Olfactory bulb volume and cortical thickness evolve during sommelier training

Brain plasticity is essential for experts to acquire the abilities they need. Sommeliers are olfaction experts who display differences in olfactory regions in the brain that correlate with greater olfactory abilities. While most studies on this topic are cross‐sectional, we used a longitudinal design and invited 17 sommelier students at the start and end of their training then to compare them to 17 control students to study the effects of training‐related brain plasticity. After a year and a half, 5 sommelier students and 4 control students dropped out, leading to 12 sommelier students versus 13 controls. We used magnetic resonance imaging to measure cortical thickness and olfactory bulb volume, as this structure plays a crucial role in olfactory processing. We used the Sniffin' Sticks test to evaluate olfactory performance. During training, olfactory bulb volume increased in sommelier students while there was no significant change in the control group. We also observed that thickness of right entorhinal cortex increased, and cortical thickness decreased in other cerebral regions. Our olfactory tests did not reveal any significant changes in sommelier students. In conclusion, this is the first longitudinal study to report an increase in olfactory bulb volume in olfaction experts in line with the notion of effects of ecological training‐related brain plasticity. The mixed results about cortical thickness might be explained by a “overproduction‐pruning” model of brain plasticity, according to which the effects of training‐related plasticity are non‐linear and simultaneously involve different processes.