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EEG signal recognition of flavor perception in rapeseed oil from different processing techniques
Lanhang Yao1, Di Liang1, Yini Yang2
1Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
None:
To explore consumers' perception of differences in odors, this study utilized gas chromatography-orbitrap mass spectrometry (GC-Orbitrap MS) and electroencephalography (EEG) to correlate processing techniques-microwave (MO), frying (FO), and low-temperature pressing (LO) rapeseed oil. 96 flavor compounds were identified according to the three typical rapeseed oils, with total content following FO > MO > LO. FO exhibited a roasted aroma due to high-temperature-induced furans (3919.17 ± 563.72 μg/kg) and pyrazines (4913.17 ± 592.64 μg/kg). MO showed the greatest pyrazine diversity (19) and phenol content (3696.23 ± 192.68 μg/kg), imparting a nutty flavor, while LO contained minimal flavor components and presented a grassy note. EEG tests on 29 subjects revealed that females displayed significant β, θ and γ band activation in temporal and frontal lobes for FO and MO, associated with cognition and pleasure. Male responses were weaker and concentrated in midline regions. This research provides a basis for consumer perception evaluation and flavor theory.
