The appreciation of wine by sommeliers: a functional magnetic resonance study of sensory integration

Castriota-Scanderbeg, Alessandro; Hagberg, Gisela E.; Cerasa, Antonio; Committeri, Giorgia; Galati, Gaspare; Patria, Fabiana; Pitzalis, Sabrina; Caltagirone, Carlo; Frackowiak, R. S. J.

doi:10.1016/j.neuroimage.2004.11.045

Cited by 84 publications

(57 citation statements)

References 30 publications

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“…Several nodes, such as the olfactory cortex, insula, amygdala, parahippocampal gyrus, operculum, and putamen, have been associated with processing odor identification and gustatory and sensory networks in earlier studies (Castriota-Scanderbeg et al, 2005;Pazart et al, 2014;Royet et al, 2013). Our results also include significant functional alterations in brain regions (precuneus, caudate, and putamen) involved in high-level cognition network (e.g., attention, mental imagery, working memory).…”

Section: Effective Connectivity Differences Between Sommeliers and Cosupporting

confidence: 64%

Olfactory Network Differences in Master Sommeliers: Connectivity Analysis Using Granger Causality and Graph Theoretical Approach

et al. 2017

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Previous studies investigating the differences in olfactory processing and judgments between trained sommeliers and controls have shown increased activations in brain regions involving higher level cognitive processes in sommeliers. However, there is little information about the influence of expertise on causal connectivity and topological properties of the connectivity networks between these regions. Therefore, the current study focuses on addressing these questions in a functional magnetic resonance imaging (fMRI) study of olfactory perception in Master Sommeliers. fMRI data were acquired from Master Sommeliers and control participants during different olfactory and nonolfactory tasks. Mean time series were extracted from 90 different regions of interest (ROIs; based on Automated Anatomical Labeling atlas). The underlying neuronal variables were extracted using blind hemodynamic deconvolution and then input into a dynamic multivariate autoregressive model to obtain connectivity between every pair of ROIs as a function of time. These connectivity values were then statistically compared to obtain paths that were significantly different between the two groups. The obtained connectivity matrices were further studied using graph theoretical methods. In sommeliers, significantly greater connectivity was observed in connections involving the precuneus, caudate, putamen, and several frontal and temporal regions. The controls showed increased connectivity from the left hippocampus to the frontal regions. Furthermore, the sommeliers exhibited significantly higher small-world topology than the controls. These findings are significant, given that learning about neuroplasticity in adulthood in these regions may then have added clinical importance in diseases such as Alzheimer's and Parkinson's where early neurodegeneration is isolated to regions important in smell.

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Section: Effective Connectivity Differences Between Sommeliers and Cosupporting

confidence: 64%

Olfactory Network Differences in Master Sommeliers: Connectivity Analysis Using Granger Causality and Graph Theoretical Approach

et al. 2017

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“…This region typically deals with ideographic aspects of expression. Consumers also tend to show significant activation of the amygdala, an area implicated in emotional processing (Castriota-Scanderbeg et al, 2005). In contrast, verbalization of knowledge and most analytic processes tend to be concentrated in the left hemisphere, at least in right-handed people Knecht et al, 2000).…”

Section: Wine Terminologymentioning

confidence: 99%

Quantitative (Technical) Wine Assessment

Jackson¹

2009

Wine Tasting

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“…The literature suggests that those more highly trained in wine tasting, such as sommeliers, have more brain activity in the frontal lobes [11]. Trained wine professionals have higher bilateral activation in the dorsolateral prefrontal cortex involved in high-level cognitive processes, while naïve wine drinkers with no formal wine education experienced activation in areas of the brain responsible for emotional processing [12].…”

Section: Differences In Flavor Perception Between Expert and Naïve Wimentioning

confidence: 99%

Wine Flavor Perception in a Person with Isolated Congenital Aglossia, Naïve Wine Taster, and Sommelier

Mahood¹,

Wang²,

McMicken³

et al. 2017

Commun Disord Deaf Stud Hearing Aids

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Objective: This study aimed to augment previous research that investigated flavor perception in isolated congenital aglossia by a whole food/beverage approach. Isolated congenital aglossia is the rare condition of absence of a tongue at birth without the presence of other symptoms. Previous studies confirmed taste perception in isolated congenital aglossia using single taste solutions including sour, salty, sweet, bitter, and umami. Methods:The current randomized, double-blinded study age-and sex-matched a naïve wine taster and sommelier to the 46 year-old female with isolated congenital aglossia. A Nose and Palate Survey with 54 variables created based on the Court of Master Sommeliers Deductive Tasting Format was used to evaluate flavor perception. All of the five red wines were tested in triplicate in random order, for a total of 15 separate samples per subject.Results: There was a significant difference in overall nose ratings among the participants F(2,42)=63.461, p<0.001, with post hoc analysis revealing differences in overall nose ratings between the person with isolated congenital aglossia and sommelier (p<0.001), as well as between the naïve wine taster and sommelier (p<0.001). There was a significant difference in overall palate ratings among the participants F(2,42)=48.651, p<0.001, and post hoc analysis revealed differences in overall palate ratings between the person with isolated congenital aglossia and sommelier (p<0.001), as well as between the naïve wine taster and sommelier (p<0.001). There were no significant differences between the person with isolated congenital aglossia and naïve wine taster with a tongue for either overall nose or palate ratings. Conclusion:These results support previous findings that individuals with isolated congenital aglossia can discern various taste and flavor stimuli and suggest that absence of tongue does not greatly affect wine flavor perception among naïve wine tasters.

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The appreciation of wine by sommeliers: a functional magnetic resonance study of sensory integration

Cited by 84 publications

References 30 publications

Olfactory Network Differences in Master Sommeliers: Connectivity Analysis Using Granger Causality and Graph Theoretical Approach

Olfactory Network Differences in Master Sommeliers: Connectivity Analysis Using Granger Causality and Graph Theoretical Approach

Quantitative (Technical) Wine Assessment

Wine Flavor Perception in a Person with Isolated Congenital Aglossia, Naïve Wine Taster, and Sommelier

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