Effects of Different Types of Sweeteners on Electroencephalogram Signal of Sweet Perception

Sweeteners as food additives that serve as sugar substitutes, help to reduce the sugar content in foods and have been widely used in the food industry. The demand for low-calorie and natural sweeteners in the food industry is increasing. In order to understand the effect of sweeteners on human taste perception, the power changes of electroencephalograms (EEG) signal at multiple electrode sites in δ waves (1-4 Hz), θ waves (4-8 Hz), α waves (8-12 Hz), and β waves (12-30 Hz) under the stimulation of different sweeteners (fructose, sucrose, glucose, xylitol, aspartame, acesulfame, erythritol, steviol glycosides and sorbitol) were analyzed. The results showed that site F4 in the right frontal lobe and site P3 in the left parietal lobe were significantly enhanced under δ waves (P<0.05), while site C3 in the left central region and site P8 in the right posterior temporal lobe were significantly enhanced under θ waves (P<0.05), indicating that their crucial roles in emotional responses and emotional regulation. Although the sweetener spectrum signal changes in α waves and β waves were weaker, they also suggested an influence on the sensation of pleasure. Carbohydrate sweeteners, sugar alcohol sweeteners, and high-intensity sweeteners, as the most common types of sweeteners, could bind to receptors on the tongue to produce taste perception, which was then transmitted to the brain through complex signaling pathways. Power changes in EEG signals occur in the δ wave frequency band. Different types of sweeteners had varying effects on taste perception. Carbohydrate sweeteners induced changes in EEG signals in the δ wave, θ wave, and α wave bands. Sugar alcohol sweeteners influenced the δ wave and θ wave, while high-intensity sweeteners affected the δ wave, θ wave, α wave, and β wave. The differences of different electrode sites under different frequency signals reflected the complex processing mechanism of the brain for sweet stimulation. The research results had certain reference significance in diet behavior and emotion regulation.