Association of thermal taste and PROP responsiveness with food liking, neophobia, body mass index, and waist circumference

作者：Bajec Martha R; Pickering Gary J^*

来源：Food Quality and Preference, 2010, 21(6): 589-601.

DOI：10.1016/j.foodqual.2010.03.007

• Taste genetics
• Food behaviour
• Nutrition
• Health
• Food preferences
• Food liking
• Psychophysics
• Thermal taste
• PROP responsiveness

6-n-Propylthiouracil (PROP) responsiveness is a well-established index of individual variation in oral sensation that has a genetic basis and appears to predict food liking and consumption. More recently, thermal taster status (ITS), a new marker of individual variation in oral sensation was identified. Thermal tasters (TTs) perceive phantom tastes in response to lingual thermal stimulation, and are more responsive to orosensory stimuli than thermal non-tasters (TnTs). The association of ITS and PROP responsiveness with food liking, body mass index (BMI), waist circumference (WC), and neophobia was examined. One hundred and twenty-seven subjects rated liking of 332 food and beverage items, which included different preparations of foods, using a 7-point hedonic scale. TTS did not associate with BMI or WC, and contrary to previous studies, neither did PROP responsiveness. TnTs' greater liking of cooked fruits and vegetables over Us suggests that differences between US groups may be texturally driven. As expected, liking of bitter and fatty foods and cream was inversely related to PROP responsiveness.

• 出版日期2010-9