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New research demonstrates that the brain reacts differently to scent depending on whether it is drawn in by mouth or by nose, finally giving evidence to support why sommeliers taste wine by sniffing, then slurping. Scientists tested four smells; chocolate, lavendar, and two chemicals. Chocolate was the only one which strongly activated two different regions of the brain. The researchers posit that our brain picks out food smells as being different from non-food smells early on, but say that they need to do more foodie sniff tests to learn more.How your brain smells food
New research demonstrates that the brain reacts differently to scent depending on whether it is drawn in by mouth or by nose, finally giving evidence to support why sommeliers taste wine by sniffing, then slurping. Scientists tested four smells; chocolate, lavendar, and two chemicals. Chocolate was the only one which strongly activated two different regions of the brain. The researchers posit that our brain picks out food smells as being different from non-food smells early on, but say that they need to do more foodie sniff tests to learn more.Comments [0]
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