Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu
文献类型：期刊论文
| 作者 | Wang, Zhen3,4; Chang, Xiaoyue2; Hao, Wenjun1; Wang, Ying1 ; Huang, Mingquan4; Sun, Baoguo4; Zeng, Xin-An3; Liu, Hongqin4; Wu, Jihong4; Zhao, Dongrui4
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| 刊名 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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| 出版日期 | 2024-07-16 |
| 卷号 | 72期号:29页码:16519-16529 |
| 关键词 | EEG technology olfactory assessment light-flavorBaijiu interactions |
| ISSN号 | 0021-8561 |
| DOI | 10.1021/acs.jafc.4c02979 |
| 通讯作者 | Huang, Mingquan(huangmq@th.btbu.edu.cn) ; Sun, Baoguo(sunbg@btbu.edu.cn) |
| 英文摘要 | Light-flavor Baijiu (LFB) is widely cherished for its flavor. This study identified the thresholds of 14 aroma compounds in a 52% ethanol-water matrix and conducted a comprehensive analysis of the interactions among key aroma compounds in LFB using the Feller additive model and odor activity values approach. Among them, the interactions of beta-damascenone with ester and alcohol compounds were primarily promotive, while the interaction with acid compounds was predominantly masking. Furthermore, for the first time, the electroencephalogram (EEG) technology was used to characterize the interactions between aroma compounds. The results showed that the brain activity in the alpha frequency band demonstrated heightened olfactory sensitivity. The EEG could not only display the additive effect of odor intensity but also reflect the differences in aroma similarity between different odors. This study demonstrated that the EEG can serve as an effective tool for olfactory assessment. |
| 收录类别 | SCI |
| WOS关键词 | OLFACTORY RECEPTORS ; DISCRIMINATION ; ALCOHOLS ; LIQUOR ; IMPACT ; LEVEL |
| 资助项目 | National Key Research & Development Program of China[2022YFD2101205] ; National Natural Science Foundation of China[31871749] |
| WOS研究方向 | Agriculture ; Chemistry ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001270035200001 |
| 出版者 | AMER CHEMICAL SOC |
| 资助机构 | National Key Research & Development Program of China ; National Natural Science Foundation of China |
| 源URL | [http://ir.psych.ac.cn/handle/311026/48495]  |
| 专题 | 心理研究所_脑与认知科学国家重点实验室 |
| 通讯作者 | Huang, Mingquan; Sun, Baoguo |
| 作者单位 | 1.Beijing Shunxin Agr Co Ltd, Niulanshan Distillery, Beijing 101301, Peoples R China 2.Chinese Acad Sci, Inst Psychol, State Key Lab Brain & Cognit Sci, Beijing 100101, Peoples R China 3.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China 4.Beijing Technol & Business Univ BTBU, Key Lab Brewing Mol Engn China Light Ind, Beijing 100048, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, Zhen,Chang, Xiaoyue,Hao, Wenjun,et al. Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,72(29):16519-16529. |
| APA | Wang, Zhen.,Chang, Xiaoyue.,Hao, Wenjun.,Wang, Ying.,Huang, Mingquan.,...&Zhao, Dongrui.(2024).Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,72(29),16519-16529. |
| MLA | Wang, Zhen,et al."Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72.29(2024):16519-16529. |
入库方式： OAI收割
来源：心理研究所
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