Thermal taster status associates with oral sensations elicited by wine

摘要: Backgrounds and Aims:  Individual differences in the perception of wine flavour may contribute to variation consumer behaviour. Two phenotypes shown associate with intensity oral sensations elicited by simple solutions are thermal taster status (TTS) responsiveness bitterant 6-n-propylthiouracil (PROP). Thermals tasters (TTs) perceive ‘phantom’ tastes when tongue is thermally stimulated. Here, we investigate effect TTS PROP on perceived wine. Methods Results:  white (2008 Pinot Grigio, Italy 2007 Gewurztraminer, Canada) two red (2007 Valpolicella, Cabernet Sauvignon, Chile) wines were assessed 20 TTs non-tasters (TnTs). rated intensities sweet, sour, bitter, astringent overall higher than TnTs, males (17) tended rate these females (23). Unexpectedly, was not associated ratings for any (P(r) > 0.05). Neither TTS, responsiveness, nor gender linked liking scores wines. Conclusion:  be an important determinant individual wine. Significance Study:  Understanding how individuals differ their can assist product development, formulation marketing.