Astringency perception and heritability among young Finnish twins

Chemosensory Perception

Volumn 4, Issue 4, 2011, Pages 134-144

  Törnwall, Outi ^a   Dinnella, Caterina ^b   Keskitalo Vuokko, Kaisu ^a   Silventoinen, Karri ^a   Perol, Markus ^a,c,d   Monteleone, Erminio ^b   Kaprio, Jaakko ^a,c   Tuorila, Hely ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY OF FLORENCE   (Italy)

^c NATIONAL PUBLIC HEALTH INSTITUTE   (Finland)

^d UNIVERSITY OF TARTU   (Estonia)

Author keywords

Food pleasantness; Food use frequency; Genetic factors; Salivary characteristics; Sensory evaluation; Twin study

Indexed keywords

AMYLASE; CYSTATIN; HISTATIN; MUCIN; POLYPHENOL; PROLINE RICH PROTEIN; SWEETENING AGENT; TANNIN;

ADULT; APPLE JUICE; ARTICLE; ASTRINGENCY; BANANA; BEER; CACAO; CHEMOSENSITIVITY; COFFEE; CONTROLLED STUDY; DIZYGOTIC TWINS; ETHNIC GROUP; FEMALE; FINNISH; FOOD; FOOD PLEASANTNESS; FOOD PREFERENCE; GENETIC SIMILARITY; GENETIC TRAIT; GENETIC VARIABILITY; HERITABILITY; HUMAN; HUMAN EXPERIMENT; MALE; MILK; MONOZYGOTIC TWINS; PRIORITY JOURNAL; PROTEIN CONTENT; RED WINE; SALIVA ANALYSIS; SALIVATION; TACTILE STIMULATION; TEA; TWINS;

EID: 84856509387     PISSN: 19365802     EISSN: 19365810     Source Type: Journal    
DOI: 10.1007/s12078-011-9098-0     Document Type: Article

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