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NeuroenologyHow the Brain Creates the Taste of Wine$
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Neuroenology: How the Brain Creates the Taste of Wine

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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Retronasal Smell

Retronasal Smell

Creating the Multisensory Wine Flavor

Chapter:
(p.135) Chapter Fifteen Retronasal Smell
Source:
Neuroenology
Author(s):

Gordon M. Shepherd

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231177009.003.0016

Wine taste in the end is a multisensory flavor. We describe in more detail how even in the olfactory cortex there begin to be interconnections and interactions between taste and smell. When ingesting wine the aroma comes first followed by the taste from the taste buds; during consumption the two act almost simultaneously, thus giving contrasting effects that can be used by the wine taster for deeper analysis. Weak components below consciousness by themselves can be enhanced by interacting with other molecules to be above consciousness. Finally, current research is finding that retronasal and orthonasal smell activate some different brain regions, suggesting that smell really is a dual sense, with each giving different clues to the identity of a wine taste.

Keywords:   orbitofrontal cortex, amygdala, multimodal perception, flavor enhancement, content addressable memory, congruent stimuli, subthreshold enhancement, cross modality summation

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