We investigated the effects of some food odors on brain function psychophysiologically by using electroencephalography (EEG) analysis and event-related potential (ERP) as tools. Samples described in this article were heated soybeans, coffee, alcoholic drinks, and extracts from several foods. It was found that the effects on brain function of food odors vary depending on the type of aroma, concentration, or sex of subjects.

Several odorous compounds act on the living animals and seemed to modulate the emotional states and accompanying autonomic responses. However, it is not known exactly whether the “odor” (in other words, “the sense of smell”) has the function or not. To address the question, we examined the analgesic effects of odor exposure and found that the odor of linalool, one of the terpenoids, had the significant analgesic effects in mice. Furthermore, central olfactory system and hypothalamic orexin neurons are essential for the effects. In addition, the aroma of Imoshoch also showed significant analgesic effects depending on the content of linalool. In this issue, a series of studies on the odor-induced analgesia are introduced.

Shizuoka Cancer Center provides the state-of-the-art medical care and comfortable space for the patients. Cancer patients are much annoyed by their characteristic smells which originate from the secreta of cancer sites and abnormality of metabolism.

We are researching the use of green tea distillate to suppress the smells, in order to relieve patients’ stress and improve their QOL (quality of life). Green tea is deeply rooted in Japanese life. Green tea aroma is very delicate and its gives to us a sigh of relief.

We found that the second-picked stem tea were suitable for the material of green tea distillates. We also found that some of the green tea distillates significantly reduced the substances of the cancer-odor such as trimethylamine and dimethyl disulfide.