Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil.

摘要: Behavioral reaction to different taste qualities affects nutritional status and health. 6-n-Propylthiouracil (PROP) tasting has been reported be a marker of variation in perception, food preferences, eating behavior, but results have inconsistent. We showed that l-Arg can enhance the bitterness intensity PROP, whilst others demonstrated suppression quinine. Here, we analyze perception sweet, sour, salty, bitter, umami modifications caused by supplementation, as function PROP-taster status. Taste was assessed testing ability recognize, responsiveness to, representative solutions five primary qualities, also when supplemented with l-Arg, subjects classified PROP-tasting. Super-tasters, who high papilla density, gave higher ratings sucrose, citric acid, caffeine, monosodium l-glutamate than non-tasters. supplementation mainly modified sucrose enhanced taste, increased NaCl saltiness caffeine only tasters, decreased acid sourness. Our findings confirm role PROP phenotype bitter show its umami. The suggest could used strategic tool specifically modify responses related behaviors.