Genetic Variation in Taste SensitivityAuthor:
Publisher: CRC Press
Publish date: October 2004
Representing the vanguard of research conducted in the area and inspiring new lines of scientific inquiry, Genetic Variation in Taste Sensitivity: Discusses the use of genetic variation in taste as a biomarker for risk of cardiovascular disease, obesity, and chronic disease. Employs advanced techniques to expose the methodological shortcomings of intensity scaling Compares various methods for arrival at PROP group classifications Relates new developments in the genetics of bitter phenylthiocarbamide Links PROP sensitivity with nutritional behaviors such as fat intake and reactions to bitterness Traces the relationship between PROP sensitivity and individual variations in perceptions of creaminess Inspects food choices and consumption behavior as predicated by PROP status Evaluates cross-cultural genetic differences in PROP tasters and supertasters Considers the application of PROP taster status as a tool for diet modification Regards estimating perceptions of nontaste oral sensations through PROP sensitivity Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists, sensory evaluation chemists and scientists, and nutritionists.