個人閾値を考慮した四基本味刺激に対する誘発脳波の解析

概要

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Evoked potentials for the four taste qualities (sweet-sucrose, salty-sodium chloride, sour-tartaric acid and bitter-quinine-HCl) were analyzed in 10 human subjects. Taste stimuli were applied to the small area of left side of the tongue innervated by the chorda tympani nerve. The onsets of taste stimuli were detected by a laser beam device and its triggering signals were used to record the evoked potentials from Cz with the reference to A1 (left lobe) and the ground point at Fpz. The evoked potentials averaged on eight consecutive responses for four taste qualities appeared positively with a latency around 150 ms. The relative stimulus concentrations of four taste qualities for each individual subject were defined on the basis of the determination of individual taste thresholds for each of four taste qualities and were expressed as the ratios of actual stimulus concentration to the individual threshold. Analyses on the relation between the latency of evoked potentials for each of taste qualities revealed that the latency for salty and bitter tastes did not change with a change in relative concentration but the latency for sour taste decreased wili an increase in relative concentration, while the latency for sweet taste showed the inverse tendency. There were no characteristic relations for all of four taste qualities between the relative concentration and the amplitude of evoked potentials.
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