Investigation of the impact of sensitivity to cis-3-hexen-1-ol (green/grassy) on food acceptability and selection

Jaeger, Sara R.; Pineau, Bénédicte; Bava, Christina M.; Atkinson, Kelly R.; McRae, Jeremy F.; Axten, Lauren G.; Chheang, Sok L.; Beresford, Michelle K.; Peng, Mei; Paisley, Amy G.; Reinbach, Helene Christine; Rouse, Simon A.; Wohlers, Mark; Jia, Yilin; Newcomb, Richard D.

doi:10.1016/j.foodqual.2011.11.005

Cited by 19 publications

(11 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This finding is in agreement with studies that relate varying sensory sensitivity to differences in liking and choice of foods and beverages (e.g. Dinella, Recchia, Tuorila, & Monteleone, 2011;Jaeger, Mcrae, et al, 2013;Jaeger et al, 2012;Plotto, Barnes, & Goodner, 2006;Tepper, 1998;Zandstra & de Graaf, 1998). Often in this literature, segments of consumers who are more/less sensitive to selected flavor compounds have different hedonic responses to the focal stimuli.…”

Section: Discussionsupporting

confidence: 90%

Examination of sensory product characterization bias when check-all-that-apply (CATA) questions are used concurrently with hedonic assessments

Ares

Jaeger

2015

Food Quality and Preference

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 90%

Examination of sensory product characterization bias when check-all-that-apply (CATA) questions are used concurrently with hedonic assessments

Ares

Jaeger

2015

Food Quality and Preference

View full text Add to dashboard Cite

“…In a comprehensive investigation, Jaeger and colleagues demonstrated that this variation was important for preference using a range of foods including tomato juice, hummus, and Japanese green tea (Jaeger, et al, 2012). Samples spiked with C3HEX received lower acceptability ratings than the `normal' samples, and the degree of the negative response was higher in those who were C3HEX-responsive.…”

Section: Odormentioning

confidence: 99%

Do polymorphisms in chemosensory genes matter for human ingestive behavior?

Hayes

Feeney

Allen

2013

Food Quality and Preference

147

View full text Add to dashboard Cite

In the last decade, basic research in chemoreceptor genetics and neurobiology have revolutionized our understanding of individual differences in chemosensation. From an evolutionary perspective, chemosensory variations appear to have arisen in response to different living environments, generally in the avoidance of toxins and to better detect vital food sources. Today, it is often assumed that these differences may drive variable food preferences and choices, with downstream effects on health and wellness. A growing body of evidence indicates chemosensory variation is far more complex than previously believed. However, just because a genetic polymorphism results in altered receptor function in cultured cells or even behavioral phenotypes in the laboratory, this variation may not be sufficient to influence food choice in free living humans. Still, there is ample evidence to indicate allelic variation in TAS2R38 predicts variation in bitterness of synthetic pharmaceuticals (e.g., propylthiouracil) and natural plant compounds (e.g., goitrin), and this variation associates with differential intake of alcohol and vegetables. Further, this is only one of 25 unique bitter taste genes (TAS2Rs) in humans, and emerging evidence suggests other TAS2Rs may also contain polymorphisms that a functional with respect to ingestive behavior. For example, TAS2R16 polymorphisms are linked to the bitterness of naturally occurring plant compounds and alcoholic beverage intake, a TAS2R19 polymorphism predicts differences in quinine bitterness and grapefruit bitterness and liking, and TAS2R31 polymorphisms associate with differential bitterness of plant compounds like aristolochic acid and the sulfonyl amide sweeteners saccharin and acesulfame-K. More critically with respect to food choices, these polymorphisms may vary independently from each other within and across individuals, meaning a monolithic one-size-fits-all approach to bitterness needs to be abandoned. Nor are genetic differences restricted to bitterness. Perceptual variation has also been associated with polymorphisms in genes involved in odors associated with meat defects (boar taint), green/grassy notes, and cilantro, as well as umami and sweet tastes (TAS1R1/2/3). Here, a short primer on receptor genetics is provided, followed by a summary of current knowledge, and implications for human ingestive behavior are discussed.

show abstract

“…Other recent reports indicate the bitterness of the nonnutritive sweetener Acesulfame-K , the grassy odor of cis-3-hexenal (Jaeger et al, 2012), the meat defect boar taint (Keller et al, 2007), and the creaminess of starch (Mandel et al, 2010), which all differ across individuals as a function of genetic variation. So too does the intensity of food pungency and taste and one's ability to detect variations in tastes within products (Lee et al, 2008;Prescott et al, 2004a, b).…”

Section: Individual Differencesmentioning

confidence: 98%