Consistent social odor representation across seven languages: the Social Odor Scale translation and validation.

body odors culture odor awareness olfaction social odors

Journal

Chemical senses
ISSN: 1464-3553
Titre abrégé: Chem Senses
Pays: England
ID NLM: 8217190

Informations de publication

Date de publication:
23 Sep 2024
Historique:
received: 18 02 2024
medline: 23 9 2024
pubmed: 23 9 2024
entrez: 23 9 2024
Statut: aheadofprint

Résumé

The Social Odor Scale (SOS) is a 12-item questionnaire initially developed and validated in Italian and German to investigate self-reported awareness of social odors, which are odors emanating from the human body that convey diverse information and evoke various emotional responses. The scale includes a total score and three subscales representing social odors in the respective categories: romantic partner, familiar, and strangers. Here, we aimed to (i) replicate the validation of the Italian and German versions of the SOS, (ii) translate and validate the SOS into multiple additional languages (French, English, Dutch, Swedish, Chinese), and (iii) explore whether the factor structure of each translated version aligns with the original versions. Confirmatory Factor Analysis (CFA) supported the scale's structure, yielding a good fit across all languages. Notable differences in SOS mean scores were observed among the different languages: Swedish participants exhibited lower social odor awareness compared to the other groups, whereas Chinese participants reported higher social odor awareness compared to Dutch and Swedish participants. Furthermore, SOS scores correlated with respondents' geographical location, with higher (i.e., northern) latitudes linked to lower social odor awareness. These results corroborate the SOS as a valid and reliable instrument, especially for the SOS total score and the Familiar and Partner factors, emphasizing the influence of individual and geographic factors on social odor awareness.

Identifiants

pubmed: 39311704
pii: 7765637
doi: 10.1093/chemse/bjae035
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Informations de copyright

© The Author(s) 2024. Published by Oxford University Press. All rights reserved. For commercial re-use, please contact reprints@oup.com for reprints and translation rights for reprints. All other permissions can be obtained through our RightsLink service via the Permissions link on the article page on our site—for further information please contact journals.permissions@oup.com.

Auteurs

Cinzia Cecchetto (C)

Department of General Psychology, University of Padua, Padua, Italy.

Arnaud Leleu (A)

Development of Olfactory Communication and Cognition Lab, Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne, CNRS, INRAe, Institut Agro, Dijon, France.

Roberta P Calce (RP)

Institute of Research in Psychology (IPSY) and Institute of Neuroscience (IoNS), Université Catholique de Louvain, 1348 Louvain-la-Neuve, Belgium.

Sally Arnhardt (S)

Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schwabachanlage 6, 91054 Erlangen, Germany.

Valentina Parma (V)

Monell Chemical Senses Center, 3500 Market Street, Philadelphia PA.

Jasper H B de Groot (JHB)

Behavioural Science Institute, Radboud University, Nijmegen, the Netherlands.

Jessica Freiherr (J)

Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schwabachanlage 6, 91054 Erlangen, Germany.
Sensory Analytics and Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, 85354 Freising, Germany.

Claudio Gentili (C)

Department of General Psychology, University of Padua, Padua, Italy.

Laiquan Zou (L)

Chemical Senses and Mental Health Lab, Department of Psychology, School of Public Health, Southern Medical University, Guangzhou, Guangdong, China.

Evelina Thunell (E)

Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg 9, 171 77 Stockholm, Sweden.

Florian Ph S Fischmeister (FPS)

Developmental and Interventional Neuroimaging Lab, Department of Biomedical Imaging and Image-guided Therapy, Medical University of Vienna, Austria.

Diane Rekow (D)

Development of Olfactory Communication and Cognition Lab, Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne, CNRS, INRAe, Institut Agro, Dijon, France.
Biological Psychology and Neuropsychology, University of Hamburg, Hamburg, Germany.

Elisa Dal Bò (E)

Department of General Psychology, University of Padua, Padua, Italy.

Classifications MeSH