Impacts of Scent on Mental Cutting Ability for Industrial and Engineering Technology Students as Measured Through a Sectional View Drawing

Abstract

Results from a number of studies indicate that the sense of scent and more specifically the existence of odor can influence cognitive learning. A smaller number of studies suggest that the existence of odor can influence visual learning and more specific the spatial visualization ability; however, research provides inconsistent results. Considering this, a quasi-experimental study was conducted to identify the existence of statistically significant effects on spatial visualization ability as measured by the Mental Cutting Test and Sectional View drawing ability due to the impacts of a specific type of odor. In particular, the study compared two types of odors; roasted coffee, baking cookies vs. no odor and whether a significant difference exists among engineering technology students. According to the results of this study it is suggested that the type of odor provides statistically significant differences.