The concept of freshness has developed over the last century to involve a range of sensations and responses to tastes, smells and feelings associated with foods, the environment and cleaning products. But what is it that contributes or tells us that something is fresh from a neurocognitive perspective? It seems unlikely that freshness be merely the absence of negative stimuli that promote a disgust response, as freshness is often associated as a positive response.
I know this is a wide ranging question, however there is surprisingly little research on a concept that advertisers use daily, to promote cleaning products. Its unusual that such a important perception and its associated behaviour has so little academic research. Funny how merely watching the adverts between TV shows can make you curious!
The exact questions are...
What are the cognitive factors that make humans or animals perceive something to be fresh/clean?
What are the neurocognitve mechanisms underlying these processes?