Temporal and Spatial Pattern Analysis of Brain Electrical Responses Induced by Four Representative Essential Oil Active Components

IF 2.5 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2026-10-15 Epub Date: 2026-07-01 DOI:10.1002/ffj.70133

Jing wang, Chao-feng Yang, Yi-xuan He, Jian-yong Tong, Yu-jie He, Yong-quan Lu

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Abstract

This study employed 32-channel electroencephalography (EEG) to systematically investigate the spatiotemporal patterns of brain electrical responses in healthy participants naturally exposed to four essential oil components: myrcene, limonene, bornyl acetate, β-caryophyllene. Results showed that all four compounds induced a sedative-anxiolytic electrophysiological profile characterized by dominant α waves and elevated α/β ratios, yet each exhibited distinct spatiotemporal features: limonene triggered rapid prefrontal activation, myrcene elicited mild and sustained whole-brain responses, bornyl acetate produced late-stage widespread high activation and β-caryophyllene showed strong responses in the parieto-occipital regions. The findings provide objective physiological evidence for the anxiolytic effects of essential oil components and support personalized intervention strategies based on individual EEG activity.

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四种代表性精油活性成分诱发脑电反应的时空格局分析

本研究采用32通道脑电图（EEG）系统地研究了自然暴露于四种精油成分（月桂烯、柠檬烯、醋酸龙脑酯、β-石竹烯）的健康受试者的脑电反应的时空模式。结果表明，这4种化合物均能诱导以α波为主、α/β比值升高为特征的镇静-焦虑电生理特征，但每种化合物都表现出不同的时空特征：柠檬烯触发快速的前额叶激活，月桂烯引发轻度和持续的全脑反应，醋酸龙脑酯产生后期广泛的高激活，β-石竹烯在顶枕区表现出强烈的反应。该研究结果为精油成分的抗焦虑作用提供了客观的生理证据，并支持基于个体脑电图活动的个性化干预策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.