College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
Food Chem. 2025 Jan 1;462:140969. doi: 10.1016/j.foodchem.2024.140969. Epub 2024 Aug 22.
Alcoholic beverages flavour is complex and unique with different alcohol content, and the application of flavour perception could improve the objectivity of flavour evaluation. This study utilized electroencephalogram (EEG) to assess brain reactions to alcohol percentages (5 %-53 %) and Baijiu's complex flavours. The findings demonstrate the brain's proficiency in discerning between alcohol concentrations, evidenced by increasing physiological signal strength in tandem with alcohol content. When contrasted with alcohol solutions of equivalent concentrations, Baijiu prompts a more significant activation of brain signals, underscoring EEG's capability to detect subtleties due to flavour complexity. Additionally, the study reveals notable correlations, with δ and α wave intensities escalating in response to alcohol stimulation, coupled with substantial activation in the frontal, parietal, and right temporal regions. These insights verify the efficacy of EEG in charting the brain's engagement with alcoholic flavours, setting the stage for more detailed exploration into the neural encoding of these sensory experiences.
酒精饮料的风味复杂而独特，不同的酒精含量也会有不同的风味，而应用感官感知可以提高风味评价的客观性。本研究利用脑电图（EEG）评估大脑对酒精含量（5%-53%）和白酒复杂风味的反应。研究结果表明，大脑能够很好地区分酒精浓度，随着酒精含量的增加，生理信号强度也随之增加。与同等浓度的酒精溶液相比，白酒会引起大脑信号更显著的激活，这凸显了 EEG 检测由于风味复杂性而产生的细微差别的能力。此外，该研究还揭示了显著的相关性，随着 δ 和 α 波强度随着酒精刺激的增加而增加，同时在前额、顶叶和右侧颞叶区域有大量的激活。这些结果验证了 EEG 绘制大脑对酒精风味的参与情况的有效性，为进一步深入研究这些感官体验的神经编码奠定了基础。
