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DIFFERENTIATION OF SUPRAHYOID ACTIVITY PATTERNS DURING SWALLOWING OF UMAMI‐TASTING FOODS
Author(s) -
MIYAOKA YOZO,
ASHIDA ICHIRO,
KAWAKAMI SHINYA,
MIYAOKA SATOMI
Publication year - 2006
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2006.00083.x
Subject(s) - umami , wine tasting , swallowing , monosodium glutamate , taste , food science , inosine monophosphate , psychology , chemistry , medicine , biochemistry , surgery , nucleotide , wine , gene
In the preceding study, the present authors differentiated the activity patterns of the suprahyoid (SH) muscles during pharyngeal swallowing of tasty and tasteless foods by using “T P ” values that assigned activity of electromyograms (EMG) to a standardized time scale. In the present study, we calculated not only the T P values but also the In P values (by subtracting the preceding T P‐10 values from T P ) to analyze activity patterns of the SH EMG during pharyngeal swallowing of foods dissolved in unitary (monosodium glutamate [MSG] and disodium inosine‐5′‐monophosphate [IMP]) and binary (MSG + IMP) “umami‐” tasting solutions of low and high concentration. We found that SH activity patterns differed slightly between low and high concentration of unitary and binary umami‐tasting foods, but that SH activity patterns measured while swallowing umami‐tasting foods did not differ from those measured while swallowing sweet‐ or salty‐tasting foods, or tasteless food.