味覚知覚における脳波（EEG）の進歩と応用

Electroencephalography (EEG) is a powerful tool for investigating gustatory perception, offering high temporal resolution and non-invasive brain activity recording. This review highlights the ability of EEG to reveal the complex interactions between sensory input, emotional responses, and cognitive evaluation in the process of taste perception. This review examines the physiological basis of taste, focusing on key brain regions and how environmental and psychological factors influence taste perception. It also discusses the methods and applications of EEG technology, including its principles, signal features, and measurement methods. Notably, EEG markers like event-related potentials (ERPs), frequency band power analysis, and brain network connectivity are essential for understanding the neural dynamics of taste processing. This review concludes with potential future research directions, including the integration of EEG with other neuroimaging techniques, cross-cultural studies on gustatory perception, and the use of EEG biomarkers in early neurological disease diagnosis.