RT Journal Article
T1 A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
A1 Vivancosa, J.
A1 Tena, N.
A1 Morales, M. T.
A1 Aparicio, R.
A1 Garcia-Gonzalez, D. L.
K1 Aroma
K1 Brain activation
K1 Brodmann areas
K1 fMRI
K1 Olfaction
K1 Virgin olive oil
K1 Human brain
K1 Activation
K1 Odors
K1 Fmri
K1 Lateralization
K1 Stimulation
K1 Validation
K1 Responses
K1 Emotions
K1 Systems
AB 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.
PB Consejo superior investigaciones cientificas-csic
SN 0017-3495
YR 2016
FD 2016-10-01
LK http://hdl.handle.net/10668/19345
UL http://hdl.handle.net/10668/19345
LA en
DS RISalud
RD Apr 6, 2025