# Neurophysiological Responses to Extra Virgin and Refined Olive Oils: A Pilot Study Combining Flavor Profiling, Electroencephalogram, and Standardized Low‐Resolution Brain Electromagnetic Tomography

## TL;DR

This pilot study explores how the brain responds to tasting extra virgin and refined olive oils, finding distinct neural activity linked to flavor differences.

## Contribution

The study is among the first to combine flavor profiling with EEG and sLORETA to explore neural correlates of olive oil perception.

## Key findings

- EVOO showed richer green notes and bitterness compared to ROO.
- EVOO activated more Brodmann areas and higher beta/gamma waves than ROO.
- Sensor-based analytics can objectively evaluate food sensory properties.

## Abstract

The flavor of olive oil is primarily influenced by minor compounds such as volatile and phenolic compounds, which play a significant role in consumer preferences. This study aimed to investigate the flavor profiles of two commercial olive oils: extra virgin olive oil (EVOO) and refined olive oil (ROO), using electronic sensors and gas chromatography–mass spectrometry (GC–MS) and to examine whether differences in flavor‐related profiles (volatile and phenolic/taste‐related indices) are accompanied by distinct EEG band responses and sLORETA source patterns during oral perception. Additionally, electroencephalogram (EEG) analysis and standardized low‐resolution brain electromagnetic tomography (sLORETA) were performed on healthy adults in their twenties to examine the neurophysiological responses. The results showed that EVOO exhibited richer green notes and more bitterness compared to ROO, which corresponded with distinct EEG activity patterns and sLORETA findings. Specifically, EVOO tended to activate a greater number of Brodmann areas than ROO, showing relatively higher activation in high‐beta and gamma waves. However, these findings should be interpreted as preliminary due to the limited sample size (n = 6) This pilot study suggests that EEG may capture subtle differences in brain activity associated with tasting EVOO and ROO, but larger blinded, placebo‐controlled studies are needed before firm conclusions can be drawn about neural correlates of oil flavor perception.

This study presents an integrated chemosensory approach combining electronic nose and electronic tongue systems with chemometric analysis to characterize the sensory properties of refined olive oils. Multivariate modeling revealed clear discrimination among samples based on aroma and taste profiles. The results demonstrate the potential of sensor‐based analytics as an objective tool for food quality evaluation and sensory prediction.