Evaluation of flavor perception of strong-aroma Baijiu based on electroencephalography (EEG) and surface electromyography (EMG) techniques

This study investigates the flavor perception of strong-aroma Baijiu through physiological electrical signals, focusing on electroencephalography (EEG) and electromyography (EMG) during olfactory and gustatory evaluations. It examines how sensory qualities, especially mellowness, influence brain and muscle responses. Results showed significant differences in EEG δ and β wavebands, mainly in the frontal and temporal lobes, reflecting varying brain activities across Baijiu types. Mellower Baijiu triggered fewer activations in the digastric muscle, indicating a smoother swallowing experience. Baijiu with higher sensory scores reduced corrugator muscle activity and increased zygomatic major muscle activation, indicating a more pleasant taste. The findings highlight that Baijiu flavor perception is shaped by memory, emotion, and sensory inputs, demonstrating its complexity. This study offers valuable insights into flavor perception's multimodal nature and suggests novel ways to refine Baijiu evaluation using physiological signals to understand taste quality.