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Analysis of Brain Region Responses to "MáLà" Flavors Based on Electroencephalogram Technology
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Wen QIAO1, 2, 3, Lei ZHAO2, 3, Bolin SHI2, 3, Houyin WANG2, 3, Wenxin WANG2, 3, Yake XIANG2, 3, Lihan ZHANG2, 3, Kai SU2, 3, Na WANG2, 3, Kui ZHONG2, 3, *
Science and Technology of Food Industry | 2026, 47(18) : 44 - 51
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Science and Technology of Food Industry | 2026, 47(18): 44-51
• Guest Editor Column—Frontiers and Applications of Food Flavor Perception‌ (Guest Editors: LIU Yuan, SUN Jinyuan, KOU Xingran, CHENG Huan; Industry Advisor: CHEN Li) •
Analysis of Brain Region Responses to "MáLà" Flavors Based on Electroencephalogram Technology
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Wen QIAO1, 2, 3, Lei ZHAO2, 3, Bolin SHI2, 3, Houyin WANG2, 3, Wenxin WANG2, 3, Yake XIANG2, 3, Lihan ZHANG2, 3, Kai SU2, 3, Na WANG2, 3, Kui ZHONG2, 3, *
Affiliations
  • 1School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
  • 2Institute of Agriculture and Biotechnology Standardization, China National Institute of Standardization, Beijing 102200, China
  • 3The State Administration for Market Regulation Key Laboratory (Sensory Analysis of Food), Beijing 102200, China
Published: 2026-09-15 doi: 10.13386/j.issn1002-0306.2025120004
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This study investigated the neural response characteristics induced by high-preference "Málà" flavor stimuli using electroencephalography (EEG). First, the study optimized a high-preference "Málà" compound (1.21 mg/kg fagaramide, 5.25 mg/L capsaicin) using response surface methodology, and analyzed brain responses to single "Má", single "Là" and "MáLà" composite stimuli with EEG. The results indicated that the stimuli triggered an increase in brain activity amplitude, with overall response intensity following the order: "MáLà" composite>single "Là">single "Má". Regarding temporal dynamics, the neural response to the single "Má" stimulus occurred earlier than to the other two stimuli, although both of them showed a longer continuous response time. Frequency domain analysis revealed that the "MáLà" stimuli predominantly induced strong responses in the θ and α bands. In terms of spatial distribution, the "Má" stimulus primarily activated the prefrontal cortex, whereas the Là and "MáLà" composite stimuli mainly affected the frontal, occipital, and parietal lobes. Compared to the single "Má" stimulus, the single "Lá" stimulus and the "MáLà" composite stimulus elicited stronger alpha-band responses in the parietal and occipital lobes (P<0.05). Furthermore, time-frequency subtraction analysis confirmed the previous results. This research elucidated the brain activity patterns and frequency-domain features associated with highly preferred "MáLà" stimuli, providing a scientific foundation and technical framework for exploring the neural mechanisms of flavor perception and consumer preferences.

"MáLà" flavor  /  EEG  /  perception  /  preference  /  RSM
谯雯, 赵镭, 史波林, 汪厚银, 王文欣, 项雅科, 张丽涵, 苏开, 王娜, 钟葵. 基于脑电图技术的麻辣风味脑区响应分析. 食品工业科技, 2026 , 47 (18) : 44 -51 . DOI: 10.13386/j.issn1002-0306.2025120004
Wen QIAO, Lei ZHAO, Bolin SHI, Houyin WANG, Wenxin WANG, Yake XIANG, Lihan ZHANG, Kai SU, Na WANG, Kui ZHONG. Analysis of Brain Region Responses to "MáLà" Flavors Based on Electroencephalogram Technology[J]. Science and Technology of Food Industry, 2026 , 47 (18) : 44 -51 . DOI: 10.13386/j.issn1002-0306.2025120004
Year 2026 volume 47 Issue 18
120
53
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doi: 10.13386/j.issn1002-0306.2025120004
  • Receive Date:2025-12-03
  • Online Date:2026-10-24
  • Published:2026-09-15
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  • Received:2025-12-03
Affiliations
    1School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
    2Institute of Agriculture and Biotechnology Standardization, China National Institute of Standardization, Beijing 102200, China
    3The State Administration for Market Regulation Key Laboratory (Sensory Analysis of Food), Beijing 102200, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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