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Olfactory function, and specifically semantic olfactory memory (i.e., odor identification), has frequently been shown to predict cognitive functioning across multiple domains in old age. This observation suggests that olfactory function can serve as a marker for the integrity of temporolimbic cortical networks, but a clear delineation of this association is still missing. To address this issue, the present study employed voxel-based morphometry in a region of interest-based design to determine the extent to which gray matter volumes of core olfactory and memory areas are associated with olfactory memory performance in an aging population free from neurodegenerative disease. We further aimed to determine potential overlap in structural anatomical correlates, and differences in association strength, for semantic and episodic olfactory memory. Structural magnetic resonance imaging (MRI), episodic and semantic odor memory and episodic and semantic verbal memory data were collected in 422 participants from the Swedish National Study on Aging and Care in Kungsholmen (SNAC-K), all aged ​≥ ​60 years. Controlling for age and education, semantic, but not episodic, olfactory memory was positively related to gray matter volume in a cluster extending from the anterior hippocampus and amygdala into the posterior piriform cortex. The observed associations remained even when verbal memory performance was controlled for, supporting a link between the olfactory memory domain and cortical volume over and above more generalized memory abilities. As such, our data provide evidence for distinct functional-structural associations for semantic odor memory, supporting the idea of temporolimbic integrity as a neurobiological substrate linking olfactory function to cognitive health in old age. •Olfactory semantic memory performance was linked to frontotemporal gray matter volume.•Associations remained significant when verbal memory performance was controlled for.•No significant correlates of olfactory episodic memory were found.

Background: One of the main symptoms of COVID-19 is hyposmia or even anosmia. Olfactory identification is most often affected. In addition, some cognitive disorders tend to appear following the infection, particularly regarding executive functions, attention, and memory. Olfaction, and especially olfactory identification, is related to semantic memory which manages general knowledge about the world. The main objective of this study was to determine whether semantic memory is impaired in case of persistent post COVID-19 olfactory disorders. Methods: 84 patients (average age of 42.8 ± 13.6 years) with post COVID-19 olfactory loss were included after consulting to the ENT department. The clinical evaluation was carried out with the Pyramid and Palm Tree Test, the word-retrieval task from the Grémots, the Sniffin’ Sticks Test and the Computerised Olfactory Test for the Diagnosis of Alzheimer’s Disease. Results: Semantic memory was impaired in 20% (n = 17) of patients, especially in the 19–39 age-group. The olfactory threshold was only significantly correlated with the semantic memory scores. Conclusions: Similar to all cognitive disorders, semantic disorders can have a negative impact on quality of life if left untreated. It is essential to carry out specific assessments of post COVID-19 patients to accurately determine their disorders and to put in place the best possible rehabilitation, such as speech and language therapy, to avoid quality-of-life impairment.

People from Western societies generally find it difficult to name odors. In trying to explain this, the olfactory literature has proposed several theories that focus heavily on properties of the odor itself but rarely discuss properties of the label used to describe it. However, recent studies show speakers of languages with dedicated smell lexicons can name odors with relative ease. Has the role of the lexicon been overlooked in the olfactory literature? Word production studies show properties of the label, such as word frequency and semantic context, influence naming; but this field of research focuses heavily on the visual domain. The current study combines methods from both fields to investigate word production for olfaction in two experiments. In the first experiment, participants named odors whose veridical labels were either high-frequency or low-frequency words in Dutch, and we found that odors with high-frequency labels were named correctly more often. In the second experiment, edibility was used for manipulating semantic context in search of a semantic interference effect, presenting the odors in blocks of edible and inedible odor source objects to half of the participants. While no evidence was found for a semantic interference effect, an effect of word frequency was again present. Our results demonstrate psycholinguistic variables—such as word frequency—are relevant for olfactory naming, and may, in part, explain why it is difficult to name odors in certain languages. Olfactory researchers cannot afford to ignore properties of an odor’s label.

Despite the essential role of food in our lives, we have little understanding of the way our knowledge about food is organized in the brain. At birth, human infants exhibit very few food preferences, and do not yet know much about what is edible and what is not. A multisensory learning development will eventually turn young infants into omnivore adults, for whom deciding what to eat becomes an effortful task. Recognizing food constitutes an essential step in this decisional process. In this paper we examine how concepts about food are represented in the human brain. More specifically, we first analyze how brain-damaged patients recognize natural and manufactured food, and then examine these patterns in the light of the sensory-functional hypothesis and the domain-specific hypothesis. Secondly, we discuss how concepts of food are represented depending on whether we embrace the embodied view or the disembodied view. We conclude that research on food recognition and on the organization of knowledge about food must also take into account some aspects specific to food category, the relevance of which has not been sufficiently recognized and investigated to date.

Margulies et al. (2016) demonstrated the existence of at least five independent functional connectivity gradients in the human brain. However, it is unclear how these functional gradients might link to anatomy. The dual origin theory proposes that differences in cortical cytoarchitecture originate from two trends of progressive differentiation between the different layers of the cortex, referred to as the hippocampocentric and olfactocentric systems. When conceptualising the functional connectivity gradients within the evolutionary framework of the Dual Origin theory, the first gradient likely represents the hippocampocentric system anatomically. Here we expand on this concept and demonstrate that the fifth gradient likely links to the olfactocentric system. We describe the anatomy of the latter as well as the evidence to support this hypothesis. Together, the first and fifth gradients might help to model the Dual Origin theory of the human brain and inform brain models and pathologies.

Wine tasting is a very complex process that integrates a combination of sensation, language, and memory. Taste and smell provide perceptual information that, together with the semantic narrative that converts flavor into words, seem to be processed differently between sommeliers and naïve wine consumers. We investigate whether sommeliers' wine experience shapes only chemosensory processing, as has been previously demonstrated, or if it also modulates the way in which the taste and olfactory circuits interact with the semantic network. Combining diffusion‐weighted images and fMRI (activation and connectivity) we investigated whether brain response to tasting wine differs between sommeliers and nonexperts (1) in the sensory neural circuits representing flavor and/or (2) in the neural circuits for language and memory. We demonstrate that training in wine tasting shapes the microstructure of the left and right superior longitudinal fasciculus. Using mediation analysis, we showed that the experience modulates the relationship between fractional anisotropy and behavior: the higher the fractional anisotropy the higher the capacity to recognize wine complexity. In addition, we found functional differences between sommeliers and naïve consumers affecting the flavor sensory circuit, but also regions involved in semantic operations. The former reflects a capacity for differential sensory processing, while the latter reflects sommeliers' ability to attend to relevant sensory inputs and translate them into complex verbal descriptions. The enhanced synchronization between these apparently independent circuits suggests that sommeliers integrated these descriptions with previous semantic knowledge to optimize their capacity to distinguish between subtle differences in the qualitative character of the wine. Taste, smell, and flavor provide very rich perceptual information that, together with the semantic narrative to describe them, seem to be processed differently between sommeliers and naïve wine consumers. Here, we investigate whether wine expertise in sommeliers is associated with sensory processing or semantic processing. Combining diffusion‐weighted images and fMRI (activation and connectivity) we investigated whether brain response to tasting wine differs between sommeliers and nonexperts (1) in the sensory neural circuits representing flavor and/or (2) in the neural circuits for language and memory.

The semantic content, or the meaning, is the essence of autobiographical memories. In comparison to previous research, which has mainly focused on the phenomenological experience and the age distribution of retrieved events, the present study provides a novel view on the retrieval of event information by quantifying the information as semantic representations. We investigated the semantic representation of sensory cued autobiographical events and studied the modality hierarchy within the multimodal retrieval cues. The experiment comprised a cued recall task, where the participants were presented with visual, auditory, olfactory or multimodal retrieval cues and asked to recall autobiographical events. The results indicated that the three different unimodal retrieval cues generate significantly different semantic representations. Further, the auditory and the visual modalities contributed the most to the semantic representation of the multimodally retrieved events. Finally, the semantic representation of the multimodal condition could be described as a combination of the three unimodal conditions. In conclusion, these results suggest that the meaning of the retrieved event information depends on the modality of the retrieval cues.

Olfactory dysfunction is a prevalent non-motor symptom in Parkinson’s disease (PD). Structural and diffusion MRI studies suggest that olfactory-related brain regions undergo significant neurodegenerative changes in PD. The current study aims to explore the longitudinal structural and diffusion imaging in olfactory-related regions in PD over four years. The relationships between baseline imaging and fluid biomarkers, and subsequent cognitive and clinical changes were also explored. We analyzed 97 newly diagnosed early-stage PD patients from the Parkinson’s Progression Markers Initiative (PPMI) who underwent T1-weighted MRI, diffusion tensor imaging (DTI), and clinical assessments at baseline, two years, and four years. Structural and diffusion measures of olfactory-related regions were extracted using FreeSurfer and ExploreDTI. Baseline fluid biomarkers were also evaluated. Baseline mean diffusivity (MD) displayed significant associations with further cognitive changes across multiple regions, including amygdala, orbitofrontal cortex (OFC), insula, and thalamus (β=–0.214 to − 0.422). Baseline structural measures, including amygdala volume and entorhinal and OFC thickness, were associated with subsequent changes in cognitive and Unified Parkinson’s Disease Rating Scale (UPDRS) scores (β = 0.264 to 0.402). Moreover, baseline serum neurofilament-light chain levels predicted multiple cognitive score changes (β= − 0.603 to − 0.331). Longitudinal analyses revealed a significant MD increase in the thalamus along with gradual reductions in volume and cortical thickness in the amygdala, insula, OFC, and entorhinal cortex (FDR-adjusted p  < 0.05). Linear mixed-effect models further confirmed thalamic diffusion metrics as a predictor of cognitive deterioration. Olfactory-related regions exhibit progressive neurodegeneration in early PD, contributing to worsening cognition and disease severity. Baseline imaging and fluid biomarkers may serve as prognostic tools in PD.

Odors are often difficult to identify and name, which leaves them vulnerable to the influence of language. The present study tests the boundaries of the effect of language on odor cognition by examining the effect of grammatical gender. We presented participants with male and female fragrances paired with descriptions of masculine or feminine grammatical gender. In Experiment 1 we found that memory for fragrances was enhanced when the grammatical gender of a fragrance description matched the gender of the fragrance. In Experiment 2 we found memory for fragrances was affected by both grammatical gender and gender associations in fragrance descriptions – recognition memory for odors was higher when the gender was incongruent. In sum, we demonstrated that even subtle aspects of language can affect odor cognition.

The neurogenetic basis of variability in human olfactory function remains elusive. This study examined olfactory performance and resting-state functional neuroimaging results from healthy volunteers within the context of the brain-derived neurotrophic factor ( BDNF ) val66met polymorphism with the aim of unraveling the genotype-associated intrinsic reorganization of the olfactory network. We found that the presence of the Met allele is associated with better olfactory identification and additional engagement of semantic memory system within the olfactory network, in an allele dosage-dependent manner. This suggests that the Met allele may promote adaptive neural reorganization to augment olfactory capacity.