Relationship between Food Preference and Taste Sensitivity to PROP

Autor:	Tsuyoshi Horio, Rie Kosugi
Rok vydání:	2005
Předmět:	Taste Food science Psychology Social psychology Food preference
Zdroj:	The Japanese Journal of Nutrition and Dietetics. 63:301-306
ISSN:	1883-7921 0021-5147
DOI:	10.5264/eiyogakuzashi.63.301
Popis:	The relationship between the taste sensitivity to 6-n-propylthiouracil (PROP) and food preference was examined in two-hundred and seventy-eight university students. The taste sensitivity to PROP was investigated by the labeled magnitude scale, the subjects being classified into non-tasters, medium-tasters and super-tasters according to their PROP sensitivity. The name of each food which was disliked, the reason and the time it had been disliked were examined by questionnaire. The degree of dislike for brightly colored vegetables by the non-tasters was less than that by the super-tasters, while the number of foods disliked by the non-tasters was fewer than those by the medium- and super-tasters. However, there was no apparent link between the sensitivity to PROP and the reason for the food dislike. These results suggest that the taste sensitivity to PROP may be related to the food preference.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9531dcf7a7e0f7f41d33e9b287789482 https://doi.org/10.5264/eiyogakuzashi.63.301 Zobrazit plný text záznamu