Predominant Qualities Evoked by Quinine, Sucrose, and Capsaicin Associate With PROP Bitterness, but not <i>TAS2R38</i> Genotype

Nolden, Alissa A.; McGeary, John E.; Hayes, John E.

doi:10.1093/chemse/bjaa028

Cited by 30 publications

(22 citation statements)

References 60 publications

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“…Our finding that the WETT ® and the other taste tests evaluated in this study differentiated between PTC taster categories is in accord with earlier findings that subjects with greater sensitivity to PTC and related compounds [e.g.,] are also more sensitive to some representatives of the other basic taste qualities (Bartoshuk et al, 1998;Chang et al, 2006;Doty et al, 2017;Doty & De Fonte, 2016;Drewnowski et al, 1997;Keller & Adise, 2016;Webb et al, 2015). Such associations, however, are complex and need not be solely due to genetic factors (Nolden et al, 2020). Although somewhat unorthodox, the present study's categorization of the PTC bitterness intensity ratings into three groups based on responses to two different PTC strips provided a metric beyond just a singlestimulus-based characterization of tasters and non-tasters.…”

Section: Discussionsupporting

confidence: 91%

Validation of the Waterless Empirical Taste Test (WETT®)

2020

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The sense of taste is rarely assessed quantitatively outside of a limited number of academic and industrial laboratories, despite its role in influencing nutrition, the flavor of foods and beverages, and protection against ingestion of spoiled and toxic foodstuffs. This dearth reflects, in part, practical limitations of most taste tests, most notably their reliance on liquid stimuli for stimulus presentation or rinsing. In this study, a novel portable taste test that requires neither liquid tastants nor liquid rinses is described and validated within a clinic population. This test, termed the Waterless Empirical Taste Test (WETT ® ), uses stimuli that are embedded in pads of monometer cellulose located on disposable plastic strips applied to the tongue's surface. The test-retest and split-half reliability coefficients of the WETT ® were 0.92 and 0.88, respectively. These respective coefficients for sucrose, NaCl, citric acid, caffeine, and MSG were 0.82 and 0.80, 0.78 and 0.77, 0.56 and 0.73, and 0.84 and 0.84. The WETT ® exhibited comparable, in some cases higher, sensitivity than two comparison taste tests, the Whole Mouth Taste Test and the Taste Quadrant Taste Test, to age, sex, etiology (head trauma vs. upper respiratory infections), and phenylthiocarbamide (PTC) taste ability. This study demonstrates that a taste test that does not require liquids can be as reliable and sensitive as more traditional liquid-based taste tests to clinical alterations in taste function.

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Section: Discussionsupporting

confidence: 91%

Validation of the Waterless Empirical Taste Test (WETT®)

2020

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“…A large sample size study (n > 1500) found a weak association between sweetness and PROP bitterness, suggesting that a bigger size sample is required to detect weak association with PROP [60]. A recent study confirmed that PROP bitterness was positively correlated with sweetness of sucrose [61]. However, some of the previous studies also indicated that there was no relationship between PROP sensitivity and sweet taste responsiveness [62][63][64].…”

Section: Discussionmentioning

confidence: 99%

“…Meyerhof et al [54] sorted receptors into 4 groups, and both TAR2S4 and TAS2R14 were not in the same group as TAS2R38. The different responses in bitter taste receptors might explain why no relationship was found between PROP taster status and perceived bitterness intensity of Reb A, D, and M. Some studies suggested that PROP bitterness sensitivity influenced other oral sensations, such as sweetness [36,37,[57][58][59][60][61]. Drewnowski et al [36] found a weak and marginal significant difference in sweetness perception of sucrose and saccharin between PROP tasters and non-tasters, and the difference was more significant at lower concentrations.…”

Section: Discussionmentioning

confidence: 99%

Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)

Tao

Cho

2020

Foods

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Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of the three steviol glycosides. A total of 126 participants evaluated the intensities of in-mouth, immediate (5 s after expectorating), and lingering (1 min after expectorating) sweetness and bitterness of 0.1% Reb A, D, M, and 14% sucrose and described the aftertaste of the sweeteners by using a check-all-that-apply (CATA) question. The results showed that in-mouth sweetness and bitterness of Reb D and M were not significantly different from sucrose, unlike Reb A which showed significant bitterness. However, Reb D and M showed more intense lingering sweetness than sucrose. The CATA analysis resulted that Reb D and M were closer to positive attribute terms and also to sucrose than Reb A, but Reb D and M were still considered artificial, which may cause them to be perceived negatively. When comparing among PROP taster groups, no significant differences in the perceived sweetness and bitterness of the three steviol glycosides were found. This study generates important information about Reb A, D, and M for the food industry, especially working with products formulated to deliver reductions in sugar using a natural high-intensity sweetener, stevia.

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“…The most well-researched sensory segmentation of consumers is based on responses to the bitter compound 6-n-propylthiouracil (PROP). Responses to this compound, which are at least partly genetically determined [ 4 ], also reflect responses to other bitter compounds, as well as sweetness, sourness, and a variety of oral and odour irritant and textural attributes, in both solutions and foods/beverages [ 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

et al. 2021

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The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.

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Predominant Qualities Evoked by Quinine, Sucrose, and Capsaicin Associate With PROP Bitterness, but not TAS2R38 Genotype

Cited by 30 publications

References 60 publications

Validation of the Waterless Empirical Taste Test (WETT®)

Validation of the Waterless Empirical Taste Test (WETT®)

Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

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