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Denver Papillae Protocol for Objective Analysis of Fungiform Papillae

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Development of brief methods to classify individuals by PROP taster status.

B J Tepper¹, C M Christensen, J Cao

¹Department of Food Science, Cook College, Rutgers University, 65 Dudley Road, 08901-8520, New Brunswick, NJ, USA. tepper@aesop.rutgers.edu

Physiology & Behavior

|August 10, 2001

Summary

Two brief methods reliably classify individuals by genetic taste sensitivity to 6-n-propylthiouracil (PROP). These methods offer valuable tools for population-based studies on taste perception.

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Taste Exam: A Brief and Validated Test

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Area of Science:

Genetics
Sensory Science
Human Physiology

Background:

Genetic taste sensitivity varies significantly among individuals.
6-n-propylthiouracil (PROP) is a common bitter compound used to study genetic taste differences.
Accurate classification methods are crucial for population-based genetic taste studies.

Purpose of the Study:

To develop and validate brief methods for classifying individuals based on their genetic taste sensitivity to 6-n-propylthiouracil (PROP).
To compare the efficacy of a three-solution test versus a one-solution test for PROP taster status determination.

Main Methods:

Eighty-nine adult subjects participated, rating PROP and sodium chloride (NaCl) solutions using the Labeled Magnitude Scale (LMS).
Two PROP classification methods were employed: a three-solution test and a one-solution test utilizing numerical cutoff scores.
Taster status was categorized into nontasters, medium tasters, and supertasters.

Main Results:

The three-solution test classified subjects as nontasters (n=22), medium tasters (n=51), or supertasters (n=16).
The one-solution test achieved high agreement with the three-solution test (coefficient of association P=0.74, P < .001), with 91% of nontasters, 82% of medium tasters, and 89% of supertasters correctly classified.
Specific LMS rating cutoffs were established for nontasters (< or =15.5) and supertasters (> or =51).

Conclusions:

Both the three-solution and one-solution methods reliably classify individuals by PROP taste sensitivity.
These brief, validated methods can serve as valuable tools for large-scale population studies investigating genetic taste perception.
The findings support the use of these methods in genetic and sensory science research.