Unveiling the Neurocognitive Impact of Food Aroma Molecules on Pleasantness Perception: Insights From EEG and Key Brain LFT Activation DOI
Qinfei Ke,

Jingzhi Zhang,

Taicheng Huang

и другие.

Flavour and Fragrance Journal, Год журнала: 2024, Номер unknown

Опубликована: Сен. 3, 2024

ABSTRACT Food aroma molecules have the potential to influence people's emotions through olfactory pathway and are anticipated emerge as a new method for regulating emotional states, owing their simplicity high acceptance. Current research on food predominantly centres physicochemical properties formation mechanisms of components, neglecting effects in regulation. Moreover, evaluation pleasantness, pivotal dimension emotions, lacks objective assessment methods. In this study, sensory assessments pleasantness 12 compounds were gathered from 45 subjects, correlation with brain's activity responses left frontal‐temporal lobe (LFT) right (RFT) using electroencephalogram (EEG) signals was analysed. The results revealed close relationship between brain LFT perception pleasantness. Furthermore, substantial observed α , β γ frequency bands subjective scores. These findings demonstrate that plays critical role evaluating molecules, changes power serve important indicators. Consequently, offers means assessing find higher regulation aroma.

Язык: Английский

Unveiling brain response mechanisms of citrus flavor perception: An EEG-based study on sensory and cognitive responses DOI
Qian Zhao, Peilin Yang, Xiaolei Wang

и другие.

Food Research International, Год журнала: 2025, Номер 206, С. 116096 - 116096

Опубликована: Фев. 25, 2025

Язык: Английский

Процитировано

1
Bridging food and mood: What foods are defined as ‘mood foods’, and how do they modulate our emotions? DOI

Yushen Liang,

Qian Zhao,

Zhiyue Ye

и другие.

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 105059 - 105059

Опубликована: Май 1, 2025

Язык: Английский

Процитировано

0
Unveiling the Neurocognitive Impact of Food Aroma Molecules on Pleasantness Perception: Insights From EEG and Key Brain LFT Activation DOI
Qinfei Ke,

Jingzhi Zhang,

Taicheng Huang

и другие.

Flavour and Fragrance Journal, Год журнала: 2024, Номер unknown

Опубликована: Сен. 3, 2024

ABSTRACT Food aroma molecules have the potential to influence people's emotions through olfactory pathway and are anticipated emerge as a new method for regulating emotional states, owing their simplicity high acceptance. Current research on food predominantly centres physicochemical properties formation mechanisms of components, neglecting effects in regulation. Moreover, evaluation pleasantness, pivotal dimension emotions, lacks objective assessment methods. In this study, sensory assessments pleasantness 12 compounds were gathered from 45 subjects, correlation with brain's activity responses left frontal‐temporal lobe (LFT) right (RFT) using electroencephalogram (EEG) signals was analysed. The results revealed close relationship between brain LFT perception pleasantness. Furthermore, substantial observed α , β γ frequency bands subjective scores. These findings demonstrate that plays critical role evaluating molecules, changes power serve important indicators. Consequently, offers means assessing find higher regulation aroma.

Язык: Английский

Процитировано

2