Sensory-specific satiety-related olfactory activation of... : NeuroReport (original) (raw)

CHEMICAL, SENSES

O'Doherty, J1; Rolls, E T.1,5; Francis, S2; Bowtell, R2; McGlone, F3; Kobal, G4; Renner, B4; Ahne, G3

1Department of Experimental Psychology, University of Oxford, South Parks Road, Oxford OX1 3UD

2Magnetic Resonance Centre, University of Nottingham, Nottingham NG7 2RD2

3Unilever Research, Port Sunlight Laboratory, Wirral L63

4Department of Experimental and Clinical Pharmacology and Toxicology, University of Erlangen-Nuremberg, Germany.

5Corresponding Author: E.T. Rolls

Acknowledgements: A studentship was provided by the Medical Research Council and the Oxford McDonnell Pew Centre for Cognitive Neuroscience and Firmenich to J.O'D. This research is also supported by Unilever, MRC Special Project Grant G9302591 (Nottingham), MRC Programme Grant PG8513790 to E.T.R., and by the MRC Interdisciplinary Research Centre for Cognitive Neuroscience at Oxford.

Received 13 October 1999; accepted 26 November 1999

Abstract

When a food is eaten to satiety, its reward value decreases. This decrease is usually greater for the food eaten to satiety than for other foods, an effect termed sensory-specific satiety. In an fMRI investigation it was shown that for a region of the orbitofrontal cortex the activation produced by the odour of the food eaten to satiety decreased, whereas there was no similar decrease for the odour of a food not eaten in the meal. This effect was shown both by a voxel-wise SPM contrast (p < 0.05 corrected) and an ANOVA performed on the mean percentage change in BOLD signal in the identified clusters of voxels (p < 0.006). These results show that activation of a region of the human orbitofrontal cortex is related to olfactory sensory-specific satiety.

© 2000 Lippincott Williams & Wilkins, Inc.