Skip Navigation

This Article
Right arrow Full Text Freely available
Right arrow FREE Full Text (PDF) Freely available
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (12)
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Ly, A.
Right arrow Articles by Drewnowski, A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Ly, A.
Right arrow Articles by Drewnowski, A.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Chem. Senses 26: 41-47, 2001
© Oxford University Press 2001

PROP (6-n-Propylthiouracil) Tasting and Sensory Responses to Caffeine, Sucrose, Neohesperidin Dihydrochalcone and Chocolate

Agnes Ly and Adam Drewnowski

Nutritional Sciences Program, University of Washington, Seattle, WA 98195-353410, USA

Correspondence to be sent to: Adam Drewnowski, Nutritional Sciences Program, University of Washington, 305 Raitt Hall, Box 353410, Seattle, WA 98105, USA. e-mail: adamdrew{at}u.washington.edu

The genetically determined ability to taste 6-n-propylthiouracil (PROP) has been linked with lowered acceptance of some bitter foods. Fifty-four women, aged 18–30 years, tasted and rated PROP-impregnated filter paper and seven solutions of PROP. Summed bitterness intensity ratings for PROP solutions determined PROP taster status. Respondents also tasted five sucrose and seven caffeine solutions, as well as seven solutions each of caffeine and PROP that had been sweetened with 0.3 mmol/l neohesperidin dihydrochalcone (NHDC). Respondents also rated three kinds of chocolate using 9-point category scales. PROP tasters rated caffeine solutions as more bitter than did non-tasters and liked them less. PROP tasters did not rate either sucrose or NHDC as more sweet. The addition of NHDC to PROP and caffeine solutions suppressed bitterness intensity more effectively for tasters than for non-tasters and improved hedonic ratings among both groups. PROP tasters and non-tasters showed the same hedonic response to sweetened caffeine solutions and did not differ in their sensory responses to chocolate. Genetic taste markers may have only a minor impact on the consumption of such foods as sweetened coffee or chocolate.


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?


This article has been cited by other articles:


Home page
 Chem SensesHome page
J. Lim, L. Urban, and B. G. Green
Measures of Individual Differences in Taste and Creaminess Perception
Chem Senses, July 1, 2008; 33(6): 493 - 501.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
M. C Cornelis, A. El-Sohemy, and H. Campos
Genetic polymorphism of the adenosine A2A receptor is associated with habitual caffeine consumption
Am. J. Clinical Nutrition, July 1, 2007; 86(1): 240 - 244.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
J. Horne, H. T. Lawless, W. Speirs, and D. Sposato
Bitter Taste of Saccharin and Acesulfame-K
Chem Senses, January 1, 2002; 27(1): 31 - 38.
[Abstract] [Full Text] [PDF]


Disclaimer: Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.