The Relationships Between Common Measurements of Taste Function.

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Abstract

There are five common, independent measures used to characterize taste function in humans: detection and recognition thresholds (DT and RT), suprathreshold intensity ratings of prototypical tastants, propylthiouracil (PROP) bitterness intensity, and fungiform papillae (FP) number.

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Most cited references 24

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Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties

Barry G Green, Gregory S. Shaffer, Magdalena M. Gilmore (1993)

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Managing values in personal food systems.

Megan C. Devine, J Sobal, Joseph Connors … (2001)

People in post-industrial societies are faced with many food products and diverse eating situations that can make food-choice decisions complex. This study examined the ways that people managed values in making food choices in various contexts. An analysis of 86 semi-structured, in-depth qualitative interviews from a diverse population of urban adults living in upstate New York revealed that all participants used a personal food system, which was a dynamic set of processes constructed to enact food choices. Within these personal food systems people managed the five main food-related values of taste, health, cost, time and social relationships, and other less prominent values of symbolism, ethics, variety, safety, waste and quality. The salience of these values varied among the participants as well as across the eating situations that confronted each participant. Participants used three main processes in their personal food systems: (i) categorizing foods and eating situations; (ii) prioritizing conflicting values for specific eating situations; and (iii) balancing prioritizations across personally defined time frames. Understanding the personal food systems people use to help them make food choices can be useful for developing theories about eating behavior and communicating health messages related to food and eating. Copyright 2001 Academic Press.

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Supertasting and PROP bitterness depends on more than the TAS2R38 gene.

Helen Hayes, Linda Bartoshuk, Ambrose R. Kidd … (2008)

Polymorphisms in the TAS2R38 gene provide insight to phenotypes long associated 6-n-propylthiouracil (PROP) and phenylthiocarbamide bitterness. We tested relationships between TAS2R38 genotype, taste phenotype, and fungiform papillae (FP) number in 139 females and 59 males (age range 21-60 years), primarily of European ancestry. DNA was analyzed for 3 polymorphic sites, identifying common (alanine-valine-isoleucine [AVI/AVI], heterozygotes, proline-alanine-valine [PAV/PAV]) and rare (proline-valine-isoleucine, alanine-alanine-valine, AAI) forms. Individuals with PROP threshold >0.15 mM were almost exclusively AVI/AVI; those with threshold <0.1 mM could have any genotype. PAV/PAVs were more difficult to identify with PROP taste measures, although perceived bitterness of moderate PROP concentrations (0.32, 1 mM) had better correspondence with genotype than did threshold. For AVI/AVIs, increases in bitterness from 1 to 3.2 mM PROP nearly paralleled those of TAS2R38 heterozygotes and PAV/PAVs. Some bitterness gains were related to FP number sampled from a standard area on the tongue tip, yet the PROP bitterness-FP relationship differed across genotype. Among homozygotes, FP was a significant determinant of PROP bitterness; heterozygotes showed a flat relationship. Those tasting concentrated PROP as more bitter also tasted concentrated sucrose, citric acid, sodium chloride, and quinine as more intense, even after statistically controlling for TAS2R38 genotype, FP, and intensity of tones (nonoral standard). To summarize, although PROP threshold generally exhibited single-gene complete dominance, PROP bitterness may involve additional bitter receptors as evidenced by misclassification of some nontaster homozygotes and the bitterness functions for concentrated PROP. Variability in receptor expression may explain attenuated bitterness-FP relationships. PROP bitterness does associate with heightened taste sensations (i.e., supertasting), but this is not due to TAS2R38 polymorphisms.

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Author and article information

Journal

Journal ID (iso-abbrev): Chemosens Percept

Title: Chemosensory perception

Publisher: Springer Science and Business Media LLC

ISSN: 1936-5802

ISSN (Print): 1936-5802

Publication date (Electronic): June 26 2015

Volume: 8

Issue: 1

Affiliations

[1 ] Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125 Australia.

[2 ] Sensory Evaluation Center, College of Agricultural Sciences, Pennsylvania State University, State College, PA USA.