Young women's food preferences and taste responsiveness to 6- n-propylthiouracil (PROP)

• Published in: Physiology & behavior Vol. 68; no. 5; pp. 691 - 697
• Main Authors: Kaminski, Linda Clancy, Henderson, Susan Ahlstrom, Drewnowski, Adam
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.03.2000
• Subjects: 6- n-Propylthiouracil; 6-n-^APropylthiouracil; Adult; Body Mass Index; Body Weight; Coffee; Cruciferous vegetables; Dose-Response Relationship, Drug; Eating - physiology; Female; Food frequency questionnaire; Food preferences; Food Preferences - physiology; Humans; Propylthiouracil - pharmacology; Sensory evaluation; Stimulation, Chemical; Taste - drug effects; Taste - genetics; Taste - physiology; Taste Disorders - diagnosis; Taste Disorders - genetics; Taste Disorders - physiopathology; Vegetables; Food preferences; Cruciferous vegetables; Food frequency questionnaire; 6- n-Propylthiouracil; Sensory evaluation
• ISSN: 0031-9384; 1873-507X
• DOI: 10.1016/S0031-9384(99)00240-1

This study examined links between taste responsiveness to 6- n-propylthiouracil (PROP), a heritable trait, and sensory responses to six common foods. Sixty-three young women subjects were divided into PROP tasters ( n = 25) and nontasters ( n = 25), based on their responses to PROP-impregnated filter paper and mean bitterness intensity ratings for seven PROP solutions. Thirteen subjects were excluded as unclassifiable. The 50 subjects sampled Brussels sprouts, broccoli, spinach, black coffee, soy milk, and soybean tofu. Sensory ratings for bitter intensity; pleasantness of taste, odor, and texture, and overall food acceptability scores were obtained using nine-point category scales. All subjects completed a food-preference checklist and a modified food-frequency questionnaire. PROP tasters rated Brussels sprouts as more bitter than did nontasters ( p < 0.05). Subjects who perceived the foods as more bitter also rated them as less pleasant and less acceptable. Taste preferences and food preferences were linked. Self-reported food preferences and self-reported frequencies of consumption for the same foods were also linked. Taste factors and food preferences may impact dietary choices and the frequency of food consumption.