Olfactory pathway and limbic system demonstrate a close nexus, which paves common ground for investigating the effects of smell on emotions, cognitive load and autonomic functions. Notably, olfactory stimulation during the administration of cognitive load may interfere with the performance. The study is planned to investigate the effect of citrus inhalation on cognitive performance, through psychophysiological assessments. Thirty male participants were subjected to the cognitive load with the 2-back task in control and experimental sessions. Olfactory stimulation was administered with a pure citrus odour through an aroma diffuser. Electrocardiogram (ECG) for heart rate variability (HRV); photoplethysmography (PPG), and electrodermal activity (EDA) were recorded in experimental and control sessions. Citrus odour significantly improved the performance in 2-back task. A paired t-test revealed that the target correct response numbers and target accuracy were significantly increased with the citrus odour inhalation. The EDA showed a rise in the skin conductance level with the 2-back task that was suppressed with the citrus odour administration. The HRV measures, pNN50, RMSSD, and HF power demonstrated a significant increase in the citrus smell. Importantly, citrus odour produced resilience to cognitive stress due to the cognitive task and it was reflected in the EDA. Olfactory stimulation with citrus improved the scores in the 2-back task performance. Though there was no alteration in the overall variability of cardiac oscillation but there was a conspicuous shift of autonomic balance towards the parasympathetic system with the citrus inhalation. The observed finding advocates the use of citrus odour as a cognitive stress-suppressing measure for cognitive enhancement.
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http://dx.doi.org/10.1177/09727531231215556 | DOI Listing |
Food Chem
December 2024
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
The effect of ozone treatment on the sensory quality, aroma compounds, phytosterols, and phytosterol oxidation products (POP) in stored plant oils was studied. Cold-pressed flaxseed, cold-pressed rapeseed, and refined rapeseed oils were treated with ozone, air, and nitrogen, then subjected to accelerated storage at 60 °C for 6 days. The sensory evaluation revealed that ozone significantly influenced the sensory profile, with notable cucumber and green-grassy aromas.
View Article and Find Full Text PDFFood Chem X
December 2024
School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China.
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, , Lacticaseibacillus rhamnosus and subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds.
View Article and Find Full Text PDFFood Res Int
December 2024
Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China. Electronic address:
Pichia kudriavzevii is an emerging non-Saccharomyces yeast recognized for its ability to enhance aroma quality in fermented foods, though the precise mechanisms underlying its effects remain poorly understood. This study delves into the influence of P. kudriavzevii BP15 on the formation of key aroma-active compounds (KAACs) and metabolic pathways during the fermentation of blood orange wine.
View Article and Find Full Text PDFCurr Biol
January 2025
Department of Biology, Lund University, Lund 22362, Sweden; Max Planck Center next Generation Chemical Ecology, Lund 22362, Sweden. Electronic address:
Humanity has long battled mosquitoes and the diseases they transmit-a struggle intensified by climate change and globalization, which have expanded mosquito ranges and the spread of associated diseases. Additionally, widespread insecticide resistance has reduced the efficacy of current control methods, necessitating new solutions. Nootkatone, a natural compound found in grapefruit, shows promise as both a mosquito repellent and an insecticide.
View Article and Find Full Text PDFFood Res Int
November 2024
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China. Electronic address:
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