Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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PROP Taster Status and the Rejection of Foods with Added Tastants

  • Lee, Yun-Mi (Department of Food Science and Technology, Ewha Womans University) ;
  • Prescott, John (School of Psychology, University of Newcastle) ;
  • Kim, Kwang-Ok (Department of Food Science and Technology, Ewha Womans University)
  • Published : 2008.10.31
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Abstract

Sensitivity to 6-n-propylthiouracil (PROP) tasting predicts sensitivity to food qualities as well as rejection of some strong tasting foods. Using consumer rejection threshold (CRT) method, this study aimed to assess whether systematic changes in the taste intensities of familiar foods would lead to earlier rejection of these products by PROP tasters than by PROP non-tasters. Subjects rated the intensity of PROP solution and were divided into tasters (Ts) and non-tasters (NTs). And Ts were further divided into medium-tasters (MTs) and super-tasters (STs). Difference thresholds and CRTs were then evaluated for caffeine in coffee, citric acid in orange juice, and for NaCl in beef soup. For each food, Ts were more sensitive to variations in tastants than NTs. Ts also rejected more bitter coffee, more sour orange juice, and less salty beef soup more readily than did NTs. Comparisons among NTs, MTs, and STs gave fewer clear differences.

Keywords

References

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