Evidence map›Paper›PMID 41815856›Full record

ArticleFood science & nutrition2026

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

Hee Sung Moon, Se Young Yu, Hyeonjin Park, Younglan Ban, Ji Sun Kim, Eui-Cheol Shin

Abstract read
In one paragraph

Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Hee Sung MoonDepartment of GreenBio Science (BK21)/Food Science and Technology Gyeongsang National University Jinju Republic of Korea.
Se Young YuDepartment of GreenBio Science (BK21)/Food Science and Technology Gyeongsang National University Jinju Republic of Korea.
Hyeonjin ParkDepartment of GreenBio Science (BK21)/Food Science and Technology Gyeongsang National University Jinju Republic of Korea.
Younglan BanDepartment of GreenBio Science (BK21)/Food Science and Technology Gyeongsang National University Jinju Republic of Korea.
Ji Sun KimAgri-Food Bio Convergence Institute Gyeongsang National University Jinju Republic of Korea.
Eui-Cheol ShinDepartment of GreenBio Science (BK21)/Food Science and Technology Gyeongsang National University Jinju Republic of Korea.ORCID https://orcid.org/0000-0003-4243-4643

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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 (

Indexed as

commercial olive oilEEGstandardized low‐resolution brain electromagnetic tomographytaste patternvolatile compound

Identifiers

PMID41815856
PMCPMC12971614

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Registered trials

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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.