Temporal processing reveals a mechanism for limiting the capacity of humans to analyze odor mixtures

被引：38

作者：

Jinks, A ^{[1
]}

Laing, DG ^{[1
]}

机构：

[1] Univ Western Sydney, Ctr Adv Food Res, Sydney, NSW 2753, Australia

来源：

COGNITIVE BRAIN RESEARCH | 1999年 / 8卷 / 03期

基金：

澳大利亚研究理事会;

关键词：

odor mixture; temporal processing; human; working memory;

D O I：

10.1016/S0926-6410(99)00034-8

中图分类号：

TP18 [人工智能理论];

学科分类号：

081104 ; 0812 ; 0835 ; 1405 ;

摘要：

Humans have great difficulty in analyzing odor mixtures. The present study investigates the role of temporal processing in mixture perception and its impact on human performance. The results indicate that in contrast to binary mixtures, the temporal order of the perception of components and their identity cannot be discerned in ternary mixtures. It is proposed that the primary cause of this inability is slow processing in olfactory working memory which limits the analysis of mixtures to about three components. (C) 1999 Elsevier Science B.V. All rights reserved.

引用

页码：311 / 325

页数：15

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