Early-blind Individuals Show Impaired Performance in Wine Odor Categorization

Principles governing the effects of sensory loss on human abilities: An integrative review

Blindness or deafness can significantly influence sensory abilities in intact modalities, affecting communication, orientation and navigation. Explanations for why certain abilities are enhanced and others degraded include: crossmodal cortical reorganization enhances abilities by providing additional neural processing resources; and sensory processing is impaired for tasks where calibration from the normally intact sense is required for good performance. However, these explanations are often specific to tasks or modalities, not accounting for why task-dependent enhancement or degradation are observed. This paper investigates whether sensory systems operate according to a theoretical framework comprising seven general principles (the perceptual restructuring hypothesis) spanning the various modalities. These principles predict whether an ability will be enhanced or degraded following sensory loss. Evidence from a wide range of studies is discussed, to assess the validity of the principles across different combinations of impaired sensory modalities (deafness or blindness) and intact modalities (vision, audition, touch, olfaction). It is concluded that sensory systems do operate broadly according to the principles of the framework, but with some exceptions.

Olfaction and gustation in blindness: a state of the art of the literature

To date, there are quite a few studies assessing olfaction and gustation in blindness, with great variability in sample size, participants' age, blindness onset and smell and taste evaluation methods. Indeed, the evaluation of olfactory and gustatory performance can differ depending on several factors, including cultural differences. Therefore, here we analysed through a narrative review, all the works reporting a smell and taste assessment in blind individuals during the last 130 years, trying to summarize and address the knowledge in this field.

Better Olfactory Performance and Larger Olfactory Bulbs in a Mouse Model of Congenital Blindness

It is well established that early blindness results in enhancement of the remaining nonvisual sensory modalities accompanied by functional and anatomical brain plasticity. While auditory and tactile functions have been largely investigated, the results regarding olfactory functions remained less explored and less consistent. In the present study, we investigated olfactory function in blind mice using 3 tests: the buried food test, the olfactory threshold test, and the olfactory performance test. The results indicated better performance of blind mice in the buried food test and odor performance test while there was no difference in the olfactory threshold test. Using histological measurements, we also investigated if there was anatomical plasticity in the olfactory bulbs (OB), the most salient site for olfactory processing. The results indicated a larger volume of the OB driven by larger glomerular and granular layers in blind mice compared with sighted mice. Structural plasticity in the OB may underlie the enhanced olfactory performance in blind mice.

Wine psychology: basic & applied

Basic cognitive research can help to explain our response to wine, and the myriad factors that affect it. Wine is a complex, culture-laden, multisensory stimulus, and our perception/experience of its properties is influenced by everything from the packaging in which it is presented through the glassware in which it is served and evaluated. A growing body of experiential wine research now demonstrates that a number of contextual factors, including everything from the colour of the ambient lighting through to background music can exert a profound, and in some cases predictable, influence over the tasting experience. Sonic seasoning - that is, the matching of music or soundscapes with specific wines in order to accentuate or draw attention to certain qualities/attributes in the wine, such as sweetness, length, or body, also represents a rapidly growing area of empirical study. While such multisensory, experiential wine research undoubtedly has a number of practical applications, it also provides insights concerning multisensory perception that are relevant to basic scientists. Furthermore, the findings of the wine research are also often relevant to those marketers interested in understanding how the consumers' perception of any other food or beverage product can potentially be modified.

Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices

Wine colour carries a myriad of meanings regarding the provenance and expected sensory qualities of a wine. That meaning is presumably learnt through association, and part of a wine taster's skill comes from being able to decode information that can be discerned in subtle variations in the colour of the wine that they drink/evaluate. However, reliance on colour means that wine tasters, especially experts, often exhibit colour-induced olfactory biases. The present study assesses how wine colour - specifically the pink hue of rosé wines - can influence both the perceived aroma and flavour in a large sample of wine novices and experts. Participants (N = 168) tasted three wines - a white wine (W), a rosé wine (R), and the white wine dyed to match the rosé (Ŕ) - and freely selected three aroma and three flavour descriptors from a list. They also rated wine liking, flavour intensity, and description difficulty for each wine. Linguistic analysis demonstrated that those with wine tasting experience judged Ŕ to be much more similar to R than to W, even though Ŕ and W were the same. Moreover, red fruit descriptors were attributed to both R and Ŕ, especially in terms of flavour. Quantitative ratings revealed that Ŕ was liked less than W or R, and participants found it more difficult to describe Ŕ than R. These results demonstrate that while participants found the dyed rosé somehow different from the undyed wines, they nevertheless used the red fruit terms to describe its aroma and flavour. The implications of such results in terms of cognitive representations of wine and the role of sensory expectations are discussed.

Reduced Dynamic Interactions Within Intrinsic Functional Brain Networks in Early Blind Patients

Neuroimaging studies in early blind (EB) patients have shown altered connections or brain networks. However, it remains unclear how the causal relationships are disrupted within intrinsic brain networks. In our study, we used spectral dynamic causal modeling (DCM) to estimate the causal interactions using resting-state data in a group of 20 EB patients and 20 healthy controls (HC). Coupling parameters in specific regions were estimated, including the medial prefrontal cortex (mPFC), posterior cingulate cortex (PCC), and inferior parietal lobule (IPC) in the default mode network (DMN); dorsal anterior cingulate cortex (dACC) and bilateral anterior insulae (AI) in the salience network (SN), and bilateral frontal eye fields (FEF) and superior parietal lobes (SPL) within the dorsal attention network (DAN). Statistical analyses found that all endogenous connections and the connections from the mPFC to bilateral IPCs in EB patients were significantly reduced within the DMN, and the effective connectivity from the PCC and lIPC to the mPFC, and from the mPFC to the PCC were enhanced. For the SN, all significant connections in EB patients were significantly decreased, except the intrinsic right AI connections. Within the DAN, more significant effective connections were observed to be reduced between the EB and HC groups, while only the connections from the right SPL to the left SPL and the intrinsic connection in the left SPL were significantly enhanced. Furthermore, discovery of more decreased effective connections in the EB subjects suggested that the disrupted causal interactions between specific regions are responsive to the compensatory brain plasticity in early deprivation.