Bias-free improvement in wine discrimination

Task imprinting: Another mechanism of representational change?

Research from several areas suggests that mental representations adapt to the specific tasks we carry out in our environment. In this study, we propose a mechanism of adaptive representational change, task imprinting. Thereby, we introduce a computational model, which portrays task imprinting as an adaptation to specific task goals via selective storage of helpful representations in long-term memory. We test the main qualitative prediction of the model in four behavioral experiments using healthy young adults as participants. In each experiment, we assess participants' baseline representations in the beginning of the experiment, then expose participants to one of two tasks intended to shape representations differently according to our model, and finally assess any potential change in representations. Crucially, the tasks used to measure representations differ in the amount that strategic, judgmental processes play a role. The results of Experiments 1 and 2 allow us to exclude the option that representations used in more perceptual tasks become biased categorically. The results of Experiment 4 make it likely that people strategically decide given the specific task context whether they use categorical information or not. One signature of representational change was however observed: category learning practice increased the perceptual sensitivity over and above mere exposure to the same stimuli.

Discrimination of Complex Odor Mixtures: A Study Using Wine Aroma Models

There are key unanswered questions when it comes to multicomponent odor discrimination. This study was designed to assess discrimination of odorant mixtures that elicit a singular percept. We collected data to address the following two questions: (1) What odor features do humans notice when attempting to discriminate between subtly different odor mixtures? (2) Are odor mixtures easier to discriminate when an odorant is added, compared with when a component is removed? Using modern aroma chemistry techniques, an odor mixture resembling a generic white wine was constructed. This wine odor mixture was modified using a series of three esters which are commonly found in white wines that vary in chain length and branching. Participants performed a sequence of discrimination tasks for the addition/subtraction of modifiers to the base wine at different concentrations. Only one of the esters (ethyl propanoate) led to a discriminable odor mixture. As concentration of the modifying odorant was increased, discrimination of odor mixtures was first reported because of changes in odor mixture familiarity and then intensity. We found similar sensitivity to changes in odor mixtures regardless whether the modifying compound was added or subtracted, suggesting that perceptual stability of odor mixtures is equally dependent on both imputing missing information (pattern completion) and disregarding extraneous information.

Roll tilt self-motion direction discrimination training: First evidence for perceptual learning

Perceptual learning, the ability to improve the sensitivity of sensory perception through training, has been shown to exist in all sensory systems but the vestibular system. A previous study found no improvement of passive self-motion thresholds in the dark after intense direction discrimination training of either yaw rotations (stimulating semicircular canals) or y-translation (stimulating otoliths). The goal of the present study was to investigate whether perceptual learning of self-motion in the dark would occur when there is a simultaneous otolith and semicircular canal input, as is the case with roll tilt motion stimuli. Blindfolded subjects (n = 10) trained on a direction discrimination task with 0.2-Hz roll tilt motion stimuli (9 h of training, 1,800 trials). Before and after training, motion thresholds were measured in the dark for the trained motion and for three transfer conditions. We found that roll tilt sensitivity in the 0.2-Hz roll tilt condition was increased (i.e., thresholds decreased) after training but not for controls who were not exposed to training. This is the first demonstration of perceptual learning of passive self-motion direction discrimination in the dark. The results have potential therapeutic relevance as 0.2-Hz roll thresholds have been associated with poor performance on a clinical balance test that has been linked to more than a fivefold increase in falls.

Assessing the influence of music on wine perception among wine professionals

Several recent studies have demonstrated that music can significantly influence the eating/drinking experience. It is not clear, however, whether this influence would be moderated by the expertise of the taster. In the experiments reported here, we tested a large group (N = 154) of very experienced wine tasters—the majority of whom were professionals working in the wine business—at a winemaking conference. The first study assessed the impact of putatively “sweet” and “sour” soundtracks on taste evaluation, whereas the second study assessed more subtle wine‐specific terminology such as length, balance, and body. The results revealed that the effect of music on wine perception can indeed be demonstrated in wine experts. Moreover, the amount of wine tasting experience, as measured in years, did not moderate the influence of music on sensory and hedonic wine evaluation. This result suggests that the aforementioned auditory modulation of drinking experience is not influenced by the increased analytical abilities afforded by traditional wine tasting expertise.

Repeated exposure to odors induces affective habituation of perception and sniffing

Olfactory perception, and especially hedonic evaluation of odors, is highly flexible, but some mechanisms involved in this flexibility remain to be elucidated. In the present study we aimed at better understanding how repeated exposure to odors can affect their pleasantness. We tested the hypothesis of an affective habituation to the stimuli, namely a decrease of emotional intensity over repetitions. More specifically, we tested whether this effect is subject to inter-individual variability and whether it can also be observed at the olfactomotor level. Twenty-six participants took part in the experiment during which they had to smell two odorants, anise and chocolate, presented 20 times each. On each trial, sniff duration and volume were recorded and paired with ratings of odor pleasantness and intensity. For each smell, we distinguished between “likers” and “dislikers,” namely individuals giving positive and negative initial hedonic evaluations. Results showed a significant decrease in pleasantness with time when the odor was initially pleasant (“likers”), while unpleasantness remained stable or slightly decreased when the odor was initially unpleasant (“dislikers”). This deviation toward neutrality was interpreted as affective habituation. This effect was all the more robust as it was observed for both odors and corroborated by sniffing, an objective measurement of odor pleasantness. Affective habituation to odors can be interpreted as an adaptive response to stimuli that prove over time to be devoid of positive or negative outcome on the organism. This study contributes to a better understanding of how olfactory preferences are shaped through exposure, depending on the individual's own initial perception of the odor.

The impact of expertise in olfaction

Olfactory expertise remains poorly understood, most likely because experts in odor, such as perfumers, sommeliers, and oenologists, are much rarer than experts in other modalities, such as musicians or sportsmen. In this review, we address the specificities of odor expertise in both odor experts and in a priori untrained individuals who have undergone specific olfactory training in the frame of an experiment, such as repeated exposure to odors or associative learning. Until the 21st century, only the behavioral effects of olfactory training of untrained control individuals had been reported, revealing an improvement of olfactory performance in terms of sensitivity, discrimination, memory, and identification. Behavioral studies of odor experts have been scarce, with inconsistent or inconclusive results. Recently, the development of cerebral imaging techniques has enabled the identification of brain areas and neural networks involved in odor processing, revealing functional and structural modifications as a function of experience. The behavioral approach to odor expertise has also evolved. Researchers have particularly focused on odor mental imagery, which is characteristic of odor experts, because this ability is absent in the average person but is part of a perfumer’s professional practice. This review summarizes behavioral, functional, and structural findings on odor expertise. These data are compared with those obtained using animals subjected to prolonged olfactory exposure or to olfactory-enriched environments and are discussed in the context of functional and structural plasticity.

Effects of odor on emotion, with implications

The sense of smell is found widely in the animal kingdom. Human and animal studies show that odor perception is modulated by experience and/or physiological state (such as hunger), and that some odors can arouse emotion, and can lead to the recall of emotional memories. Further, odors can influence psychological and physiological states. Individual odorants are mapped via gene-specified receptors to corresponding glomeruli in the olfactory bulb, which directly projects to the piriform cortex and the amygdala without a thalamic relay. The odors to which a glomerulus responds reflect the chemical structure of the odorant. The piriform cortex and the amygdala both project to the orbitofrontal cortex (OFC) which with the amygdala is involved in emotion and associative learning, and to the entorhinal/hippocampal system which is involved in long-term memory including episodic memory. Evidence that some odors can modulate emotion and cognition is described, and the possible implications for the treatment of psychological problems, for example in reducing the effects of stress, are considered.

Self-motion perception training: thresholds improve in the light but not in the dark

We investigated perceptual learning in self-motion perception. Blindfolded participants were displaced leftward or rightward by means of a motion platform and asked to indicate the direction of motion. A total of eleven participants underwent 3,360 practice trials, distributed over twelve (Experiment 1) or 6 days (Experiment 2). We found no improvement in motion discrimination in both experiments. These results are surprising since perceptual learning has been demonstrated for visual, auditory, and somatosensory discrimination. Improvements in the same task were found when visual input was provided (Experiment 3). The multisensory nature of vestibular information is discussed as a possible explanation of the absence of perceptual learning in darkness.

Perfumers' expertise induces structural reorganization in olfactory brain regions

The human brain's ability to adapt to environmental changes is obvious in specific sensory domains of experts, and olfaction is one of the least investigated senses. As we have previously demonstrated that olfactory expertise is related to functional brain modifications, we investigated here whether olfactory expertise is also coupled with structural changes. We used voxel-based morphometry to compare the gray-matter volume in student and professional perfumers, as well as untrained control subjects, and accounted for all methodological improvements that have been recently developed to limit possible errors associated with image processing. In all perfumers, we detected an increase in gray-matter volume in the bilateral gyrus rectus/medial orbital gyrus (GR/MOG), an orbitofrontal area that surrounds the olfactory sulcus. In addition, gray-matter volume in the anterior PC and left GR/MOG was positively correlated with experience in professional perfumers. We concluded that the acute olfactory knowledge acquired through extensive olfactory training leads to the structural reorganization of olfactory brain areas.

Labeling, Identification, and Recognition of Wine-Relevant Odorants in Expert Sommeliers, Intermediates, and Untrained Wine Drinkers

In this study we examined the development of wine expertise. We asked four groups—untrained wine drinkers, second- and third-level trainee sommeliers, and professional sommeliers—to engage in a range of olfactory tasks to assess perceptual and semantic aspects of expertise. These tasks included identification, recognition, and description of a range of domain-specific and common odour stimuli, including wines. Trainee sommeliers were significantly poorer at identification of wine-relevant odours than untrained wine drinkers and professional sommeliers. Trainee and professional sommeliers were, however, significantly better than untrained wine drinkers in a delayed matching-to-sample wine-recognition task, but not in the case of other odorous stimuli. The wine-description task demonstrated a degree of skill, in terms of specificity and quantity of wine-relevant descriptors, as a function of expertise. These results, of one of the first studies of examining wine expertise by a cross-sectional developmental approach, indicate that perceptual aspects of expertise are probably rapidly acquired, being present even in the second-and third-level trainees, while semantic expertise is slower to develop, and may incur time for the identification of wine-specific odorants during training.

A transfer of technology from engineering: use of ROC curves from signal detection theory to investigate information processing in the brain during sensory difference testing

This article reviews a beneficial effect of technology transfer from Electrical Engineering to Food Sensory Science. Specifically, it reviews the recent adoption in Food Sensory Science of the receiver operating characteristic (ROC) curve, a tool that is incorporated in the theory of signal detection. Its use allows the information processing that takes place in the brain during sensory difference testing to be studied and understood. The review deals with how Signal Detection Theory, also called Thurstonian modeling, led to the adoption of a more sophisticated way of analyzing the data from sensory difference tests, by introducing the signal-to-noise ratio, d', as a fundamental measure of perceived small sensory differences. Generally, the method of computation of d' is a simple matter for some of the better known difference tests like the triangle, duo-trio and 2-AFC. However, there are occasions when these tests are not appropriate and other tests like the same-different and the A Not-A test are more suitable. Yet, for these, it is necessary to understand how the brain processes information during the test before d' can be computed. It is for this task that the ROC curve has a particular use.

Roles of attention in perceptual learning from perspectives of psychophysics and animal learning

The role of attention in perceptual learning has been a topic of controversy. Sensory psychophysicists/physiologists and animal learning psychologists have conducted numerous studies to examine this role; but because these two types of researchers use two very different lines of approach, their findings have never been effectively integrated. In the present article, we review studies from both lines and use exposure-based learning experiments to discuss the role of attention in perceptual learning. In addition, we propose a model in which exposure-based learning occurs only when a task-irrelevant feature is weak. We hope that this article will provide new insight into the role of attention in perceptual learning to the benefit of both sensory psychophysicists/physiologists and animal learning psychologists.

Passive perceptual learning in relation to wine: short-term recognition and verbal description

This experiment addressed the question of whether untutored experience of drinking wine improves human ability to discriminate between wines. Using a short-term recognition task a two-factor design compared more with less experienced wine drinkers (intermediates vs. novices) and a condition requiring description of the to-be-remembered wine samples with a control condition. Overall intermediates were more accurate than novices in selecting the target sample from a distractor set. The procedure was modelled on a previous study in which verbal descriptions reduced the performance of intermediates (verbal overshadowing), but here both novices and intermediates performed better in the description than in the control condition. The major result was to demonstrate that untutored experience can improve wine recognition (passive perceptual learning).

Learning to smell the roses: experience-dependent neural plasticity in human piriform and orbitofrontal cortices

It is widely presumed that odor quality is a direct outcome of odorant structure, but human studies indicate that molecular knowledge of an odorant is not always sufficient to predict odor quality. Indeed, the same olfactory input may generate different odor percepts depending on prior learning and experience. Combining functional magnetic resonance imaging with an olfactory paradigm of perceptual learning, we examined how sensory experience modifies odor perception and odor quality coding in the human brain. Prolonged exposure to a target odorant enhanced perceptual differentiation for odorants related in odor quality or functional group, an effect that was paralleled by learning-induced response increases in piriform cortex and orbitofrontal cortex (OFC). Critically, the magnitude of OFC activation predicted subsequent improvement in behavioral differentiation. Our findings suggest that neural representations of odor quality can be rapidly updated through mere perceptual experience, a mechanism that may underlie the development of odor perception.

Enrichment to odors improves olfactory discrimination in adult rats

The authors tested how prior odor enrichment affects the spontaneous discrimination of both preexposed and novel odors. Experimental rats were exposed to single odors or to pairs of similar or dissimilar odors for 1-hr periods twice daily over 20 days. Spontaneous discriminations between pairs of similar odors were tested before and after the odor exposure period using an olfactory habituation task. The authors found that (a) experimental rats did not spontaneously discriminate similar odor pairs before the exposure period, whereas they spontaneously discriminated them after the enrichment period, and (b) the improvement of performance was not selective for the odors used during enrichment. These results show that odor experience changes perception in the manner predicted based on other groups' electrophysiological experiments.

Olfactory perceptual learning: the critical role of memory in odor discrimination

The major problem in olfactory neuroscience is to determine how the brain discriminates one odorant from another. The traditional approach involves identifying how particular features of a chemical stimulus are represented in the olfactory system. However, this perspective is at odds with a growing body of evidence, from both neurobiology and psychology, which places primary emphasis on synthetic processing and experiential factors--perceptual learning--rather than on the structural features of the stimulus as critical for odor discrimination. In the present review of both psychological and sensory physiological data, we argue that the initial odorant feature extraction/analytical processing is not behaviorally/consciously accessible, but rather is a first necessary stage for subsequent cortical synthetic processing which in turn drives olfactory behavior. Cortical synthetic coding reflects an experience-dependent process that allows synthesis of novel co-occurring features, similar to processes used for visual object coding. Thus, we propose that experience and cortical plasticity are not only important for traditional associative olfactory memory (e.g. fear conditioning, maze learning, and delayed-match-to-sample paradigms), but also play a critical, defining role in odor discrimination.