Skip Navigation



Chemical Senses Advance Access published online on February 16, 2009
Chemical Senses, doi:10.1093/chemse/bjp005
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow All Versions of this Article:
34/4/325    most recent
bjp005v1
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Miura, Y.
Right arrow Articles by Shingai, T.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Miura, Y.
Right arrow Articles by Shingai, T.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

© The Author 2009. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org

Effects of Taste Solutions, Carbonation, and Cold Stimulus on the Power Frequency Content of Swallowing Submental Surface Electromyography

Yutaka Miura1, Yuji Morita1, Hideki Koizumi1 and Tomio Shingai2

1 Central Laboratories for Frontier Technology, Kirin Holdings, Yokohama, Japan 2 Department of Eating Disorder and Dysphagia, University of Niigata Rehabilitation Graduate School, Murakami, Japan

Correspondence to be sent to: Yutaka Miura, Central Laboratories for Frontier Technology, Kirin Holdings, Yokohama, Japan. e-mail: yu-miura{at}kirin.co.jp


  Abstract

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.

Key words: electromyogram, frequency, pleasantness, salt, sour, spectral analysis

Accepted 19 January 2009


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?




Disclaimer: Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.