December 14, 2023

Aroma Components in Plain Yogurt Activate Cognitive
Functions Assessed by Electroencephalography Analysis
Presented at the 77th Annual Meeting of the Japan Society of Nutrition and Food Science, andat the 70th Anniversary Meeting of the Japanese Society for Food Science and Technology
MEGMILK SNOW BRAND Co., Ltd (President Masatoshi Sato; Shinjuku, Tokyo) announces
a discovery that the aroma of plain yogurt activated cognitive functions assessed byelectroencephalography (hereinafter EEG) analysis. This research was a joint study led byAssociate Professor Chizuru Konagai of Jumonji University (Saitama, Japan), and the findings
were presented at the 77th Annual Meeting of the Japan Society of Nutrition and Food
Science, and at the 70th Anniversary Meeting of the Japanese Society for Food Science andTechnology.
We are actively engaged in research and development, with corporate slogan "Make thefuture with milk", to create new value in milk and to provide customers with delicious taste andhealth.
It is known that some food flavors enhance subjective vigilance and cognitive activity, inwhich activation of the brain functions plays a fundamental role.
As for fermented milk including plain yogurt, a large number of aromatic components areproduced during fermentation, which are not originally contained in unfermented raw milk. Thistime, we carried out research on fermented milk, with the aim of discovering new values formilk and dairy products; then we revealed that the aroma of plain yogurt activated cognitivefunctions. Moreover, our further research identified “diacetyl” as a component contributing to
the activation of cognitive functions, which was also confirmed by the enhancement ofsubjective cognitive activity that was measured using a subjective evaluation method.
We will further continue to deepen our knowledge of milk and create products that contributeto people’s health and richness of diets.
【Summary of the presentation】■The 77th Annual Meeting of the Japan Society of Nutrition and Food Science
The effects of the aroma of fermented milk (plain yogurt) on the brain functions wereclarified by measuring EEG, which reflects cognitive functions. EEG was measured andanalyzed when participants sniffed fermented milk, unfermented milk, and distilled water. EEG
data suggested that the aroma of fermented milk had a greater effect on activating cognitivefunctions when compared to that of unfermented milk or distilled water.

■The 70th Anniversary Meeting of the Japanese Society for Food Science and Technology
Since our previous study found that the aroma of fermented milk activated cognitivefunctions, we further measured and analyzed EEG when participants sniffed three main aroma
components of plain yogurt: acetic acid, butyric acid, and diacetyl. EEG data indicated that thediacetyl aroma activated cognitive functions and enhanced subjective cognitive activity ofparticipants that was measured using a subjective evaluation method.
The event-related potential P300 is an electroencephalogram that is recorded approximately
300 milliseconds after a given sensory stimulus.
The P300 latency indicates the time it takes for the P300 waveform to reach its peak; ashorter P300 latency indicates that cognitive functions are being activated.

■distilled water ■unfermented milk ■fermented milk†
The P300 latency was shorter＊†in participants who sniffed
fermented milk than in those
who sniffed unfermented milk,
indicating that the aroma of
fermented milk activatedcognitive functions.

ForeheadCentral Part━: Median*p<0.05, †p<0.1; Wilcoxon’s signed-rank sum test （Bonferroni correction）

Chart 1. P300 latency in the forehead and the central part of thebrain when sniffing fermented and unfermented milk (n=19).
＊P300 latency (milliseconds)

330

＊

320
310
The P300 latency was shorter in300

participants who sniffed diacetyl

290

than in those who sniffed butyricacid or distilled water, indicating

280

that diacetyl activated cognitive270

functions.

260
蒸留水
distilled
water

酪酸acidbutyric

酢酸
aceticacid

ジアセチル
diacetyl

Average ± standard deviation*p<0.05; Bonferroni method

Chart 2. P300 latency in the central part of the brain when sniffing
major flavor components in plain yogurt (n=9).

♦ The 77th Annual Meeting of the Japanese Society of Nutrition and Food Science
Title of the abstract：Effects of yogurt aroma on cognitive function
Presenter: Chizuru Konagai１)＊, Yukiko Motsuchi２), Mai Kiyota２), Asako Sakagami２),
Tomoko Ogura２)＊ Presenter
1) Jumonji University2) Megmilk Snow Brand co., Ltd
Date: Saturday, October 13, 2023
Place: Sapporo Convention Center (Sapporo, Hokkaido, Japan)♦ The 70th Anniversary Meeting of the Japanese Society for Food Science and Technology
Title of the abstract：Cognitive Activation Effect of Aromatic Components in Plain Yogurt
Presenter: Chizuru Konagai１)＊, Yukiko Motsuchi２), Mai Kiyota２), Asako Sakagami２),
Tomoko Ogura２)＊ Presenter
1) Jumonji University2) Megmilk Snow Brand co., Ltd
Date: Friday, August 25, 2023
Place: Kyoto Women's University (Kyoto, Japan)

This document has been translated from a part of the Japanese original for reference purposes only. In
the event of any discrepancy between this translated document and the Japanese original, the original
shall prevail. The Company assumes no responsibility for this translation or for direct, indirect or any otherforms of damages arising from the translation.