Comparison of new and existing methods for the classification of individuals according to 6-n propylthiouracil (PROP) taster status

Journal of Sensory Studies

Volumn 19, Issue 2, 2004, Pages 149-170

  Ditschun, Tanya L ^a   Guinard, Jean Xavier ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (PROCESS); CRYSTALS; FOOD PRODUCTS; ORGANIC COMPOUNDS; SODIUM CHLORIDE; SURFACE ROUGHNESS;

LABELED MAGNITUDE SCALE (LMS); PHENOTYPES; SANDPAPER;

FOOD PROCESSING;

EID: 3042665287     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2004.tb00142.x     Document Type: Article

References (43)

1. AKELLA, G.D., HENDERSON, S.A. and DREWNOWSKI, A. 1997. Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6-n-propylthiouracil. Nutr. Cancer 29, 146-151.
2. ANLIKER, J.A., BARTOSHUK, L., FERRIS, A.M. and HOOKS, L.D. 1991. Children's food preferences and genetic sensitivity to the bitter taste of 6-npropylthiouracil (PROP). Am. J. Clin. Nutr. 54, 316-320.
3. BARNICOT, N.A. 1950. Taste deficiency for phenylthiourea in African Negroes and Chinese. Ann. Eugenics 15, 248-254.
4. BARTOSHUK, L.M. 2000. Comparing sensory experiences across individuals: recent psychophysical advances illuminate genetic variation in taste perception. Chem. Senses 25, 447-460.
5. BARTOSHUK, L.M., DUFFY, V.B., LUCCHINA, L.A., PRUTKIN, J. and FAST, K. 1998. PROP (6-n-propylthiouracil) supertasters and the saltiness of NaCl. Ann. New York Acad. Sci. 555, 793-796.
6. BARTOSHUK, L.M., DUFFY, V.B. and MILLER, I.J. 1994. PTC/PROP tasting: anatomy, psychophysics, and sex effects. Physiol. Behav. 56, 1165-1171.
7. BLAKESLEE, A.F. 1932. Genetics of sensory thresholds: taste for phenylthio-carbamide. Proc. Natl. Acad. Sci. 18, 120-130.
8. DICARLO, S.T. and POWERS, A.S. 1998. Propylthiouracil tasting as a possible genetic association marker for two types of alcoholism. Physiol. Behav. 64, 147-152.
9. DREWNOWSKI, A., HENDERSON, S.A., LEVINE, A. and HANN, C. 1999. Taste and food preferences as predictors of dietary practices in young women. Publ. Health Nutr. 2, 513-519.
10. DREWNOWSKI, A., HENDERSON, S.A. and SHORE, A.B. 1997a. Genetic sensitivity to 6-n-propylthiouracil (PROP) and hedonic responses to bitter and sweet tastes. Chem. Senses 22, 27-37.
11. DREWNOWSKI, A., HENDERSON, S.A. and SHORE, A.B. 1997b. Taste responses to naringin, a flavonoid, and preferences for grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil (PROP). Am. J. Clin. Nutr. 66, 391-397.
12. DUFFY, V.B. MILLER JR., I.J. and BARTOSHUK, L.M. 1994. 6-n-propylthiouracil (PROP) supertasters and women have greater number of fungiform papillae taste buds. Chem. Senses 19, 465 (abstract).
13. DUFFY, V.B., WEINGARTEN, H.P. and BARTOSHUK, L.M. 1995. Preference for sweet and fat foods in young adults associated with PROP (6-n-propylthiouracil) genetic taste status and sex. Chem. Senses 20, 688 (abstract).
14. FAURION, A., LARDIER, T., GUINARD, J.-X. and NAUDIN, B. 1987. Human taste detection thresholds: each subject's threshold for a single stimulus is unique. In Olfaction and Taste, pp. 276-279, Ann. New York Acad. Sci., New York.
15. FISCHER, R. 1971. Gustatory, behavioral and pharmacological manifestations of chemoreception in man. In Gustation and Olfaction, (G. Ohloff and A.F. Thomas, eds.) pp. 187-237, Academic Press, London.
16. FISCHER, R., GRIFFIN, F. and KAPLAN, A.R. 1963. Taste thresholds, cigarette smoking, and food dislikes. Medicina Experimentalis 9, 151-167.
17. FOX, A.L. 1931. Six in ten 'tasteblind' to bitter chemical. Sci. News Letter 9, 249.
18. FOX, A.L. 1932. The relationship between chemical constitution and taste. Proc. Natl. Acad. Sci. 75, 115-120.
19. GENT, J.F. and BARTOSHUK, L.M. 1983. Sweetness of sucrose, neohesperidin dihydrochalcone and saccharin is related to genetic ability to taste the bitter substance 6-n-propylthiouracil. Chem. Senses 7, 265-272.
20. GLANVILLE, E.V. and KAPLAN, A.R. 1965. Food preferences and sensitivity to taste for bitter compounds. Nature 205, 851-853.
21. GREEN, B.G., SHAFFER, G.S. and GILMORE, M.M. 1993. Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties. Chem. Senses 18, 683-702.
22. GUO, S.-W., SHEN, F.-M., WANG, Y.-D. and ZHENG, C.-J. 1998. Threshold distributions of phenylthiocarbamide (PTC) in the Chinese population. Ann. New York Acad. Sci. 855, 810-812.
23. HALL, M.J., BARTOSHUK, L.M., CAIN, W.S. and STEVENS, J.C. 1975. PTC taste blindness and the taste of caffeine. Nature 253, 442-443.
24. HARRIS, H. and KALMUS, H. 1949. The measurement of taste sensitivity to phenylthiourea (PTC). Ann. Hum. Genet. 15, 24-31.
25. JERZSA-LATTA, M., KRONDL, M. and COLEMAN, R. 1990. Use and perceived attributes of cruciferous vegetables in terms of genetically-mediated taste sensitivity. Appetite 15, 127-134.
26. KALMUS, H. 1958. Improvements in the classification of the taster genotypes. Ann. Hum. Genet. 22, 222-230.
27. KALMUS, H. 1971. Genetics of taste. In Handbook of Sensory Physiology: Chemical Senses 2, (L.M. Beidler, ed.) pp. 165-179, Springer-Verlag, New York.
28. KRANZLER, H.R., SKIPSEY, K. and MODESTO-LOWE, V. 1998. PROP taster status and parental history of alcohol dependence. Drug Alc. Depend. 52, 109-113.
29. LEACH, E.J. and NOBLE, A.C. 1986. Comparison of bitterness of caffeine and quinine by a time-intensity procedure. Chem. Senses 11, 339-345.
30. MATTES, R. and LABOV, J. 1989. Bitter taste responses to phenylthiocarbamide are not related to dietary goitrogen intake in human beings. J. Am. Diet. Assoc. 89, 692-695.
31. MELA, D.J. 1989. Bitter taste intensity: the effect of tastant and thiourea taster status. Chem. Senses 14, 131-135.
32. NEELY, G. and BORG, G. 1999. The perceived intensity of caffeine aftertaste: Tasters versus nontasters. Chem. Senses 24, 19-21.
33. PARDUCCI, A. 1965. Category judgment; a range-frequency model. Psychol. Rev. 72, 407-418.
34. PELCHAT, M.L. and DANOWSKI, S. 1992. A possible genetic association between PROP-tasting and alcoholism. Physiol. Behav. 57, 1261-1266.
35. PRESCOTT, J. and SWAIN-CAMPBELL, N. 2000. Responses to repeated oral irritation by capsaicin, cinnamaldehyde and ethanol in PROP tasters and non-tasters. Chem. Senses 25, 239-246.
36. PRUTKIN, J. et al. 2000. Genetic variation and inferences about perceived taste intensity in mice and men. Physiol. Behav. 69, 161-173.
37. REED, D.R., BARTOSHUK, L.M., MARINO, S. and PRICE, R.A. 1995. Propylthiouracil tasting: determination of underlying threshold distributions using maximum likelihood. Chem. Senses 20, 529-533.
38. SNYDER, L.H. 1931. Inherited taste deficiency. Science 74, 151-152.
39. TEPPER, B.J., CHRISTENSEN, C.M. and CAO, J. 2001. Development of brief methods to classify individuals by PROP taster status. Physiol. Behav. 73, 571-577.
40. TEPPER, B.J. and NURSE, R.J. 1997. Fat perception is related to PROP taster status. Physiol. Behav. 61, 949-954.
41. WHISSEL-BUECHY, D. 1990. Effects of age and sex on taste sensitivity to phenylthiocarbamide (PTC) in the Berkeley Guidance sample. Chem. Senses 15, 39-57.
42. YACKINOUS, C.A. and GUINARD, J.-X. 2001. Relation between PROP taster status and fat perception, touch and olfaction. Physiol. Behav. 72, 427-437.
43. YOKOMUKAI, Y., COWART, B.J. and BEAUCHAMP, G.K. 1993. Individual differences in sensitivity to bitter-tasting substances. Chem. Senses 18, 669-681.