Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis

Understanding neural pathways and cognitive processes involved in the transformation of dietary fats into sensory experiences has profound implications for nutritional well-being. This study presents an efficient approach to comprehending the neural perception of fat taste using electroencephalogram...

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Veröffentlicht in:Food chemistry 2024-08, Vol.450, p.139353-139353, Article 139353
Hauptverfasser: Yang, Tianyi, Zhang, Peng, Hu, Jin, Xu, Wei, Jiang, Wei, Feng, Rui, Lou, Yajun, Jin, Xiaofei, Qian, Zhiyu, Gao, Fan, Gao, Keqiang, Liu, Rui, Yang, Yamin
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container_title Food chemistry
container_volume 450
creator Yang, Tianyi
Zhang, Peng
Hu, Jin
Xu, Wei
Jiang, Wei
Feng, Rui
Lou, Yajun
Jin, Xiaofei
Qian, Zhiyu
Gao, Fan
Gao, Keqiang
Liu, Rui
Yang, Yamin
description Understanding neural pathways and cognitive processes involved in the transformation of dietary fats into sensory experiences has profound implications for nutritional well-being. This study presents an efficient approach to comprehending the neural perception of fat taste using electroencephalogram (EEG). Through the examination of neural responses to different types of fatty acids (FAs) in 45 participants, we discerned distinct neural activation patterns associated with saturated versus unsaturated fatty acids. The spectrum analysis of averaged EEG signals revealed notable variations in δ and α-frequency bands across FA types. The topographical distribution and source localization results suggested that the brain encodes fat taste with specific activation timings in primary and secondary gustatory cortices. Saturated FAs elicited higher activation in cortical associated with emotion and reward processing. This electrophysiological evidence enhances our understanding of fundamental mechanisms behind fat perception, which is helpful for guiding strategies to manage hedonic eating and promote balanced fat consumption. [Display omitted] •EEG analysis reveals neural processes in the brain during fat taste perception.•SFAs and UFAs differ in activating brain functions in δ and α-frequency ranges.•The brain distinguishes FA types based on activation latencies in specific regions.•Source localization shows FA activates primary and secondary gustatory cortices.•SFAs elicit higher activation in regions associated with appetite and reward.
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subjects Brain
Chemical senses
EEG
Fat taste
Source localization
title Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis
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