The aim of this research is to characterize the distributed neural mechanisms underlying odor perception and how they contribute to food choice and hedonic experience (pleasure). Coffee aroma evokes a nearly universal feeling of pleasure, which can be attributed to its richness in volatile compounds.
Our study aims to investigate the action of coffee aroma in the brain to induce different affective states and their brain signatures in healthy subjects using fMRI and an olfactometer. We also intend to characterize the neurochemical volatile components involved in these sensory effects.
Supervisor: Jorge Moll
Collaborator: Griselda Garrido