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Chem. Senses 25: 149-153, 2000
© Oxford University Press 2000

Effects of Various Taste Stimuli on Heart Rate in Humans

Tsuyoshi Horio

College of Nutrition, Koshien University, 10-1 Momijigaoka, Takarazuka, Hyogo 665-0006, Japan

Correspondence to be sent to: Tsuyoshi Horio, College of Nutrition, Koshien University, 10-1 Momijigaoka, Takarazuka, Hyogo 665-0006, Japan

Relationships between taste stimuli and heart rate were evaluated in 29 healthy university students. The test solutions were sucrose, NaCl, citric acid, quinine–HCl and monosodium glutamate (MSG). Heart rate increased by 7.1–13.6% for all the taste stimuli after use as compared with pre-stimuli values. The maximum increases in heart rate came ~25 s after the taste stimuli. After the increases, heart rate returned to pre-stimuli levels after between 80 and 100 s. Heart rate reached its maximum with citric acid. Recovery from the heart-rate increase was more delayed for quinine–HCl and MSG than for the other stimuli. Except for sucrose, increases in heart rate and the hedonic scale values of the taste solutions showed significant negative correlation. These findings show that the taste stimuli solutions increased the heart rate and that the increase differed with the concentration and taste solution used.


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