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首页> 外文期刊>Food Quality and Preference >Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK
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Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK

机译：探索英国苦味敏感性的基因型和表型变异对芸苔属蔬菜的知觉，喜好和摄取的影响

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摘要

Brassicaceous vegetables (BV) have chemoprotective effects and yet consumption of BV in the UK is low. Previous studies suggest perception, liking and intake of BV are influenced by bitter taste sensitivity which this study further explores. Phenotypical taste sensitivity of 136 subjects was classified using propythiouracil (PROP) and sodium chloride and fungiform papillae density (FPD) was measured from tongue images. Polymorphisms of TAS2R38 and gustin (CA6) genes were analysed. Liking and bitterness of four raw vegetables (two BV (broccoli and white cabbage) and two non-BV (spinach and courgette)), as well as habitual consumption, were evaluated.
机译：十字花科蔬菜（BV）具有化学保护作用，但英国的BV消费量很低。先前的研究表明，BV的知觉，喜好和摄入量受苦味敏感性的影响，本研究将对此进行进一步探讨。使用丙硫氧嘧啶（PROP）和氯化钠对136位受试者的表型味觉敏感度进行分类，并根据舌头图像测量真菌样乳头密度（FPD）。分析了TAS2R38和gustgust（CA6）基因的多态性。评价了四种未加工蔬菜（两种BV（西兰花和白菜）和两种非BV（菠菜和西葫芦））的喜好和苦味，以及习惯性食用情况。

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