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NeuroenologyHow the Brain Creates the Taste of Wine$
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Gordon M. Shepherd

Print publication date: 2016

Print ISBN-13: 9780231177009

Published to Columbia Scholarship Online: January 2019

DOI: 10.7312/columbia/9780231177009.001.0001

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Orthonasal Smell

Orthonasal Smell

Creating a Wine Aroma Image

(p.80) Chapter Eight Orthonasal Smell

Gordon M. Shepherd

Columbia University Press

The brain creates the aroma perception through a series of steps, through the olfactory bulb to the olfactory cortex and to the highest levels in our frontal lobes. It first represents the aroma molecules as a spatial activity pattern in the olfactory bulb, virtually an “aroma image” analogous to a visual image in the brain. The smell image is enhanced by lateral inhibition, similar to contrast enhancement as we described in vision. In smell, the image can be modified depending on whether we are hungry or full. It cautions the wine taster to avoid these extremes and be in a good behavioral state.

Keywords:   aroma image, olfactory glomerulus olfactory bulb, microcircuit, lateral inhibition

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