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<dc:title xml:lang="fr">Modulation des activations cérébrales par des odeurs subliminales : une étude en IRM fonctionnelle</dc:title>
<dcterms:alternative xml:lang="en">Modulation of cerebral activity by subliminal odours : a functional MRI study</dcterms:alternative>
<dc:subject xml:lang="fr">Olfaction</dc:subject>
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<dc:subject xml:lang="fr">Comportement alimentaire</dc:subject>
<dc:subject xml:lang="en">Olfaction</dc:subject>
<dc:subject xml:lang="en">Subliminal odours</dc:subject>
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<dcterms:abstract xml:lang="fr">Certaines études ont montré que des odeurs subliminales – odeurs d'intensité très faible activant le système olfactif mais non perçues consciemment – peuvent impacter le comportement alimentaire. Cependant, les mécanismes sensoriels et cognitifs impliqués dans le traitement des odeurs subliminales demeurent mal connus. Ce travail de thèse avait pour but d'explorer les activations cérébrales induites par des odeurs subliminales au moyen de l'Imagerie par Résonance Magnétique fonctionnelle. Durant les acquisitions IRM, les participants sont exposés à leur insu à deux odeurs présentées à intensité subliminale puis supraliminale. Quatre réseaux cérébraux mis en évidence par Analyse en Composantes Indépendantes s’avèrent spécifiques de la condition subliminale. Ces réseaux ne sont pas propres au traitement des odeurs et semblent liés à des processus attentionnels et de contrôle exécutif. La modulation de leur activité par des odeurs subliminales apporte des éléments nouveaux pour comprendre l’impact de ces odeurs sur le comportement, et suggère des applications possibles d'utilisation de ces odeurs pour réguler le comportement alimentaire.</dcterms:abstract>
<dcterms:abstract xml:lang="en">Some studies showed that subliminal odours – odours of very low intensity which activate the olfactory system but are not consciously perceived – can impact food behaviours. However, the sensory and cognitive mechanisms involved in subliminal odours processing remain poorly known. This work aims exploring cerebral activity induced by subliminal odours by the means of functional Magnetic Resonance Imaging. During MRI acquisitions, participants were unknowingly exposed to two odours presented at subliminal intensity and then at supraliminal intensity. Four cerebral networks highlighted by Independent Component Analysis (ICA) prove to be specific to the subliminal condition. These networks are not particular to olfactory processing and seem to be linked to attentional and executive control processes. The modulation of their activity by subliminal odours brings new elements to understand the impact of these odours on behaviour, and suggests possible applications for using these odours to regulate food behaviour.</dcterms:abstract>
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