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Genetic contribution to sour taste preference.
MedLine Citation:
PMID:  22245130     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Genetic contribution to individual differences in sour taste perception and preference was investigated in a cohort of young adult Finnish twins (n=328, 21-25years) including 46 complete monozygotic and 92 dizygotic twin pairs and 52 twin individuals without their co-twin. Responses to sour taste were recorded as pleasantness and intensity ratings of orange juice with added citric acid (4.2g/L) relative to untainted orange juice (sensory traits). Pleasantness and use-frequency of 21 food items varying in sourness were rated in a questionnaire. Three food categories emerged in factor analysis: sour berries and fruits, less-sour berries and fruits, and sour dairy products (questionnaire traits). The contribution of genetic and environmental factors to variation and co-variation of the traits were analyzed using quantitative genetic modeling. Genetic factors played a larger role than shared environment, explaining 14% and 31% of the variation in pleasantness and intensity of sour taste, respectively, and 34-50% of the variation in pleasantness and use-frequency of sour foods. Relatively large genetic correlations existed between sensory traits and between questionnaire traits. These results demonstrate a genetic contribution to preference for sour foods.
Authors:
Outi Törnwall; Karri Silventoinen; Kaisu Keskitalo-Vuokko; Markus Perola; Jaakko Kaprio; Hely Tuorila
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-1-4
Journal Detail:
Title:  Appetite     Volume:  -     ISSN:  1095-8304     ISO Abbreviation:  -     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-1-16     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. Published by Elsevier Ltd.
Affiliation:
Department of Food and Environmental Sciences, Agnes Sjöbergin katu 2, 00014, University of Helsinki, Finland.
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