Genetic Variation in Taste Sensitivity

John Prescott, Beverly J. Tepper9780824740870, 0-8247-4087-4

Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume’s field-shaping selections review all sides of PROP sensitivity measurement—from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas.
Discusses the use of genetic variation in taste as a biomarker for risk of cardiovascular disease, obesity, and chronic disease.

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Table of contents :
Preface……Page 11
Contents……Page 15
Contributors……Page 17
Genetic Differences in Human Oral Perception……Page 19
Progress in Human Bitter Phenylthiocarbamide Genetics……Page 61
Assessment of Different Methods for 6-n-Propylthiouracil Status Classification……Page 81
6-n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations……Page 107
Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity……Page 123
A Current Perspective on Creaminess Perception and 6-n-Propylthiouracil Taster Status……Page 135
Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures……Page 155
6-n-Propylthiouracil as a Genetic Taste Marker for Fat Intake, Obesity, and Chronic Disease Risk……Page 173
6-n-Propylthiouracil Sensitivity, Food Choices, and Food Consumption……Page 197
Genetic Variation in Taste……Page 213
6-n-Propylthiouracil Taster Status……Page 247
Index……Page 269