Taste perception and muscular response: EMG based experimental evaluation

Q1 Medicine

Journal of oral biology and craniofacial research Pub Date : 2025-03-11 DOI:10.1016/j.jobcr.2025.02.016

Bhavya Rohatgi , Ramya Ramadoss , K. Nitya , Sandhya Sundar , Suganya Panneer Selvam , K. Hema Shree

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引用次数: 0

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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来源期刊

Journal of oral biology and craniofacial research Medicine-Otorhinolaryngology

CiteScore

4.90

自引率

0.00%

发文量

133

审稿时长

167 days

期刊介绍： Journal of Oral Biology and Craniofacial Research (JOBCR)is the official journal of the Craniofacial Research Foundation (CRF). The journal aims to provide a common platform for both clinical and translational research and to promote interdisciplinary sciences in craniofacial region. JOBCR publishes content that includes diseases, injuries and defects in the head, neck, face, jaws and the hard and soft tissues of the mouth and jaws and face region; diagnosis and medical management of diseases specific to the orofacial tissues and of oral manifestations of systemic diseases; studies on identifying populations at risk of oral disease or in need of specific care, and comparing regional, environmental, social, and access similarities and differences in dental care between populations; diseases of the mouth and related structures like salivary glands, temporomandibular joints, facial muscles and perioral skin; biomedical engineering, tissue engineering and stem cells. The journal publishes reviews, commentaries, peer-reviewed original research articles, short communication, and case reports.