Effects of an Olfactory Stimulation Program on Emotional and Cognitive Function in Older Adults With Dementia: A Study Based on Brain Wave Analysis

This study investigated whether an olfactory stimulation program incorporating edible flavorings could positively influence cognitive performance and memory in older adults diagnosed with dementia. A quasi-experimental design with a non-equivalent control group was employed. Participants in the experimental group engaged in a structured olfactory stimulation program using food-grade aromas once weekly over a 12-week period, while the control group continued with standard routine care provided by the facility. Following the intervention, the experimental group demonstrated a meaningful improvement in cognitive performance as assessed by the Mini-Mental State Examination–Korean (MMSE-KC), with an average increase of 2.29 points. Notably, participants categorized as having suspected or clinically confirmed dementia exhibited greater cognitive gains, showing a mean improvement of 3.53 points. In contrast, the control group showed only a marginal increase of 0.53 points, which did not reach statistical significance. Olfactory memory performance also improved progressively throughout the intervention period. The mean accuracy score for scent identification increased from 0.81 during the initial session to 1.48 by the final session, reflecting an overall gain of 0.67 correctly recalled scents. These findings suggest that repeated exposure to familiar edible aromas may enhance memory consolidation and recall processes.