Analysis of Brain Region Responses to "MáLà" Flavors Based on Electroencephalogram Technology

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.