An Exploratory Study of the Effects of Olfactory Stimulation with Food Flavorings on Heart Rate Variability, Electroencephalographic Activity and Subjective Evaluations

When we smell the odor of food or sweets, we often experience natural reactions such as "this looks delicious" or "I feel hungry." These changes in our body and mind triggered by odors are known to be associated with autonomic nervous system activity and brain activity. However, the differences in how our bodies respond to various types of food-related odors have not yet been fully clarified.
In this study, young male participants were exposed to five types of odors—chocolate, Worcester sauce, bacon, sesame, and isovaleric acid—and we compared their effects on heart rate variability, electroencephalography, and subjective evaluations (such as preference and appetite). The results revealed clear differences in physiological responses depending on the type of aroma. In particular, the chocolate and sesame odors were rated as highly preferable and were suggested to contribute to the activation of brain activity and the enhancement of appetite. This research was conducted in collaboration with Professor Hiroki Takada of the University of Fukui.
The results were presented at the 80th Annual Meeting of the Japanese Society of Nutrition and Food Science under the title "An Exploratory Study of the Effects of Olfactory Stimulation with Food Flavorings on Heart Rate Variability, Electroencephalographic Activity, and Subjective Evaluations."