Genetic Variation in Taste Sensitivity covers 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.

Features of Genetic Variation in Taste Sensitivity:

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

Contents

• Genetic differences in human oral perception: Advanced methods reveal basic problems in intensity Scaling
• Progress in PROP and PTC bitter taste genetics
• Assessment of different methods for PROP status classification
• PROP tasting and the perception of non-taste oral sensations
• Relationship of PROP status to bitterness sensitivity
• A current perspective on creaminess perception and PROP taster status
• Genetic basis for PROP taster and supertaster status determined across cultures
• Taste responsiveness to PROP as a marker for obesity and chronic disease
• Bitter taste and food choices
• PROP tasting and risk of cardiovascular disease
• PROP taster status: Dietary modifier, marker or misleader

Index

click here to see books of related interest