PROP taster status is related to fat perception and preference

Annals of the New York Academy of Sciences

Volumn 855, Issue , 1998, Pages 802-804

  Tepper, Beverly J ^a   Nurse, Ricky J ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CAPSAICIN; FAT; IRRITANT AGENT; PROPYLTHIOURACIL;

CONFERENCE PAPER; FOOD PREFERENCE; HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; PERCEPTIVE THRESHOLD; TASTE BUD; TASTE DISCRIMINATION;

EID: 0032451899     PISSN: 00778923     EISSN: None     Source Type: Book Series    
DOI: 10.1111/j.1749-6632.1998.tb10662.x     Document Type: Conference Paper

References (4)

1. 1. Bartoshuk, L. M., V. B. Duffy & I. J. Miller. 1994. PTC/PROP tasting: Anatomy, psychophysics and sex effects. Physiol. Behav. 56: 1155-1171.
2. 2. Green, B. G. 1990. Effects of thermal, mechanical and chemical stimulation on the perception of oral irritation. In Chemical Senses: Irritation. B. G. Green, J. R. Mason & M. R. Kare, Eds. Vol. 2: 171 192. Marcel Dekker. New York.
3. 3. Duffy, V. B. et al. 1996. Perceived creaminess of high-fat milk products varies with genetic taste status [abstract]. Chem. Senses 21: 598.
4. 4. Tepper, B. J. & R. J. Nurse. 1997. Fat perception is related to PROP taster status. Physiol. Behav. 61: 949-954.