The perceived intensity of caffeine aftertaste: tasters versus nontasters

The length and intensity of the aftertaste of caffeine was measured in groups of tasters and nontasters in order to determine if any differential information could be provided by aftertaste perception. Results indicate that a period of 4 min is sufficient to see differences between tasters and nontasters, and that nontasters' aftertaste of the saturated solution is equal in intensity with tasters perception immediately after stimulus presentation, but then after approximately 1 min fade faster. Nontaster ratings for the weaker solution were lower throughout the entire time period.     

Phenylthiocarbamide taste sensitivity and its relationship to growth variation

The hypothesis that there is a relationship between the tasting polymorphism and growth variation was tested on a sample of 425 Negro elementary school children. Twenty-seven non-tasters were found by testing with impregnated papers; 13 were male, 14 female, indicating no sex differences in this group. Matchedpair comparisons indicated no differences in weight, a tendency for tasters to be taller, and a stronger tendency for tasters of both sexes to be skeletally more mature. It was felt that the tendency for tasters to be taller might reflect their more advanced maturation status. The relationship to skeletal maturation might be indicative of the decreased thryoid activity found in other studies of phenylthiocarbamide tasting.     

Gustatory perception of isohumulones: influence of sex and thiourea taster status

Detection thresholds for NaCl and a purified isohumulones preparationdid not differ between thiourea tasters and non-tasters. However,suprathreshold concentrations of isohumulones in water (butnot in beer) were perceived as more intense by tasters. Femaleshad significantly lower NaCl thresholds and tended to perceiveisohumulones in water as more intense.     

PROP (6-n-Propylthiouracil) tasting and sensory responses to caffeine,sucrose, neohesperidin dihydrochalcone and chocolate

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.     

Distribution of Non-tasters for Phenylthiocarbamide and High Sensitivity to Quinine Hydrochloride of the Non-tasters in Japanese

The percentage of non-tasters for phenylthiocarbamide in 915Japanese students was 9.4%. The thresholds of the edge and backof the tongue to quinine hydrochloride were significantly smallerin the non-tasters than in the tasters. The thresholds of anytongue portions to NaCl, acetic acid or sucrose did not differbetween the tasters and the non-tasters. Chem. Senses 22: 547–551,1997.     

Genetic sensitivity to bitter taste of 6-n Propylthiouracil: A useful diagnostic aid to detect early childhood caries in pre-school children

PURPOSE:

Genetic factor to bitter taste perception appears to be largely mediated by the TAS2R38 gene. The insensitivity to bitter compounds like 6-n-propylthiouracil (PROP) is mediated by this gene. PROP, a pharmacological drug used in treatment of Graves’ disease, proved to be useful tool in determining the genetic sensitivity levels to bitter and sweet taste. The purpose of this study is to show much simpler PROP sensitivity technique for the clinical examiner and its application as a diagnostic aid in Early Childhood Caries (ECC) detection among preschool children.

MATERIALS AND METHODS:

A total of 119 children belonging to the age group of 36 to 71 months of both sexes, were recruited from A. J. Institute of Dental Sciences, Mangalore (Karnataka). PROP sensitivity test was carried out to determine the inherent genetic ability to taste a bitter or sweet substance. This study used simpler scaling method to find out genetic sensitivity to bitter taste; one who tasted bitter as taster and one who was not able to differentiate/tasted like paper as non-taster. A questionnaire was provided to evaluate their dietary habits and caries experience was recorded. Collected data were tabulated and subjected to statistical analysis.

RESULTS:

In the total of 119 children the mean dmfs was definitely higher in non-taster children compared to tasters. The tasters had a mean dmfs value of 9.5120 (S.D. 7.0543) and non-tasters had a value of 7.7250 (S.D. 8.33147), which was statistically significant. The results suggested that there was increase in caries experience among the group of non-tasters as compared to tasters. Tasters tended to be sweet dislikers and non-tasters tended to be sweet likers. On the whole, tasters had a bad dentition as compared to non tasters.

CONCLUSION:

The PROP sensitivity test (filter paper test) proved to be a useful diagnostic tool in determining the genetic sensitivity levels of bitter taste. The knowledge of a child''s taste perception can help us in identifying the children who are at higher risk for ECC.     

Evolution of phenylthiocarbamide taster trait in Mysore, South India

BACKGROUND:

The ability to taste phenylthiocarbamide (PTC), a bitter chemical has long been known to be a heritable trait, which is being widely used for both genetic and anthropological studies. The frequency of taster and non-taster allele is found to vary in different populations.

AIMS AND OBJECTIVE:

To investigate the frequency of taster trait in Mysore, South India.

MATERIALS AND METHODS:

The present investigation was conducted in Mysore, South India during 2002 - 2003. About 3282 subjects irrespective of age, sex, religion, food habits, socio-economic status were randomly selected from various parts of the city and a total of 180 families, which included Christian (50), Hindu (61) and Muslim (69) were screened from different localities of the city. Harris and Kalmus method was used to assess the PTC taster and nontaster phenotype.

RESULTS:

It was found that tasters were significantly more frequent than nontasters in all the four categories. The incidence of tasters was more in unbiased category (85%) and less in Muslim category (58%). Investigations on PTC tasting in the families of three different religious groups revealed that the tasters were significantly more frequent than nontasters. It was also found that heterozygous father or mother for the taster genes with nontaster partner had taster and nontaster progenies in the ratio 1.0: 1.54 indicating the deviation in the segregation pattern of test cross.

CONCLUSION:

In Mysore, tasters are more frequent than nontasters. Variation in the frequency of nontaster allele in the religious groups could be due to inbreeding.     

Physical growth and development, neurological maturation, and behavioral functioning in two Ecuadorian Andean communities in which goiter is endemic. II. PTC taste sensitivity and neurological maturation

PTC (phenylthiocarbamide) taste sensitivity was correlated with a measure of visual-motor maturation in children six to 15 years of age in two Ecuadorian Andean communities in which goiter (enlargement of the thyroid gland) and cretinism are endemic. The children in one population received injections of iodine in oil IM in 1966 while the children in the other population did not. The correlations between PTC taste sensitivity and visual-motor maturation were significant in both sex groups in the non-iodized population, but not in the iodized population. There was also a significant increase in taste sensitivity with age in the non-iodized, but not the iodized, population. The data support the hypothesis that the sensitive “tasters” of PTC limit their ingestion of naturally occurring goitrogens and are at an adaptive advantage with respect to the less sensitive “tasters” and “non-tasters” in this area in which iodine intake is low and the consumption of food crops containing naturally occurring goitrogens is high.     

A new specific ageusia: some humans cannot taste L-glutamate

A new specific ageusia was found in human subjects for monosodium L-glutamate (MSG). Four tests were successively applied to discriminate non-tasters and hypotasters from tasters. (i) NaCl and MSG thresholds, and (ii) suprathreshold sensitivity were evaluated using the up-and-down procedure. Only 73% of 109 subjects common to both tests demonstrated a sensitivity for MSG significantly higher than their sensitivity to NaCl, and hence a specific sensitivity to L-glutamate. The remaining 27% who showed no significant difference in sensitivity to MSG and NaCl solutions were considered as putative hypotasters. (iii) Perception profiles (time-intensity) for MSG and NaCl were tested in 58 subjects and appeared significantly different in 47 tasters (81%). This technique helped in identifying among putative hypotasters of tests 1 and 2 a few tasters who perceived equal intensity for isoconcentration of NaCl and MSG but who could discriminate isomolar solutions on other cues. Thus, 19% of subjects, for whom no significant differences were found between MSG and NaCl time-intensity profiles, remained in the hypotaster group. (iv) A discrimination task including 24 triangular presentations per subject of NaCl and MSG 29 mM applied to the eight most severe hypotasters showed that two subjects at least (two of 58; 3.5%) could not discriminate between both stimuli. Moreover, these subjects probably perceived identical sensations for MSG and NaCl solutions. The six other hypotasters (10.3%) could discriminate both stimuli at the limit of significance. None of these eight subjects were able to identify the typical umami taste in 29 mM MSG.     

Toxicity of the Taste Testing Compound Phenylthiocarbamide

THE genetic polymorphism in human taste acuity for phenylthiocarbamide (phenylthiourea, PTC) and related compounds is widely used in practical demonstrations at most educational levels. The Nuffield O-level biology text¹ advises that PTC papers be prepared from 0.13% PTC solution, but PTC solutions or crystals are often used to distinguish “tasters” and “non-tasters”.     

ADVANTAGES OF THE SAME-DIFFERENT METHOD OVER THE TRIANGULAR METHOD FOR THE MEASUREMENT OF TASTE DISCRIMINATION

The triangular method, the same-different rating method, and the standard same-different method were each used with 10 tasters to obtain estimates of the discriminability of two concentrations of a colorless beverage. There were no significant differences in d', an index of discriminability, among the three tasks. In the light of this parity, a choice amongst the methods should be driven by practical considerations. When receiver operating characteristics (ROCs) were fitted to the rating data, the model underlying published tables of d' was strongly supported, so that discriminability can be assessed from same-different data either by entering tables or by fitting ROC curves. Same-different methods appear more acceptable to tasters than the triangular method.     

Taste thresholds of Japanese dental students to phenylthiocarbamide

Recognition taste thresholds for phenylthiocarbamide (PTC),a specific bitter substance, in Japanese dental students weremeasured with 372 males of 20–36 years old and 55 femalesof 20–34 years old. The mean PTC threshold in male studentswas 2.7 x 10^–5 M for tasters and 8.9 x 10^–3 M fornon-tasters. The mean threshold in female students was 2.5 x10^–5 M for tasters and 6.5 x 10^–3 M for the non-tasters.The percentage of non-tasters in a total of 427 male and femalestudents was 5.4%. There was no significant difference in non-tasterdistributions between students from the western districts ofJapan and from other districts.     

Residual family resemblance for PTC taste sensitivity

Summary Complex segregation analysis reveals no evidence for incomplete dominance, polygenic variation, or an effect of family environment on PTC sensitivity. Estimates of gene frequency and displacement from a phenotypic trichotomy agree closely with conventional values for the dichotomy of tasters vs. nontasters.     

Bitter taste intensity: the effect of tastant and thiourea taster status

Thiourea tasters and nontasters did not significantly differin their ratings of intensity of caffeine or quinine HCl, butsignificant group x concentration interactions were noted fordenatonium benzoate, sucrose octaacetate and urea.     

On the sweetness of N-(trifluoroacetyl)aspartame

A panel of tasters has found that the N-trifluoroacetyl derivative of aspartame is five times less sweet than the parent compound, contrary to the tenet in the literature, but consistent with sweet receptor models which require this nitrogen to exist in protonated form.     

PROP taster status interacts with the built environment to influence children's food acceptance and body weight status

Objectives:

Eating behaviors and obesity are complex phenotypes influenced by genes and the environment, but few studies have investigated the interaction of these two variables. The purpose of this study was to use a gene‐environment interaction model to test for differences in children's food acceptance and body weights.

Design and Methods:

Inherited ability to taste 6‐n‐propylthiouracil (PROP) was assessed as a marker of oral taste responsiveness. Food environment was classified as “healthy” or “unhealthy” based on proximity to outlets that sell fruits/vegetables and fast foods using Geographic Information Systems (GIS). The cohort consisted of 120 children, ages 4‐6 years, recruited from New York City over 2005‐2010. Home address and other demographic variables were reported by parents and PROP status, food acceptance, and anthropometrics were assessed in the laboratory. Based on a screening test, children were classified as PROP tasters or non‐tasters. Hierarchical linear models analysis of variance was performed to examine differences in food acceptance and body mass index (BMI) z‐scores as a function of PROP status, the food environment (“healthy” vs. “unhealthy”), and their interaction.

Results and Conclusion:

Results showed an interaction between taster status and the food environment on BMI z‐score and food acceptance. Non‐taster children living in healthy food environments had greater acceptance of vegetables than taster children living in healthy food environments (P ≤ 0.005). Moreover, non‐tasters from unhealthy food environments had higher BMI z‐scores than all other groups (P ≤ 0.005). Incorporating genetic markers of taste into studies that assess the built environment may improve the ability of these measures to predict risk for obesity and eating behaviors. Obesity (2012)     

On the Sweetness of N-(Trifluoroacetyl)aspartame

A panel of tasters has found that the N-trifluoroacetyl derivative of aspartame is five times less sweet than the parent compound, contrary to the tenet in the literature, but consistent with sweet receptor models which require this nitrogen to exist in protonated form.     

Comparisons of the taste of drinking water from three Australian sources

A comparative study of water supplies in three townships inNew South Wales, Australia, employing a rating scale methodand various levels of dilution of source water with deionisedwater, was conducted using untrained tasters drawn from thesame townships as the waters. Each taster thus tasted, withoutknowledge of its source, 36 samples in a balanced design, permittingcomparisons in terms of source, dilution, familiarity and ordereffects within the test. Clear differences between source waterswere found; these are compared with some European results reportedby Zoeteman.