Preliminary study of associations between objective parameters of facial electromyography and subjective estimates of taste palatability

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	Preliminary study of associations between objective parameters of facial electromyography and subjective estimates of taste palatability
	Hu, SQ ; Luo, YJ; Hui, LM
摘要	20 subjects' palatability reports and facial electromyographic (EMG) activities at the zygomaticus major, corrugator supercilli, and levator labii (superioris/alaeque nasi) regions were recorded while they were tasting water or pickle juice. The results showed that subjects reported significantly higher ratings of palatability to water than to pickle juice. The EMG activities at the levator labii region generated significantly higher power than those at the corrugator supercilli region while tasting water. The EMG activities at the levator labii region generated significantly higher power than those at the corrugator supercilli region and those at the zygomaticus major region while tasting pickle juice. It was concluded that the facial EMG activity at the levator labii region was the most sensitive indicator of palatability.; 20 subjects' palatability reports and facial electromyographic (EMG) activities at the zygomaticus major, corrugator supercilli, and levator labii (superioris/alaeque nasi) regions were recorded while they were tasting water or pickle juice. The results showed that subjects reported significantly higher ratings of palatability to water than to pickle juice. The EMG activities at the levator labii region generated significantly higher power than those at the corrugator supercilli region while tasting water. The EMG activities at the levator labii region generated significantly higher power than those at the corrugator supercilli region and those at the zygomaticus major region while tasting pickle juice. It was concluded that the facial EMG activity at the levator labii region was the most sensitive indicator of palatability.
关键词	disgust emg
学科领域	生理心理学/生物心理学
	2000-12-01
语种	英语
发表期刊	PERCEPTUAL AND MOTOR SKILLS
ISSN	0031-5125
卷号	91 期号:3 页码:741-747
期刊论文类型	Article
收录类别	SSCI
WOS记录号	WOS:000166076800004
引用统计	被引频次：6[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.psych.ac.cn/handle/311026/5627
专题	中国科学院心理研究所回溯数据库(1956-2010)
作者单位	1.Humboldt State Univ, Dept Psychol, Arcata, CA 95521 USA 2.Chinese Acad Sci, Inst Psychol, Beijing, Peoples R China
推荐引用方式 GB/T 7714	Hu, SQ,Luo, YJ,Hui, LM. Preliminary study of associations between objective parameters of facial electromyography and subjective estimates of taste palatability[J]. PERCEPTUAL AND MOTOR SKILLS,2000,91(3):741-747.
APA	Hu, SQ,Luo, YJ,&Hui, LM.(2000).Preliminary study of associations between objective parameters of facial electromyography and subjective estimates of taste palatability.PERCEPTUAL AND MOTOR SKILLS,91(3),741-747.
MLA	Hu, SQ,et al."Preliminary study of associations between objective parameters of facial electromyography and subjective estimates of taste palatability".PERCEPTUAL AND MOTOR SKILLS 91.3(2000):741-747.