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Genetic Variation in Taste Sensitivity

Edited by John Prescott, Beverly J. Tepper 
Marcel Dekker  2004  



Hard Cover  349 pp, Illus  ISBN 9780824740870      £145.00

Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement - from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas.

Discusses the use of genetic variation in taste as a biomarker for risk of cardiovascular disease, obesity, and chronic disease.

Representing the vanguard of research conducted in the area and inspiring new lines of scientific inquiry, Genetic Variation in Taste Sensitivity:

  • employs advanced techniques to expose the methodological shortcomings of intensity scaling
  • compares various methods for arrival at PROP group classifications
  • relates new developments in the genetics of bitter phenylthiocarbamide
  • links PROP sensitivity with nutritional behaviors such as fat intake and reactions to bitterness
  • traces the relationship between PROP sensitivity and individual variations in perceptions of creaminess
  • inspects food choices and consumption behavior as predicated by PROP status
  • evaluates cross-cultural genetic differences in PROP tasters and supertasters
  • considers the application of PROP taster status as a tool for diet modification
  • regards estimating perceptions of nontaste oral sensations through PROP sensitivity
  • contains more than 800 up-to-the-minute references

Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists; sensory evaluation chemists and scientists; and nutritionists.

Contents

Preface
Contributors

Genetic Differences in Human Oral Perception: Advanced Methods Reveal Basic Problems in Intensity Scaling
Linda M. Bartoshuk, Katharine Fast, Derek J. Snyder, and Valerie B. Duffy
Progress in Human Bitter Phenylthiocarbamide Genetics
Danielle R. Reed
Assessment of Different Methods for 6-n-Propylthiouracil Status Classification
Krystyna M. Rankin, Nicolas Godinot, Carol M. Christensen,Beverly J. Tepper, and Sarah V. Kirkmeyer
6-n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations
John Prescott, Linda M. Bartoshuk, and Jordan Prutkin
Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity
Elba Cubero-Castillo and Ann C. Noble
A Current Perspective on Creaminess Perception and 6-n-Propylthiouracil Taster Status
Sarah V. Kirkmeyer and Beverly J. Tepper
Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures
Graham Bell and Hae-Jin Song
6-n-Propylthiouracil as a Genetic Taste Marker for Fat Intakes, Obesity, and Chronic Disease Risk: Current Evidence and Future Promise
Beverly J. Tepper
6-n-Propylthiouracil Sensitivity, Food Choices, and Consumption
Adam Drewnowski
Genetic Variation in Taste: Potential Biomarker for Cardiovascular Disease Risk?
Valerie B. Duffy , Laurie A. Lucchina, and Linda M. Bartoshuk
6-n-Propylthiouracil Taster Status: Dietary Modifier, Marker, or Misleader?
Richard D. Mattes

Index

To find similar publications, click on a keyword below:
Marcel Dekker : Summer 2004 : biochemistry : food science : genetics : volatiles

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