Super-tasting gastronomes? Taste phenotype characterization of foodies and wine experts

Food Quality and Preference

Volumn 28, Issue 1, 2013, Pages 85-91

  Pickering, Gary J ^a,b   Jain, Arun K ^c   Bezawada, Ram ^c  

^a BROCK UNIVERSITY   (Canada)

^b Cool Climate Oenology and Viticulture Institute ^*  (Canada)

^c UNIVERSITY AT BUFFALO   (United States)

Author keywords

6 n Propylthiouracil; Foodies; PROP; Super tasters; Taste genetics; Wine expertise

Indexed keywords

EID: 84867593291     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.07.005     Document Type: Article

References (43)

1. Akella G., Henderson S., Drewnowski A. Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6-n-propylthiouracil. Nutrition and Cancer 1997, 29:146-151.
2. Aranowski A.L. Looking ahead: Most-mentioned food and ingredient trends for 2009. Cereal Foods World 2009, 54(1):15-17.
3. Bajec M.R., Pickering G.J. Association of thermal taste and PROP responsiveness with food liking, neophobia, body mass index, and waist circumference. Food Quality and Preference 2010, 21:589-601.
4. Bajec, M.R. & Pickering, G.J. (2012). Association of taste phenotypes and gender with liking and consumption of alcoholic beverages. Alcohol (in review).
5. Bartoshuk L.M., Duffy V.B., Miller I.J. PTC/PROP tasting: anatomy, psychophysics, and sex effects. Physiology and Behavior 1994, 56(6):1165-1171.
6. Bartoshuk L.M., Duffy V.B., Chapo A.K., Fast K., Yiee J.H., Hoffman H.J., et al. From psychophysics to the clinic: Missteps and advances. Food Quality and Preference 2004, 15(7-8):617-632.
7. Bartoshuk L.M., Duffy V.B., Green B.G., Hoffman H.W., Ko C.W., Lucchina L.A., et al. Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching. Physiology and Behavior 2004, 82(1):109-114.
8. Blenford, D. E. (1985). Foodies graze for their finger foods. Food Trade Review, 55(8) (Impulse Foods Suppl. No. 11, 6-9).
9. DiCarlo S.T., Powers A.S. Propylthiouracil tasting as a possible genetic association marker for two types of alcoholism. Physiology and Behavior 1998, 64:147-151.
10. Drewnowski A., Ahlstrom-Henderson S., Shore A. Taste responses to naringin, a flavonoid and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil. American Journal of Clinical Nutrition 1997, 66:391-397.
11. Drewnowski A., Ahlstrom-Henderson S., Hann C.S., Barratt-Fornell A., Ruffin M. Age and food preferences influence dietary intakes of breast care patients. Health Psychology 1999, 18(6):570-578.
12. Drewnowski A., Kristal A., Cohen J. Genetic taste responses to 6-n-propylthiouracil Among Adults: A screening tool for epidemiological studies. Chemical Senses 2001, 26(5):483-489.
13. Duffy V.B. Variation in oral sensation: Implications for diet and health. Current Opinion in Gastroenterology 2007, 23:171.
14. Duffy, V.B., Bartoshuk, L.M., Lucchina, L.A., Snyder, D.J., & Tym, A. (1996). Supertasters of PROP (6-n-propylthiouracil) rate the highest creaminess to high-fat milk products. Chemical Senses, AChemS XVIII, 598.
15. Duffy V.B., Peterson J.M., Dinehart M.E., Bartoshuk L.M. Genetic and environmental variation in taste: associations with sweet intensity, preference, and intake. Topics in Clinical Nutrition 2003, 18:209-220.
16. Duffy V.B., Davidson A.C., Kidd J.R., Kidd K.K., Speed W.C., Pakstis A.J., et al. Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake. Alcoholism: Clinical and Experimental Research 2004, 28(11):1629-1637.
17. Duffy V.B., Peterson J., Bartoshuk L.M. Associations between taste genetics, oral sensations and alcohol intake. Physiology and Behavior 2004, 82(2-3):435-445.
18. Duffy V.B., Lanier S.A., Hutchins H.L., Pescatello L.S., Johnson M.K., Bartoshuk L.M. Food preference questionnaire as a screening tool for assessing dietary risk of cardiovascular disease within health risk appraisals. Journal of the American Dietetic Association 2007, 2:237-245.
19. Duffy V.B., Hayes J.E., Sullivan B.S., Faghri P. Surveying food/beverage liking: A tool for epidemiological studies to connect chemosensation with health outcomes. Annals of the New York Academy of Science 2009, 1170:558-568.
20. Garcia-Bailo B., Toguri C., Eny K.M., El-Sohemy A. Genetic variation in taste and its influence on food selection. Omics 2009, 13:69-80.
21. Harrington, H.L., Kennedy, K.E., Sharafi, M., Hayes, J.E., & Duffy, V.B. (in press). Otitis media exposure associates with dietary preference and adiposity: A community-based observational study of at-risk preschoolers. Physiology and Behavior.
22. Hayes, J.E., Bartoshuk, L.M., Kidd, J.K., & Duffy, V.B. (2008). Supertasting and PROP Bitterness Depends on More Than the TAS2R38 Gene. Chemical Senses, 33(3), 255-265. Epub 21 January 2008, doi:10.1093/chemse/bjm084.
23. Hayes J., Grenga A., Swift R. Possible gender effects in the relationship between alcohol intake and sweet food reward, in 8th Pangborn Sensory Symposium 2009, Florence, Italy.
24. Hayes J.E., Sullivan B.S., Duffy V.B. Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking. Physiology and Behavior 2010, 100(4):369-380.
25. Hayes J.E., Pickering G.J. Wine expertise predicts taste phenotype. American Journal of Enology and Viticulture 2012, 63(1):80-84.
26. Intranuovo L.R., Powers A.S. The perceived bitterness of beer and 6-n-propylthiouracil (PROP) taste sensitivity. Annals of the New York Academy of Science 1998, 855:813-815.
27. Kirkby, D. (2008). From wharfie haunt to foodie haven. Modernity and law in the transformation of the Australian working class pub. Food, Culture & Society, 11(1), 29-48.
28. Lanier S.A., Hayes J.E., Duffy V.B. Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates. Physiology and Behavior 2005, 83(5):821-831.
29. Lee Y.-M., Prescott J., Kim K.-O. PROP taster status and the rejection of foods with added tastants. Food Science and Biotechnology 2008, 17(5):1066-1073.
30. Minski K.R., Bartoshuk L.M., Hayes J.E., Hoffman H.J., Rawal S., Duffy V.B. NIH toolbox: Proposed food liking survey [abstract]. Chemical Senses 2010, 35(7):A21.
31. Pelchat M., Danowski S. A possible genetic association between PROP-tasting and alcoholism. Physiology and Behavior 1992, 51:1261-1266.
32. Pickering G.J., Simunkova K., DiBattista D. Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil). Food Quality and Preference 2004, 15(2):147-154.
33. Pickering G.J., Robert G. Perception of mouthfeel sensations elicited by red wine are associated with sensitivity to 6-n-propylthiouracil. Journal of Sensory Studies 2006, 21:249-265.
34. Pickering, G.J., & Cullen, C.W. (2008). The influence of taste sensitivity and adventurousness on generation Y's liking scores for sparkling wine. In Proceedings of the Fourth International Conference of the Academy of Wine Business Research, Siena, Italy, July 17-19, 2008 (CD).
35. Prescott J., Soo J., Campbell H., Roberts C. Responses of PROP taster groups to variations in sensory qualities within foods and beverages. Physiology and Behavior 2004, 82(2-3):459-469.
36. Schiffman S.S. Taste and smell losses in normal aging and disease. Journal of the American Medical Association 1997, 278(6):1357-1362.
37. Sherriffs P. Good food foodie. Food Review 2011, 38(1):38-39.
38. Sloan A.E. Top 10 food trends. Food Technology 2011, 65(4):24-41.
39. Sullivan B.S., Hayes J.E., Duffy V.B. Does taste genetics influence sodium consumption through salt sensation and liking?. Journal of the American Dietetic Association 2007, 107:A55.
40. Tepper B.J., Ullrich N.V. Influence of genetic taste sensitivity to 6-n-propylthiouracil (PROP), dietary restraint and disinhibition on body mass index in middle-aged women. Physiology & Behavior 2002, 75:305-312.
41. Watson P., Morgan M., Hemmington N. Online communities and the sharing of extraordinary restaurant experiences. Journal of Foodservice 2008, 19(6):289-302.
42. Whissell-Buechy D. Effects of age and sex on taste sensitivity to phenylthiocarbamide (PTC) in the Berkeley Guidance sample. Chemical Senses 1990, 15:39-57.
43. Zhao L., Kirkmeyer S.V., Tepper B.J. A paper screening test to assess genetic taste sensitivity to 6-n-propylthiouracil. Physiology and Behavior 2003, 78(4-5):625-633.