DIFFERENTIATION OF SUPRAHYOID ACTIVITY PATTERNS DURING SWALLOWING OF UMAMI‐TASTING FOODS

Abstract

ABSTRACT 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 “TP” values that assigned activity of electromyograms (EMG) to a standardized time scale. In the present study, we calculated not only the TP values but also the InP values (by subtracting the preceding TP‐10 values from TP) 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.