Participants were then exposed to the odorants and sample images they would encounter during the imaging session. Odorants were delivered with a computer-controlled air-dilution olfactometer as described elsewhere (e.g., Bragulat et al., 2008; Kareken et al., 2004). The three presented odorant stimuli were: (1) Each subject’s most frequently consumed alcoholic drink (AcO; see Table 1), (2) Grape juice (Appetitive control odor; AppCo), and (3) a sham odorant (SO) created by shunting the continuous airstream through an alternate valved pathway). Participants smelled each odor through the olfactometer while simultaneously seeing representative pictures on a computer monitor. They then rated each odorant on intensity, representativeness, and pleasantness using scales described above.
