Preliminary study of associations between objective parameters of facial electromyography and subjective estimates of taste palatability

20 subjects' palatability reports and facial electromyographic (EMG) activi ties at the zygomaticus major, corrugator supercilli, and levator labii (su perioris/alaeque nasi) regions were recorded while they were tasting water or pickle juice. The results showed that subjects reported significantly hi gher ratings of palatability to water than to pickle juice. The EMG activit ies at the levator labii region generated significantly higher power than t hose at the corrugator supercilli region while tasting water. The EMG activ ities at the levator labii region generated significantly higher power than those at the corrugator supercilli region and those at the zygomaticus maj or region while tasting pickle juice. It was concluded that the facial EMG activity at the levator labii region was the most sensitive indicator of pa latability.