EEG signal recognition of flavor perception in rapeseed oil from different processing techniques.

Abstract

To explore consumers' perception of differences in odors, this study utilized gas chromatography-orbitrap mass spectrometry (GC-Orbitrap MS) and electroencephalography (EEG) to correlate processing techniques-microwave (MO), frying (FO), and low-temperature pressing (LO) rapeseed oil. 96 flavor compounds were identified according to the three typical rapeseed oils, with total content following FO > MO > LO. FO exhibited a roasted aroma due to high-temperature-induced furans (3919.17 ± 563.72 μg/kg) and pyrazines (4913.17 ± 592.64 μg/kg). MO showed the greatest pyrazine diversity (19) and phenol content (3696.23 ± 192.68 μg/kg), imparting a nutty flavor, while LO contained minimal flavor components and presented a grassy note. EEG tests on 29 subjects revealed that females displayed significant β, θ and γ band activation in temporal and frontal lobes for FO and MO, associated with cognition and pleasure. Male responses were weaker and concentrated in midline regions. This research provides a basis for consumer perception evaluation and flavor theory.