Differentiation of activity patterns in the suprahyoid muscles during swallowing of foods with five taste qualities

Activity patterns of the suprahyoid muscles were examined using a new analytical technique. The suprahyoid activities were recorded during swallowing of tasteless foods and foods with taste qualities (sweet, salty, sour, bitter and umami). The technique involved: (1) division of cumulative integrated suprahyoid activities from each swallow into 10 equal sections and (2) assignment of individually sectioned activities to a standardized timescale as T-P (from T(10)To T-100; relative time for P% of the cumulative electromyogram) to enable comparison of data from different trials. Three significant differences were found in T-p between the following foods: tasteless and sour, tasteless and bitter, and sour and umami. However, the differences were not repeatedly confirmed. These results suggest that gustatory signals from food tastes affect differentially the activity patterns of the suprahyoid muscles during pharyngeal swallowing, although the effect is not permanent. This method may be used to measure taste impressions in infants and in certain disabled subjects.