Die Fähigkeit, eine interne Repräsentation der Außenwelt zu schaffen, ist ein grundlegender Aspekt, der alle lebenden Organismen höherer Ordnung verbindet und ihr Überleben sichert. Bei diesem Prozess kodiert der Thalamus sensorische Informationen, die er von der sensorischen Peripherie erhält, und leitet sie zur weiteren Verarbeitung an kortikale Zentren weiter. Dieses Wissen beruht auf der Untersuchung der Verarbeitung der meisten Sinnesmodalitäten. Die physiologische Funktion des Thalamus bei der Verarbeitung nicht schmerzhafter Temperaturen und dessen Wahrnehmungsrelevanz sind jedoch nach wie vor wenig untersucht, da der Schwerpunkt bereits veröffentlichter Arbeiten oft auf der homöostatischen Regulierung der Körpertemperatur und der Verarbeitung schmerzhafter Temperaturen lag. Darüber hinaus konzentrierten sich diese Studien in der Regel auf die Identifizierung eines zentralen thalamischen Verarbeitungszentrums und ließen außer Acht, dass Temperatur parallel von verschiedenen thalamischen Kernen verarbeitet wird. Die vorliegende Studie versucht, diese Einschränkungen zu überwinden, indem sie eine detaillierte und groß angelegte Untersuchung der Thalamus spezifischen thermischen Verarbeitung, der Konnektivität zu kortikalen Bereichen und des Einflusses auf das Verhalten der drei somatosensorisch assoziierten Thalamuskerne vornimmt. Diese beispiellose Untersuchung der Temperaturverarbeitung im Thalamus hat eine vielschichtige thermische Darstellung mit ortsspezifischen Unterschieden in der Temperaturkodierung und der Konnektivität mit temperaturempfindlichen kortikalen Regionen aufgedeckt. Darüber hinaus konnte gezeigt werden, dass der Thalamus für die Temperaturwahrnehmung von wesentlicher Bedeutung ist, was die Relevanz des Thalamus bei der Verarbeitung von Temperatur unterstreicht. / The capability to create an internal representation of the external world is a fundamental aspect that unites all living higher-order organisms and ensures their survival. In this process, the thalamus encodes sensory information, which it receives from the sensory periphery and relays to cortical centers for subsequent processing. This knowledge is built upon the investigation of the processing of most sensory modalities. However, the physiological thalamic function in processing innocuous temperature and its perceptual relevance remains elusive due to a focus on the homeostatic regulation of body temperature as well as the processing of painful temperatures of already published work. In addition, these studies usually focused on identifying a central thalamic processing hub and failed to recognize that temperature is processed in a parallel manner by various thalamic nuclei. This study will attempt to overcome these limitations by undertaking a detailed and large-scale exploration of thermal processing, connectivity to cortical areas, and the influence on the behavior of three somatosensory-associated thalamic nuclei. This unprecedented study of thermal processing in the thalamus has uncovered a multi-faceted thermal representation with location-specific differences in temperature encoding and connectivity with temperature-sensitive cortical regions. Moreover, it is demonstrated that the thalamus is essential for temperature perception, which emphasizes the relevant roles of multiple thalamic nuclei in the physiological processing of temperature and perception.

Habituation is a filter that optimizes the processing of information by our brain in all sensory modalities. It results in an unconscious reduced responsiveness to continuous or repetitive stimulation. In olfaction, the main question is whether habituation works the same way for any odorant or whether we habituate differently to each odorant? In particular, whether chemical, physical or perceptual cues can limit or increase habituation. To test this, the odour intensity of 32 odorants differing in physicochemical characteristics was rated by 58 participants continuously during 120s. Each odorant was delivered at a constant concentration. Results showed odorants differed significantly in habituation, highlighting the multifactoriality of habituation. Additionally habituation was predicted from 15 physico-chemical and perceptual characteristics of the odorants. The analysis highlighted the importance of trigeminality which is highly correlated to intensity and pleasantness. The vapour pressure, the molecular weight, the Odor Activity Value (OAV) and the number of double bonds mostly contributed to the modulation of habituation. Moreover, length of the carbon chain, number of conformers and hydrophobicity contributed to a lesser extent to the modulation of habituation. These results highlight new principles involved in the fundamental process of habituation, notably trigeminality and the physicochemical characteristics associated.

Habituation is a filter that optimizes the processing of information by our brain in all sensory modalities. It results in an unconscious reduced responsiveness to continuous or repetitive stimulation. In olfaction, the main question is whether habituation works the same way for any odorant or whether we habituate differently to each odorant? In particular, whether chemical, physical or perceptual cues can limit or increase habituation. To test this, the odour intensity of 32 odorants differing in physicochemical characteristics was rated by 58 participants continuously during 120s. Each odorant was delivered at a constant concentration. Results showed odorants differed significantly in habituation, highlighting the multifactoriality of habituation. Additionally habituation was predicted from 15 physico-chemical and perceptual characteristics of the odorants. The analysis highlighted the importance of trigeminality which is highly correlated to intensity and pleasantness. The vapour pressure, the molecular weight, the Odor Activity Value (OAV) and the number of double bonds mostly contributed to the modulation of habituation. Moreover, length of the carbon chain, number of conformers and hydrophobicity contributed to a lesser extent to the modulation of habituation. These results highlight new principles involved in the fundamental process of habituation, notably trigeminality and the physicochemical characteristics associated.

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