Food chemistry2025,Vol.497Issue(Dec.30) :1.1-1.9.DOI:10.1016/j.foodchem.2025.147037

Advancing olfactory perception research with EEG analysis: a dynamic approach of understanding brain responses to almond deterioration

Li J. Han J. Chen S. Li Q. Li B. Wu L.
Food chemistry2025,Vol.497Issue(Dec.30) :1.1-1.9.DOI:10.1016/j.foodchem.2025.147037

Advancing olfactory perception research with EEG analysis: a dynamic approach of understanding brain responses to almond deterioration

Li J. 1Han J. 1Chen S. 1Li Q. 1Li B. 2Wu L.3
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作者信息

  • 1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs
  • 2. Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation Hainan Institute for Food Control
  • 3. China Tobacco Yunnan Industrial Co. Ltd
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Abstract

© 2025 Elsevier Ltd.Electroencephalography (EEG) enables the investigation of olfactory perception through neuronal electrical activity. Decoding dynamic oscillatory changes in sensory-cognitive processing is critical to understanding odor-induced brain responses. First, the EEG signals of almond were obtained and transformed into the frequency domain. Welch's method was implemented to extract power spectral density (PSD). Subsequently, the power spectral analysis of brain responses across different regions and frequency bands was investigated. Moreover, the machine learning approach was employed to explore the primary discriminative features. As a result, pronounced oscillatory activity was obtained in delta and alpha bands inducing distinct spatial-frequency responses of increased δ-power in left temporal region and β-power in parieto-occipital region. Critically, the β-band frequencies of 18 Hz and 25.5 Hz, and channels of FP2, FZ, and C3 were confirmed as key features contributing to olfactory analysis. This study provides valuable insights for olfactory perception and applications for quality assessment and storage monitoring.

Key words

Almond/EEG/Machine learning/Olfactory perception/PSD

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出版年

2025
Food chemistry

Food chemistry

SCI
ISSN:0308-8146
参考文献量33
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