PROP taster status and oral fatty acid perception.

摘要: Recent studies with rat taste cells treated polyunsaturated fatty acids suggest that may play a role in dietary fat perception. In humans, sensitivity to the textural properties of is associated genetic ability bitter compound 6-N-2-propylthiouracil (PROP). However, it has not been shown PROP tasters are more sensitive discriminating high-fat food. Our study human subjects was designed test hypothesis orally detect food-grade conjugated linoleic acid added vanilla ice cream PROP. Eighty percent this study, but only 17% nontasters correctly discriminated sample containing free difference versus unadulterated (Fisher's Exact Test, P=.05). Because most foods contain minute amounts acids, further humans examining contribution perception seem warranted.