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Neurogastronomy

January 01, 1970

Neurogastronomy is the study of flavor perception and the ways it affects cognition and memory. This interdisciplinary field is influenced by the psychology and neuroscience of sensation, learning, satiety, and decision making. Areas of interest include how olfaction contributes to flavor, food addiction and obesity, taste preferences, and the linguistics of communicating and identifying flavor. The term neurogastronomy was coined by neuroscientist Gordon M. Shepherd.[1]

Olfaction and flavor edit

 
Human olfactory system. 1: Olfactory bulb 2: Mitral cells 3: Bone 4: Nasal epithelium 5: Glomerulus 6: Olfactory receptor neurons

Out of all the sensory modalities, olfaction contributes most to the sensation and perception of flavor processing. Olfaction has two sensory modalities, orthonasal smell, the detection of odor molecules originating outside the body, and retronasal smell, the detection of odor molecules originating during mastication.[2] It is retronasal smell, whose sensation is felt in the mouth, that contributes to flavor perception.[1] Anthropologically, over human evolution, the shortening of the nasopharynx and other shifts in bone structure suggest a constant improvement of flavor perception capabilities.[1]

After mastication, odor molecules travel through the back of the mouth and up the nasopharynx.[2] The odorants are detected by myriad receptors on the olfactory epithelium. These receptors respond to a variety of dimensions of chemical properties. Odor receptors that respond to a dimension within a molecular receptive range are aggregated by glomeruli in the olfactory bulb.[3] Here, the multi-dimensional nature of odorant stimuli is reduced to two dimensions. This input undergoes edge enhancement, increasing its signal-to-noise ratio by way of lateral inhibition due to mitral cells stemming from the glomerular layer.[3][1]

This input then reaches the olfactory cortex. Here, Hebbian learning networks allow for recall with partial or weak stimuli, indicating the first stage of conscious perception.[3] Here, connections with the hypothalamus and hippocampus indicate that olfaction stimuli affect emotion, decision making, and learning only after significant processing and rudimentary identification.[1]

Decision making edit

The hedonic value of food and its decision making relies on several concurrent neural processes. The attentional drive to seek and consume food is modulated by homeostatic signaling of hunger and satiety. Habit, social interactions, and nutritional needs affect this signaling. Analysis of non-human primates' orbitofrontal cortex suggests decision making is additionally modulated by food identification, independent of hunger. Activity in the medial orbitofrontal cortex and anterior singulate suggest that an affective value is assigned to every food identification. Hedonic pleasure increases when engaging with food consumption and peaks during satiety. Impairments in these systems greatly impact the ability to resist the urge to eat.[4] Imaging studies show that obese subjects with impairment in dopamine circuits that regulate hedonic value have issues with reward sensitivity and resist functional homeostatic signals that normally would prevent overeating.[5]

The consumption of comfort foods can facilitate feelings of relational connection and belonging, and the motivation behind pursuing certain foods can be modulated by social context and environment.[6]

Although the consumption of spicy food can cause pain, people in many cultures ascribe a high hedonic value to it. Psychologist Paul Rozin puts forth the idea of "benign masochism", a learned tendency that overrides the typically aversive stimuli because of the risk-taking or thrill-seeking associated with overcoming pain.[7]

Learned flavor preferences edit

Learned taste preferences develop as early as in utero, where the fetus is exposed to flavors through amniotic fluid. Early, innate, preferences exhibit tendencies towards calorie and protein dense foods. As children grow older, more factors such as peers, repeated exposures, environments and food availability will modulate taste preferences.[8]

Describing odors edit

While naming a flavor or food refines its representation strengthens its recall in memory,[9] the patterns and tendencies in word choice to describe flavor suggests limits to the our perception and communication.[10] In describing the flavor of wine, tasters tend to use words that function as a combination of visual and texture descriptors, and references to objects with similar odorant profiles.[10] Color perception heavily influences the word choice describing a flavor; the color of word's semantic reference is often congruent with the food's color when the taster can see the food.[11]

Clinical and other academic translations edit

With neurogastronomy's roots in neuroscience and psychology, clinical translation into research in obesity, diabetes, hypertension, eating disorders, chemoreceptive deficits in cancer treatments, etc. are explored in clinical neurogastronomy.[12] The term clinical neurogastronomy was coined by neuropsychologist Dan Han, to advocate for quality of life issues and positive clinical outcomes in patient populations.[13] In 2015, Gordon M. Shepherd, Dan Han, Frédéric Morin, Tim McClintock, Bob Perry, Charles Spence, Jehangir Mehta, Kelsey Rahenkamp, Siddharth Kapoor, Ouita Michel, and Bret Smith formed the International Society of Neurogastronomy (ISN). ISN is sponsored by the National Institutes of Health.[14] The inaugural meeting addressed multiple aspects of neurogastronomy concepts, and focused on its clinical translation including quality of life issues in cancer treatment and related smell and taste deficits, then followed by application into treatments for diabetes. Additional translational efforts included food technology, agriculture, climate change, and culinary arts.[15]

References edit

  1. ^ a b c d e Shepherd, Gordon M. (2013-07-16). Neurogastronomy : how the brain creates flavor and why it matters. ISBN 9780231159111. OCLC 882238865.
  2. ^ a b Rozin, Paul (1982). ""Taste-smell confusions" and the duality of the olfactory sense". Perception and Psychophysics. 31 (4): 397–401. doi:10.3758/BF03202667. PMID 7110896.
  3. ^ a b c I., Basbaum, Allan (2008-01-01). The senses a comprehensive reference. Elsevier. ISBN 9780126394825. OCLC 844328507.{{cite book}}: CS1 maint: multiple names: authors list (link)
  4. ^ Kringelbach, Morten L. (2015-03-02). "The pleasure of food: underlying brain mechanisms of eating and other pleasures". Flavour. 4 (1): 20. doi:10.1186/s13411-014-0029-2. ISSN 2044-7248.
  5. ^ Volkow, Nora D.; Wang, Gene-Jack; Baler, Ruben D. (2011-01-01). "Reward, dopamine and the control of food intake: implications for obesity". Trends in Cognitive Sciences. 15 (1): 37–46. doi:10.1016/j.tics.2010.11.001. ISSN 1364-6613. PMC 3124340. PMID 21109477.
  6. ^ Troisi, Jordan D.; Gabriel, Shira; Derrick, Jaye L.; Geisler, Alyssa (2015-07-01). "Threatened belonging and preference for comfort food among the securely attached". Appetite. 90: 58–64. doi:10.1016/j.appet.2015.02.029. PMID 25728881. S2CID 43102417.
  7. ^ "22nd APS Annual Convention (2010) - Presidential Symposium - Paul Rozin". Vimeo. Retrieved 2017-05-09.
  8. ^ Ventura, Alison K.; Worobey, John (2013-05-06). "Early Influences on the Development of Food Preferences". Current Biology. 23 (9): R401–R408. doi:10.1016/j.cub.2013.02.037. ISSN 0960-9822. PMID 23660363.
  9. ^ J., Stevenson, Richard (2010-01-01). Learning to Smell Olfactory Perception from Neurobiology to Behavior. Johns Hopkins University Press. ISBN 9780801888946. OCLC 956771635.{{cite book}}: CS1 maint: multiple names: authors list (link)
  10. ^ a b Brochet, Frédéric; Dubourdieu, Denis (2001-05-01). "Wine Descriptive Language Supports Cognitive Specificity of Chemical Senses". Brain and Language. 77 (2): 187–196. doi:10.1006/brln.2000.2428. PMID 11300703. S2CID 34627633.
  11. ^ Morrot, Gil; Brochet, Frédéric; Dubourdieu, Denis (2001-11-01). "The Color of Odors". Brain and Language. 79 (2): 309–320. doi:10.1006/brln.2001.2493. PMID 11712849. S2CID 10002492.
  12. ^ "A Matter of Taste".
  13. ^ "Clinical neurogastronomy for quality of life outcomes". 18 November 2015.
  14. ^ "International Society of Neurogastronomy".
  15. ^ "Birth of a Neurogastronomy Nation: The Inaugural Symposium of the International Society of Neurogastronomy".

External links edit

  • International Society of Neurogastronomy website
  • Neurogastronomy - Shepherd Lab website

January 01, 1970
neurogastronomy, study, flavor, perception, ways, affects, cognition, memory, this, interdisciplinary, field, influenced, psychology, neuroscience, sensation, learning, satiety, decision, making, areas, interest, include, olfaction, contributes, flavor, food, . Neurogastronomy is the study of flavor perception and the ways it affects cognition and memory This interdisciplinary field is influenced by the psychology and neuroscience of sensation learning satiety and decision making Areas of interest include how olfaction contributes to flavor food addiction and obesity taste preferences and the linguistics of communicating and identifying flavor The term neurogastronomy was coined by neuroscientist Gordon M Shepherd 1 Contents 1 Olfaction and flavor 2 Decision making 3 Learned flavor preferences 4 Describing odors 5 Clinical and other academic translations 6 References 7 External linksOlfaction and flavor edit nbsp Human olfactory system 1 Olfactory bulb 2 Mitral cells 3 Bone 4 Nasal epithelium 5 Glomerulus 6 Olfactory receptor neurons Out of all the sensory modalities olfaction contributes most to the sensation and perception of flavor processing Olfaction has two sensory modalities orthonasal smell the detection of odor molecules originating outside the body and retronasal smell the detection of odor molecules originating during mastication 2 It is retronasal smell whose sensation is felt in the mouth that contributes to flavor perception 1 Anthropologically over human evolution the shortening of the nasopharynx and other shifts in bone structure suggest a constant improvement of flavor perception capabilities 1 After mastication odor molecules travel through the back of the mouth and up the nasopharynx 2 The odorants are detected by myriad receptors on the olfactory epithelium These receptors respond to a variety of dimensions of chemical properties Odor receptors that respond to a dimension within a molecular receptive range are aggregated by glomeruli in the olfactory bulb 3 Here the multi dimensional nature of odorant stimuli is reduced to two dimensions This input undergoes edge enhancement increasing its signal to noise ratio by way of lateral inhibition due to mitral cells stemming from the glomerular layer 3 1 This input then reaches the olfactory cortex Here Hebbian learning networks allow for recall with partial or weak stimuli indicating the first stage of conscious perception 3 Here connections with the hypothalamus and hippocampus indicate that olfaction stimuli affect emotion decision making and learning only after significant processing and rudimentary identification 1 Decision making editThe hedonic value of food and its decision making relies on several concurrent neural processes The attentional drive to seek and consume food is modulated by homeostatic signaling of hunger and satiety Habit social interactions and nutritional needs affect this signaling Analysis of non human primates orbitofrontal cortex suggests decision making is additionally modulated by food identification independent of hunger Activity in the medial orbitofrontal cortex and anterior singulate suggest that an affective value is assigned to every food identification Hedonic pleasure increases when engaging with food consumption and peaks during satiety Impairments in these systems greatly impact the ability to resist the urge to eat 4 Imaging studies show that obese subjects with impairment in dopamine circuits that regulate hedonic value have issues with reward sensitivity and resist functional homeostatic signals that normally would prevent overeating 5 The consumption of comfort foods can facilitate feelings of relational connection and belonging and the motivation behind pursuing certain foods can be modulated by social context and environment 6 Although the consumption of spicy food can cause pain people in many cultures ascribe a high hedonic value to it Psychologist Paul Rozin puts forth the idea of benign masochism a learned tendency that overrides the typically aversive stimuli because of the risk taking or thrill seeking associated with overcoming pain 7 Learned flavor preferences editLearned taste preferences develop as early as in utero where the fetus is exposed to flavors through amniotic fluid Early innate preferences exhibit tendencies towards calorie and protein dense foods As children grow older more factors such as peers repeated exposures environments and food availability will modulate taste preferences 8 Describing odors editWhile naming a flavor or food refines its representation strengthens its recall in memory 9 the patterns and tendencies in word choice to describe flavor suggests limits to the our perception and communication 10 In describing the flavor of wine tasters tend to use words that function as a combination of visual and texture descriptors and references to objects with similar odorant profiles 10 Color perception heavily influences the word choice describing a flavor the color of word s semantic reference is often congruent with the food s color when the taster can see the food 11 Clinical and other academic translations editWith neurogastronomy s roots in neuroscience and psychology clinical translation into research in obesity diabetes hypertension eating disorders chemoreceptive deficits in cancer treatments etc are explored in clinical neurogastronomy 12 The term clinical neurogastronomy was coined by neuropsychologist Dan Han to advocate for quality of life issues and positive clinical outcomes in patient populations 13 In 2015 Gordon M Shepherd Dan Han Frederic Morin Tim McClintock Bob Perry Charles Spence Jehangir Mehta Kelsey Rahenkamp Siddharth Kapoor Ouita Michel and Bret Smith formed the International Society of Neurogastronomy ISN ISN is sponsored by the National Institutes of Health 14 The inaugural meeting addressed multiple aspects of neurogastronomy concepts and focused on its clinical translation including quality of life issues in cancer treatment and related smell and taste deficits then followed by application into treatments for diabetes Additional translational efforts included food technology agriculture climate change and culinary arts 15 References edit a b c d e Shepherd Gordon M 2013 07 16 Neurogastronomy how the brain creates flavor and why it matters ISBN 9780231159111 OCLC 882238865 a b Rozin Paul 1982 Taste smell confusions and the duality of the olfactory sense Perception and Psychophysics 31 4 397 401 doi 10 3758 BF03202667 PMID 7110896 a b c I Basbaum Allan 2008 01 01 The senses a comprehensive reference Elsevier ISBN 9780126394825 OCLC 844328507 a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link Kringelbach Morten L 2015 03 02 The pleasure of food underlying brain mechanisms of eating and other pleasures Flavour 4 1 20 doi 10 1186 s13411 014 0029 2 ISSN 2044 7248 Volkow Nora D Wang Gene Jack Baler Ruben D 2011 01 01 Reward dopamine and the control of food intake implications for obesity Trends in Cognitive Sciences 15 1 37 46 doi 10 1016 j tics 2010 11 001 ISSN 1364 6613 PMC 3124340 PMID 21109477 Troisi Jordan D Gabriel Shira Derrick Jaye L Geisler Alyssa 2015 07 01 Threatened belonging and preference for comfort food among the securely attached Appetite 90 58 64 doi 10 1016 j appet 2015 02 029 PMID 25728881 S2CID 43102417 22nd APS Annual Convention 2010 Presidential Symposium Paul Rozin Vimeo Retrieved 2017 05 09 Ventura Alison K Worobey John 2013 05 06 Early Influences on the Development of Food Preferences Current Biology 23 9 R401 R408 doi 10 1016 j cub 2013 02 037 ISSN 0960 9822 PMID 23660363 J Stevenson Richard 2010 01 01 Learning to Smell Olfactory Perception from Neurobiology to Behavior Johns Hopkins University Press ISBN 9780801888946 OCLC 956771635 a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link a b Brochet Frederic Dubourdieu Denis 2001 05 01 Wine Descriptive Language Supports Cognitive Specificity of Chemical Senses Brain and Language 77 2 187 196 doi 10 1006 brln 2000 2428 PMID 11300703 S2CID 34627633 Morrot Gil Brochet Frederic Dubourdieu Denis 2001 11 01 The Color of Odors Brain and Language 79 2 309 320 doi 10 1006 brln 2001 2493 PMID 11712849 S2CID 10002492 A Matter of Taste Clinical neurogastronomy for quality of life outcomes 18 November 2015 International Society of Neurogastronomy Birth of a Neurogastronomy Nation The Inaugural Symposium of the International Society of Neurogastronomy External links editInternational Society of Neurogastronomy website Neurogastronomy Shepherd Lab website Retrieved from https en wikipedia org w index php title Neurogastronomy amp oldid 1208154807, wikipedia, wiki, book, books, library,

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