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John E. Hayes - One of the best experts on this subject based on the ideXlab platform.
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differential Bitterness in capsaicin piperine and ethanol associates with polymorphisms in multiple bitter taste receptor genes
Physiology & Behavior, 2016Co-Authors: Alissa A Nolden, John E. Mcgeary, John E. HayesAbstract:To date, the majority of research exploring associations with genetic variability in bitter taste receptors has understandably focused on compounds and foods that are predominantly or solely perceived as bitter. However, other chemosensory stimuli are also known to elicit Bitterness as a secondary sensation. Here we investigated whether TAS2R variation explains individual differences in Bitterness elicited by chemesthetic stimuli, including capsaicin, piperine and ethanol. We confirmed that capsaicin, piperine and ethanol elicit Bitterness in addition to burning/stinging sensations. Variability in perceived Bitterness of capsaicin and ethanol were significantly associated with TAS2R38 and TAS2R3/4/5 diplotypes. For TAS2R38, PAV homozygotes perceived greater Bitterness from capsaicin and ethanol presented on circumvallate papillae, compared to heterozygotes and AVI homozygotes. For TAS2R3/4/5, CCCAGT homozygotes rated the greatest Bitterness, compared to heterozygotes and TTGGAG homozygotes, for both ethanol and capsaicin when presented on circumvallate papillae. Additional work is needed to determine how these and other chemesthetic stimuli differ in Bitterness perception across concentrations and presentation methods. Furthermore, it would be beneficial to determine which TAS2R receptors are activated in vitro by chemesthetic compounds.
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Individual Differences in Perception of Bitterness from Capsaicin, Piperine and
2015Co-Authors: Barry G Green, John E. HayesAbstract:It was recently shown that in some subjects capsaicin can evoke Bitterness as well as burning and stinging, particularly in the circumvallate (CV) region of the tongue. Because perception of Bitterness from capsaicin is characterized by large individual differences, the main goal of the present study was to learn whether people who taste capsaicin as bitter also report Bitterness from structurally similar sensory irritants that are known to stimulate capsaicin-sensitive neurons. The irritancy and taste of capsaicin and two of its most commonly studied congeners, piperine and zingerone, were measured in individuals who had been screened for visibility of, and reliable access to, the CV papillae. Approximately half of these individuals reported tasting Bitterness from all three irritants when the stimuli were swabbed directly onto the CV papillae. Concentrations that produced similar levels of burning sensation across subjects also produced similar (though lower) levels of bitter taste. These results are consistent with the hypothesis that capsaicin and its congeners stimulate Bitterness via a common sensory receptor that is distributed differentially among individuals. Additionally, bitter tasters rated gustatory qualities (but not burning and stinging) slightly but significantly higher than did bitter non-tasters, which suggests that perception of capsaicin Bitterness is associated with a higher overall taste responsiveness (but not chemesthetic responsiveness) in the CV region
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Rebaudioside A and Rebaudioside D Bitterness do not Covary with Acesulfame-K Bitterness or Polymorphisms in TAS2R9 and TAS2R31
Chemosensory Perception, 2013Co-Authors: Alissa L. Allen, John E. Mcgeary, John E. HayesAbstract:In order to reduce calories in foods and beverages, the food industry routinely uses non-nutritive sweeteners. Unfortunately, many are synthetically derived, and many consumers have a strong preference for natural sweeteners, irrespective of the safety data on synthetic non-nutritive sweeteners. Additionally, many non-nutritive sweeteners elicit aversive side tastes, such as bitter and metallic, in addition to sweetness. Bitterness thresholds of acesulfame-K (AceK) and saccharin are known to vary across bitter taste receptor polymorphisms in TAS2R31 . Rebaudioside A (RebA) has been shown to activate hTAS2R4 and hTAS2R14 in vitro. Here, we examined the Bitterness and sweetness perception of natural and synthetic non-nutritive sweeteners. In a follow-up to a previous gene association study, participants ( n = 122) who had been genotyped previously rated sweet, bitter, and metallic sensations from RebA, rebaudioside D (RebD), aspartame, sucrose, and gentiobiose in duplicate in a single session. For comparison, we also present sweet and bitter ratings of AceK collected in the original experiment for the same participants. At similar sweetness levels, aspartame elicited less Bitterness than RebD, which was significantly less bitter than RebA. The Bitterness of RebA and RebD showed wide variability across individuals, and Bitterness ratings for these compounds were correlated. However, RebA and RebD Bitterness did not covary with AceK Bitterness. Likewise, single-nucleotide polymorphisms (SNPs) shown previously to explain the variation in the suprathreshold Bitterness of AceK (rs3741845 in TAS2R9 and rs10772423 in TAS2R31 ) did not explain the variation in RebA and RebD Bitterness. Because RebA activates hT2R4 and hT2R14, an SNP in TAS2R4 previously associated with variation in Bitterness perception was included here; there are no known functional SNPs for TAS2R14 . In the present data, a putatively functional SNP (rs2234001) in TAS2R4 did not explain the variation in RebA or RebD Bitterness. Collectively, these data indicate that the Bitterness of RebA and RebD cannot be predicted by AceK Bitterness, reinforcing our view that Bitterness is not a simple monolithic trait that is high or low in an individual. This also implies that consumers who reject AceK may not find RebA and RebD aversive, and vice versa. Finally, RebD may be a superior natural non-nutritive sweetener to RebA, as it elicits significantly less Bitterness at similar levels of sweetness.
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Bitterness of the Non-nutritive Sweetener Acesulfame Potassium Varies With Polymorphisms in TAS2R9 and TAS2R31
Chemical Senses, 2013Co-Authors: Alissa L. Allen, John E. Mcgeary, Valerie S. Knopik, John E. HayesAbstract:Demand for nonnutritive sweeteners continues to increase due to their ability to provide desirable sweetness with minimal calories. Acesulfame potassium and saccharin are well-studied nonnutritive sweeteners commonly found in food products. Some individuals report aversive sensations from these sweeteners, such as bitter and metallic side tastes. Recent advances in molecular genetics have provided insight into the cause of perceptual differences across people. For example, common alleles for the genes TAS2R9 and TAS2R38 explain variable response to the bitter drugs ofloxacin in vitro and propylthiouracil in vivo. Here, we wanted to determine whether differences in the Bitterness of acesulfame potassium could be predicted by common polymorphisms (genetic variants) in bitter taste receptor genes (TAS2Rs). We genotyped participants (n = 108) for putatively functional single nucleotide polymorphisms in 5 TAS2Rs and asked them to rate the Bitterness of 25 mM acesulfame potassium on a general labeled magnitude scale. Consistent with prior reports, we found 2 single nucleotide polymorphisms in TAS2R31 were associated with acesulfame potassium Bitterness. However, TAS2R9 alleles also predicted additional variation in acesulfame potassium Bitterness. Conversely, single nucleotide polymorphisms in TAS2R4, TAS2R38, and near TAS2R16 were not significant predictors. Using 1 single nucleotide polymorphism each from TAS2R9 and TAS2R31, we modeled the simultaneous influence of these single nucleotide polymorphisms on acesulfame potassium Bitterness; together, these 2 single nucleotide polymorphisms explained 13.4% of the variance in perceived Bitterness. These data suggest multiple polymorphisms within TAS2Rs contribute to the ability to perceive the Bitterness from acesulfame potassium.
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rejection thresholds in chocolate milk evidence for segmentation
Food Quality and Preference, 2012Co-Authors: Meriel L Harwood, Gregory R Ziegler, John E. HayesAbstract:Abstract Bitterness is generally considered a negative attribute in food, yet many individuals enjoy some Bitterness in products like coffee or chocolate. In chocolate, Bitterness arises from naturally occurring alkaloids and phenolics found in cacao. Fermentation and roasting help develop typical chocolate flavor and reduce the intense Bitterness of raw cacao by modifying these bitter compounds. As it becomes increasingly common to fortify chocolate with ‘raw’ cacao to increase the amount of healthful phytonutrients, it is important to identify the point at which the concentration of bitter compounds becomes objectionable, even to those who enjoy some Bitterness. Classical threshold methods focus on the presence or absence of a sensation rather than acceptability or hedonics. A new alternative, the rejection threshold, was recently described in the literature. Here, we sought to quantify and compare differences in rejection thresholds (RjT) and detection thresholds (DT) in chocolate milk spiked with a food safe bitterant (sucrose octaacetate). In experiment 1, a series of paired preference tests was used to estimate the RjT for Bitterness in chocolate milk. In a new group of participants (experiment 2), we determined the RjT and DT using the forced choice ascending method of limits. In both studies, participants were segmented on the basis of self-declared preference for milk or dark solid chocolate. Based on sigmoid fits of the indifference–preference function, the RjT was ∼2.3 times higher for those preferring dark chocolate than the RjT for those preferring milk chocolate in both experiments. In contrast, the DT for both groups was functionally identical, suggesting that differential effects of Bitterness on liking of chocolate products are not based on the ability to detect Bitterness in these products.
Takahiro Uchida - One of the best experts on this subject based on the ideXlab platform.
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Bitterness-Masking Effects of Different Beverages on Zopiclone and Eszopiclone Tablets.
Chemical and Pharmaceutical Bulletin, 2019Co-Authors: Miyako Yoshida, Honami Kojima, Atsushi Uda, Tamami Haraguchi, Minoru Ozeki, Ikuo Kawasaki, Kazuhiro Yamamoto, Ikuko Yano, Midori Hirai, Takahiro UchidaAbstract:The purpose of the study was to evaluate the ability of different beverages to mask the Bitterness of zopiclone and eszopiclone in tablet formulations using the artificial taste sensor and human gustatory sensation testing. The beverages tested for Bitterness-masking effects were: Mugicha, Sports beverage, Lactic acid drink, Orange juice and a diluted simple syrup (an 8.5% sucrose solution). The Bitterness intensities estimated by the taste sensor of zopiclone or eszopiclone one-tablet solutions mixed with the various beverages, corresponded well with the observed Bitterness intensities measured by gustatory sensation testing. The Sports beverage, Lactic acid drink and Orange juice significantly suppressed the Bitterness intensity of both zopiclone and eszopiclone 1-tablet solutions compared with water when tested in the artificial taste sensor. Sports beverage, Lactic acid drink and Orange juice all contain citric acid as acidifier, so it was postulated that citric acid was involved in the mechanism of Bitterness intensity suppression of zopiclone and eszopiclone 1-tablet solutions by these three beverages. It was then shown that citric acid suppressed the Bitterness intensity of a zopiclone one-tablet sample solution in a dose-dependent manner. 1H-NMR spectroscopic analysis of mixtures of citric acid with zopiclone suggested that the carboxyl groups of citric acid interact with the amine group on zopiclone. This study therefore showed that the Bitterness intensities of zopiclone and eszopiclone can be suppressed by citric-acid-contained beverages and suggests that this Bitterness suppression is due to a direct electrostatic interaction between citric acid and the two drugs.
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quantitative prediction of Bitterness masking effect of high potency sweeteners using taste sensor
Sensors and Actuators B-chemical, 2016Co-Authors: Hideya Onitake, Miyako Yoshida, Tamami Haraguchi, Takahiro Uchida, Yusuke Tahara, Rui Yatabe, Hidekazu Ikezaki, Kiyoshi TokoAbstract:Abstract A taste sensor based on lipid/polymer membranes has been reported being possible to detect the masking of bitter substances or masking on Bitterness receptors (physical masking or biochemical masking). However, it was difficult to express the Bitterness suppression by sweeteners, which is decided by the balance of substances produced in human’s brain (functional masking). High-potency sweeteners are one of the sweeteners used for Bitterness-masking in food and pharmaceutical industry. The objective of this study is to evaluate the Bitterness-masking effect of high-potency sweeteners using the taste sensor. A Bitterness sensor was used to evaluate the Bitterness of quinine hydrochloride, and sweetness sensors for high-potency sweeteners were used to evaluate the sweetness of aspartame and saccharine sodium. The sensory evaluation was also carried out to examine the Bitterness suppression effect of high-potency sweeteners. The Bitterness-prediction formulas were proposed with the aid of a model regression analysis using two outputs from the Bitterness sensor and the sweetness sensor for high-potency sweeteners. As a result, the predicted Bitterness showed a good correlation with the human taste when aspartame or saccharine sodium was added to quinine hydrochloride. Thus, this study provided an effective method to evaluate the Bitterness suppressed by high-potency sweeteners.
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multiple linear regression analysis indicates association of p glycoprotein substrate or inhibitor character with Bitterness intensity measured with a sensor
Journal of Pharmaceutical Sciences, 2015Co-Authors: Kentaro Yano, Miyako Yoshida, Tamami Haraguchi, Takahiro Uchida, Suzune Mita, Kaori Morimoto, Hiroshi Arakawa, Fumiyoshi Yamashita, Takuo OgiharaAbstract:P-glycoprotein (P-gp) regulates absorption of many drugs in the gastrointestinal tract and their accumulation in tumor tissues, but the basis of substrate recognition by P-gp remains unclear. Bitter-tasting phenylthiocarbamide, which stimulates taste receptor 2 member 38 (T2R38), increases P-gp activity and is a substrate of P-gp. This led us to hypothesize that Bitterness intensity might be a predictor of P-gp-inhibitor/substrate status. Here, we measured the Bitterness intensity of a panel of P-gp substrates and nonsubstrates with various taste sensors, and used multiple linear regression analysis to examine the relationship between P-gp-inhibitor/substrate status and various physical properties, including intensity of bitter taste measured with the taste sensor. We calculated the first principal component analysis score (PC1) as the representative value of Bitterness, as all taste sensor's outputs shared significant correlation. The P-gp substrates showed remarkably greater mean Bitterness intensity than non-P-gp substrates. We found that Km value of P-gp substrates were correlated with molecular weight, log P, and PC1 value, and the coefficient of determination (R(2) ) of the linear regression equation was 0.63. This relationship might be useful as an aid to predict P-gp substrate status at an early stage of drug discovery.
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evaluation of ebastine loaded orally disintegrating tablets using new apparatus of detecting disintegration time and e tongue system
Journal of Drug Delivery Science and Technology, 2014Co-Authors: Tamami Haraguchi, Miyako Yoshida, Takahiro UchidaAbstract:The aim of this study was to predict the palatability of ebastine-loaded orally disintegrating tablets (ODTs). The disintegration time of the ODTs was measured using the OD-mate while their Bitterness was measured using electronic tongue (e-tongue). Principal component analysis was carried out on the e-tongue data of the ODT solutions, and the Euclidean distances between a solution of quinine hydrochloride and each sample solution were calculated. The disintegration times determined by the OD-mate correlated well with those obtained in human sensation tests, while the Euclidean distances calculated from e-tongue analysis correlated with the Bitterness scores obtained in human sensation tests. The OD-mate and the e-tongue were able to predict accurately the disintegration times and Bitterness expression of ODTs, both of which are important in determining their palatability. The ability of the OD-mate and the e-tongue to predict palatability will be useful in evaluating ODTs without using human sensation tests.
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Bitterness prediction of h1 antihistamines and prediction of masking effects of artificial sweeteners using an electronic tongue
International Journal of Pharmaceutics, 2013Co-Authors: Miyako Yoshida, Tamami Haraguchi, Masanori Ito, Kiyoharu Ikehama, Koichi Yoshida, Koichi Wada, Takahiro UchidaAbstract:The study objective was to quantitatively predict a drug's Bitterness and estimate Bitterness masking efficiency using an electronic tongue (e-Tongue). To verify the predicted Bitterness by e-Tongue, actual Bitterness scores were determined by human sensory testing. In the first study, Bitterness intensities of eight H1-antihistamines were assessed by comparing the Euclidean distances between the drug and water. The distances seemed not to represent the drug's Bitterness, but to be greatly affected by acidic taste. Two sensors were ultimately selected as best suited to Bitterness evaluation, and the data obtained from the two sensors depicted the actual taste map of the eight drugs. A Bitterness prediction model was established with actual Bitterness scores from human sensory testing. Concerning basic bitter substances, such as H1-antihistamines, the predictability of Bitterness intensity using e-Tongue was considered to be sufficiently promising. In another study, the Bitterness masking efficiency when adding an artificial sweetener was estimated using e-Tongue. Epinastine hydrochloride aqueous solutions containing different levels of acesulfame potassium and aspartame were well discriminated by e-Tongue. The Bitterness masking efficiency of epinastine hydrochloride with acesulfame potassium was successfully predicted using e-Tongue by several prediction models employed in the study.
Margaret J Wright - One of the best experts on this subject based on the ideXlab platform.
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bivariate genome wide association analysis strengthens the role of bitter receptor clusters on chromosomes 7 and 12 in human bitter taste
BMC Genomics, 2018Co-Authors: Liang-dar Hwang, Paul A. S. Breslin, Puya Gharahkhani, Scott D Gordon, Nicholas G Martin, Danielle R Reed, Margaret J WrightAbstract:Human perception of bitter substances is partially genetically determined. Previously we discovered a single nucleotide polymorphism (SNP) within the cluster of bitter taste receptor genes on chromosome 12 that accounts for 5.8% of the variance in the perceived intensity rating of quinine, and we strengthened the classic association between TAS2R38 genotype and the Bitterness of propylthiouracil (PROP). Here we performed a genome-wide association study (GWAS) using a 40% larger sample (n = 1999) together with a bivariate approach to detect previously unidentified common variants with small effects on bitter perception. We identified two signals, both with small effects (< 2%), within the bitter taste receptor clusters on chromosomes 7 and 12, which influence the perceived Bitterness of denatonium benzoate and sucrose octaacetate respectively. We also provided the first independent replication for an association of caffeine Bitterness on chromosome 12. Furthermore, we provided evidence for pleiotropic effects on quinine, caffeine, sucrose octaacetate and denatonium benzoate for the three SNPs on chromosome 12 and the functional importance of the SNPs for denatonium benzoate Bitterness. These findings provide new insights into the genetic architecture of bitter taste and offer a useful starting point for determining the biological pathways linking perception of bitter substances.
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Bivariate genome-wide association analysis strengthens the role of bitter receptor clusters on chromosomes 7 and 12 in human bitter taste
BMC Genomics, 2018Co-Authors: Liang-dar Hwang, Paul A. S. Breslin, Puya Gharahkhani, Scott D Gordon, Nicholas G Martin, Danielle R Reed, Margaret J WrightAbstract:Background Human perception of bitter substances is partially genetically determined. Previously we discovered a single nucleotide polymorphism (SNP) within the cluster of bitter taste receptor genes on chromosome 12 that accounts for 5.8% of the variance in the perceived intensity rating of quinine, and we strengthened the classic association between TAS2R38 genotype and the Bitterness of propylthiouracil (PROP). Here we performed a genome-wide association study (GWAS) using a 40% larger sample ( n = 1999) together with a bivariate approach to detect previously unidentified common variants with small effects on bitter perception. Results We identified two signals, both with small effects (< 2%), within the bitter taste receptor clusters on chromosomes 7 and 12, which influence the perceived Bitterness of denatonium benzoate and sucrose octaacetate respectively. We also provided the first independent replication for an association of caffeine Bitterness on chromosome 12. Furthermore, we provided evidence for pleiotropic effects on quinine, caffeine, sucrose octaacetate and denatonium benzoate for the three SNPs on chromosome 12 and the functional importance of the SNPs for denatonium benzoate Bitterness. Conclusions These findings provide new insights into the genetic architecture of bitter taste and offer a useful starting point for determining the biological pathways linking perception of bitter substances.
Valerie B Duffy - One of the best experts on this subject based on the ideXlab platform.
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allelic variation in tas2r bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults
Chemical Senses, 2011Co-Authors: John E. Hayes, Linda M Bartoshuk, Valerie S. Knopik, Margaret R Wallace, Deborah M Herbstman, Valerie B DuffyAbstract:The 25 human bitter receptors and their respective genes (TAS2Rs) contain unusually high levels of allelic variation, which may influence response to bitter compounds in the food supply. Phenotypes based on the perceived Bitterness of single bitter compounds were first linked to food preference over 50 years ago. The most studied phenotype is propylthiouracil Bitterness, which is mediated primarily by the TAS2R38 gene and possibly others. In a laboratory-based study, we tested for associations between TAS2R variants and sensations, liking, or intake of bitter beverages among healthy adults who were primarily of European ancestry. A haploblock across TAS2R3, TAS2R4, and TAS2R5 explained some variability in the Bitterness of espresso coffee. For grapefruit juice, variation at a TAS2R19 single nucleotide polymorphism (SNP) was associated with increased Bitterness and decreased liking. An association between a TAS2R16 SNP and alcohol intake was identified, and the putative TAS2R38–alcohol relationship was confirmed, although these polymorphisms did not explain sensory or hedonic responses to sampled scotch whisky. In summary, TAS2R polymorphisms appear to influence the sensations, liking, or intake of common and nutritionally significant beverages. Studying perceptual and behavioral differences in vivo using real foods and beverages may potentially identify polymorphisms related to dietary behavior even in the absence of known ligands.
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Bitter taste markers explain variability in vegetable sweetness, Bitterness, and intake
Physiology & Behavior, 2005Co-Authors: M.e. Dinehart, S.l. Lanier, Linda M Bartoshuk, John E. Hayes, Valerie B DuffyAbstract:Abstract Intake of vegetables falls short of recommendations to lower risk of chronic diseases. Most research addresses Bitterness as a sensory deterrent to consuming vegetables. We examined bitter and sweet sensations from vegetables as mediators of vegetable preference and intake as well as how these tastes vary with markers of genetic variation in taste (3.2 mM 6- n -propylthiouracil Bitterness) and taste pathology (1.0 mM quinine Bitterness, chorda tympani nerve relative to whole mouth). Seventy-one females and 39 males (18–60 years) reported prototypical tastes from and preference for Brussels sprouts, kale and asparagus as well as servings of vegetables consumed, excluding salad and potatoes. Intensity and hedonic ratings were made with the general Labeled Magnitude Scale. Data were analyzed with multiple linear regression and structural equation modeling. Vegetable sweetness and Bitterness were independent predictors of more or less preference for sampled vegetables and vegetable intake, respectively. Those who taste PROP as most bitter also tasted the vegetables as most bitter and least sweet. The spatial pattern of quinine Bitterness, suggestive of insult to chorda tympani taste fibers, was associated with less Bitterness and sweetness from vegetables. Via structural equation modeling, PROP best explained variability in vegetable preference and intake via vegetable Bitterness whereas the quinine marker explained variability in vegetable preference and intake via vegetable Bitterness and sweetness. In summary, Bitterness and sweetness of sampled vegetables varied by taste genetic and taste function markers, which explained differences in preference for vegetables tasted in the laboratory as well as overall vegetable intake outside the laboratory.
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sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of age undergraduates
Physiology & Behavior, 2005Co-Authors: Sarah A Lanier, John E. Hayes, Valerie B DuffyAbstract:Alcoholic beverages are complex stimuli, giving rise to sensations that promote or inhibit intake. Previous research has shown associations between 6-n-propylthiouracil (PROP) Bitterness, one marker of genetic variation in taste, and alcohol behaviors. We tested the PROP Bitterness and alcohol intake relationship as mediated by tastes of sampled alcoholic beverages. Forty-nine undergraduates (mean age=22 years) participated. According to the Alcohol Use Disorders Identification Test (AUDIT), only 3 of 49 subjects reported patterns indicating problematic drinking. Participants used the general Labeled Magnitude Scale to rate PROP Bitterness and tastes from and preference for Pilsner beer, blended scotch whiskey, instant espresso and unsweetened grapefruit juice. Alcohol intake was reported over a typical week. Regression analysis tested the hypothesis that PROP Bitterness influenced alcohol Bitterness and sweetness, which in turn predicted alcohol intake. Those who tasted less PROP Bitterness tasted all beverages as less bitter and more preferred. Sweetness of scotch was significantly greater in those who tasted PROP as least bitter. For scotch, greater sweetness and less Bitterness from sampled scotch were direct predictors of greater alcohol intake. For beer, preference ratings were better predictors of alcohol intake than the bitter or sweet tastes of the sampled beer. These findings support that PROP Bitterness predicts both positive and negative tastes from alcoholic beverages and that those tastes may predict alcohol intake. The college environment may attenuate direct effects of PROP Bitterness and intake. Here, PROP Bitterness does not predict alcohol intake directly, but acts instead through sweet and bitter tastes of alcoholic beverages.
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food acceptance and genetic variation in taste
Journal of The American Dietetic Association, 2000Co-Authors: Valerie B Duffy, Linda M BartoshukAbstract:Abstract Objective To determine if individuals who taste 6- n -propylthiouracil (PROP), one marker of genetic variation in taste, as exceptionally bitter can also perceive sugars as sweeter, other bitters as more intense, and dietary fats as more creamy and/or viscous than do individuals who taste PROP as weakly bitter. This study examined the association between genetic variation in taste and acceptance for sweet, high-fat, and bitter foods and beverages. Design Genetic variation was measured by perceived Bitterness of PROP. (influenced by genetic, hormonal, and pathologic factors) and density of fungi form papillae on the anterior portion of the tongue (influenced primarily by genetic factors). Four sweet, 3 fat, and 3 bitter groups were derived from principal components analyses of questionnaire items. Subjects Convenience sample of healthy adults (24 women, 22 men; mean age±standard deviation=21±6 years) who did not report high dietary restraint. Statistical analyses Pearson product moment correlations between genetic taste measures and food and beverage groups. Results The sample showed diversity in genetic taste measures: perceived Bitterness of 0.0032mol/L PROP ranged from "weak" to well above "very strong"; fungi form papillae densities ranged from 33 to 156 papillae per square centimeter. Distribution of perceived Bitterness of PROP and fungi form papillae density differed in women and men. The association between genetic taste measures and acceptance of sweet and high-fat groups differed in women and men. In women, liking of sweet and high-fat food and beverage groups decreased with increasing perceived Bitterness of PROP. In men, liking of these foods and beverages increased but with increasing papillae densities. Genetic taste measures were not associated with a dislike of bitter food and beverage groups. Applications The influence of genetic variation in taste on food intake depends on how perceptible sweet, fat, or bitter components are in foods and beverages, as well as the value of sensory factors vs other factors (eg, health, convenience) on personal dietary choices. Female supertasters of PROP Bitterness may avoid high-fat or sweet foods because these oral sensations are too intense and thus less pleasant. Supertasters may taste more Bitterness in vegetables but still enjoy eating them because of their healthfulness and because condiments (especially those that are salt based) can block Bitterness. J Am Diet Assoc. 2000;100:647–655.
Ann C Noble - One of the best experts on this subject based on the ideXlab platform.
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effects of viscosity on the Bitterness and astringency of grape seed tannin
Food Quality and Preference, 1996Co-Authors: Andrew K Smith, Helen June, Ann C NobleAbstract:Abstract To examine the separate effects of viscosity and sweetness on astringency, aqueous solutions of grape seed tannin (GST) were thickened with carboxymethyl cellulose (CMC) from 2 to 45 cP (experiment 1) or sweetened with 0 to 1.8 g L aspartame (experiment 2). Trained subjects continuously rated astringency and Bitterness in duplicate. Subjects were categorized by the salivary flow induced by citric acid and ability to taste n-propyl thiouracil (PROP). In experiment 1, maximum intensity and total duration of astringency were significantly decreased as viscosity rose, although time to maximum intensity of astringency was not affected. Maximum intensity and total duration of Bitterness were not significantly affected by increasing viscosity; however, the onset of Bitterness was significantly delayed. In experiment 2, increasing sweetness had no affect on any astringency parameter, although maximum intensity of Bitterness was significantly decreased. Neither PROP nor salivary flow-status had any effect on perception of Bitterness or astringency in either experiment.
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sensory evaluation of Bitterness and astringency of 3r epicatechin and 3s catechin
Journal of the Science of Food and Agriculture, 1995Co-Authors: J H Thorngate, Ann C NobleAbstract:Bitterness and astringency of the monomeric flavan-3-o!s ( + )-catechin and (−)-epicatechin were rated using time-intensity (T-I) methodology. Three concentration levels (0.5. 0.9 and 1.2 g liter−1) oi each compound were assessed, and the parameters time to maximum intensity (TMAX), intensity at the maximum (IMAX) and total duration (TTOT) were extracted from the T-I curves. No differences in TMAX for either Bitterness or astringency were found between these chiral isomers or as a function of concentration within a compound. Epicatechin had a significantly higher bitter IMAX than catechin at all three concentration levels, and had a significantly longer TTOT at the two higher concentrations. Epicatechin was more astringent than catechin. but this was only significant at one concentration. Astringency TTOT was longer for epicatechin, although this was nonsignificant at the lowest concentration. The three concentrations of catechin were significantly different for both Bitterness and astringency IMAX and TTOT. Epicatechin showed evidence for the astringency response plateauing above the 0.9 g litre−1 level. n-Propylthiouracil status had no effect on perception of either Bitterness or astringency.
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application of time intensity procedures for the evaluation of taste and mouthfeel
American Journal of Enology and Viticulture, 1995Co-Authors: Ann C NobleAbstract:Temporal evaluation has important applications for characterizing wine sensory properties, such as astringency and Bitterness, which are very persistent. Factors influencing perception in time-intensity studies include mode of evaluation, structure and concentration of compounds, and individual variation such as in salivary flow rates. As stimulus concentration is increased, maximum intensity and total duration increase, whereas only small differences in time to maximum occur. Little difference is observed between evaluation of Bitterness or sourness by sipping versus swallowing. No differences in perception of sweetness or sourness have been found as a function of salivary flow, despite lower oral concentrations of stimuli in high-flow judges after expectoration. In contrast, large differences are observed in perception of Bitterness and astringency. Low-flow subjects perceive both attributes more intensely throughout the evaluation, and persistence lasts longer than for high-flow subjects.
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physiological factors contributing to the variability of sensory assessments relationship between salivary flow rate and temporal perception of gustatory stimuli
Food Quality and Preference, 1994Co-Authors: U. Fischer, Roger B Boulton, Ann C NobleAbstract:Abstract Stimulation by oral manipulation or ingestion of stimuli causes the salivary flow rate to increase. Not only do gustatory stimuli affect salivary response, but saliva in turn can affect perception of taste by titration, dilution, or precipitation of stimuli. Average Bitterness and astringency time-intensity (TI) curves and individual TI parameters generated in response to wines varying in ethanol, pH and phenolic composition revealed differences in temporal perception among the salivary flow groups. For both attributes, low-flow (LF) subjects took a longer time to reach maximum intensity and had a longer duration than high-flow (HF) subjects. For wines with tannic acid at pH 3·0 and pH 3·6, LF subjects recorded a higher intensity at maximum of Bitterness and astringency than HF subjects. This perceptual difference was more pronounced at pH 3·6, where a greater difference in salivary flow rate was also elicited between flow groups. The log intensity decay curves for Bitterness and astringency were linear, suggesting that a first-order decay process governed the perception function. Desorption is thus considered to be the primary phenomenon, rather than diffusion through a boundary layer. For all flow groups, the decay constants for Bitterness were higher than those for astringency. However, the decay constants within one modality were similar for all flow groups, indicating similar desorption rates. Reciprocal plots of salivary flow rate were linear, suggesting that a second-order process governed salivary flow.
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the effect of ethanol catechin concentration and ph on sourness and Bitterness of wine
American Journal of Enology and Viticulture, 1994Co-Authors: Uli Fischer, Ann C NobleAbstract:Eighteen wines, varying in ethanol (8%, 11%, 14% v/v), pH (2.9, 3.2, 3.8), and (+) catechin (100 and 1500 mg/ L) were prepared using a dealcoholized white wine concentrate. In a completely randomized design, sourness and Bitterness intensities were rated by 20 subjects. Bitterness intensity was increased by the largest magnitude by raising ethanol concentration, whereas lowering the pH produced the biggest increase in sourness. Increasing ethanol from 8 to 11% v/v or 11 to 14% v/v produced 51% or 41% increases in Bitterness, whereas addition of 1400 mg catechin raised Bitterness only 28%. as pH was raised from 2.9 to 3.2, Bitterness was also significantly enhanced, but a further increase from pH 3.2 to pH 3.8 had no significant impact. Sourness decreased with increasing pH and ethanol had no effect on sourness except at pH 3.2, where the increase in ethanol from 8% to 14% diminished sourness significantly. Catechin addition, while increasing Bitterness, did not affect sourness.
