PROP (6-n-Propylthiouracil) tasting and sensory responses to caffeine,sucrose, neohesperidin dihydrochalcone and chocolate.
PROP (6-n-Propylthiouracil) tasting and sensory responses to caffeine,sucrose, neohesperidin dihydrochalcone and chocolate.
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PROP（6-正丙基硫氧嘧啶）对咖啡因、蔗糖、新橙皮苷二氢查尔酮和巧克力的品尝和感官反应。
DOI：
10.1093/chemse/26.1.41
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发表时间：
2001
期刊：
影响因子：
3.5
通讯作者：
Drewnowski,A
中科院分区：
文献类型：
--
作者：
Ly,A;Drewnowski,A
基因决定的 6-正丙基硫氧嘧啶 (PROP) 味道与某些苦味食物的接受度降低有关。 54 名年龄在 18 至 30 岁之间的女性品尝并评价了 PROP 浸渍的滤纸和七种 PROP 溶液。 PROP 解决方案的苦味强度等级总和决定了 PROP 品尝者的状态。受访者还品尝了五种蔗糖和七种咖啡因溶液，以及七种咖啡因和 PROP 溶液，这些溶液已用 0.3 mmol/l 新橙皮苷二氢查耳酮 (NHDC) 增甜。受访者还使用 9 分类别量表对三种巧克力进行了评分。 PROP 品尝者认为咖啡因溶液比非品尝者更苦，并且不太喜欢它们。 PROP 品尝者并未认为蔗糖或 NHDC 更甜。与非品尝者相比，在 PROP 和咖啡因溶液中添加 NHDC 可以更有效地抑制品尝者的苦味强度，并提高两组的享乐评级。 PROP 品尝者和非品尝者对加糖咖啡因溶液表现出相同的享乐反应，并且对巧克力的感官反应没有差异。遗传味觉标记可能对加糖咖啡或巧克力等食物的消费只有很小的影响。
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.