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首页> 外文学位 >Development of a rapid screening method for 6-n-propylthiouracil taster classifications and its application in basic and applied research.
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Development of a rapid screening method for 6-n-propylthiouracil taster classifications and its application in basic and applied research.

机译：6-n-丙基硫氧嘧啶口味分类快速筛选方法的开发及其在基础研究和应用研究中的应用。

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摘要

Taste sensitivity to 6-n-propylthiouracil (PROP) is genetically determined. Nontasters are taste blind to PROP. Tasters are more sensitive than nontasters to many tastes, and show lower acceptance of foods with these predominant tastes. Therefore, PROP sensitivity could serve as a marker for food preferences that associate with diet. There is a need for development of brief and valid methods for PROP taster classification that are applicable to large-scale studies. The purpose of this work is to develop such methods and to apply them to problems in basic and applied research.; First, a paper method was developed. Two groups of adult subjects classified using the standard test and the paper method. Subject classifications were highly related, suggesting that the paper method is a valid test for PROP taster classification.; In the 2nd and 3rd objectives, the paper method was modified to classify children and applied to a study that investigated how PROP sensitivity, gender, and food adventurousness (FA) influenced food preferences of adolescents. Adolescents were classified using the paper method and the one-solution method, and the results were highly correlated. Subjects tasted several foods and completed a food checklist. PROP status and FA predicted liking of dark-chocolate and grapefruit-orange-juice. Tasters liked fewer foods on the food checklist and taster-girls disliked more bitter foods. Food-adventurous-children liked more individual foods as well. These data suggest PROP sensitivity interacts with the other factors to influence food preferences of adolescents.; In the 4th objective, the paper method was applied to a study that examined consumer reactions to beverages sweetened by high-intensity-sweeteners. Panelists were screened for PROP sensitivity using the paper test. Supertasters were more sensitive to all the attributes and liked the attributes less across all the sweeteners. Principal Component analysis revealed that the most important underlying dimension of sweetener perception was sweet attributes for nontasters, and bitter attributes for supertasters. This, study has demonstrated PROP sensitivity affects perception and acceptance of beverages sweetened by high-intensity-sweeteners.; The present work has demonstrated that the paper method is a reliable screening tool for assessing sensitivity to PROP that has numerous applications in basic and applied research.
机译：对6-正丙基硫氧嘧啶（PROP）的味道敏感性是通过基因确定的。非品尝者对PROP视而不见。品尝者比非品尝者对多种口味更敏感，显示出对具有这些主要口味的食物的接受度较低。因此，PROP敏感性可以作为与饮食相关的食物偏爱的标志。需要开发适用于大规模研究的用于PROP品尝器分类的简短有效方法。这项工作的目的是开发这种方法，并将其应用于基础研究和应用研究中的问题。首先，开发了一种纸张方法。两组成人受试者使用标准考试和纸法进行分类。受试者的分类是高度相关的，这表明纸质方法是对PROP品尝师分类的有效检验。在第二个目标和第三个目标中，修改了纸质方法以对儿童进行分类，并应用于一项研究，该研究调查了PROP敏感性，性别和食物冒险性（FA）如何影响青少年的食物偏好。用纸法和一溶液法对青少年进行分类，结果高度相关。受试者品尝了几种食物并完成了食物清单。 PROP的状态和FA可以预测深色巧克力和柚子橙汁的味道。品酒师喜欢食物清单上的食物更少，而品尝美食的女孩则不喜欢更多苦的食物。那些喜欢冒险的孩子们也喜欢更多的单独食物。这些数据表明，PROP敏感性与其他因素相互作用会影响青少年的食物偏好。在第四个目标中，论文方法应用于一项研究，研究了消费者对高强度甜味剂增甜的饮料的反应。使用纸质测试筛选小组成员的PROP敏感性。超级味觉者对所有属性更敏感，并且在所有甜味剂中对属性的喜好程度较低。主成分分析表明，甜味剂知觉的最重要的基本方面是非品尝者的甜味属性，超级品尝者的苦味属性。这项研究表明，PROP敏感性会影响高强度甜味剂增甜的饮料的感知和接受度。目前的工作表明，纸质方法是用于评估对PROP敏感性的可靠筛选工具，在基础研究和应用研究中都有大量应用。

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  • 作者

    Zhao, Liqiang.;

  • 作者单位

    Rutgers The State University of New Jersey - New Brunswick.;

  • 授予单位 Rutgers The State University of New Jersey - New Brunswick.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2003
  • 页码 183 p.
  • 总页数 183
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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