Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma.

Lei Chen, Tianyi Yang, Rui Liu, Qian Xu, Qingfeng Ge, Mangang Wu, Hai Yu

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Lei ChenCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Tianyi YangDepartment of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China.

Rui LiuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Qian XuCollege of Food Science and Engineering, Tarim University, Alar, 843300, China.

Qingfeng GeCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Mangang WuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Hai YuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the impact of 3-methylbutanal (0, 60, 120, 180, 240, and 300 μg/kg) on aroma and neural responses in fermented sausages. Among 33 volatiles identified, 3-methylbutanal exhibited the highest odor activity value of 868, indicating its dominant contribution. Sensory analysis showed that samples with 180 μg/kg received the highest ratings for savory (7.0), caramelized (7.1), and nutty (4.4) notes, whereas the 300 μg/kg group showed the lowest overall aroma intensity. EEG analysis indicated global power and α-band activity peaked at 180 μg/kg, increasing by 65.8 % and 73.2 % over baseline, then declined at higher doses. Time-resolved topographies showed odor decoding began at 100 ms and peaked at 500 ms. Source localization identified increased activity in dorsolateral, orbitofrontal, and ventromedial prefrontal cortices at 180 μg/kg. These results demonstrate that moderate levels of 3-methylbutanal enhance aroma perception and evoke heightened neural activity in brain regions associated with olfactory processing and emotion.

Indexed as

Brain perceptionBranched-chain aldehydesFermented meat productFlavorScalp electroencephalogram

Identifiers

PMID40852573

DOI10.1016/j.fochx.2025.102769

PMCPMC12369428

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.