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Relevant bibliographies by topics / PROP taster status

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Journal articles

Academic literature on the topic 'PROP taster status'

Author: Grafiati

Published: 10 March 2023

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Journal articles on the topic "PROP taster status"

1

Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.

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Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose,

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2

Naciri, Lala Chaimae, Mariano Mastinu, Roberto Crnjar, Iole Tomassini Barbarossa, and Melania Melis. "Automated Classification of 6-n-Propylthiouracil Taster Status with Machine Learning." Nutrients 14, no. 2 (2022): 252. http://dx.doi.org/10.3390/nu14020252.

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Several studies have used taste sensitivity to 6-n-propylthiouracil (PROP) to evaluate interindividual taste variability and its impact on food preferences, nutrition, and health. We used a supervised learning (SL) approach for the automatic identification of the PROP taster categories (super taster (ST); medium taster (MT); and non-taster (NT)) of 84 subjects (aged 18–40 years). Biological features determined from subjects were included for the training system. Results showed that SL enables the automatic identification of objective PROP taster status, with high precision (97%). The biologica

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3

Melis, Melania, Giorgia Sollai, Mariano Mastinu, et al. "Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status." Nutrients 12, no. 7 (2020): 2017. http://dx.doi.org/10.3390/nu12072017.

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Taste buds containing receptor cells that primarily detect one taste quality provide the basis for discrimination across taste qualities. The molecular receptor multiplicity and the interactions occurring between bud cells encode information about the chemical identity, nutritional value, and potential toxicity of stimuli before transmitting signals to the hindbrain. PROP (6-n-propylthiouracil) tasting is widely considered a marker for individual variations of taste perception, dietary preferences, and health. However, controversial data have been reported. We present measures of the periphera

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4

SYATHIRAH HANIM,, A. H., H. RUHAYA,, S. NORKHAFIZAH,, and A. M. MARINA,. "RELATIONSHIP BETWEEN PROP (6-n-PROPYLTHIOURACIL) TASTER STATUS AND PREFERENCE FOR DIFFERENT TASTE FOOD GROUPS AMONG UNIVERSITY STUDENTS." Malaysian Applied Biology 49, no. 5 (2020): 53–59. http://dx.doi.org/10.55230/mabjournal.v49i5.1637.

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It is reported by many studies that supertasters are highly sensitive towards strong taste such as bitter, and therefore had a lower preference for those foods. However, whether the findings apply to all cultures is still debated. The study on the Malaysian population regarding their PROP status is scarce. Thus, we carried out a study to determine whether 6-n- propylthiouracil (PROP) sensitivity status affects the food preference among university students in Kelantan, Malaysia. PROP taster status was determined using PROP test paper and food preference was determined using a questionnaire. The

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5

Von Atzingen, Maria Carolina Batista Campos, and Maria Elisabeth Machado Pinto e. Silva. "6-n-propyltiouracil (PROP) taster status in Brazilian adults." Food Science and Technology 32, no. 4 (2012): 673–78. http://dx.doi.org/10.1590/s0101-20612012005000108.

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The objective of this study was to determine PROP (6-n-propyltiouracil) taster status in adults and its relationship with anthropometric variables and pleasantness of sugar, salt, and fat. A total of 123 subjects rated the intensity of PROP and sodium cloride (NaCl) solutions using the labeled magnitude scale. For pleasantness evaluation, it was used concentrated orange juice (sugar) and mashed potato (salt and fat). The subjects were classified as non-tasters (n = 35), medium-tasters (n = 33) and super-tasters (n = 55). In this study, no relationship was found between PROP taster status and a

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6

Stoner, Lee, Nicholas Castro, Anna Kucharska-Newton, et al. "Food Consumption Patterns and Body Composition in Children: Moderating Effects of Prop Taster Status." Nutrients 11, no. 9 (2019): 2037. http://dx.doi.org/10.3390/nu11092037.

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This cross-sectional study determined whether 6-n-propylthiouracil (PROP) taster status moderates the relationship between food consumption patterns and body composition in children. Children were recruited (n = 342, 50% female, 8–10 y) from across New Zealand. Using a food frequency questionnaire, these food consumption patterns were derived: Processed Foods, Fruit and Vegetables, and Breakfast Foods. Body composition variables included: body fat (%), fat mass (kg), fat mass index (FMI, kg/m2), body mass index (kg/m2) and waist to height ratio (W:Ht). Following adjustment for confounders, Pro

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7

Sollai, Giorgia, Melania Melis, Mariano Mastinu, et al. "Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the CD36 Polymorphism (rs1761667)." Nutrients 11, no. 2 (2019): 315. http://dx.doi.org/10.3390/nu11020315.

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The perception of fat varies among individuals and has also been associated with CD36 rs1761667 polymorphism and genetic ability to perceive oral marker 6-n-propylthiouracil (PROP). Nevertheless, data in the literature are controversial. We present direct measures for the activation of the peripheral taste system in response to oleic acid by electrophysiological recordings from the tongue of 35 volunteers classified for PROP taster status and genotyped for CD36. The waveform of biopotentials was analyzed and values of amplitude and rate of potential variation were measured. Oleic acid stimulat

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8

Vitorino, Guilherme, Mariana Mota, and Manuel Malfeito-Ferreira. "Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules." Ciência e Técnica Vitivinícola 36, no. 2 (2021): 139–50. http://dx.doi.org/10.1051/ctv/ctv20213602139.

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The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of ortho

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9

Nasser, Jennifer A., Harry R. Kissileff, Carol N. Boozer, Chieh J. Chou, and F. Xavier Pi-Sunyer. "PROP taster status and oral fatty acid perception." Eating Behaviors 2, no. 3 (2001): 237–45. http://dx.doi.org/10.1016/s1471-0153(01)00031-9.

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10

Tepper, Beverly J., and Ricky J. Nurse. "Fat Perception is Related to PROP Taster Status." Physiology & Behavior 61, no. 6 (1997): 949–54. http://dx.doi.org/10.1016/s0031-9384(96)00608-7.

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