The relationship between phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) taster status and taste thresholds for sucrose and quinine
The relationship between phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) taster status and taste thresholds for sucrose and quinine
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DOI：
10.1016/j.archoralbio.2005.10.002
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发表时间：
2006-05-01
影响因子：
3
通讯作者：
Kho, Hong-Seop
中科院分区：
文献类型：
--
作者：
Chang, Won-Ic;Chung, Jin-Woo;Kho, Hong-Seop
目的：本研究的目的是调查味觉状态与味觉检测和识别阈值蔗糖和quinine.Design的关系：69名受试者（35名男性和34名女性，平均年龄，23.9 +/- 1.2岁）。制备刺激液，苯硫脲（PTC）、6-正丙基硫氧嘧啶（PROP）、蔗糖和盐酸奎宁各一份。在每个系列中，连续的解决方案，其中包括总共15个等级，相差0.25个对数单位的摩尔浓度。制备两种浓度的NaCl（0.32和1.0 M）。受试者被分为nontasters和tasters使用他们的PTC和PROP的看法。根据感知到的高于阈值的PROP的苦味相对于感知到的NaCl的咸味的比率（PROP比率），将品尝者分类为中等品尝者和超级品尝者。味觉检测和识别阈值的蔗糖和奎宁的标准两个替代强迫选择试验。结果：非味觉者、中等味觉者和超级味觉者分别占13%、70%和17%。有没有显着的性别差异的味觉检测和识别阈值的蔗糖和奎宁。PTC和PROP的阈值与奎宁的味觉阈值呈显著相关。单因素方差分析的线性对比显示，PROP比值越大，对甜味和苦味越敏感（p < 0.001）。结论：PTC和PROP味觉状态与蔗糖和奎宁的味觉检测和识别阈值密切相关。(c)2005爱思唯尔有限公司保留所有权利。
Objective: The aim of this study was to investigate the relationship of taster status with taste detection and recognition thresholds for sucrose and quinine.Design: Sixty-nine subjects (35 men and 34 women; mean age, 23.9 +/- 1.2 years) were included. Stimulus fluids were prepared, one each for phenylthiocarbamide (PTC), 6-n-propylthiouracil (PROP), sucrose and quinine HCl. In each series, successive solutions, which comprised a total of 15 grades, differed by 0.25 log units of the molar concentration. Two concentrations of NaCl (0.32 and 1.0 M) were prepared. The subjects were classified as nontasters and tasters using their PTC and PROP perceptions. Tasters were classified as medium-tasters and supertasters by the ratio of perceived bitterness of above-threshold PROP relative to the perceived saltiness of NaCl (PROP ratio). Taste detection and recognition thresholds for sucrose and quinine were determined by standard two-alternative forced choice trials. A Student's t-test, a Pearson's correlation analysis and linear contrasts in a one-way analysis of variance (ANOVA) were used.Results: The percentages of nontaster, medium-taster and supertaster were 13, 70 and 17%, respectively. There were no significant gender differences in the taste detection and recognition thresholds for sucrose and quinine. The threshold for PTC and PROP showed significant correlations with taste threshold for quinine. Linear contrast in one-way ANOVA showed that the greater the value of PROP ratio, the more sensitive to sweet and bitter tastes (p < 0.001).Conclusion: The PTC and PROP taster status is closely related with taste detection and recognition thresholds for sucrose and quinine. (c) 2005 Elsevier Ltd. All rights reserved.