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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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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2022. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 17 May 2022

Retronasal Smell

Retronasal Smell

What Is So Special?

Chapter Fourteen Retronasal Smell

Gordon M. Shepherd

Columbia University Press

We compare the initial experience of the aroma of the wine in the glass with the experience of the retronasal aroma as it contributes to the full flavor of the wine in the mouth and throat. We discuss the controversy over whether retronasal smell is less sensitive than orthonasal smell, and what could be the reasons. The processing of retronasal smell images is described from the olfactory receptors to the olfactory bulb, olfactory cortex, and highest cortical levels.

Keywords:   olfactometer, odor images, functional imaging, animal experiments, positron emission tomography, PET scan

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