A modular, computer-controlled system for olfactory stimulation in the MRI environment

Andrieu, Patrice; Bonnans, V.; Meneses, Jaime; Millot, Jean-Louis; Moulin, Thierry; Gharbi, Tijani

doi:10.3758/s13428-013-0362-x

Cited by 6 publications

(5 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…He also tasted different types of water (including distilled water and physiologic serum) and deemed the local water to be the most suitable for control (in terms of salinity, tastelessness, and low minerality) and rinsing. A multi-channel custom-built gustometer was used to deliver the wine and water to the subjects (Andrieu et al, 2014 ). This device comprises three reservoirs, one for each type of liquid, and a computer-controlled pneumatic distributor, which dispatches air toward several exits.…”

Section: Methodsmentioning

confidence: 99%

An fMRI study on the influence of sommeliers' expertise on the integration of flavor

Pazart

Comte

Magnin

et al. 2014

Front. Behav. Neurosci.

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Methodsmentioning

confidence: 99%

An fMRI study on the influence of sommeliers' expertise on the integration of flavor

Pazart

Comte

Magnin

et al. 2014

Front. Behav. Neurosci.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Here, we present an olfactometer design that addresses these issues with different extensions to the already existing olfactometers currently used for fMRI studies (Andrieu et al, 2014;Borromeo Q3 et al, 2010;Cuevas et al, 2010;Lorig et al, 1999;Lowen and Lukas, 2006;Popp et al, 2004;Sezille et al, 2013;Sobel et al, 1997;Sommer et al, 2012;Vigouroux et al, 2005).…”

Section: Introductionmentioning

confidence: 98%

An extension of olfactometry methods: An expandable, fully automated, mobile, MRI-compatible olfactometer

Bestgen

Schulze

Kuchinke

et al. 2016

Journal of Neuroscience Methods

View full text Add to dashboard Cite

“…With “Lorig design” olfactometers [ 7 ], it is possible to control the concentration with a computer thanks to PWM. In our case, we used an olfactometer which we already described in a previous publication [ 11 ]. Therefore we will only briefly describe the functioning.…”

Section: Methodsmentioning

confidence: 99%

“…The adjustment of concentration can also be obtained by diluting the liquid odorant in a neutral solution (water, mineral oil or diethyl phthalate) [ 5 , 6 ]. Lorig introduced the association of the couple of last methods described above [ 7 ], a device from which several olfactometers were inspired [ 8 – 11 ].…”

Section: Introductionmentioning

confidence: 99%

Pulse Width Modulation Applied to Olfactory Stimulation for Intensity Tuning

et al. 2015

Self Cite

View full text Add to dashboard Cite

For most olfactometers described in the literature, adjusting olfactory stimulation intensity involves modifying the dilution of the odorant in a neutral solution (water, mineral, oil, etc.), the dilution of the odorant air in neutral airflow, or the surface of the odorant in contact with airflow. But, for most of these above-mentioned devices, manual intervention is necessary for adjusting concentration. We present in this article a method of controlling odorant concentration via a computer which can be implemented on even the most dynamic olfactometers. We used Pulse Width Modulation (PWM), a technique commonly used in electronic or electrical engineering, and we have applied it to odor delivery. PWM, when applied to odor delivery, comprises an alternative presentation of odorant air and clean air at a high frequency. The cycle period (odor presentation and rest) is 200 ms. In order to modify odorant concentration, the ratio between the odorant period and clean air presentation during a cycle is modified. This ratio is named duty cycle. Gas chromatography measurements show that this method offers a range of mixing factors from 33% to 100% (continuous presentation of odor). Proof of principle is provided via a psychophysical experiment. Three odors (isoamyl acetate, butanol and pyridine) were presented to twenty subjects. Each odor was delivered three times with five values of duty cycles. After each stimulation, the subjects were asked to estimate the intensity of the stimulus on a 10 point scale, ranging from 0 (undetectable) to 9 (very strong). Results show a main effect of the duty cycles on the intensity ratings for all tested odors.

show abstract

A modular, computer-controlled system for olfactory stimulation in the MRI environment

Cited by 6 publications

References 11 publications

An fMRI study on the influence of sommeliers' expertise on the integration of flavor

An fMRI study on the influence of sommeliers' expertise on the integration of flavor

An extension of olfactometry methods: An expandable, fully automated, mobile, MRI-compatible olfactometer

Pulse Width Modulation Applied to Olfactory Stimulation for Intensity Tuning

Contact Info

Product

Resources

About