Preliminary study of associations between objective parameters of facial electromyography and subjective estimates of taste palatability
Hu, SQ; Luo, YJ; Hui, LM
2000-12-01
发表期刊PERCEPTUAL AND MOTOR SKILLS
ISSN0031-5125
文章类型Article
卷号91期号:3页码:741-747
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
收录类别SSCI
语种英语
WOS记录号WOS:000166076800004
引用统计
被引频次:3[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
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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.
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