Association of thermal taste and PROP responsiveness with food liking, neophobia, body mass index, and waist circumference.

摘要: Abstract 6-n-Propylthiouracil (PROP) responsiveness is a well-established index of individual variation in oral sensation that has genetic basis and appears to predict food liking consumption. More recently, thermal taster status (TTS), new marker was identified. Thermal tasters (TTs) perceive phantom tastes response lingual stimulation, are more responsive orosensory stimuli than non-tasters (TnTs). The association TTS PROP with liking, body mass (BMI), waist circumference (WC), neophobia examined. One hundred twenty-seven subjects rated 332 beverage items, which included different preparations foods, using 7-point hedonic scale. did not associate BMI or WC, contrary previous studies, neither responsiveness. TnTs’ greater cooked fruits vegetables over TTs suggests differences between groups may be texturally driven. As expected, bitter fatty foods cream inversely related