Miura Yutaka, Morita Yuji, Koizumi Hideki, Shingai Tomio
Central Laboratories for Frontier Technology, Kirin Holdings, Yokohama, Japan.
Chem Senses. 2009 May;34(4):325-31. doi: 10.1093/chemse/bjp005. Epub 2009 Feb 16.
This study explored the effects of 5 taste solutions (citric acid, sucrose, sodium chloride, caffeine, and sodium glutamate) versus water on the power frequency content of swallowing submental surface electromyography (sEMG). Healthy subjects were presented with 5 ml of each of 5 tastants and water. Data were collected in 3 trials of the 5 tastants and water by using submental sEMG, which was then subjected to spectral analysis. Sour and salt taste solutions increased the spectrum-integrated values of the total power components. The spectrum-integrated values of low-frequency power (below 10 Hz) in the salt taste trial significantly increased, whereas those of high-frequency power (above 10 Hz) in the sour taste trial tended to increase. Neither pleasantness nor intensity of taste was related to these changes. This study also explored the effects of carbonation and cold stimulus on the power frequency content of continuous swallowing sEMG for 60-ml solutions. Carbonation significantly increased the spectrum-integrated value of the total power components by significantly increasing the high-frequency content. Cold stimulus significantly decreased the low-frequency content. In summary, this study reveals that taste, carbonation, and cold stimulus have qualitatively different influences on the power frequency content of swallowing sEMG.
本研究探讨了5种味觉溶液（柠檬酸、蔗糖、氯化钠、咖啡因和谷氨酸钠）与水相比，对吞咽颏下表面肌电图（sEMG）功率频率成分的影响。向健康受试者提供5种味觉剂和水，每种各5毫升。通过使用颏下sEMG收集5种味觉剂和水的3次试验数据，然后对其进行频谱分析。酸味和咸味溶液增加了总功率成分的频谱积分值。咸味试验中低频功率（低于10赫兹）的频谱积分值显著增加，而酸味试验中高频功率（高于10赫兹）的频谱积分值有增加趋势。味觉的愉悦度和强度均与这些变化无关。本研究还探讨了碳酸化和冷刺激对60毫升溶液连续吞咽sEMG功率频率成分的影响。碳酸化通过显著增加高频成分，显著提高了总功率成分的频谱积分值。冷刺激显著降低了低频成分。总之，本研究表明，味觉、碳酸化和冷刺激对吞咽sEMG的功率频率成分有质的不同影响。
