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Updated: May 23, 2025

Author Spotlight: Exploring Olfactory Influences on Corticospinal Excitability - Insights and Innovations in Neurological Research
06:13

Author Spotlight: Exploring Olfactory Influences on Corticospinal Excitability - Insights and Innovations in Neurological Research

Published on: January 19, 2024

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揭示味感知的大脑反应机制:基于EEG的关于感官和认知反应的研究

Qian Zhao1, Peilin Yang2, Xiaolei Wang1

  • 1College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.

Food research international (Ottawa, Ont.)
|March 9, 2025
PubMed
概括

这项研究使用脑电图 (EEG) 来测量大脑对味的反应. 缩类精油引起的大脑活动比原始形式更强,与消费者偏好相关.

关键词:
大脑的反应大脑的反应类植物精油 类植物精油电脑电图 (电脑电图) 是一种脑电图.味道 味道 味道 味道感官评估 感官评估感官感知是一种感官感知.

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