Abstract: 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 huajiao extract, 5.25 g/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 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 stimullus 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 elucidates 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.