O-25
Measurement of changes in human emotion during the smelling of beer flavors using a measurement system for brain waves
Presenter: Hirotaka Kaneda, Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan
Co-Authors: H. Kojima and M. Takashio Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan

As a glass of beer is raised to the lips, the aroma of the beer, possibly the bouquet of the essential hop oils, may create a pleasing aroma. Changes in human emotion during the smelling of beer flavors were measured using a measurement system for human brain waves. Brain waves were detected through a headband sensor equipped with two electrodes (Fp1 and Fp2) placed on the forehead of a human subject. The detected brain waves were transmitted to a notebook computer by a small electroencephalography amplifier and digitally filtered to extract alpha-wave components (8 - 13 Hz). Spectrum information on the frequency fluctuation of alpha-waves (a slope coefficient of the power spectrum) calculated for each individual was related to psychologically evaluated values of positive-negative moods and feelings of arousal to identify correspondence between the values of fluctuation characteristics and psychological conditions. When a subject feels a negative mood and is highly aroused, the slope becomes lower (the coefficient is near 0, that is, the subject's rhythm of frequency fluctuation of alpha-waves is irregular), whereas the slope is near -1 (1/f), when the subject feels in a positive mood and is feeling lower arousal. It was shown that aroma in an essential oil extracted from hops significantly exhibited a relaxing (lowering arousal) effect on humans. Linalool significantly had a relaxing (lowering arousal) effect on humans, but humulene and myrcene did not. The flavors of Pilsner beer, whose aroma is characterized by its hop flavor, had a relaxing (lowering arousal) effect on humans.

Hirotaka Kaneda is a general manager of advanced technology in Frontier Laboratories of Value Creation of Sapporo Breweries Ltd. He graduated from Kyushu University in 1984 with an M.S. degree in food hygienic chemistry and then joined Sapporo Breweries Ltd. He has investigated beer stability and received a Ph.D. degree in food science from Nagoya University in 1994. He studied the human brain function during gustation and olfaction at the National Institute of Bioscience and Human-Technology from 1996 to 2001. He received the Eric Kneen Memorial Award from the ASBC in 1995 and the Technical Award from the Agricultural Chemical Society of Japan in 2000. He is currently a member of the Editorial Board for the American Society of Brewing Chemists (2001-present).