- Title Pages
- Dedication
- Preface
-
Introduction A New Approach to Wine Tasting -
Part I Fluid Dynamics of Wine Tasting -
Chapter One Sip and Saliva -
Chapter Two The Tongue -
Chapter Three Respiration and Wine Aromas -
Chapter Four The Pathway for Retronasal Airflow -
Chapter Five Swallow, Aroma Burst, and Finish -
Part II How Sensory Systems Create the Taste of Wine -
Chapter Six Sight -
Chapter Seven Orthonasal Smell -
Chapter Eight Orthonasal Smell -
Chapter Nine Orthonasal Smell -
Chapter Ten Touch and the Mouthfeel of Wine -
Chapter Eleven Taste Modalities and Wine Tasting -
Chapter Twelve Creating Taste Perception -
Chapter Thirteen Retronasal Smell -
Chapter Fourteen Retronasal Smell -
Chapter Fifteen Retronasal Smell -
Part III How Central Brain Systems Create the Pleasure of the Taste of Wine -
Chapter Sixteen Wine Tasting, Gender, and Aging -
Chapter Seventeen Memory and Wine Tasting -
Chapter Eighteen The Language of Wine Tasting -
Chapter Nineteen Pleasure -
Chapter Twenty Practical Applications of Neuroenology to the Pleasure of Wine Tasting -
Appendix A Wine-Tasting Tutorial with Jean-Claude Berrouet - Bibliography
- Index
Orthonasal Smell
Orthonasal Smell
From Odor Image to Aroma Perception
- Chapter:
- (p.88) Chapter Nine Orthonasal Smell
- Source:
- Neuroenology
- Author(s):
Gordon M. Shepherd
- Publisher:
- Columbia University Press
The olfactory cortex is a pattern recognizer, changing the image from a sensory representation to an internal “sensory object”. In this state it represents individual components of the aroma molecules, but also qualities of the aroma as a merged object. The perception in the wine taster’s brain has both these qualities, challenging the ability to make fine distinctions. This conscious perception is believed to arise at the highest levels in the frontal lobes, where circuits enable the brain to be flexible in learning to prefer different wines.
Keywords: olfactory cortex, pattern recognizer, lateral inhibition, learning, memory, analytic perception, synthetic perception, conscious perception, orbitofrontal cortex, reversal learning
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- Title Pages
- Dedication
- Preface
-
Introduction A New Approach to Wine Tasting -
Part I Fluid Dynamics of Wine Tasting -
Chapter One Sip and Saliva -
Chapter Two The Tongue -
Chapter Three Respiration and Wine Aromas -
Chapter Four The Pathway for Retronasal Airflow -
Chapter Five Swallow, Aroma Burst, and Finish -
Part II How Sensory Systems Create the Taste of Wine -
Chapter Six Sight -
Chapter Seven Orthonasal Smell -
Chapter Eight Orthonasal Smell -
Chapter Nine Orthonasal Smell -
Chapter Ten Touch and the Mouthfeel of Wine -
Chapter Eleven Taste Modalities and Wine Tasting -
Chapter Twelve Creating Taste Perception -
Chapter Thirteen Retronasal Smell -
Chapter Fourteen Retronasal Smell -
Chapter Fifteen Retronasal Smell -
Part III How Central Brain Systems Create the Pleasure of the Taste of Wine -
Chapter Sixteen Wine Tasting, Gender, and Aging -
Chapter Seventeen Memory and Wine Tasting -
Chapter Eighteen The Language of Wine Tasting -
Chapter Nineteen Pleasure -
Chapter Twenty Practical Applications of Neuroenology to the Pleasure of Wine Tasting -
Appendix A Wine-Tasting Tutorial with Jean-Claude Berrouet - Bibliography
- Index
