ArticleJournal of oral biology and craniofacial research
Taste perception and muscular response: EMG based experimental evaluation.
Article in Journal of oral biology and craniofacial research. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Integrating Cutting-Edge Technologies in Food Sensory and Consumer Science: Applications and Future Directions.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
6 authors.
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Abstract
Background: Taste perception influences not only flavor preference but also the physiological processes of chewing and digestion. Each primary taste-sweet, sour, salty, bitter, and umami-affects specific receptors and shapes masticatory muscle activity, notably in the temporalis and masseter muscles. Limited research exists on how taste affects muscle synergy (coordinated activation) and symmetry (balanced activation) in chewing. Using surface electromyography (EMG), this study examines how different tastes impact these muscle dynamics, offering insights relevant to dentistry, nutrition, and food science. Methods: This study included five healthy participants aged 18-22 years. EMG recordings were conducted on the temporalis anterior and masseter muscles. Each participant chewed five distinct jelly formulations (sweet, sour, salty, bitter, umami) prepared with standardized flavours. The muscle activity was analyzed to determine the effects of taste on muscle synergy (right and left temporalis and masseter) and symmetry (temporalis and masseter). Paired t-tests and ANOVA were used to assess statistical significance. Results: The results revealed taste-dependent variations in muscle synergy and symmetry. Sweet and salty tastes increased muscle synergy, while bitter and umami decreased it. Minimal changes were observed in the symmetry of the temporalis muscle across taste conditions, while the symmetry of the anterior masseter showed notable variations, especially with salty and umami. However, statistical analysis indicated no significant differences in muscle synergy or symmetry between jelly and non-jelly conditions across all taste stimuli (p > 0.05). Conclusion: This study underscores the complexity of the neuromuscular response to taste perception, suggesting potential subtle influences of taste on muscle activity. Future research with a larger sample size and advanced statistical methods may further elucidate the role of taste in modulating masticatory muscle function.
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