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Готові списки джерел за темами / PROP taster status / Статті в журналах

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Статті в журналах з теми "PROP taster status"

Автор: Grafiati

Опубліковано: 10 березня 2023

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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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Анотація:

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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Анотація:

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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Анотація:

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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Анотація:

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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11

Yousaf, Neeta Y., and Beverly J. Tepper. "The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors." International Journal of Environmental Research and Public Health 19, no. 19 (2022): 11995. http://dx.doi.org/10.3390/ijerph191911995.

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This study investigated whether PROP (6-n-propylthiouracil) taster status and other individual factors (gender, ethnicity, BMI, and age) are markers of variation in perceptions of astringency and other flavor attributes. Participants (n = 125) evaluated cranberry juice cocktail samples (CJC) supplemented with cranberry-derived polyphenol extract (CPE, added at 0, 0.3, 0.5 and 0.75 g/L), as well as control samples, unsweetened cranberry juice (CJ) and an aqueous solution of 0.75 g/L CPE. Subjects evaluated samples for key sensory attributes and overall liking using a 15 cm line scale. The data

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12

Kranzler, Henry R., Kitzia Skipsey, and Vania Modesto-Lowe. "PROP taster status and parental history of alcohol dependence." Drug and Alcohol Dependence 52, no. 2 (1998): 109–13. http://dx.doi.org/10.1016/s0376-8716(98)00081-7.

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13

Tao, Ran, and Sungeun Cho. "Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)." Foods 9, no. 8 (2020): 1026. http://dx.doi.org/10.3390/foods9081026.

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Анотація:

Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of the three steviol glycosides. A total of 126 participants evaluated the intensities of in-mou

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14

Melis, Melania, Mariano Mastinu, Stefano Pintus, Tiziana Cabras, Roberto Crnjar, and Iole Tomassini Barbarossa. "Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects." Molecules 26, no. 8 (2021): 2244. http://dx.doi.org/10.3390/molecules26082244.

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Анотація:

Taste plays an important role in processes such as food choices, nutrition status and health. Salivary proteins contribute to taste sensitivity. Taste reduction has been associated with obesity. Gender influences the obesity predisposition and the genetic ability to perceive the bitterness of 6-n-propylthiouracil (PROP), oral marker for food preferences and consumption. We investigated variations in the profile of salivary proteome, analyzed by HPLC-ESI-MS, between sixty-one normal weight subjects (NW) and fifty-seven subjects with obesity (OB), based on gender and PROP sensitivity. Results sh

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15

Verma, Priya, Vabitha Shetty, and Amitha Hegde. "Propylthiouracil (PROP) - A Tool to Determine Taster Status in Relation to Caries Experience, Streptococcus Mutans Levels and Dietary Preferences in Children." Journal of Clinical Pediatric Dentistry 31, no. 2 (2007): 113–17. http://dx.doi.org/10.17796/jcpd.31.2.34302r2857511268.

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Purpose: Dental caries remains the single most common disease of childhood that is neither self-limiting nor amenable to short term pharmacological management. Hence, there is a need to identify and institute preventive measures for those children who are at a greater risk for developing dental caries to determine the prevalence of tasters and non tasters among the group of school aged children. To compare and contrast the prevalence of dental caries, S.mutans levels and dietary preferences in children with different genetic sensitivity levels to the bitter taste of PROP. Method: A total no of

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16

TEPPER, BEVERLY J., and RICKY J. NURSE. "PROP Taster Status Is Related to Fat Perception and Preferencea." Annals of the New York Academy of Sciences 855, no. 1 OLFACTION AND (1998): 802–4. http://dx.doi.org/10.1111/j.1749-6632.1998.tb10662.x.

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17

Baranowski, Janice C., Tom Baranowski, Alicia Beltran, et al. "6-n-Propylthiouracil sensitivity and obesity status among ethnically diverse children." Public Health Nutrition 13, no. 10 (2009): 1587–92. http://dx.doi.org/10.1017/s1368980009993004.

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AbstractObjectiveTo examine the relationship of 6-n-propylthiouracil (PROP) sensitivity to BMI while statistically controlling for demographic characteristics in two age groups of children: 9–10 years and 17–18 years (n 1551).DesignCross-sectional design with a multi-ethnic (White, African-American, Hispanic, Other) sample of 813 children aged 9–10 years and 738 children aged 17–18 years. Children were recruited from local elementary and high schools with at least 30 % minority ethnic enrolment. Children’s height, weight and waist circumference were measured along with their PROP taster status

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18

Yang, Qian, Micaela Kraft, Yuchi Shen, Hal MacFie, and Rebecca Ford. "Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage." Food Quality and Preference 75 (July 2019): 133–44. http://dx.doi.org/10.1016/j.foodqual.2019.02.016.

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19

Yackinous, C., and Jean-Xavier Guinard. "Relation between PROP taster status and fat perception, touch, and olfaction." Physiology & Behavior 72, no. 3 (2001): 427–37. http://dx.doi.org/10.1016/s0031-9384(00)00430-3.

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20

Tepper, Beverly J., Carol M. Christensen, and Jean Cao. "Development of brief methods to classify individuals by PROP taster status." Physiology & Behavior 73, no. 4 (2001): 571–77. http://dx.doi.org/10.1016/s0031-9384(01)00500-5.

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21

Ullrich, Natalia V., Riva Touger-Decker, Julie O’Sullivan-Maillet, and Beverly J. Tepper. "PROP taster status and self-perceived food adventurousness influence food preferences." Journal of the American Dietetic Association 104, no. 4 (2004): 543–49. http://dx.doi.org/10.1016/j.jada.2004.01.011.

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22

Catanzaro, Diane, Emily C. Chesbro, and Andrew J. Velkey. "Relationship between food preferences and PROP taster status of college students." Appetite 68 (September 2013): 124–31. http://dx.doi.org/10.1016/j.appet.2013.04.025.

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23

Kranzler, Henry R., Pamela J. Moore, and Victor M. Hesselbrock. "No Association of PROP Taster Status and Paternal History of Alcohol Dependence." Alcoholism: Clinical and Experimental Research 20, no. 8 (1996): 1496–500. http://dx.doi.org/10.1111/j.1530-0277.1996.tb01154.x.

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24

Melis, Melania, Mariano Mastinu, Lala Chaimae Naciri, Patrizia Muroni, and Iole Tomassini Barbarossa. "Associations between Sweet Taste Sensitivity and Polymorphisms (SNPs) in the TAS1R2 and TAS1R3 Genes, Gender, PROP Taster Status, and Density of Fungiform Papillae in a Genetically Homogeneous Sardinian Cohort." Nutrients 14, no. 22 (2022): 4903. http://dx.doi.org/10.3390/nu14224903.

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Анотація:

Individual differences in sweet taste sensitivity can affect dietary preferences as well as nutritional status. Despite the lack of consensus, it is believed that sweet taste is impacted by genetic and environmental variables. Here we determined the effect of well-established factors influencing the general taste variability, such as gender and fungiform papillae density, specific genetic variants (SNPs of TAS1R2 and TAS1R3 receptors genes), and non-specific genetic factors (PROP phenotype and genotype), on the threshold and suprathreshold sweet taste sensitivity. Suprathreshold measurements s

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25

Eldeghaidy, Sally, Luca Marciani, Francis McGlone, et al. "The cortical response to the oral perception of fat emulsions and the effect of taster status." Journal of Neurophysiology 105, no. 5 (2011): 2572–81. http://dx.doi.org/10.1152/jn.00927.2010.

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The rewarding attributes of foods containing fat are associated with the increase in fat consumption, but little is known of how the complex physical and chemical properties of orally ingested fats are represented and decoded in the brain nor how this impacts feeding behavior within the population. Here, functional MRI (fMRI) is used to assess the brain response to isoviscous, isosweet fat emulsions of increasing fat concentration and to investigate the correlation of behavioral and neuroimaging responses with taster status (TS). Cortical areas activated in response to fat, and those areas pos

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26

Bakke, Alyssa, and Zata Vickers. "Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance." Food Quality and Preference 22, no. 4 (2011): 317–25. http://dx.doi.org/10.1016/j.foodqual.2010.11.006.

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27

Yang, Qian, Rocio Dorado, Carolina Chaya, and Joanne Hort. "The impact of PROP and thermal taster status on the emotional response to beer." Food Quality and Preference 68 (September 2018): 420–30. http://dx.doi.org/10.1016/j.foodqual.2018.03.001.

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28

Burd, Carlye, Araliya Senerat, Earle Chambers, and Kathleen L. Keller. "PROP taster status interacts with the built environment to influence children's food acceptance and body weight status." Obesity 21, no. 4 (2012): 786–94. http://dx.doi.org/10.1002/oby.20059.

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29

Yousaf, Neeta Y., Melania Melis, Mariano Mastinu, et al. "Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status." Nutrients 12, no. 9 (2020): 2878. http://dx.doi.org/10.3390/nu12092878.

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Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimuli, there is limited consensus over the amount of time needed to restore the oral environment to baseline levels. Here we examined salivary protein levels after exposure to 20 mL of a model stimulus (cranberry polyphenol extract, 0.75 g/L CPE) or unsweetened cranberry juice (CJ), over a 10 min perio

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30

Chang, Won-Ic, Jin-Woo Chung, Young-Ku Kim, Sung-Chang Chung, and Hong-Seop Kho. "The relationship between phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) taster status and taste thresholds for sucrose and quinine." Archives of Oral Biology 51, no. 5 (2006): 427–32. http://dx.doi.org/10.1016/j.archoralbio.2005.10.002.

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31

Yackinous, Carol A., and Jean-Xavier Guinard. "Relation between PROP (6-n-propylthiouracil) taster status, taste anatomy and dietary intake measures for young men and women." Appetite 38, no. 3 (2002): 201–9. http://dx.doi.org/10.1006/appe.2001.0481.

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32

Kobue-Lekalake, Rosemary I., John RN Taylor, and Henriëtte L. de Kock. "Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums." Journal of the Science of Food and Agriculture 89, no. 11 (2009): 1809–14. http://dx.doi.org/10.1002/jsfa.3634.

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33

Yang, Qian, Tracey Hollowood, and Joanne Hort. "Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status." Food Quality and Preference 38 (December 2014): 83–91. http://dx.doi.org/10.1016/j.foodqual.2014.05.013.

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34

Yeomans, M. R., N. Gould, and J. Prescott. "Olfactory conditioning reinforced by saccharin in humans: Influence of prop taster and sweet liker status." Appetite 51, no. 2 (2008): 411. http://dx.doi.org/10.1016/j.appet.2008.04.265.

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35

De Toffoli, Alessandra, Sara Spinelli, Erminio Monteleone, et al. "Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages." Nutrients 11, no. 6 (2019): 1329. http://dx.doi.org/10.3390/nu11061329.

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Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages. Thus, dietary behaviours rich in plant-based food and beverages are encouraged. However, it is well-known that the bitter taste and other low-appealing sensory properties that characterize vegetables and some other plant-based foods act as an innate barrier for their acceptance. The aim of this study was to investigate the influence of psychological traits and PROP status (the responsiveness to bitter taste of 6-n- propylthiouracil) o

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36

Yousaf, Neeta Y., Guojun Wu, Melania Melis, et al. "Daily Exposure to a Cranberry Polyphenol Oral Rinse Alters the Oral Microbiome but Not Taste Perception in PROP Taster Status Classified Individuals." Nutrients 14, no. 7 (2022): 1492. http://dx.doi.org/10.3390/nu14071492.

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Diet and salivary proteins influence the composition of the oral microbiome, and recent data suggest that TAS2R38 bitter taste genetics may also play a role. We investigated the effects of daily exposure to a cranberry polyphenol oral rinse on taste perception, salivary proteins, and oral microbiota. 6-n-Propylthiouracil (PROP) super-tasters (ST, n = 10) and non-tasters (NT, n = 10) rinsed with 30 mL of 0.75 g/L cranberry polyphenol extract (CPE) in spring water, twice daily for 11 days while consuming their habitual diets. The 16S rRNA gene sequencing showed that the NT oral microbiome compos

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37

Goldstein, Gretchen L., Henryk Daun, and Beverly J. Tepper. "Influence of PROP taster status and maternal variables on energy intake and body weight of pre-adolescents." Physiology & Behavior 90, no. 5 (2007): 809–17. http://dx.doi.org/10.1016/j.physbeh.2007.01.004.

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38

DITSCHUN, TANYA L., and JEAN-XAVIER GUINARD. "COMPARISON OF NEW AND EXISTING METHODS FOR THE CLASSIFICATION OF INDIVIDUALS ACCORDING TO 6-N PROPYLTHIOURACIL (PROP) TASTER STATUS." Journal of Sensory Studies 19, no. 2 (2004): 149–70. http://dx.doi.org/10.1111/j.1745-459x.2004.tb00142.x.

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39

VILLARINO, BLANCA J., CARLENETH P. FERNANDEZ, JUDIT C. ALDAY, and CHRISTLE GRACE R. CUBELO. "RELATIONSHIP OF PROP (6-N-PROPYLTHIOURACIL) TASTER STATUS WITH THE BODY MASS INDEX AND FOOD PREFERENCES OF FILIPINO ADULTS." Journal of Sensory Studies 24, no. 3 (2009): 354–71. http://dx.doi.org/10.1111/j.1745-459x.2009.00215.x.

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40

Borazon, Elaine Q., Blanca J. Villarino, Rizza Marie T. Magbuhat, and Maria Lourdes Sabandal. "Relationship of PROP (6-n-propylthiouracil) taster status with body mass index, food preferences, and consumption of Filipino adolescents." Food Research International 47, no. 2 (2012): 229–35. http://dx.doi.org/10.1016/j.foodres.2011.06.034.

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41

Deshaware, Shweta, and Rekha Singhal. "Genetic variation in bitter taste receptor gene TAS2R38 , PROP taster status and their association with body mass index and food preferences in Indian population." Gene 627 (September 2017): 363–68. http://dx.doi.org/10.1016/j.gene.2017.06.047.

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Parkinson, Lisa, Mark Kestin, and Russell Keast. "The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake." Food Quality and Preference 48 (March 2016): 17–22. http://dx.doi.org/10.1016/j.foodqual.2015.08.006.

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Wijtzes, Anne I., Wilma Jansen, Selma H. Bouthoorn, et al. "PROP taster status, food preferences and consumption of high-calorie snacks and sweet beverages among 6-year-old ethnically diverse children." Maternal & Child Nutrition 13, no. 2 (2016): e12240. http://dx.doi.org/10.1111/mcn.12240.

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Scott, Nicole O., Brenda Burgess, and Beverly J. Tepper. "Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions." Food Quality and Preference 73 (April 2019): 192–201. http://dx.doi.org/10.1016/j.foodqual.2018.11.009.

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Sepulveda, Karina Knight, Alicia Beltran, Kathy Watson, et al. "Fruit and vegetables are similarly categorised by 8–13-year-old children." Public Health Nutrition 12, no. 2 (2009): 175–87. http://dx.doi.org/10.1017/s1368980008002516.

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AbstractObjectiveThis exploratory study assessed how 8–13-year-old children categorised and labelled fruit and vegetables (FaV), and how these were influenced by child characteristics, to specify second-level categories in a hierarchical food search system for a computerised 24 h dietary recall (hdr).DesignTwo sets of food cards, sixty-seven for fruit (F) and sixty-four for vegetables (V), with pictures and names of FaV from ten professionally defined food categories were sorted, separately, by each child into piles of similar foods. Demographic data, BMI and 6-n-propylthiouracil (PROP) taster

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Porubcan, Alyssa R., and Zata M. Vickers. "Characterizing milk aftertaste: The effects of salivation rate, PROP taster status, or small changes in acidity, fat, or sucrose on acceptability of milk to milk dislikers." Food Quality and Preference 16, no. 7 (2005): 608–20. http://dx.doi.org/10.1016/j.foodqual.2005.01.007.

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Alanzi, Abrar, Marianna Velissariou, Manal Abu Al-Melh, Donald Ferguson, and Katerina Kavvadia. "Role of taste perception in white spot lesion formation during orthodontic treatment." Angle Orthodontist 89, no. 4 (2019): 624–29. http://dx.doi.org/10.2319/091918-680.1.

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ABSTRACT Objectives: To investigate the role of individual's taste sensitivity using 6-n-propylthiouracil (PROP) in the development of white spot lesions (WSLs) in adolescent orthodontic patients. Materials and Methods: 44 healthy adolescents, aged 12 to 16 years old, who were in fixed-appliance orthodontic treatment for at least 6 months, consented to participate in this cross-sectional study. Data regarding participants' demographic information, oral hygiene practices, and dietary habits were obtained by a questionnaire. An oral clinical examination was performed to determine the oral hygien

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Wiernicka, Anna, Karolina Piwczynska, Paulina Mika-Stepkowska, Dorota Kazimierska, Piotr Socha, and Anna Rybak. "Impact of the Gut-Brain Hormonal Axis and Enteric Peptides in the Development of Food Neophobia in Children with Genetically Determined Hypersensitivity to the Bitter Taste." Gastrointestinal Disorders 4, no. 4 (2022): 237–48. http://dx.doi.org/10.3390/gidisord4040023.

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Objective: The aim of this prospective study was to determine the role of the gut-brain hormonal axis and the effect of the enteric peptides, as well as the role of genetically determined sensitivity to the bitter taste, on the development of child food neophobia (CFN). Methods: 114 children were enrolled in the study: 43 in food neophobia group (FNG), 21 In the control group (CG) and 50 in prospective group (PG). All patients were assessed with the child food neophobia scale (CFNS), underwent an oral 6-propylthiouracil (6-PROP) test, buccal swab for bitter-taste genotyping, anthropometric mea

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Puleo, Sharon, Ada Braghieri, Corrado Pacelli, et al. "Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food." Foods 10, no. 12 (2021): 3122. http://dx.doi.org/10.3390/foods10123122.

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Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. A total of 749 subjects, from four different Italian regions, participated in the study. The olfactory capabilities test on four odors (anise, banana, mint, and pine), as well as PROP (6-n-prpyl-2-thiouracil) status and food neophobia were assessed. The subjects were clust

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Oftedal, Katherine Nolen, and Beverly J. Tepper. "Influence of the PROP bitter taste phenotype and eating attitudes on energy intake and weight status in pre-adolescents: A 6-year follow-up study." Physiology & Behavior 118 (June 2013): 103–11. http://dx.doi.org/10.1016/j.physbeh.2013.05.016.

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