Literatura académica sobre el tema "Olfactory mental imagery"

Across diverse lineages, animals communicate using chemosignals, but only humans communicate about chemical signals. Many studies have observed that compared with other sensory modalities, communication about smells is relatively rare and not always reliable. Recent cross-cultural studies, on the other hand, suggest some communities are more olfactorily oriented than previously supposed. Nevertheless, across the globe a general trend emerges where olfactory communication is relatively hard. We suggest here that this is in part because olfactory representations are different in kind: they have a low degree of embodiment, and are not easily expressed as primitives, thereby limiting the mental manipulations that can be performed with them. New exploratory data from Dutch children (9–12 year-olds) and adults support that mental imagery from olfaction is weak in comparison with vision and audition, and critically this is not affected by language development. Specifically, while visual and auditory imagery becomes more vivid with age, olfactory imagery shows no such development. This is consistent with the idea that olfactory representations are different in kind from representations from the other senses. This article is part of the Theo Murphy meeting issue ‘Olfactory communication in humans’.

Abstract Using a combined approach of functional magnetic resonance imaging (fMRI) and noninvasive brain stimulation (transcranial direct current stimulation [tDCS]), the present study investigated source memory and its link to mental imagery in the olfactory domain, as well as in the auditory domain. Source memory refers to the knowledge of the origin of mental experiences, differentiating events that have occurred and memories of imagined events. Because of a confusion between internally generated and externally perceived information, patients that are prone to hallucinations show decreased source memory accuracy; also, vivid mental imagery can lead to similar results in healthy controls. We tested source memory following cathodal tDCS stimulation using a mental imagery task, which required participants to perceive or imagine a set of the same olfactory and auditory stimuli during fMRI. The supplementary motor area (SMA) is involved in mental imagery across different modalities and potentially linked to source memory. Therefore, we attempted to modulate participants’ SMA activation before entering the scanner using tDCS to influence source memory accuracy in healthy participants. Our results showed the same source memory accuracy between the olfactory and auditory modalities with no effects of stimulation. Finally, we found SMA’s subregions differentially involved in olfactory and auditory imagery, with activation of dorsal SMA correlated with auditory source memory.

The current study aimed at investigating the predictive ability of mental Imagery patterns on reading comprehension among students of the basic stage in Jordan. To achieve the aim of the study, 319 students chosen randomly from (6291) in Al-Quesmeh area in Amman, Jordan. In addition, the Sheveland (1992) mental imagery scale and the reading comprehension test were prepared and validated. The results of the study indicated that visual, auditory, olfactory and feelings Imagery predicted significantly reading comprehension.

Although it is known that visual imagery is accompanied by activity in visual cortical areas, including primary visual cortex, whether olfactory imagery exists remains controversial. Here we asked whether cue-dependent olfactory imagery was similarly accompanied by activity in olfactory cortex, and in particular whether hedonic-specific patterns of activity evident in olfactory perception would also be present during olfactory imagery. We used functional magnetic resonance imaging to measure activity in subjects who alternated between smelling and imagining pleasant and unpleasant odors. Activity induced by imagining odors mimicked that induced by perceiving real odorants, not only in the particular brain regions activated, but also in its hedonic-specific pattern. For both real and imagined odors, unpleasant stimuli induced greater activity than pleasant stimuli in the left frontal portion of piriform cortex and left insula. These findings combine with findings from other modalities to suggest activation of primary sensory cortical structures during mental imagery of sensory events.

Olfactory perception is malleable and easily modulated by top-down processes such as those induced by visual and verbal information. A classic example of this is olfactory illusions where the perceived pleasantness of an odor is manipulated by the valence of a verbal label that is either visually or auditorily presented together with the odor. The mechanism behind this illusion is still unknown, and it is not clear if it is driven only by verbal information or if there is an interaction between language functions and visual mental imagery processes. One way to test this directly is to study early blind individuals who have little or no experience of visual information or visual mental imagery. Here, we did this by testing early blind, late blind, and sighted individuals in a classical paradigm where odors were presented with negative, neutral, and positive labels via speech. In contrast to our hypothesis—that the lack of visual imagery would render early blind individuals less susceptible to the olfactory illusion—early and late blind participants showed more amplified illusions than sighted. These findings demonstrate that the general mechanism underlying verbally induced olfactory illusions is not caused by visual processing and visual mental imagery per se.

Abstract When we imagine objects or events, we often engage in multisensory mental imagery. Yet, investigations of mental imagery have typically focused on only one sensory modality — vision. One reason for this is that the most common tool for the measurement of imagery, the questionnaire, has been restricted to unimodal ratings of the object. We present a new mental imagery questionnaire that measures multisensory imagery. Specifically, the newly developed Vividness of Wine Imagery Questionnaire (VWIQ) measures mental imagery of wine in the visual, olfactory, and gustatory modalities. Wine is an ideal domain to explore multisensory imagery because wine drinking is a multisensory experience, it involves the neglected chemical senses (smell and taste), and provides the opportunity to explore the effect of experience and expertise on imagery (from wine novices to experts). The VWIQ questionnaire showed high internal consistency and reliability, and correlated with other validated measures of imagery. Overall, the VWIQ may serve as a useful tool to explore mental imagery for researchers, as well as individuals in the wine industry during sommelier training and evaluation of wine professionals.

Posttraumatic stress disorder (PTSD) is characterized by vivid intrusive memories of the trauma. Among these, visual sensations of the trauma are most commonly reported. However, intrusions may involve other senses as well (e.g., acoustic, olfactory, or bodily sensations). It has been proposed that enhanced mental imagery may predispose individuals with traumatic experiences to intrusions and ultimately to PTSD. A total of 58 victims of interpersonal violence with current (n = 20), past (n = 19), and no lifetime PTSD (n = 19) as well as non-traumatized controls (n = 23) were assessed with the Vividness of Visual Imagery Questionnaire (VVIQ) and a modality-specific imagery questionnaire. Moreover, the sensory quality of the traumatic intrusions was assessed in traumatized participants. Participants with recovered PTSD displayed less overall mental imagery than the other three groups who were indistinguishable. No relation was found between the modality-specific mental imagery and the sensory quality of the intrusions. The impact of mental imagery on intrusive memories in PTSD is complex. Less mental imagery appears beneficial in the recovery process, but does not prevent the development of intrusive symptoms in the first place. Further investigation of perceptual and memory vividness as well imagery control (i.e., to sustain, modify, or terminate an image) also including trauma-related material may be important for trauma-specific interventions.

People with aphantasia have impoverished visual imagery so struggle to form mental pictures in the mind's eye. By testing people with and without aphantasia, we investigate the relationship between sensory imagery and sensory sensitivity (i.e., hyper- or hypo-reactivity to incoming signals through the sense organs). In Experiment 1 we first show that people with aphantasia report impaired imagery across multiple domains (e.g., olfactory, gustatory etc.) rather than simply vision. Importantly, we also show that imagery is related to sensory sensitivity: aphantasics reported not only lower imagery, but also lower sensory sensitivity. In Experiment 2, we showed a similar relationship between imagery and sensitivity in the general population. Finally, in Experiment 3 we found behavioural corroboration in a Pattern Glare Task, in which aphantasics experienced less visual discomfort and fewer visual distortions typically associated with sensory sensitivity. Our results suggest for the very first time that sensory imagery and sensory sensitivity are related, and that aphantasics are characterised by both lower imagery, and lower sensitivity. Our results also suggest that aphantasia (absence of visual imagery) may be more accurately defined as a subtype of a broader imagery deficit we name dysikonesia, in which weak or absent imagery occurs across multiple senses.

This study describes the functional anatomy of olfactory and visual naming and matching in humans, using positron emission tomography (PET). One baseline control task without olfactory or visual stimulation, one control task with simple olfactory and visual stimulation without cognition, one set of olfactory and visual naming tasks, and one set of olfactory and visual matching tasks were administered to eight normal volunteers. In the olfactory naming task (ON), odors from familiar items, associated with some verbal label, were to be named. Hence, it required long-term olfactory memory retrieval for stimulus recognition. The olfactory matching task (OM) involved differentiating a recently encoded unfamiliar odor from a sequentially presented group of unfamiliar odors. This required short-term olfactory memory retrieval for stimulus differentiation. The simple olfactory and visual stimulation resulted in activation of the left orbitofrontal region, the right piriform cortex, and the bilateral occipital cortex. During olfactory naming, activation was detected in the left cuneus, the right anterior cingulate gyrus, the left insula, and the cerebellum bilaterally. It appears that the effort to identify the origin of an odor involved semantic analysis and some degree of mental imagery. During olfactory matching, activation was observed in the left cuneus and the cerebellum bilaterally. This identified the brain areas activated during differentiation of one unlabeled odor from the others. In cross-task analysis, the region found to be specific for olfactory naming was the left cuneus. Our results show definite recruitment of the visual cortex in ON and OM tasks, most likely related to imagery component of these tasks. The cerebellar role in cognitive tasks has been recognized, but this is the first PET study that suggests that the human cerebellum may have a role in cognitive olfactory processing as well.

L’agrément d’un vin dépend du jugement de ses qualités organoleptiques par un jury de professionnels. Les performances olfactives et gustatives nécessaires des dégustateurs y jouent un rôle déterminant. Pourtant jusqu’ici, ces aptitudes sensorielles fondamentales n'étaient pas directement prises en compte par les professionnels. Même si l’on peut donner une définition de l'expert, en préciser les capacités nécessaires, de multiples études ont mis en relief l’hétérogénéité des appréciations individuelles de dégustation et le manque de consensus forts. La littérature illustre les différences d’expertises entre professionnels et novices, mais aucune étude ne s’intéresse à l’amplitude des différences sensorielles interindividuelles chez les experts.Nos recherches nous ont conduit à caractériser les capacités olfactives de la population des professionnels du vin et à mesurer leur influence sur l’appréciation d’un vin. Nos mesures ont montré la variété interindividuelle des capacités perceptives, des appréciations hédoniques et des capacités cognitives recrutées par le traitement de l’information olfactive chez les professionnels du vin. Nos expériences ont suggéré que ces différences interindividuelles, relatives notamment à la sensibilité et l’appréciation hédonique, influencent la perception et le jugement d’un même vin par les experts. Cependant les résultats confirment aussi la possible influence de la dimension cognitive liée au vécu du sujet sur la perception olfactive plus ou moins complexe et l’apprentissage olfactif. Finalement, ce travail permet de déterminer des besoins en formation. Nous proposons en conséquence des outils pratiques d’évaluation des capacités sensorielles et des pédagogies d’entraînement adaptées. C'est l'occasion de souligner la pertinence de certains facteurs cognitifs dans l’amélioration des performances olfactives, tels que ceux impliquant l’attention ou l'imagerie mentale olfactives
The quality of a wine is measured primarily by experts who evaluate its organoleptic features. Their olfactory and gustatory capacities are decisive, but these experts do not appreciate their own sensory abilities. Moreover, although we can give a clear definition of the expertise, several studies have shown that professionals are often confronted with disparities in their wine assessment. Several studies have also shown the differences between experts and novices, but no attention was paid to the diversity of the chemosensory abilities of the experts.At the Oenology Faculty in Bordeaux, with voluntary participation of the professionals, we characterized the olfactory performances of wine professionals and measured their impact on the wine assessment.The results showed significant inter-individual variation in olfactory sensitivities, hedonic ratings and cognitive abilities among the wine professionals. Further, our experiments have suggested that these inter-individual differences, especially concerning the sensitivity and the hedonic appreciation, influence perceptions and judgments of a same wine by the experts. However, the results confirm the possible influence of the cognitive dimensions related to the experience of the subject on their perception and their olfactory training. Finally, this work identifies training needs. We therefore propose and test practical tools for assessment of sensory performances and appropriate sensorial training. This has been an opportunity to highlight the potential role of attention or olfactory mental imagery in the improvement of the olfactory performance