Reduced neural responses to pleasant odor stimuli after acute psychological stress is associated with cortisol reactivity.

Acute stress alters olfactory perception. However, little is known about the neural processing of olfactory stimuli after acute stress exposure and the role of cortisol in such an effect. Here, we used an event-related olfactory fMRI paradigm to investigate brain responses to odors of different valence (unpleasant, pleasant, or neutral) in healthy young adults following an acute stress (Trier Social Stress Test, TSST) induction (N = 22) or a non-stressful resting condition (N = 22).

Increased sensitivity to unpleasant odor following acute psychological stress.

Previous studies have reported increased sensitivity to malodor after acute stress in humans. However, it is unclear whether stress-related "hypersensitivity" to odors depends on odor pleasantness. Forty participants (mean age 19.

Regional brain morphology of the primary somatosensory cortex correlates with spicy food consumption and capsaicin sensitivity.

Habitual spicy food consumption leads to altered perception of capsaicin. Little is known about the neural morphological correlates of habitual spicy food intake and related trigeminal perceptions. In this study, we used voxel-based morphometry to identify brain regions where regional gray matter volume (GMV) correlates to spicy food consumption.

A systematic review of olfactory related questionnaires and scales.

Purpose: Although neglected by science for a long time, the sense of olfaction has received increasing attention from research areas including psychology, neuroscience, clinical medicine and nutrition. With the rise of psychophysical and neuroimaging re- search into olfaction, psychometric tools (e.g.

TAS1R1 and TAS1R3 Polymorphisms Relate to Energy and Protein-Rich Food Choices from a Buffet Meal Respectively.

Eating behaviour in humans is a complex trait that involves sensory perception. Genetic variation in sensory systems is one of the factors influencing perception of foods. However, the extent that these genetic variations may determine food choices in a real meal scenario warrants further research.