The original fMRI study from 2005 had concluded that three key regions of the brain show more activity in sommeliers than in amateurs while tasting wine. Two of those areas—the left orbitofrontal cortex and the left insula—are thought to collaborate in processing odors, tastes, and other sensory information, then turning them into an impression of flavor. Both of these regions also tackle complex tasks, like decision making and deductive reasoning, as well as ascribing value and pleasure to tastes.
