ArticleFrontiers in behavioral neuroscience2014
An fMRI study on the influence of sommeliers' expertise on the integration of flavor.
Article in Frontiers in behavioral neuroscience, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT02939885 (Imagerie Fonctionnelle cérébrale), which is not on this map. Cited by 14 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Imagerie Fonctionnelle cérébrale: Aspects Normaux et Pathologiques
Who cites it
14 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Occupational Neuroplasticity in the Human Brain: A Critical Review and Meta-Analysis of Neuroimaging Studies.Frontiers in human neuroscience · 2020Pooled it
- Machine learning unveils three layers of food complexity.NPJ science of food · 2026Review
- Prefrontal hemodynamic responses to astringency aftertaste across alcoholic and alcohol-free matrices: A functional near-infrared spectroscopy study.Current research in food science · 2026Article
- Prospective Randomized Controlled Trial of the Impact of Olfactory Training on Cognitive and Emotional Function in Individuals with Parkinson Disease.Archives of rehabilitation research and clinical translation · 2025Article
- How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation.Food science and biotechnology · 2025Review
- Supercomplexity: bridging the gap between aesthetics and cognition.Frontiers in neuroscience · 2025Article
- Sniffing out meaning: Chemosensory and semantic neural network changes in sommeliers.Human brain mapping · 2024Article
- Study on Masking the Bitterness of Chinese Medicine Decoction-Mate.Evidence-based complementary and alternative medicine : eCAM · 2022Article
- Effective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour.Foods (Basel, Switzerland) · 2021Article
- Wine psychology: basic & applied.Cognitive research: principles and implications · 2020Review
- Assessing the influence of music on wine perception among wine professionals.Food science & nutrition · 2018Article
- Olfactory Network Differences in Master Sommeliers: Connectivity Analysis Using Granger Causality and Graph Theoretical Approach.Brain connectivity · 2017Article
- Structural and Functional MRI Differences in Master Sommeliers: A Pilot Study on Expertise in the Brain.Frontiers in human neuroscience · 2016Article
- Olfactory memory networks: from emotional learning to social behaviors.Frontiers in behavioral neuroscience · 2015Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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