scholarly journals The role of the Chemical Senses in Disgust’s Disease Avoidance

2017 ◽  
Vol 42 (6) ◽  
pp. 455-456 ◽  
Author(s):  
Lorenzo D. Stafford
Author(s):  
Carolin Dietz ◽  
Hannes Zacher

AbstractSickness presence can have important individual and organizational consequences, such as health deterioration or productivity loss. Additional risks, such as negative customer reactions, may be particularly relevant in the service sector. Based on affective events theory and appraisal theories, we hypothesize that employee sickness presence negatively impacts customer repurchase and recommendation intentions. Furthermore, we explore potential affective mechanisms of these effects, including disease avoidance, personal anger, moral outrage, post-consumption guilt, and customer compassion for the employee. We conducted four studies, including three experimental vignette methodology studies (Ns = 227, 72, and 763) and a qualitative study (N = 54). In Study 1, employee sickness presence had negative effects on repurchase and recommendation intentions. Results of Study 2 show that customers experienced disgust, fear, anger, guilt, compassion, and indifference in response to sickness presence. In Study 3, anger explained the negative effects of employee sickness presence on repurchase and recommendation intentions, while appraisals of moral fairness were negatively related to both customer intentions. Finally, in Study 4, disgust and anger explained negative effects, while fear, guilt, and compassion explained positive effects of employee sickness presence on customer intentions. Appraisals of goal incongruence, reduced agency of the customer, and uncertainty were negatively related to customer intentions. The physical absence of the customer in the service encounter (phone call) mitigated the experience of disgust, fear, and anger, whereas it exacerbated feelings of compassion for the ill employee.


2015 ◽  
Vol 53 (2) ◽  
pp. 149-153
Author(s):  
Marie Gottschlich ◽  
Thomas Hummel

The purpose of the present study was to re-investigate the influence of handedness on simple olfactory tasks to further clarify the role of handedness in chemical senses. Similar to language and other sensory systems, effects of handedness should be expected. Young, healthy subjects participated in this study, including 24 left-handers and 24 right-handers, with no indication of any major nasal or health problems. The two groups did not differ in terms of sex and age (14 women and 10 men in each group). They had a mean age of 24.0 years. Olfactory event-related potentials were recorded after left or right olfactory stimulation with the rose-like odor phenyl ethyl alcohol (PEA) or the smell of rotten eggs (hydrogen sulfide, H2S). Results suggested that handedness has no major influence on amplitude or latency of olfactory event-related potentials when it comes to simple olfactory tasks.


2019 ◽  
Vol 32 (7) ◽  
pp. 635-664 ◽  
Author(s):  
Charles Spence

Abstract Theorizing around the topic of attention and its role in human information processing largely emerged out of research on the so-called spatial senses: vision, audition, and to a lesser extent, touch. Thus far, the chemical senses have received far less research interest (or should that be attention) from those experimental psychologists and cognitive neuroscientists interested in the topic. Nevertheless, this review highlights the key role that attentional selection also plays in chemosensory information processing and awareness. Indeed, many of the same theoretical approaches/experimental paradigms that were originally developed in the context of the spatial senses, can be (and in some cases already have been) extended to provide a useful framework for thinking about the perception of taste/flavour. Furthermore, a number of those creative individuals interested in modifying the perception of taste/flavour by manipulating product-extrinsic cues (such as, for example, music in the case of sonic seasoning) are increasingly looking to attentional accounts in order to help explain the empirical phenomena that they are starting to uncover. However, separate from its role in explaining sonic seasoning, gaining a better understanding of the role of attentional distraction in modulating our eating/drinking behaviours really ought to be a topic of growing societal concern. This is because distracted diners (e.g., those who eat while watching TV, fiddling with a mobile device or smartphone, or even while driving) consume significantly more than those who mindfully pay attention to the sensations associated with eating and drinking.


1997 ◽  
Vol 111 (3) ◽  
pp. 251-260 ◽  
Author(s):  
Mimi Halpern ◽  
Jeffrey Halpern ◽  
Evelyn Erichsen ◽  
Saihan Borghjid

2017 ◽  
Vol 127 ◽  
pp. 40-45 ◽  
Author(s):  
David Francis Hunt ◽  
Grace Cannell ◽  
Nicholas A. Davenhill ◽  
Stephanie A. Horsford ◽  
Diana S. Fleischman ◽  
...  

2011 ◽  
Vol 366 (1583) ◽  
pp. 3427-3432 ◽  
Author(s):  
Michael Siegal ◽  
Roberta Fadda ◽  
Paul G. Overton

Owing to their developing cognitive abilities and their limited knowledge about the biological basis of illness, children often have less expertise at disease avoidance than adults. However, affective reactions to contaminants through the acquisition of disgust and the social and cultural transmissions of knowledge about contamination and contagion provide impetus for children to learn effective disease-avoidant behaviours early in their development. In this article, we review the ontogenetic development of knowledge about contamination and contagion with particular attention to the role of socialization and culture. Together with their emerging cognitive abilities and affective reactions to contaminants, informal and formal cultural learning shape children's knowledge about disease. Through this process, the perceptual cues of contamination are linked to threats of disease outcomes and can act as determinants of disease-avoidant behaviours.


1994 ◽  
Vol 2 (1) ◽  
pp. 17-25 ◽  
Author(s):  
Graham C. L. Davey

AbstractRecent studies of spider phobia have indicated thatfearof spiders is closely associated with the disease-avoidance response of disgust. It is argued that the disgust-relevant status of the spider resulted from its association with disease and illness in European cultures from the tenth century onward. The development of the association between spiders and illness appears to be linked to the many devastating and inexplicable epidemics that struck Europe from the Middle Ages onwards, when the spider was a suitable displaced target for the anxieties caused by these epidemics. Such factors suggest that the pervasive fear of spiders that is commonly found in many Western societies may have cultural rather than biological origins, and may be restricted to Europeans and their descendants.


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