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