享受您的复活节彩蛋？您喜欢的巧克力类型如何与您的饮食行为联系在一起...

Ahh, Easter. It's a time to celebrate new beginnings with family, friends...and chocolate. Let's not forget the chocolate.

密西西比大学最近的一项研究发现，您喜欢的巧克力类型与质地属性和您的饮食行为有关。

该研究的作者，大学的泰勒·帕特森（Taylor Patterson）Sally McDonnell Barksdale Honors College, used electroglottography (EGG) and surface electromyography ( sEMG ) recorded withPowerLab和ldsports体育资讯 ，评估人们在吃不同类型的巧克力时的口腔活动。她想看看巧克力人喜欢的类型与他们的肌肉活动，他们的咀嚼量与他们吃巧克力所花费的时间之间是否存在联系。研究中使用的四种巧克力是牛奶巧克力（30％可可），黑巧克力（90％可可），白巧克力和新颖的牛奶巧克力（含植物油代替可可脂）。

The study used electroglottography (EGG) and surface electromyography ( sEMG ) to measure the oral motor activity of each subject while they ate different types of chocolate. It was predicted that each person's preference would be significantly and positively correlated with oral motor events [for example sEMG activity of master and suprahyoid muscles, the total number of chewing actions, and time to last swallow (EGG)].

The experiment showed that a significant relationship exists between eating behavior, textural attributes, and preference.

学习主管，密西西比大学教学副教授卡罗尔·布里森（Carol Britson）博士生物学系，说该项目很有趣 - “谈论的乐趣，对beta测试的乐趣（哎呀，调查员的巧克力取样）以及进行的乐趣。我们没有任何志愿者的短缺！”

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研究详细信息：

帕特森（T. E.），(2017).Examination of Electroglottography (EGG) and Surface Electromyography (Semg）作为在食用四种巧克力期间评估口服运动活动的技术。Undergraduate thesis, under the direction of Carol Britson from Biology, University of Mississippi.Details

Method

The experiment used a subject group of 40 students enrolled at the University of Mississippi between the ages of 18 and 24 with informed consent. Subjects were asked to consume four chocolate samples as they normally would, but to consider and rank the degree of bitterness, hardness, mouth coating, and satisfaction for each sample. Water was consumed after each sample.

每个受试者都有SEMG电极位于咬合肌肉和舌骨肌肉的面部每一侧，肩膀上有一个SEMG地面电极。将鸡蛋电极放在甲状腺软骨的每一侧（‘亚当的苹果），肩膀上有一个鸡蛋地面电极。表面肌电图（SEMG）用于评估咀嚼时的咀嚼器肌肉活性，并使用电视学（EGG）来记录声带折叠的闭合和打开的吞咽事件。两种方法都是无侵入性的，并且不会干扰饮食过程。PowerLab 26T（LTS）电子数据采集系统从AdinStruments使用LabChart软件包8.0.2录制了EGG和SEMG数据。

The study used a ML317 electrooculography (EOG) recorder connected to the PowerLab system to record the EGG data. The EOG pod is designed to detect fine-scale muscle activity and in addition to oculomotor activity can be used to produce electrogastrographs and electroglottographs. Three MLA2504 Shielded Lead Wires were connected to the EOG pod according to the color-coded, positive, negative and ground leads. The EOG pod was plugged into the Input 1 Pod Port on the front panel of the PowerLab system. Disposable adhesive electrodes were attached to each lead before being placed on the subject. The EOG pod was calibrated to 0 mV before the experiment began, and the sensitivity range for the pod is +/- 4mV. A push button switch was also connected to the front panel of the PowerLab system via the Input 2 Pod Port in order to ensure the recording of the last swallow.

For the sEMG equipment, a MLA2540 Five-lead Shielded Bio Amp Cable and MLA2505 snap-connected Lead Wires were used. The Bio-Amp cable was connected to the PowerLab system via the Bio Amp socket. Five MLA1010 disposable adhesive electrodes were attached to the five snap-connected Lead Wires before placed on the subject. The sensitivity range for the MLA2540 Five-lead Shielded Bio Amp Cable is +/- 5μV to +/-100 mV.

Each subject consumed one randomly selected sample of chocolate to measure chewing and swallowing events. Data collection began from the time the chocolate was placed in the mouth and concluded after the last swallowing event.

结果

研究发现，巧克力类型之间的总体偏好是显着不同的。美食牛奶巧克力是最喜欢的，最少的美食黑巧克力。在每个进气调查排名中也观察到显着差异。观察到苦味和咀嚼肌肉力以及硬度和咀嚼时间参数之间的显着关系。嘴涂层排名与平均咬肌力和1-5咀嚼的平均咀嚼时间有显着关系。最后，满意度与咀嚼1-5和咀嚼率的平均咀嚼时间有显着关系。每个纹理属性与前五个咀嚼的咀嚼参数显着相关，表明纹理属性是在咀嚼和风味释放开始时决定的。

该实验表明，饮食行为，质地属性和偏好之间存在显着的关系。

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