Genetic contribution to sour taste preference

Appetite

Volumn 58, Issue 2, 2012, Pages 687-694

  Törnwall, Outi ^a   Silventoinen, Karri ^a   Keskitalo Vuokko, Kaisu ^a   Perola, Markus ^a,b,c   Kaprio, Jaakko ^a,b   Tuorila, Hely ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b NATIONAL PUBLIC HEALTH INSTITUTE   (Finland)

^c UNIVERSITY OF TARTU   (Estonia)

Author keywords

Fruits and berries; Genetic effects; Heritability; Sour foods; Twin study

Indexed keywords

CITRIC ACID;

ADULT; ARTICLE; BERRY; COHORT ANALYSIS; CONTROLLED STUDY; DAIRY PRODUCT; DIZYGOTIC TWINS; ENVIRONMENTAL FACTOR; FEMALE; FOOD PREFERENCE; FRUIT; GENETIC CORRELATION; GENETIC MODEL; HEREDITY; HUMAN; HUMAN EXPERIMENT; MALE; MONOZYGOTIC TWINS; NORMAL HUMAN; ORANGE JUICE; QUANTITATIVE GENETICS; QUESTIONNAIRE; RATING SCALE; SOUR TASTE PERCEPTION; TASTE; TASTE PREFERENCE;

ADULT; CITRIC ACID; DAIRY PRODUCTS; ENVIRONMENT; FOOD PREFERENCES; FRUIT; GENETIC VARIATION; HUMANS; QUESTIONNAIRES; TASTE PERCEPTION; TWINS; TWINS, DIZYGOTIC; TWINS, MONOZYGOTIC;

EID: 84856389528     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2011.12.020     Document Type: Article

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