ArticleBrain sciences2019
Olfactory Event-Related Potentials and Exhaled Organic Volatile Compounds: The Slow Link Between Olfactory Perception and Breath Metabolic Response. A Pilot Study on Phenylethyl Alcohol and Vaseline Oil.
Article in Brain sciences, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 16 citations in OpenAlex.
- Analysis of Event-related Potential Dynamics Reveals Lavender Aroma Modulates Cognitive Flexibility: An Electroencephalography Investigation Based on Task Switching Paradigms.Journal of medical signals and sensors · 2026Article
- Prejudice, Proxemic Space, and Social Odor: The Representation of the 'Outsider' Through an Evolutionary Metaverse Psychology Perspective.Brain sciences · 2025Article
- Olfactory neurofeedback: current state and possibilities for further development.Frontiers in human neuroscience · 2024Article
- Exploratory Study on Chemosensory Event-Related Potentials in Long COVID-19 and Mild Cognitive Impairment: A Common Pathway?Bioengineering (Basel, Switzerland) · 2023Article
- An experimental paradigm for studying EEG correlates of olfactory discrimination.Frontiers in human neuroscience · 2023Article
- Spatiotemporal dynamics of odor representations in the human brain revealed by EEG decoding.Proceedings of the National Academy of Sciences of the United States of America · 2022Article
- Electrophysiological and olfactometric evaluation of long-term COVID-19.Physiological reports · 2021Article
- Volatile organic compounds (VOCs) in exhaled breath as a marker of hypoxia in multiple chemical sensitivity.Physiological reports · 2021Article
- Screening of Chorioamnionitis Using Volatile Organic Compound Detection in Exhaled Breath: A Pre-clinical Proof of Concept Study.Frontiers in pediatrics · 2021Article
- Perception of Social Odor and Gender-Related Differences Investigated Through the Use of Transfer Entropy and Embodied Medium.Frontiers in systems neuroscience · 2021Article
- Pearl and pitfalls in brain functional analysis by event-related potentials: a narrative review by the Italian Psychophysiology and Cognitive Neuroscience Society on methodological limits and clinical reliability-part II.Neurological sciences : official journal of the Italian Neurological Society and of the Italian Society of Clinical Neurophysiology · 2020Review
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
Abstract
Olfactory processing starts with the breath and elicits neuronal, metabolic and cortical responses. This process can be investigated centrally via the Olfactory Event-Related Potentials (OERPs) and peripherally via exhaled Volatile Organic Compounds (VOCs). Despite this, the relationship between OERPs (i.e., N1 and Late Positive Component LPC) and exhaled VOCs has not been investigated enough. The aim of this research is to study OERPs and VOCs connection to two different stimuli: phenylethyl alcohol (PEA) and Vaseline Oil (VO). Fifteen healthy subjects performed a perceptual olfactory task with PEA as a smell target stimulus and VO as a neutral stimulus. The results suggest that OERPs and VOCs distributions follow the same amplitude trend and that PEA is highly arousing in both psychophysiological measures. PEA shows ampler and faster N1, a component related to the sensorial aspect of the stimulus. The N1 topographic localization is different between PEA and VO: PEA stimulus evokes greater N1 in the left centroparietal site. LPC, a component elicited by the perceptual characteristic of the stimulus, shows faster latency in the Frontal lobe and decreased amplitude in the Central and Parietal lobe elicited by the PEA smell. Moreover, the delayed time between the onset of N1-LPC and the onset of VOCs seems to be about 3 s. This delay could be identified as the internal metabolic time in which the odorous stimulus, once perceived at the cortical level, is metabolized and subsequently exhaled. Furthermore, the VO stimulus does not allocate the attentive, perceptive and metabolic resource as with PEA.
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