• » Analysis
  • » Modulation at the periphery: what is the nose telling the brain
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Modulation at the periphery: what is the nose telling the brain

Stuart Firestein, Columbia University, USA

Modulation at the periphery: what is the nose telling the brain

Modulation of the stimulus is a common property of sensory systems, including both inhibition and en­hancement of selected inputs. In all known cases this modulation occurs at higher levels of processing, at synapses of relay neurons between the peripheral sensors and cortical brain regions. Similar modulation has been demonstrated in the flavor (olfactory and taste) system in humans in psychophysical experiments, and are assumed to be due to higher level processing.

Utilizing a new technique in microscopy it has been possible to monitor the activity of thousands of indivi­dual sensory neurons in the living nasal epithelium of genetically altered mice. By applying mixtures of odors the result is that a given odor species can act to activate, inhibit or enhance the response of other sensory neurons. That is, modulation of the olfactory stimulus appears to occur in the peripheral sensory cells, prior to any additional processing at higher centers.

When testing for similar effects in humans using psychophysical techniques, similar interactions between odors in a blend were discovered. This sets the olfactory system apart from other sensory systems and raises critical new issues as to how the nose and brain communicate to perceive a complex odor world.

Stuart Firestein is a Professor of Neuroscience at Columbia University.  His research focuses on the vertebrate olfactory system, perhaps the best chemical detector on the planet. He received his PhD at UCAL Berkeley, completed his post-doctoral fellowship at Yale University Medical School, and joined Columbia in 1991.

The seminar reproduced in this video was presented at the 1st Spanish edition of Enforum Web (5-7 May 2020)

Annual Subscription to Infowine: The subscription – at the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website: Click here

Published on 03/24/2021
Item available in deutsch spagnolo
Premium Contents Area
  • VIDEO SEMINAR Stuart FIRESTEIN; streaming 60 min)
Price:47 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,921875