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Zhao Q, Yang P, Wang X, Ye Z, Xu Z, Chen J, Chen S, Ye X, Cheng H. Unveiling brain response mechanisms of citrus flavor perception: An EEG-based study on sensory and cognitive responses. Food Res Int 2025; 206:116096. [PMID: 40058934 DOI: 10.1016/j.foodres.2025.116096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2024] [Revised: 01/20/2025] [Accepted: 02/22/2025] [Indexed: 05/13/2025]
Abstract
Citrus flavors are globally popular in food industry, yet research on the perceptual preferences of various citrus flavors is limited. Based on the subjective sensory evaluation, this study introduces a novel sensory analysis approach, using electroencephalography (EEG), to objectively measure the sensory and cognitive responses to nine citrus flavors, including d-limonene, concentrated (H-) and original essential oils of sweet orange (SEO), bergamot EO (BEO), lemon EO (LEO), and grapefruit EO (GEO). Results revealed that δ (0.5-4 Hz) and α (8-13 Hz) waves activity predominated in brain responses to citrus flavor, with greater activity observed in frontal and central regions compared to other areas. Sniffing citrus EOs triggered more complex and dynamic electrical activity than d-limonene, indicated by higher power density across all frequency bands (0.1-30 Hz). Interestingly, while the original citrus EOs were associated with higher self-reported acceptability, the concentrated forms elicited greater brain responses. Specifically, H-SEO and L-LEO eliciting significantly greater δ and α wave activity in the prefrontal region than their original forms (P < 0.05). A preliminary correlation was observed between brain laterality in α waves power and acceptability scores of citrus flavor, with δ waves power in the prefrontal region further demonstrating an effective reflection of self-reported acceptability scores for SEO and LEO stimuli. This is the first EEG-based study to compare brain responses to different citrus flavors, providing important implications for the food industry in optimizing product formulations and enhancing consumer experiences.
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Affiliation(s)
- Qian Zhao
- College 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
| | - Peilin Yang
- College 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
| | - Xiaolei Wang
- College 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
| | - Zhiyue Ye
- College 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
| | - Zhenzhen Xu
- Institute of Quality Standards and Testing Technology for Agro-Products of Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing, 100081, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100081, China
| | - Jianle Chen
- College 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; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Shiguo Chen
- College 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; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Xingqian Ye
- College 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; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Huan Cheng
- College 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; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
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Invitto S, Boscolo-Rizzo P, Fantin F, Bonifati DM, de Filippis C, Emanuelli E, Frezza D, Giopato F, Caggiula M, Schito A, Ciccarese V, Spinato G. Exploratory Study on Chemosensory Event-Related Potentials in Long COVID-19 and Mild Cognitive Impairment: A Common Pathway? Bioengineering (Basel) 2023; 10:bioengineering10030376. [PMID: 36978767 PMCID: PMC10045951 DOI: 10.3390/bioengineering10030376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/13/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
People affected by the Long COVID-19 (LC) syndrome often show clinical manifestations that are similar to those observed in patients with mild cognitive impairments (MCI), such as olfactory dysfunction (OD), brain fog, and cognitive and attentional diseases. This study aimed to investigate the chemosensory-evoked related potentials (CSERP) in LC and MCI to understand if there is a common pathway for the similarity of symptoms associated with these disorders. Eighteen LC patients (mean age 53; s.d. = 7), 12 patients diagnosed with MCI (mean age 67; s.d. = 6), and 10 healthy control subjects (mean age 66; s.d. = 5, 7) were recruited for this exploratory study. All of them performed a chemosensory event-related potentials (CSERP) task with the administration of trigeminal stimulations (e.g., the odorants cinnamaldehyde and eucalyptus). Study results highlighted that MCI and LC showed reduced N1 amplitude, particularly in the left frontoparietal network, involved in working memory and attentional deficits, and a reduction of P3 latency in LC. This study lays the foundations for evaluating aspects of LC as a process that could trigger long-term functional alterations, and CSERPs could be considered valid biomarkers for assessing the progress of OD and an indicator of other impairments (e.g., attentional and cognitive impairments), as they occur in MCI.
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Affiliation(s)
- Sara Invitto
- INSPIRE Lab, Laboratory on Cognitive and Psychophysiological Olfactory Processing, DiSTeBA, University of Salento, 73100 Lecce, Italy
| | - Paolo Boscolo-Rizzo
- Department of Medical, Surgical and Health Sciences, Section of Otolaryngology, University of Trieste, 34123 Trieste, Italy
| | - Francesco Fantin
- Department of Neuroscience DNS, Audiology Unit at Treviso Hospital, University of Padova, 31100 Treviso, Italy
| | - Domenico Marco Bonifati
- Unit of Neurology, Department of Neuro-Cardio-Vascular, Ca' Foncello Hospital, 31100 Treviso, Italy
| | - Cosimo de Filippis
- Department of Neuroscience DNS, University of Padova, Audiology and Phoniatrics Unit, Ca' Foncello Hospital, 31100 Treviso, Italy
| | - Enzo Emanuelli
- Otolaringology Unit, Ca' Foncello Hospital, Local Health Unit N.2 "Marca Trevigiana", 31100 Treviso, Italy
| | - Daniele Frezza
- Otolaringology Unit, Ca' Foncello Hospital, Local Health Unit N.2 "Marca Trevigiana", 31100 Treviso, Italy
| | - Federico Giopato
- Unit of Neurology, Department of Neuro-Cardio-Vascular, Ca' Foncello Hospital, 31100 Treviso, Italy
| | | | - Andrea Schito
- INSPIRE Lab, Laboratory on Cognitive and Psychophysiological Olfactory Processing, DiSTeBA, University of Salento, 73100 Lecce, Italy
- Istituto Santa Chiara, 73100 Lecce, Italy
| | | | - Giacomo Spinato
- Department of Neuroscience DNS, Section of Otorhinolaryngology, University of Padova, 35121 Padova, Italy
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Gunasekara N, Gaeta G, Levy A, Boot E, Tachtsidis I. fNIRS neuroimaging in olfactory research: A systematic literature review. Front Behav Neurosci 2022; 16:1040719. [PMID: 36620865 PMCID: PMC9815777 DOI: 10.3389/fnbeh.2022.1040719] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 11/04/2022] [Indexed: 12/24/2022] Open
Abstract
There are a number of key features which make olfaction difficult to study; subjective processes of odor detection, discrimination and identification, and individualistic odor hedonic perception and associated odor memories. In this systematic review we explore the role functional near-infrared spectroscopy (fNIRS) has played in understanding olfactory perception in humans. fNIRS is an optical neuroimaging technique able to measure changes in brain hemodynamics and oxygenation related to neural electrical activity. Adhering to PRISMA guidelines, results of this search found that generally the majority of studies involving healthy adult subjects observed increased activity in response to odors. Other population types were also observed, such as infants, individuals with autism, attention deficit hyperactivity disorder (ADHD), post-traumatic stress disorder (PTSD), mild cognitive impairment (MCI) and dysosmia. fNIRS coverage heavily favored the prefrontal cortex, temporal and parietal regions. This review finds that odor induced cortical activation is dependent on multiple factors, such as odorant type, gender and population type. This review also finds that there is room for improvement in areas such as participant diversity, use of wearable fNIRS systems, physiological monitoring and multi-distance channels.
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Affiliation(s)
- Natalie Gunasekara
- Department of Medical Physics and Biomedical Engineering, University College London, London, United Kingdom,*Correspondence: Natalie Gunasekara
| | - Giuliano Gaeta
- Health and Well-being Centre of Excellence, Givaudan UK Limited, Ashford, United Kingdom
| | - Andrew Levy
- MetaboLight Ltd., London, United Kingdom,Wellcome Centre for Human Neuroimaging, University College London, London, United Kingdom
| | | | - Ilias Tachtsidis
- Department of Medical Physics and Biomedical Engineering, University College London, London, United Kingdom,MetaboLight Ltd., London, United Kingdom
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Yeung MK, Chu VW. Viewing neurovascular coupling through the lens of combined EEG-fNIRS: A systematic review of current methods. Psychophysiology 2022; 59:e14054. [PMID: 35357703 DOI: 10.1111/psyp.14054] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 02/01/2022] [Accepted: 03/08/2022] [Indexed: 12/25/2022]
Abstract
Neurovascular coupling is a key physiological mechanism that occurs in the healthy human brain, and understanding this process has implications for understanding the aging and neuropsychiatric populations. Combined electroencephalography (EEG) and functional near-infrared spectroscopy (fNIRS) has emerged as a promising, noninvasive tool for probing neurovascular interactions in humans. However, the utility of this approach critically depends on the methodological quality used for multimodal integration. Despite a growing number of combined EEG-fNIRS applications reported in recent years, the methodological rigor of past studies remains unclear, limiting the accurate interpretation of reported findings and hindering the translational application of this multimodal approach. To fill this knowledge gap, we critically evaluated various methodological aspects of previous combined EEG-fNIRS studies performed in healthy individuals. A literature search was conducted using PubMed and PsycINFO on June 28, 2021. Studies involving concurrent EEG and fNIRS measurements in awake and healthy individuals were selected. After screening and eligibility assessment, 96 studies were included in the methodological evaluation. Specifically, we critically reviewed various aspects of participant sampling, experimental design, signal acquisition, data preprocessing, outcome selection, data analysis, and results presentation reported in these studies. Altogether, we identified several notable strengths and limitations of the existing EEG-fNIRS literature. In light of these limitations and the features of combined EEG-fNIRS, recommendations are made to improve and standardize research practices to facilitate the use of combined EEG-fNIRS when studying healthy neurovascular coupling processes and alterations in neurovascular coupling among various populations.
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Affiliation(s)
- Michael K Yeung
- Department of Rehabilitation Sciences, The Hong Kong Polytechnic University, Hong Kong, China
| | - Vivian W Chu
- Department of Rehabilitation Sciences, The Hong Kong Polytechnic University, Hong Kong, China
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