원문정보
초록
영어
Sensitivity to 6-n-propylthiouracil (PROP) tasting predicts sensitivity to food qualities as well as rejection of some strong tasting foods. Using consumer rejection threshold (CRT) method, this study aimed to assess whether systematic changes in the taste intensities of familiar foods would lead to earlier rejection of these products by PROP tasters than by PROP non-tasters. Subjects rated the intensity of PROP solution and were divided into tasters (Ts) and non-tasters (NTs). And Ts were further divided into medium-tasters (MTs) and super-tasters (STs). Difference thresholds and CRTs were then evaluated for caffeine in coffee, citric acid in orange juice, and for NaCl in beef soup. For each food, Ts were more sensitive to variations in tastants than NTs. Ts also rejected more bitter coffee, more sour orange juice, and less salty beef soup more readily than did NTs. Comparisons among NTs, MTs, and STs gave fewer clear differences.
목차
Introduction
Materials and Methods
Subjects
Sample preparation and presentation
Evaluation of PROP taster status
Evaluation of FP density
Determining DT of caffeine in coffee, citric acid inorange juice, and NaCl in beef soup
Determining CRT of caffeine in coffee, citric acid inorange juice, and NaCl in beef soup
Taste intensity ratings for bitterness of coffee, sournessof orange juice, and saltiness of beef soup
Results and Discussion
Distribution of PROP taster status of Korean
PROP Taster Status and Food Acceptance 1069Counts of FP on anterior tongue
DT of caffeine in coffee, citric acid in orange juice, andNaCl in beef soup
CRT of caffeine in coffee, citric acid in orange juice,and NaCl in beef soup
Taste intensity rating of bitterness in coffee, sourness inorange juice, and saltiness in beef soup
References