Brain-Computer Interface for Aroma Perception

Consumer sensory satisfaction, particularly aroma, dictates food product success. Olfaction starts in the nasal cavity, where odour molecules trigger electrical signals that travel to the brain, integrating with memories and emotions. Traditional sensory evaluations might miss diverse consumer perceptions due to factors like age and environment. Recent advancements in electroencephalography (EEG), magnetoencephalography (MEG), functional magnetic resonance imaging (MRI) (fMRI), and brain-computer interface (BCI) technologies allow researchers to measure and interpret brain activity in response to aroma. These technologies offer a deeper understanding of individual aroma perception by decoding neural responses into data. This opens doors to improve understanding of consumer aroma perception, impacting product development and marketing strategies. This chapter explores the brain's olfaction pathway, from odorant detection to neural processing. It delves into brain wave measurements for aroma responses and outlines BCI steps for detecting and distinguishing these perceptions. Additionally, the chapter discusses factors influencing BCI measurements and the opportunities and challenges within this evolving field.