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Chemical Senses Advance Access published online on July 23, 2007
Chemical Senses, doi:10.1093/chemse/bjm050
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© The Author 2007. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org

Individual Differences in Perceived Bitterness Predict Liking of Sweeteners

Jennifer K. Kamerud and Jeannine F. Delwiche

Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA

Correspondence to be sent to: Jeannine Delwiche, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA. e-mail: jdelwiche{at}tastingscience.info


  Abstract

Although recent molecular studies suggest that only one receptor and one signaling pathway are involved in the perception of sweetness, this seems to contradict everyday experience that people not only have different likes and dislikes of certain sweeteners but also perceive the sweeteners differently. One possible explanation is that variation in liking of sweeteners is due, in part, to variation across individuals in sensitivity to nonsweet tastes, such as bitterness, which are transduced by a variety of receptors. Fifty individuals were asked to rate intensities of several taste attributes of 10 sweeteners and to give hedonic assessments of each sweetener. Additionally, their sensitivity to 6-n-propyl-3-thiouracil (PROP) was determined. Results indicated that when matched for sweetness, the perception of bitterness and the sweetener compound were the 2 largest factors contributing to overall liking of a sweetener. Sensitivity to PROP did not contribute significantly to the model.

Key words: bitterness, liking, PROP, sweeteners, sweetness

Accepted 17 June 2007


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