Research Progress on Emotional and Neuroregulatory Benefits of Flavors and Fragrances

In recent years, functional flavors and fragrances have emerged as a research hotspot at the intersection of food science, sensory science, and neuroscience. This shift stems from consumers’ evolving expectations—they no longer seek merely traditional sensory experiences but increasingly value the deeper health benefits, including emotional and neuroregulatory effects, offered by flavors and fragrances. The active aromatic compounds within these products act upon the nervous system through the olfactory pathway in the nasal cavity, thereby influencing human emotional states and mental well-being. The physiological processes by which aroma molecules, after nasal inhalation, bind to specific receptors on olfactory sensory neurons were systematically elucidated. Signals are then integrated and encoded in the olfactory bulb before being transmitted through relevant central nervous pathways, ultimately participating in emotional, cognitive, and stress responses. Concurrently, functional flavors and fragrances can modulate the nervous system and emotional states via neurotransmitters, neuroendocrine systems, and emotion-related neural networks. Regarding evaluation methods, this paper summarized a multi-level integrated analysis system centered on neural signal detection and cellular-level olfactory receptor function assessment. By systematically reviewing olfactory mechanisms, neuro-regulatory effects, and evaluation methodologies, this review aimed to provide research references for elucidating the emotional and neuro-regulatory mechanisms and functional evaluation of functional flavors and fragrances. This work seeked to contribute to the development of novel delicious and healthy foods.