by Dish Staff
New research indicates that our “natural olfactory talents may be even greater when we use modest amounts of alcohol to reduce our inhibitions”:
A team led by Yaara Endevelt-Shapira tested participants on two days: on one, tests took place before and after drinking a cup of grape juice, and on the other day, before and after a drink containing a dose of alcohol (vodka). Even though the alcohol dose was based on a single measure (35ml) adjusted for the participants’ weight, differences in how people’s bodies process alcohol meant that breathalyser measures of Blood Alcohol Content (BAC) varied from as low as 0.01 to as high as 0.1 across participants.
A smell-detection experiment involved participants indicating which of three jars of oil contained a highly diluted scent. Higher BAC did not influence performance, but when a dose of alcohol produced a low BAC (below .06), participants were able to identify more highly diluted scents than they could on their no-booze day.
In a second experiment, participants sniffed three scents and tried to tell which one differed from the other (identical) two. High BAC made this discrimination task harder, but again, low BAC had a facilitative effect, making it easier to determine the odd smell out.