Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status

Quarterly Journal of Experimental Psychology

Volumn 62, Issue 8, 2009, Pages 1648-1664

  Yeomans, Martin R ^a   Prescott, John ^b   Gould, Natalie J ^a  

^a UNIVERSITY OF SUSSEX   (United Kingdom)

^b UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Flavour flavour learning; Olfaction; PROP; Taste

Indexed keywords

PROPYLTHIOURACIL; SUCROSE; SWEETENING AGENT;

ADULT; ANALYSIS OF VARIANCE; ARTICLE; DOSE RESPONSE; FEMALE; FOOD PREFERENCE; HUMAN; MALE; ODOR; PAIN ASSESSMENT; PHYSIOLOGY; PSYCHOLOGICAL ASPECT; STIMULATION; TASTE; TASTE ACUITY;

ADULT; ANALYSIS OF VARIANCE; DOSE-RESPONSE RELATIONSHIP, DRUG; FEMALE; FOOD PREFERENCES; HUMANS; MALE; ODORS; PAIN MEASUREMENT; PROPYLTHIOURACIL; SMELL; STIMULATION, CHEMICAL; SUCROSE; SWEETENING AGENTS; TASTE; TASTE THRESHOLD; YOUNG ADULT;

EID: 68349120109     PISSN: 17470218     EISSN: 17470226     Source Type: Journal    
DOI: 10.1080/17470210802557793     Document Type: Article

References (58)

1. Anliker, J. A., Bartoshuk, L., Ferris, A. M., & Hooks, L. D. (1991). Children's food preferences and genetic sensitivity to the bitter taste of 6-n-propylthiouracil (prop). American Journal of Clinical Nutrition, 54, 316-320.
2. Baeyens, F., Eelen, P., Van Den Burgh, O., & Crombez, G. (1990). Flavor-flavor and color-flavor conditioning in humans. Learning and Motivation, 21, 434-455.
3. Bartoshuk, L. M. (1979). Bitter taste of saccharin related to the genetic ability to taste the bitter substance 6-n-propylthiouracil. Science, 205, 934-935.
4. Bartoshuk, L. M., Duffy, V. B., Fast, K., Green, B. G., Prutkin, J., & Snyder, D. J. (2002). Labelled scales (e.g. category, Likert, VAS) and invalid cross-group comparisons: What we have learned from genetic variation in taste. Food Quality and Preference, 14, 1125-1138.
5. Bartoshuk, L. M., Duffy, V. B., Lucchina, L. A., Prutkin, J., & Fast, K. (1998). Prop (6-n-pro-pylthiouracil) supertasters and the saltiness of NaCl. Annals of the New York Academy of Sciences, 855, 793-796.
6. Bartoshuk, L. M., Duffy, V. B., & Miller, I. J. (1994). Ptc/prop tasting: Anatomy, psychophysics, and sex effects. Physiology and Behavior, 56, 1165-1171.
7. Bartoshuk, L. M., Fast, K., Karrer, T. A., Marino, S., Price, R. A., & Reed, D. A. (1992). Prop supertasters and the perception of sweetness and bitterness. Chemical Senses, 17, 594.
8. Bartoshuk, L. M., Rifkin, B., Marks, L. E., & Hooper, J. E. (1988). Bitterness of KCl and benzoate: Related to genetic status for sensitivity to ptc/prop. Chemical Senses, 13, 517-528.
9. Blakeslee, A. F. (1932). Genetics of sensory thresholds: Taste for phenylthiocarbamide. Proceedings of the National Academy of Sciences, 18, 120-130.
10. Blakeslee, A. F., & Salmon, N. (1935). Genetics of sensory thresholds: Individual taste reactions for different substances. Proceedings of the National Academy of Sciences, 21, 84-90.
11. Brunstrom, J. M., & Fletcher, H. Z. (2008). Flavour-flavour learning occurs automatically only in hungry participants. Physiology and Behavior, 93, 13-19.
12. Dickinson, A., & Brown, K. J. (2007). Flavor-evaluative conditioning is unaffected by contingency knowledge during training with color-flavor compounds. Learning and Behavior, 35, 36-42.
13. Drewnowski, A., Henderson, S. A., Levine, A., & Hann, C. (1999). Taste and food preferences as predictors of dietary practices in young women. Public Health Nutrition, 2, 513-519.
14. Drewnowski, A., Henderson, S. A., & Shore, A. B. (1997). Genetic sensitivity to 6-n-propylthiouracil (prop) and hedonic responses to bitter and sweet tastes. Chemical Senses, 22, 27-37.
15. Duffy, V. B., & Bartoshuk, L. M. (2000). Food acceptance and genetic variation in taste. Journal of The American Dietetic Association, 100, 647-655.
16. Fast, K., Green, B. G., & Bartoshuk, L. (2002). Developing a scale to measure just about anything: Comparisons across groups and individuals. Appetite, 39, 75.
17. Fox, A. L. (1931). Six in ten "tasteblind" to bitter chemical. Science News Letter, 9, 249.
18. Gent, J. F., & Bartoshuk, L. M. (1982). Sweetness of sucrose, neohesperidin dihydrochalcone, and saccharin is related to genetic ability to taste the bitter substance 6-n-propylthiouracil. Chemical Senses, 7, 265-272.
19. Glanville, E. V., & Kaplan, A. R. (1965). Food preferences and sensitivity of taste for bitter compounds. Nature, 205, 851-853.
20. Green, B. G., Shaffer, G. S., & Gilmore, M. M. (1993). A semantically-labelled magnitude scale of oral sensation with apparent ratio properties. Chemical Senses, 21, 323-334.
21. Hall, M. J., Bartoshuk, L. M., Cain, W. S., & Stevens, J. C. (1975). PTC taste blindness and the taste of coffee. Nature, 253, 442-443.
22. Hayes, J. E., Bartoshuk, L. M., Kidd, J. R., & Duffy, V. B. (2008). Supertasting and prop bitterness depends on more than the tas2r38 gene. Chemical Senses, 33, 255-265.
23. Horne, J., Lawless, H. T., Speirs, W., & Sposato, D. (2002). Bitter taste of saccharin and acesulfame-k. Chemical Senses, 27, 31-38.
24. Kim, U. K., Breslin, P. A., Reed, D., & Drayna, D. (2004). Genetics of human taste perception. Journal of Dental Research, 83, 448-453.
25. Leach, E. J., & Noble, A. C. (1986). Comparison of bitterness of caffeine and quinine by a time-intensity procedure. Chemical Senses, 11, 339-345.
26. Levey, A. B., & Martin, I. (1987). Evaluative conditioning: A case for hedonic transfer. In H. J. Eysenck & I. Martin (Eds.), Theoretical foundations of behavior therapy. New York: Plenum Press.
27. Li, X., Stszewski, L., Xu, H., Durick, K., Zoller, M., & Adler, E. (2002). Human receptors for sweet and umami taste. Proceedings of the National Academy of Sciences, 99, 4692-4696.
28. Liao, J., & Schultz, P. G. (2003). Three sweet receptor genes are clustered in human chromosome 1. Mammalian Genome, 14, 291-301.
29. Looy, H., & Weingarten, H. P. (1991). Effects of metabolic state on sweet taste reactivity in humans depend on underlying hedonic response profile. Chemical Senses, 16, 123-130.
30. Looy, H., & Weingarten,H.P. (1992). Facial expressions and genetic sensitivity to 6-n-propylthiouracil predict hedonic response to sweet. Physiology and Behavior, 52, 75-82.
31. McAnally, H. M., Poulton, R., Hancox, R. J., Prescott, J., & Welch, D. (2007). Psychosocial correlates of 6-n-propylthiouracil (prop) ratings in a birth cohort. Appetite, 49, 700-703.
32. Mela, D. J. (1989). Bitter taste intensity: The effect of tastant and thiourea taster status. Chemical Senses, 14, 131-135.
33. Mobini, S., Chambers, L. C., & Yeomans, M. R. (2007). Interactive effects of flavour-flavour and flavour-consequence learning in development of liking for sweet-paired flavours in humans. Appetite, 48, 20-28.
34. Pangborn, R. M. (1970). Individual variation in affective responses to taste stimuli. Psychonomic Science, 21, 125-126.
35. Prescott, J. (1998). Comparisons of taste perceptions and preferences of Japanese and Australian consumers: Overview and implications for cross-cultural sensory research. Food Quality and Preference, 9, 393-402.
36. Prescott, J., Ripandelli, N., & Wakeling, I. (2001). Binary taste mixture interactions in prop non-tasters, medium-tasters and super-tasters. Chemical Senses, 26, 993-1003.
37. Prescott, J., Soo, J., Campbell, H., & Roberts, C. (2004). Responses of prop taster groups to variations in sensory qualities within foods and beverages. Physiology and Behavior, 82, 459-469.
38. Prutkin, J. M., Fast, K., Lucchina, L. A., Snyder, D. J., & Bartoshuk, L. M. (1999). Spatial taste testing and genetic taste variation. Chemical Senses, 24, 604.
39. Reed, D. R., Bartoshuk, L. M., Duffy, V., Marino, S., & Price, R. A. (1995). Propylthiouracil tasting: Determination of underlying threshold distributions using maximum likelihood. Chemical Senses, 20, 529-533.
40. Rozin, P. (1982). Human food selection: The interaction of biology, culture and individual experience. In L. M. Barker (Ed.), The psychobiology of human food selection (pp. 225-254). Westport, CT: AVI Publishing.
41. Schneider, W., Eschman, A., & Zuccolotto, A. (2002). E-Prime user's guide. Pittsburgh, PA: Psychology Software Tools, Inc.
42. Segovia, C., Hutchinson, I., Laing, D. G., & Jinks, A. L. (2002). A quantitative study of fungiform papillae and taste pore density in adults and children. Developmental Brain Research, 138, 135-146.
43. Snyder, L. H. (1931). Inherited taste deficiency. Science, 74, 151-152.
44. Steiner, J. E., Glaser, D., Hawilo, M. E., & Berridge, K. C. (2001). Comparative expression of hedonic impact: Affective reactions to taste by human infants and other primates. Neuroscience and Biobehavioral Reviews, 25, 53-74.
45. Stevenson, R. J., Boakes, R. A., & Prescott, J. (1998). Changes in odor sweetness resulting from implicit learning of a simultaneous odor-sweetness association: An example of learned synesthesia. Learning and Motivation, 29, 113-132.
46. Stevenson, R. J., Boakes, R. A., & Wilson, J. P. (2000a). Counter-conditioning following human odor-taste and color-taste learning. Learning and Motivation, 31, 114-127.
47. Stevenson, R. J., Boakes, R. A., & Wilson, J. P. (2000b). Resistance to extinction of conditioned odour perceptions: Evaluative conditioning is not unique. Journal of Experimental Psychology: Learning, Memory, and Cognition, 26, 423-440.
48. Stevenson, R. J., Prescott, J., & Boakes, R. A. (1995). The acquisition of taste properties by odors. Learning and Motivation, 26, 433-455.
49. Stevenson, R. J., & Tomiczek, C. (2007). Olfactory-induced synesthesias: A review and model. Psychological Bulletin, 133, 294-309.
50. Tepper, B. J., Christensen, C. M., & Cao, J. (2001). Development of brief methods to classify individuals by prop taster status. Physiology and Behavior, 73, 571-577.
51. Turnbull, B., & Matisoo-Smith, E. (2002). Taste sensitivity to 6-n-propylthiouracil predicts acceptance of bitter-tasting spinach in 3-6-y-old children. American Journal of Clinical Nutrition, 76, 1101- 1105.
52. Wardle, S. G., Mitchell, C. J., & Lovibond, P. F. (2007). Flavor evaluative conditioning and contingency awareness. Learning and Behavior, 35, 233-241.
53. Yeomans, M. R., Leitch, M., Gould, N. J., & Mobini, S. (2008). Differential hedonic, sensory and behavioral changes associated with flavor-nutrient and flavor-flavor learning. Physiology and Behavior, 93, 798-806.
54. Yeomans, M. R., & Mobini, S. (2006). Hunger alters the expression of acquired hedonic but not sensory qualities of food-paired odors in humans. Journal of Experimental Psychology: Animal Behavior Processes, 32, 460-466.
55. Yeomans, M. R., Mobini, S., & Chambers, L. C. (2007a). Additive effects of flavour-caffeine and flavour-flavour pairings on liking for the smell and flavour of a novel drink. Physiology and Behavior, 92, 831-839.
56. Yeomans, M. R., Mobini, S., Elliman, T. D., Walker, H. C., & Stevenson, R. J. (2006). Hedonic and sensory characteristics of odors conditioned by pairing with tastants in humans. Journal of Experimental Psychology: Animal Behavior Processes, 32, 215-228.
57. Yeomans, M. R., Tepper, B. J., Rietschel, J., & Prescott, J. (2007b). Human hedonic responses to sweetness: Role of genetics and anatomy. Physiology and Behavior, 91, 264-273.
58. Zellner, D. A., Rozin, P., Aron, M., & Kulish, C. (1983). Conditioned enhancement of human's liking for flavor by pairing with sweetness. Learning and Motivation, 14, 338-350.