Responses of PROP taster groups to variations in sensory qualities within foods and beverages

Prescott, John; Soo, J.; Campbell, Holly A; Roberts, Chris

doi:10.1016/j.physbeh.2004.04.009

Cited by 112 publications

(93 citation statements)

References 43 publications

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“…PTC/PROP sensitivity has also been associated with increased acuity or reduced preference for bitter-tasting foods and beverages such as cruciferous and green vegetables, rhubarb, sharp cheeses, soy products, grapefruit juice, beer, green tea and coffee [24][25][26][27][28][29][30][31] . A number of these foods contain phytochemicals with purported health benefits.…”

Section: Discussionmentioning

confidence: 99%

<i>TAS2R38 </i>Genotypes and Phenylthiocarbamide Bitter Taste Perception in a Population of Young Adults

Khataan¹,

Stewart²,

Brenner³

et al. 2009

Lifestyle Genomics

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Background/Aims:TAS2R38 belongs to the TAS2R bitter taste receptor gene family and polymorphisms are associated with differences in bitter taste perception of phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP). The objectives were to test whether the genotype-phenotype relationship varies between ethnocultural groups and whether a filter paper method can predict TAS2R38 genotype. Methods: Subjects (n = 911) aged 20–29 rated the intensity of a PTC-containing filter paper on a scale of 1–9, from ‘not at all bitter’ to ‘extremely bitter’. The TAS2R38 A49P polymorphism was detected by real-time PCR. Results: The overall frequency of the 49A variant was 0.47 and the AA, AP, and PP genotype distribution was 0.24, 0.45 and 0.31, respectively. Those with AA, AP, or PP genotypes had mean bitterness rating scores of 2.3, 4.9, and 5.9, respectively. The 49A variant frequency was significantly lower among Asians (28%) as compared to Caucasians (55%), South Asians (60%) or others (56%) (p < 0.0001). The genotype-phenotype relationship was similar across ethnocultural groups, however, a stronger genotype-phenotype association was observed among women as compared to men. Conclusion: Our findings show that a simple PTC filter paper tasting method strongly predicts TAS2R38 genotype, and that the genotype-phenotype association is similar among ethnocultural groups.

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Section: Discussionmentioning

confidence: 99%

<i>TAS2R38 </i>Genotypes and Phenylthiocarbamide Bitter Taste Perception in a Population of Young Adults

Khataan¹,

Stewart²,

Brenner³

et al. 2009

Lifestyle Genomics

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“…Evidence from McLellan et al (1984) using a carbonated apple juice beverage provides evidence of suppression of sweetness due to carbonation. Subsequent investigations, however, showed increasing carbonation did not significantly suppress sweetness of either sucrose (Comettomuniz et al 1987;Yau and McDaniel 1992), aspartame (Comettomuniz et al 1987) or sodium cyclamate (Prescott et al 2004). Cowart (1998) investigated the effect of carbonation on gustatory stimuli (sweet, salty, sour and bitter) and reported a decrease in sweetness of sucrose by carbonation.…”

Section: Introductionmentioning

confidence: 99%

Gustatory, Olfactory and Trigeminal Interactions in a Model Carbonated Beverage

Hewson

Hollowood²,

Chandra

et al. 2009

Chem. Percept.

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Flavour results from the integration of aroma, taste and chemosensory information within the brain. Understanding interactions between the anatomically separate systems which relay this information is crucial to our appreciation of how different aspects of food contribute to flavour perception and the formulation of successful products. To examine these interactions, a beverage system was created containing elements capable of stimulating gustatory, olfactory and trigeminal systems. Using ingredients relevant to commercial beverages, water, aroma volatiles, tastants and carbonation, enabled examination of the effects of tastant-aroma-carbonation interactions on sensory perception. Samples, selected according to Doptimal designs, were evaluated by a trained panel. Predictive polynomial models were generated from mean panel data to explain variations in the attributes as a function of design factors. Increasing both sugars and acids resulted in increases in perceived flavour. Evidence of differential flavour enhancement profiles of two sugars at perceptually equi-sweet levels, glucose and fructose, supported previous findings in a non-carbonated system (Hewson et al., Food Qual Prefer 19:323-334, 2008). This difference was also evident in models generated for some mouthfeel attributes (tingling and irritant attributes). Carbonation increased sourness, in agreement with previous literature (McLellan et al., J Food Sci 49:1595-1597, 1984 Yau and McDaniel, J Food Sci 57:1412-1416, but also suppressed sweetness. Interestingly, evaluation of beverages revealed the perception of a bitter aftertaste, which was primarily driven by CO 2 level, enhanced by citric acid, and suppressed by increasing sugar concentration. This study provides a comprehensive assessment of the sensory profile of a model carbonated beverage. Analysis provided novel evidence of the influence of multimodal interactions from gustatory, olfactory and trigeminal origin on sensory perception and highlighted the differential effects of two monosaccharides on key sensory attributes.

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“…A weaker oral signal potentially explains why those tasting PROP as less bitter report greater preference for high-fat foods [14,22,23] -a greater absolute amount is required to elicit the same hedonic response. PROP also associates with sweetness of sucrose in solution, sweet foods and qualitatively complex beverages (eg [2,24]). An individual minimally responsive to PROP requires almost twice the sucrose concentration to achieve the same level of sweetness as an individual for whom PROP is highly bitter [21].…”

Section: Introductionmentioning

confidence: 99%

Oral sensory phenotype identifies level of sugar and fat required for maximal liking

Hayes

Duffy

2008

Physiology & Behavior

131

105

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A half-century ago, Fischer and colleagues found correlations between food preference and genetic markers of taste [propylthiouracil (PROP), quinine]. Recently, a number of studies report differences in sweet liking/disliking with taste phenotype or genotype. Here we modeled optimal liking for milk/ sugar mixtures using the response surface method among 79 mostly normal weight adults (36 women) who reported low dietary restraint. Two non-overlapping phenotype analyses were performed: a) discordance in PROP versus quinine bitterness and b) number of fungiform papillae (FP, taste papillae on the tongue tip). Although all phenotype groups liked highly sweet and creamy sensations (in liking by sensation models), the fat and sugar levels for hedonic optima varied (in liking by concentration models). Males generally liked higher fat (20 to 40%) and sugar levels, with females disliking unsweetened cream. In quinine/PROP groups, liking peaked at 30% fat/15% sucrose for men and women who tasted 0.32mM quinine more bitter than 3.2mM PROP (n=15); a group previously shown to have highest sugar intakes . Those tasting PROP more bitter than quinine (n=14) reported greater creamy/sweet sensations, with peak liking at lower fat and sweet levels (3.3% fat/10% sucrose). Generally, those in the high FP group perceived more creamy/sweet sensations with level of liking more influenced by sugar level, especially among high FP females. At high sugar/high fat levels low-FP males and females retained this liking while liking fell off for those in the high FP group. In summary, although most liked sweet/creamy sensations, perceptual differences in these sensations varied with oral phenotype, explaining some of the differences in the amount of sugar and fat required to reach hedonic optima. A high affinity for high sugar/high fat mixtures among oral phenotype subgroups has relevance for energy consumption and could explain the link previously observed between oral sensation and body weight.A half-century ago, Fischer and colleagues found correlations between food preference and genetic markers of taste [6-n-propylthiouracil (PROP), quinine]. Recently, a number of studies report differences in sweet liking/disliking with taste phenotype or emerging genes. Here we modeled optimal liking for milk/sugar mixtures using the response surface method among 79 mostly normal weight adults (36 women) who reported low dietary restraint. Two non-overlapping phenotype analyses were performed: a) discordance in PROP versus quinine bitterness and b) number of fungiform papillae (FP, taste papillae on the tongue tip). Although all phenotype groups liked highly Publisher's Disclaimer: This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final citable form. Please note that during the production process errors may be di...

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Responses of PROP taster groups to variations in sensory qualities within foods and beverages

Cited by 112 publications

References 43 publications

<i>TAS2R38 </i>Genotypes and Phenylthiocarbamide Bitter Taste Perception in a Population of Young Adults

<i>TAS2R38 </i>Genotypes and Phenylthiocarbamide Bitter Taste Perception in a Population of Young Adults

Gustatory, Olfactory and Trigeminal Interactions in a Model Carbonated Beverage

Oral sensory phenotype identifies level of sugar and fat required for maximal liking

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