Frontal EEG response to alcohol craving elicited by individually tailored video cues

Linking Motor Impulsivity to Cue-Induced Craving and Central Beta Oscillations in Individuals with Methamphetamine Use Disorder

This study investigated neurophysiological mechanisms underlying the association between impulsivity and cue-induced craving in methamphetamine use disorder (MUD). EEG recordings from 42 males with MUD and 46 healthy controls during rest and virtual reality cue exposure revealed three key findings: First, central-parietal beta power (Cz/Cp1) significantly increased during cue exposure in MUD patients (p < 0.001). Second, mediation analysis demonstrated a dual pathway where motor impulsivity (BIS-11) both directly exacerbated craving (β = 0.326, p = 0.001) and indirectly attenuated it through enhanced beta oscillations (indirect effect: β = -0.081, 95% CI [-0.189, -0.001]). Third, the net effect remained positive (total effect = 0.244), suggesting incomplete compensation. These findings highlight central beta oscillations as a potential biomarker for craving regulation in high-impulsivity individuals.

Evaluation of flavor perception of strong-aroma Baijiu based on electroencephalography (EEG) and surface electromyography (EMG) techniques

This study investigates the flavor perception of strong-aroma Baijiu through physiological electrical signals, focusing on electroencephalography (EEG) and electromyography (EMG) during olfactory and gustatory evaluations. It examines how sensory qualities, especially mellowness, influence brain and muscle responses. Results showed significant differences in EEG δ and β wavebands, mainly in the frontal and temporal lobes, reflecting varying brain activities across Baijiu types. Mellower Baijiu triggered fewer activations in the digastric muscle, indicating a smoother swallowing experience. Baijiu with higher sensory scores reduced corrugator muscle activity and increased zygomatic major muscle activation, indicating a more pleasant taste. The findings highlight that Baijiu flavor perception is shaped by memory, emotion, and sensory inputs, demonstrating its complexity. This study offers valuable insights into flavor perception's multimodal nature and suggests novel ways to refine Baijiu evaluation using physiological signals to understand taste quality.