Document Detail

Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype.
MedLine Citation:
PMID:  23168232     Owner:  NLM     Status:  Publisher    
The roles of taste and astringent properties, food choice motives and health concerns in liking of bilberry and crowberry samples were studied using a sensory panel prescreened for the hTAS2R38 taste receptor genotype. The subjects rated the intensity of sourness, bitterness and two astringent properties (soft, velvety and rough, puckering) of all berry samples. They also scored the liking of juice fractions and completed a food choice motive and health concern questionnaire. Regression models were used to combine different data sets and to predict liking of the extracts. Sourness contributed positively to the liking of berry fractions, and bitterness and rough astringency were negative factors. The hTAS2R38 genotype affected the liking of polyphenol-rich extracts, which were significantly bitter and astringent. Based on the genotype grouping of subjects, PAV homozygotes gave lower ratings to the attributes than AVI homozygotes. In contrast, PAV homozygotes were predicted to dislike the extracts notably more than AVI homozygotes. Health concern and food choice motives related to health and weight control had significant roles in individual liking of juice fractions. Our results indicate that mood was more important to the PAV homozygotes than to the AVI homozygotes.
Oskar Laaksonen; Johanna Ahola; Mari Sandell
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-11-17
Journal Detail:
Title:  Appetite     Volume:  -     ISSN:  1095-8304     ISO Abbreviation:  Appetite     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-11-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8006808     Medline TA:  Appetite     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Department of Biochemistry and Food Chemistry, University of Turku, Finland; Functional Foods Forum, University of Turku, Finland.
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