Preliminary study of associations between objective parameters of facial electromyography and subjective estimates of taste palatability
文献类型：期刊论文
| 作者 | Hu, SQ; Luo, YJ ; Hui, LM
|
| 刊名 | PERCEPTUAL AND MOTOR SKILLS
 |
| 出版日期 | 2000-12-01 |
| 卷号 | 91期号:3页码:741-747 |
| 关键词 | disgust emg |
| ISSN号 | 0031-5125 |
| 文献子类 | Article |
| 英文摘要 | 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. |
| 学科主题 | 生理心理学/生物心理学 |
| 语种 | 英语 |
| WOS记录号 | WOS:000166076800004 |
| 公开日期 | 2011-08-22 |
| 源URL | [http://ir.psych.ac.cn/handle/311026/5627]  |
| 专题 | 心理研究所_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. |
入库方式： OAI收割
来源：心理研究所
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