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Article Abstract
Understanding how our brain's perceptual system related to sensory evaluation of food can be affected by alcohol concentration is essential for both neuroscience and food science. This study applied EEG microstate analysis to characterize dynamic brain activity across seven alcohol levels (water, 5 %, 10 %, 20 %, 40 %, 53 % ABV, and Baijiu). Unlike traditional EEG analyses, microstate analysis provides a temporally resolved perspective on large-scale neural dynamics. Four microstates (A, B, C, D) were identified, with microstates B and C predominantly involved in sensory-emotional processing. Lower alcohol levels (≤20 % ABV) enhanced sensory focus, whereas higher concentrations (≥ 40 % ABV) induced frequent sensory re-evaluation and attentional shifts. These results reveal concentration-dependent neural adaptations, demonstrating that alcohol modulates both sensory and cognitive processing through dynamic brain state transitions. These findings enhance our understanding of alcohol-induced sensory and cognitive processing, providing insights for both neuro-flavor research and food science applications.
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| http://dx.doi.org/10.1016/j.foodchem.2025.144218 | DOI Listing |
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