A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
| Autor: | Ramón Aparicio, J. Vivancos, Maria T. Morales, Noelia Tena, Diego L. García-González |
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| Přispěvatelé: | Universidad de Sevilla. Departamento de Química Analítica, Ministerio de Ciencia e Innovación (España), [Vivancosa, J.] Hosp San Juan Dios, Avda San Juan de Dios S-N, E-41930 Bormujos, Spain, [Tena, N.] CSIC, Inst Grasa, Bdg 46 Campus Univ Pablo de Olavide, E-41013 Seville, Spain, [Aparicio, R.] CSIC, Inst Grasa, Bdg 46 Campus Univ Pablo de Olavide, E-41013 Seville, Spain, [Garcia-Gonzalez, D. L.] CSIC, Inst Grasa, Bdg 46 Campus Univ Pablo de Olavide, E-41013 Seville, Spain, [Morales, M. T.] Univ Seville, Dept Analyt Chem, C Prof Garcia Gonzalez 2, E-41012 Seville, Spain, State Secretariat for Research, Development and Innovation (Ramon y Cajal Program) |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
medicine.medical_specialty Odors Aceite de oliva virgen Emotions Áreas Brodmann Activation Inferior frontal gyrus lcsh:TX341-641 Brodmann area 32 Sensory system Olfaction Human brain Audiology behavioral disciplines and activities 03 medical and health sciences 0302 clinical medicine Brodmann area 47 Validation Virgin olive oil Brodmann area 6 medicine Responses TX341-641 Aroma Lateralization Nutrition. Foods and food supply Organic Chemistry fMRI Systems Brain activation 030104 developmental biology nervous system Frontal lobe Brodmann area 38 Activación cerebral Stimulation Brodmann areas Olfacción Psychology lcsh:Nutrition. Foods and food supply psychological phenomena and processes 030217 neurology & neurosurgery Food Science |
| Zdroj: | idUS. Depósito de Investigación de la Universidad de Sevilla instname Grasas y Aceites; Vol. 67 No. 4 (2016); e157 Grasas y Aceites; Vol. 67 Núm. 4 (2016); e157 Grasas y Aceites Consejo Superior de Investigaciones Científicas (CSIC) Grasas y Aceites, Vol 67, Iss 4, Pp e157-e157 (2016) Digital.CSIC. Repositorio Institucional del CSIC |
| ISSN: | 1988-4214 0017-3495 |
| DOI: | 10.3989/gya.2016.v67.i4 |
| Popis: | 14 Páginas.-- 4 Figuras.-- 3 Tablas Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var. Royal, Arbequina and Picual) and three virgin olive oils with sensory defects (rancid, fusty and winey/vinegary) were presented to 14 subjects while a fMRI scan acquired data from the brain activity. Data were subjected to a two-sample t test analysis, which allows a better interpretation of results particularly when data are studied across different subjects. Most of the activations, which were located in the frontal lobe, are related to the olfactory task regardless of the hedonic component of perception (e.g. Brodmann areas 10, 11). Comparing the samples with pleasant and unpleasant aromas, differences were found at the anterior cingulate gyrus (Brodmann area 32), at the temporal lobe (Brodmann area 38), and inferior frontal gyrus (Brodmann area 47), while intense aromas activated Brodmann area 6. The actual perceptions described by the subjects and the concentration of the odorant compounds in the samples were considered in the interpretation of the results. Copyright This work was supported by the State Secretariat for Research, Development and Innovation (Ramón y Cajal Program, AGL2008-01411 and AGL2011-30371-C02-01/02 projects). |
| Databáze: | OpenAIRE |
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