Variation in Orosensory Responsiveness to Alcoholic Beverages and Their Constituents—the Role of the Thermal Taste Phenotype

摘要: Orosensory perception strongly influences food and beverage liking consumption. Differences between individuals in orosensation present an opportunity to conceptualize commercialize products based on consumer “taste” responsiveness. The main objective of this study was examine how the thermal taste phenotype associates with orosensory responsiveness beer cider, more generally differences relationships alcohol-relevant stimuli beer/cider. Sixty participants (31 tasters (TTs) 29 non-tasters (TnTs)) rated intensity aqueous solutions beer- cider-relevant tastants: iso-α-acid (bitterness), ethanol (irritation, bitterness, sweetness), dextrose (sweetness), citric acid (sourness) at concentrations typically found commercial generalized labeled magnitude scales (gLMS). Intensity ratings (gLMS) multiple orosensations elicited by six two cider samples differing content were also collected. TTs scored bitterness intensely than did TnTs (p(t) < 0.05) sourness, astringency, overall sampled beers ciders higher TnT (p(F) < 0.05). Thermal status is important determinant flavor. These results may assist product developers designing targeted specific segments that differ responsiveness, inform broader understanding sources variation human alcohol constituents beverages.