in a person's physical and mental wayfinding, specifically through touch, sight, and smell. The building typology best suited to experiment with this was a community center because it is used by a myriad of different people of varying ages, height, mobility, etc. Multiple studies were conducted that centered around different textures, floral fragrances, and light quality. This is a story that takes you on a journey through a community center and narrates how the different senses are engaged, specifically with regards to wayfinding. In three different chapters you will feel the touch of a wall, follow a path of different fragrances, and see through different perspectives. / Master of Architecture / Architecture often references the five senses through conveying moments and experiences that someone could have in a specific setting. The purpose of this thesis is to dive deeper into how the senses can be engaged and how they relate to the concept of wayfinding. This thesis explores how engaging the senses can assist in a person's physical and mental wayfinding, specifically through touch, sight, and smell. The setting of this thesis is a community center because community centers are used by many different people of varying ages, height, mobility, etc. Multiple studies were conducted that centered around different textures, floral fragrances, and light quality. This is a story that takes you on a journey through a community center and narrates how the different senses are engaged, specifically with regards to wayfinding. In three different chapters you will feel the touch of a wall, follow a path of different fragrances, and see through different perspectives.

Forests have as a of late become increasingly plagued with bark beetle infestations as a result of climate change. The damage caused by tree killing bark beetles has within recent years seen a substantial increase. Detecting and removing infested trees at an early stage is an essential part of mitigating the spread of and the damage caused by the beetle. Today, the most common way of early detection is visual detection by forestry personnel. However, this is time consuming with highly variable results. In this thesis a novel approach to tracing the European spruce bark beetle through pheromone detection is investigated. With this approach, the antennae of the beetle were paired with an epitaxial graphene chip in order to create a bioinspired smell sensor. Tests were conducted on the sensor in order to investigate how the resistance changed over the chip as a result of the sensor being exposed to the pheromone 2-methyl-3-buten-2-ol. As a result of the tests, a corelation between exposing the sensor to pheromone and an increase of the resistance over the graphene chip was noted. However, more tests need to be conducted in order to draw any definite conclusions about the efficacy of the sensor in its current form. Additionally there are opportunities to investigate further optimization alternatives regarding the design of the sensor.

Le système trigéminal –tout comme l’olfaction et la gustation– est un sens chimique qui permet la perception des informations chimiosensorielles de notre environnement. Contrairement à l’olfaction et à la gustation, notre connaissance du traitement des mélanges par le système trigéminal est limitée. Nous avons donc utilisé des mélanges de trois agonistes relativement spécifiques à des récepteurs (eucalyptol, agoniste TRPM8; aldéhyde cinnamique, agoniste TRPA1 ; camphre, agoniste TRPV1) et d’une odeur pure (alcool phényléthylique) dans différentes proportions afin de déterminer les dimensions de base de la perception trigéminale. Quatre dimensions principales se sont avérées pertinentes: l’intensité, la sensation de chaleur, la sensation de froid et la douleur. Nous avons utilisé ces dimensions pour étudier la perception de mélanges et de combinaisons dans différentes proportions d’un stimulus qui procure une sensation de froid (eucalyptol) et d’un stimulus qui procure une sensation de chaleur (aldéhyde cinnamique). Les résultats indiquent que les mélanges obtiennent généralement des scores plus élevés que les combinaisons sur les dimensions « intensité », « sensation de chaleur » et « douleur » alors que les combinaisons obtiennent des scores plus élevés sur la dimension « sensation de froid ». Ces résultats suggèrent des interactions spécifiques pour les différentes dimensions de la perception trigéminale. Nous en venons à la conclusion d’un effet d’additivité pour les mélanges sur les dimensions « intensité », « sensation de chaleur » et « douleur » alors que nous observons plutôt un effet de suppression de la perception de froid pour les deux stimuli dans les mélanges, ce qui semble indiquer des interactions particulières pouvant prendre place aux niveaux périphérique ou central. / The trigeminal system – along with smell and taste – is a chemical sense that allows the perception of chemosensory information in our environment. However, contrary to smell and taste, we lack knowledge of the trigeminal processing of mixtures. We therefore investigated trigeminal perception using mixtures of three relatively receptor specific agonists (eucalyptol, TRPM8 agonist; cinnamaldehyde, TRPA1 agonist and camphor, TRPV1 agonist) together with one control odor (phenyl ethyl alcohol or PEA) in different proportions to determine basic dimensions of trigeminal perception. Four main dimensions were proven relevant to trigeminal perception: intensity, warmth sensation, cold sensation and pain sensation. Subsequently, we used these dimensions to investigate perception of mixtures and combinations of trigeminal stimuli using different concentrations of a cooling stimulus (eucalyptol) with a stimulus which evokes warmth perception (cinnamaldehyde). Results showed mixtures generally yielded higher ratings than combinations on the trigeminal dimensions “intensity”, “warm” and “painful” whereas combinations yielded higher ratings than mixtures on the trigeminal dimension “cold”. These results suggest dimension specific interactions in the perception of trigeminal mixtures. For the mixtures we used, we reach the conclusion of additivity for the dimensions “intensity”, “warm” and “painful”; we observed suppression of the cold perception of both stimuli in mixtures suggesting particular interactions which may take place on peripheral or central levels.

Olfactory transduction mechanisms are best studied when specific blocking agents are available with which to modify cellular responses to odorant stimulation. This study is an electrophysiological investigation of functional group-specific olfactory acceptor mechanisms using ethylbromo acetate (EtBrAc), a World War I war gas which inhibits olfactory responses to odorant stimulation. The major findings of this investigation show that (1) vaporous EtBrAc is found to be a quick and effective inhibitor of electroolfactogram (EOG) responses to odorant stimulation, (2) isoamyl acetate is shown to protect EOG responses to a wide variety of odorants, inclusive of itself, from the inhibition effect of EtBrAc treatment, and (3) amine acceptor sites exist which are resistant to the inhibitory effects fo EtBrAc treatment.

Thèse réalisée en collaboration avec le Département de neurosciences et pharmacologie de l'Université de Copenhague, Danemark. / La vision est cruciale dans la recherche et l’identification de nourriture. Non seulement elle déclenche le réflexe céphalique de la digestion mais, combinée à l’expérience alimentaire, elle aide à raffiner nos prévisions par rapport aux aliments. En un simple clin d’œil, la vue renseigne sur la disponibilité, l’identité, la comestibilité, les saveurs, les textures et les contenus nutritionnel, calorique et toxique des aliments qui nous entourent. Étant donnée l’importance de la vue dans l’expérience gustative, il est judicieux de se poser la question suivante : Qu’arrive-t-il au goût en absence de vision? Cette thèse répond à cette question par l’étude de cette modalité chez l’aveugle de naissance grâce aux techniques de psychophysique et d’imagerie cérébrale. De plus, les conséquences gustatives de la cécité sont comparées à celles suivant la perte d’un autre sens important dans l’appréciation des aliments, soit l’odorat (anosmie). Les résultats comportementaux démontrent premièrement que l’absence de vision depuis la naissance abaisse la sensibilité gustative, reflétée par des seuils élevés de détection et d’identification des cinq goûts de base (sucré, salé, acide, amer, umami). Deuxièmement, bien que les aveugles congénitaux aient plus de facilité à identifier les odeurs comestibles par leurs narines (voie olfactive orthonasale), ceux-ci perdent leur avantage par rapport aux voyants quand ils doivent identifier ces stimuli placés sur la langue (voie olfactive rétronasale). Les résultats d’imagerie indiquent en outre que les aveugles congénitaux activent moins leur cortex gustatif primaire (insula/opercule) et leur hypothalamus par rapport aux voyants durant une tâche gustative. De plus, l’absence d’activation dans le cortex (« visuel ») occipital chez l’aveugle pointe vers le manque de plasticité intermodale en gustation. Chez les anosmiques congénitaux d’autre part, non seulement l’absence d’odorat diminue l’habileté à reconnaître les goûts mais elle abaisse également la force du signal dans les aires olfactives (ex : cortex orbitofrontal médial) durant une tâche gustative. Les résultats chez l’aveugle contrastent grandement avec les études antérieures soulignant l’amélioration de leurs sens extéroceptifs tels que l’audition, l’olfaction (orthonasale) et le toucher qui font tous intervenir la plasticité intermodale. Par ailleurs, les données chez l’anosmique concordent avec ceux de la littérature indiquant une diminution similaire de la chémosensation trigéminale, laquelle est également associée à un affaiblissement du circuit neural des saveurs. Ceci suggère que le sens du goût ne soit pas utile aux handicapés visuels pour percevoir l’environnement extérieur et ainsi compenser leur perte de vision. De plus, bien que l’odorat participe à l’appréciation de la nourriture en bouche, sa perte n’entraîne pas de compensation sensorielle chez l’anosmique. Prises ensemble, ces données indiquent différents mécanismes d’adaptation suivant la cécité et l’anosmie. Elles soutiennent également le point de vue selon lequel la perception unifiée de goûts et de saveurs inclut non seulement les sens chimiques et le toucher mais également la vision. Considérant l’importance du goût et de l’alimentation dans la qualité de vie, ces résultats encouragent la société tout comme les professionnels de la réadaptation à faciliter l’accès à la nourriture ainsi qu’à l’enseignement culinaire chez les handicapés sensoriels. / Vision is crucial for seeking and identifying food. Not only does it trigger the cephalic digestion reflex but, when combined with the experience of eating, it helps to refine expectations about foods. In a single eye blink, sight informs us about the availability, identity, palatability, flavours, textures as well as nutritional, caloric and toxic contents of foods surrounding us. Given the importance of sight in the gustatory experience, one may therefore ask the following question: What happens to gustation without vision? This thesis answers this question by studying this modality in congenitally blind subjects using psychophysical and brain imaging techniques. Additionally, the gustatory consequences of blindness are compared to those following the loss of another important modality involved in the appreciation of food, i.e. the sense of smell (anosmia). Behavioural results first show that the absence of vision from birth reduces the gustatory sensitivity, as reflected by higher detection and identification thresholds of the five basic tastes (sweet, salty, acid, bitter, umami). Second, although congenitally blind subjects are better at identifying palatable odorant stimuli through their nostrils (orthonasal olfactory route), they lose this advantage over sighted people when identifying these stimuli placed on their tongue (retronasal olfactory route). Neuroimaging results also reveal that congenitally blind subjects activate the primary gustatory cortex (insula/operculum) and the hypothalamus less compared to blindfolded sighted participants. Moreover, the absence of occipital (“visual”) cortex activity in the blind points towards the lack of crossmodal plasticity in gustation. In congenitally anosmics, on the other hand, not only does the absence of smell lower the ability to recognize tastes but it also lowers the strength of the signal in olfactory areas (e.g. medial orbitofrontal cortex) during a gustatory task. The results in the blind greatly contrast with previous studies highlighting the enhancement of their exteroceptive senses such as audition, (orthonasal) olfaction and touch, all of which involve crossmodal plasticity. Moreover, data in the anosmic group are consistent with previous literature describing similar decrease of trigeminal chemosensation that is also associated with a weakening of the flavour neural network. This suggests that the sense of taste is not useful to the visually impaired to perceive their exterior environment and compensate for their lack of vision. Furthermore, although olfaction contributes to the appreciation of foods in the mouth, the lack of this modality does not drive sensory compensation in anosmic subjects. Taken together, these data indicate different adaptation mechanisms following blindness and anosmia. They also support the view according to which the unified perception of tastes and flavours includes not only the chemical senses (taste, smell and trigeminal chemosensation) and touch but also vision. Given the importance of taste and eating experience in quality of life, these results encourage society as well as rehabilitation professionals to facilitate access to foods and culinary lessons in sensory deprived subjects.

Cette thèse porte sur l'étude de la perception hédonique des odeurs au cours du vieillissement normal et de la maladie d'Alzheimer. Les deux premières études montrent une diminution du plaisir olfactif avec l'âge pour les odorants plaisants, alors que la perception hédonique reste constante pour les odorants déplaisants. L'effet est objectivé par une étude d'EEG (étude 1) montrant une diminution de la puissance béta avec l'âge spécifiquement pour les odorants plaisants, et par une étude d'IRMf (étude 2) montrant des différences d'activation entre sujets jeunes et sujets âgés beaucoup plus importantes et plus étendues pour les odeurs plaisantes que pour les odeurs déplaisantes. Les deux études suivantes montrent que ces troubles de la perception hédonique apparaissant au cours du vieillissement sont associés à une modification de certains paramètres de qualité de vie comme la prise alimentaire ou l'état nutritionnel. Ainsi, seule la perception hédonique des odeurs alimentaires est perturbée au cours de la chimiothérapie chez des séniors atteints d'un cancer du poumon (étude 3) ; et les réponses physiologiques aux odeurs varient en fonction de l'état nutritionnel chez les séniors (étude 4). Les deux dernières études (étude 5 et 6) montrent que le caractère hédonique est dévalué par les patients Alzheimer pour les odeurs plaisantes par rapport aux contrôles, mais reste constant pour les odorants déplaisants. Prises dans leur ensemble, ces données suggèrent que le vieillissement, qu'il soit normal ou pathologique, diminue le plaisir associé aux odeurs agréables et préserve en revanche le fonctionnement du système olfactif « aversif », la survie l'emportant sur le plaisir / This manuscript is about olfactory pleasantness perception during ageing and during Alzheimer disease. The two first studies of this manuscript show a decrease of olfactory pleasure for pleasant odors, whereas pleasantness perception for unpleasant odors is preserved. This effect was objectified using electroencephalography, with which we show a decrease of beta power during aging specifically for pleasant odors (study 1). Using functional MRI (study 2), we observed that the differences of activation between old young and subject subjects were much larger and more extensively spread for pleasant odors than for unpleasant odors. The two following studies show that the hedonic perception changes occurring during ageing are associated with some life quality parameters like food intake and nutritional state. The study 3 has shown that chemotherapy alters the hedonic perception for food odors (but not for non-food odors) in seniors with lung cancer. And we observed in the study 4 that physiological responses to odors were dependent on the nutritional status in older people (but not in young adults).The two last studies show that Alzheimer patients devalue pleasant odors compared to controls, whereas pleasantness perception for unpleasant odors is preserved. Taken as a whole, these data suggest that aging, whether normal or pathological, reduces the pleasure associated with pleasant smells and preserves the operation of the "aversive" olfactory system, survival outweighing pleasure

[pt] Anomalias de código podem sinalizar a degradação da arquitetura de software. No entanto, a identificação de anomalias de código arquiteturalmente relevantes (ou seja, aquelas que implicam em deficiências arquiteturais) é particularmente difícil devido: (i) a falta de compreensão sobre a relação existente entre anomalias de código e degradação arquitetural, (ii) ao fato do processo de detecção de anomalias ter como foco somente o código fonte, sem considerar como ele se relaciona com sua arquitetura, e (iii) a falta de conhecimento sobre a confiabilidade das técnicas de detecção em revelar anomalias de código que são arquiteturalmente relevantes. Esta tese apresenta técnicas para identificar anomalias de código que são arquiteturalmente relevantes. Métricas sensíveis à arquitetura e estratégias de detecção foram definidas para superar as limitações das técnicas de detecção convencionais. Estas métricas e estratégias aproveitam rastros que podem ser estabelecidos entre as visões arquiteturais e a implementação dos sistemas. A tese também documenta padrões de anomalias de código (ou seja, relações recorrentes de anomalias) que estão relacionados com problemas arquiteturais. Uma ferramenta, chamada de SCOOP, foi desenvolvida para coletar as métricas sensíveis à arquitetura, aplicar as novas estratégias de detecção, e identificar os padrões de anomalias de código. Usando esta ferramenta, a técnica proposta foi avaliada em uma série de estudos empíricos, comparando sua acurácia com técnicas convencionais de detecção durante o processo de identificação de anomalias de código que são arquiteturalmente relevantes. / [en] Code anomalies can signal software architecture degradation. However, the identification of architecturally-relevant code anomalies (i.e. code anomalies that strongly imply architectural deficiencies) is particularly challenging due to: (i) lack of understanding about the relationship between code anomalies and architectural degradation, (ii) the focus on source code anomaly detection without considering how it relates to the software architecture, and (iii) lack of knowledge about how reliable these detection techniques are when revealing architecturally-relevant code anomalies. This thesis presents techniques for identifying architecturally-relevant code anomalies. Architecture-sensitive metrics and detection strategies were defined to overcome the limitations of conventional detection strategies. These metrics and strategies leverage traces that can be established between architectural views and system implementation. The thesis also documents code anomaly patterns (i.e. recurring anomaly relationships) that are strongly related to architectural problems. A tool, called SCOOP, was developed to collect the architecture-sensitive metrics, apply the new detection strategies, and identify the documented code anomaly patterns. Using this tool, we evaluated our technique in a series of empirical studies, comparing its accuracy with that of conventional detection techniques when identifying architecturally-relevant code anomalies.