Taste phenotypes and implications for food and beverage behaviour

味觉表型及其对食品和饮料行为的影响

• 批准号: RGPIN-2015-05086
• 负责人: Pickering, Gary
• 金额: $ 2.04万
• 依托单位: Brock University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=631040
• 关键词: Taste; phenotypes; implications; food; beverage

The flavour of food and beverages strongly influences their liking and consumption, and consequently a range of nutritional and health outcomes. Therefore, differences between individuals in their perception of chemosensory stimuli (taste, smell and touch, which together form flavour) can associate with differences in habitual dietary intake and risk of diet-related disease. Arguably, the most important factor accounting for differences between people in perception of chemosensory stimuli is genetic variation. Two taste phenotypes thought to play important roles in chemosensation are PROP responsiveness and thermal tasting (TT). Individuals can be classified as PROP non-tasters (those for whom PROP elicits no or slight bitterness), PROP medium-tasters (those for whom PROP is mildly bitter) or PROP super-tasters (those for whom PROP is intensely bitter). Importantly, heightened responsiveness to PROP (e.g. supertasting) is associated with greater responsiveness to a wide range of sensations elicited by food and alcoholic beverages.

食品和饮料的风味强烈影响他们的喜好和消费，从而影响一系列营养和健康结果。因此，个体之间对化学感觉刺激（味觉、嗅觉和触觉，它们共同形成风味）感知的差异可能与习惯性饮食摄入的差异和饮食相关疾病的风险有关。可以说，造成人们对化学感觉刺激感知差异的最重要因素是遗传变异。被认为在化学感觉中起重要作用的两种味觉表型是 PROP 反应性和热味觉 (TT)。个体可分为 PROP 无味者（PROP 不产生苦味或有轻微苦味的人）、PROP 中等味觉者（PROP 具有轻微苦味的人）或 PROP 超级味觉者（PROP 具有强烈苦味的人）。重要的是，对 PROP 的反应性增强（例如味觉超强）与对食物和酒精饮料引起的各种感觉的反应性增强相关。