Mechanistic study of saltiness enhancement induced by three characteristic volatiles identified in Jinhua dry-cured ham using electroencephalography (EEG).

Excessive salt intake is a pressing food health issue, and odor-induced saltiness enhancement (OISE) is a novel strategy for targeted salt reduction. Understanding the neural mechanisms of OISE is essential for salt reduction. In this study, the mechanism of saltiness enhancement induced by three volatile organic compounds (VOCs) identified in Jinhua dry ham was investigated in 20 panelists using electroencephalography (EEG). The study demonstrated that VOCs enhanced salty taste perception, primarily through low-frequency brain waves. Source localization revealed occipital lobe activation during salty taste recognition, while OISE stimuli enhanced activity in the primary and secondary gustatory cortices. Additionally, VOCs enhanced phase synchronization among activated brain regions, as indicated by functional connectivity. This study enhances the understanding of olfactory-gustatory interactions and provides a neurological basis for the effects of OISE.