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. 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.
Genetic Differences in Human Oral Perception Advanced Methods Reveal Basic Problems in Intensity Scaling
Progress in Human Bitter Phenylthiocarbamide Genetics
Assessment of Different Methods for 6-n-Propylthiouracil Status Classification
6-n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations
Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity
A Current Perspective on Creaminess Perception and 6-n-Propylthiouracil Taster Status
Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures
6-n-Propylthiouracil as a Genetic Taste Marker for Fat Intake, Obesity, and Chronic Disease Risk: Current Evidence and Future Promise
6-n-Propylthiouracil Sensitivity, Food Choices, and Food Consumption
Genetic Variation in Taste: Potential Biomarker for Cardiovascular Disease Risk?
6-n-Propylthiouracil Taster Status: Dietary Modifier, Marker or Misleader?