%0 Journal Article
%T Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu.
%A Wang Z
%A Chang X
%A Hao W
%A Wang Y
%A Huang M
%A Sun B
%A Zeng XA
%A Liu H
%A Wu J
%A Zhao D
%J J Agric Food Chem
%V 72
%N 29
%D 2024 Jul 24
%M 39011869
%F 5.895
%R 10.1021/acs.jafc.4c02979
%X 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 β-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.