Chewing-gum flavor affects measures of global complexity of multichannel EEG

T. Yagyu, J. Wackermann, T. Kinoshita, T. Hirota, K. Kochi, I. Kondakor, T. Koenig, D. Lehmann

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Global complexity of spontaneous brain electric activity was studied before and after chewing gum without flavor and with 2 different flavors. One-minute, 19-channel, eyes-closed electroencephalograms (EEG) were recorded from 20 healthy males before and after using 3 types of chewing gum: regular gum containing sugar and aromatic additives, gum containing 200 mg theanine (a constituent of Japanese green tea), and gum base (no sugar, no aromatic additives); each was chewed for 5 min in randomized sequence. Brain electric activity was assessed through Global Omega (Ω)-Complexity and Global Dimensional Complexity (GDC), quantitative measures of complexity of the trajectory of EEG map series in state space; their differences from pre-chewing data were compared across gum-chewing conditions. Friedman Anova (p < 0.043) showed that effects on Ω-Complexity differed significantly between conditions and differences were maximal between gum base and theanine gum. No differences were found using GDC. Global Omega-Complexity appears to be a sensitive measure for subtle, central effects of chewing gum with and without flavor.

Original languageEnglish
Pages (from-to)46-50
Number of pages5
Issue number1
Publication statusPublished - Jan 1 1997



  • Brain electric field maps
  • Brain functional state
  • Electroencephalography
  • Global Dimensional Complexity
  • Global Omega-Complexity
  • Gum chewing
  • Smell
  • State space trajectory
  • Taste
  • Theanine

ASJC Scopus subject areas

  • Neuropsychology and Physiological Psychology
  • Psychiatry and Mental health
  • Biological Psychiatry

Cite this

Yagyu, T., Wackermann, J., Kinoshita, T., Hirota, T., Kochi, K., Kondakor, I., Koenig, T., & Lehmann, D. (1997). Chewing-gum flavor affects measures of global complexity of multichannel EEG. Neuropsychobiology, 35(1), 46-50.