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Advances in the application of electroencephalography in food sensory science

Traditional sensory evaluation of food is affected by subjectivity and other factors, resulting in significant limitations. Electroencephalography (EEG), owing to its advantages of high temporal resolution, non-invasiveness, and real-time dynamic monitoring, offers an objective neurophysiological pe...

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Principais autores: LI Wenbin, HOU Xiaoyi, DENG Na, LENG Tuo, FU Haohua, WANG Jianhui
Formato: Artigo
Idioma:Inglês
Publicado em: The Editorial Office of Food and Machinery 2026-06-01
coleção:Shipin yu jixie
Assuntos:
electroencephalography
food flavor
sensory evaluation
food nutrition
machine learning
Acesso em linha:http://ifoodmm.com/spyjx/article/html/202606022
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