Effect of food odor on brain function

Abstract

We investigated the effects of some food odors on brain function psychophysiologically by using electroencephalography (EEG) analysis and eventrelated potential (ERP) as tools. Samples de scribed in this article were heated soybeans, coffee, alcoholic drinks, and extracts from several foods. It was found that the effects on brain function of food odors vary depending on the type of aroma, concen tration, or sex of subjects.