Relationship between PROP Taste Sensitivity and the Preference for Bitter Food

Autor:	Tsuyoshi Horio
Rok vydání:	2009
Předmět:	chemistry.chemical_compound Taste stomatognathic system chemistry food and beverages Food science Taste test Caffeine Psychology Sugar Food preference humanities Preference
Zdroj:	The Japanese Journal of Nutrition and Dietetics. 67:15-19
ISSN:	1883-7921 0021-5147
DOI:	10.5264/eiyogakuzashi.67.15
Popis:	The relationship between the bitter food preference and taste sensitivity to PROP (6-n-propylthiouracil) was examined in 108 university students. A taste test indicated that the preference for a straight coffee solution and caffeine fell with higher taste sensitivity to PROP; however, the preference for coffee with added milk and sugar, and for powdered tea (maccha) was not correlated with the taste sensitivity to PROP. The answers to a questionnaire showed that the preference for coffee and beer was not correlated with the taste sensitivity to PROP. These results suggest that the taste sensitivity to PROP may be related to bitter food preferences, but that the correlation may not be strong.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f9ad889c7a7c40e1079c773a900f16d3 https://doi.org/10.5264/eiyogakuzashi.67.15 Zobrazit plný text záznamu