An fMRI study on the influence of sommeliers’ expertise on the integration of flavor
Flavors guide consumers' choice of foodstuffs, preferring those that they like and meet their needs, and dismissing those for which they have a conditioned aversion. Flavor affects the learning and consumption of foods and drinks; what is already well-known is favored and what is new is apprehe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2014-10-01
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| Series: | Frontiers in Behavioral Neuroscience |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fnbeh.2014.00358/full |
| _version_ | 1819040947813482496 |
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| author | Lionel ePazart Alexandre eCOMTE Alexandre eCOMTE Alexandre eCOMTE Eloi eMagnin Eloi eMagnin Jean-louis eMillot Thierry eMoulin Thierry eMoulin Thierry eMoulin |
| author_facet | Lionel ePazart Alexandre eCOMTE Alexandre eCOMTE Alexandre eCOMTE Eloi eMagnin Eloi eMagnin Jean-louis eMillot Thierry eMoulin Thierry eMoulin Thierry eMoulin |
| author_sort | Lionel ePazart |
| collection | DOAJ |
| description | Flavors guide consumers' choice of foodstuffs, preferring those that they like and meet their needs, and dismissing those for which they have a conditioned aversion. Flavor affects the learning and consumption of foods and drinks; what is already well-known is favored and what is new is apprehended. The flavor of foodstuffs is also crucial in explaining some eating behaviors such as overconsumption. The blind taste test of wine is a good model for assessing the ability of people to convert mouth feelings into flavor. To determine the relative importance of memory and sensory capabilities, we present the results of an fMRI neuro-imaging study involving 10 experts and 10 matched control subjects using wine as a stimulus in a blind taste test, focusing primarily on the assessment of flavor integration.The results revealed activations in the brain areas involved in sensory integration, both in experts and control subjects (insula, frontal operculum, orbitofrontal cortex, amygdala). However, experts were mainly characterized by a more immediate and targeted sensory reaction to wine stimulation with an economic mechanism reducing effort than control subjects. Wine experts showed brainstem and left-hemispheric activations in the hippocampal and parahippocampal formations and the temporal pole, whereas control subjects showed activations in different associative cortices, predominantly in the right hemisphere. These results also confirm that wine experts work simultaneously on sensory quality assessment and on label recognition of wine. |
| first_indexed | 2024-12-21T09:17:12Z |
| format | Article |
| id | doaj.art-2942ae1fd28e4a8393382c182f6322f6 |
| institution | Directory Open Access Journal |
| issn | 1662-5153 |
| language | English |
| last_indexed | 2024-12-21T09:17:12Z |
| publishDate | 2014-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Behavioral Neuroscience |
| spelling | doaj.art-2942ae1fd28e4a8393382c182f6322f62022-12-21T19:09:06ZengFrontiers Media S.A.Frontiers in Behavioral Neuroscience1662-51532014-10-01810.3389/fnbeh.2014.00358111823An fMRI study on the influence of sommeliers’ expertise on the integration of flavorLionel ePazart0Alexandre eCOMTE1Alexandre eCOMTE2Alexandre eCOMTE3Eloi eMagnin4Eloi eMagnin5Jean-louis eMillot6Thierry eMoulin7Thierry eMoulin8Thierry eMoulin9Inserm/University HospitalInserm/University HospitalUniversity of Franche-ComtéBesançon University HospitalUniversity of Franche-ComtéBesançon University HospitalUniversity of Franche-ComtéInserm/University HospitalUniversity of Franche-ComtéBesançon University HospitalFlavors guide consumers' choice of foodstuffs, preferring those that they like and meet their needs, and dismissing those for which they have a conditioned aversion. Flavor affects the learning and consumption of foods and drinks; what is already well-known is favored and what is new is apprehended. The flavor of foodstuffs is also crucial in explaining some eating behaviors such as overconsumption. The blind taste test of wine is a good model for assessing the ability of people to convert mouth feelings into flavor. To determine the relative importance of memory and sensory capabilities, we present the results of an fMRI neuro-imaging study involving 10 experts and 10 matched control subjects using wine as a stimulus in a blind taste test, focusing primarily on the assessment of flavor integration.The results revealed activations in the brain areas involved in sensory integration, both in experts and control subjects (insula, frontal operculum, orbitofrontal cortex, amygdala). However, experts were mainly characterized by a more immediate and targeted sensory reaction to wine stimulation with an economic mechanism reducing effort than control subjects. Wine experts showed brainstem and left-hemispheric activations in the hippocampal and parahippocampal formations and the temporal pole, whereas control subjects showed activations in different associative cortices, predominantly in the right hemisphere. These results also confirm that wine experts work simultaneously on sensory quality assessment and on label recognition of wine.http://journal.frontiersin.org/Journal/10.3389/fnbeh.2014.00358/fullOlfactory PathwaysTasteWinefMRIflavorExpertise |
| spellingShingle | Lionel ePazart Alexandre eCOMTE Alexandre eCOMTE Alexandre eCOMTE Eloi eMagnin Eloi eMagnin Jean-louis eMillot Thierry eMoulin Thierry eMoulin Thierry eMoulin An fMRI study on the influence of sommeliers’ expertise on the integration of flavor Frontiers in Behavioral Neuroscience Olfactory Pathways Taste Wine fMRI flavor Expertise |
| title | An fMRI study on the influence of sommeliers’ expertise on the integration of flavor |
| title_full | An fMRI study on the influence of sommeliers’ expertise on the integration of flavor |
| title_fullStr | An fMRI study on the influence of sommeliers’ expertise on the integration of flavor |
| title_full_unstemmed | An fMRI study on the influence of sommeliers’ expertise on the integration of flavor |
| title_short | An fMRI study on the influence of sommeliers’ expertise on the integration of flavor |
| title_sort | fmri study on the influence of sommeliers expertise on the integration of flavor |
| topic | Olfactory Pathways Taste Wine fMRI flavor Expertise |
| url | http://journal.frontiersin.org/Journal/10.3389/fnbeh.2014.00358/full |
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