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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
Gustation01:43

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
Pleiotropy01:33

Pleiotropy

Pleiotropy is the phenomenon in which a single gene impacts multiple, seemingly unrelated phenotypic traits. For example, defects in the SOX10 gene cause Waardenburg Syndrome Type 4, or WS4, which can cause defects in pigmentation, hearing impairments, and an absence of intestinal contractions necessary for elimination. This diversity of phenotypes results from the expression pattern of SOX10 in early embryonic and fetal development. SOX10 is found in neural crest cells that form melanocytes,...
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
Background and Environment Affect Phenotype02:27

Background and Environment Affect Phenotype

Although the genetic makeup of an organism plays a major role in determining the phenotype, there are also several environmental factors, such as temperature, oxygen availability, presence of mutagens, that can alter an organism’s phenotype.
An example of how genetic background affects phenotype can be seen in horses. The Extension gene in horses is responsible for their coat color. A wild-type gene (EE) produces black pigment in the coat, while a mutant gene (ee) produces red pigment. A...

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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

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Published on: October 5, 2016

Wine Expertise Predicts Taste Phenotype.

John E Hayes1, Gary J Pickering

  • 1Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA.

American Journal of Enology and Viticulture
|August 14, 2012
PubMed
Summary
This summary is machine-generated.

Taste phenotypes, like sensitivity to propylthiouracil (PROP) bitterness, show links to alcohol behaviors. Wine experts exhibit higher PROP bitterness sensitivity than consumers, suggesting self-selection based on sensory abilities.

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Area of Science:

  • Sensory Science
  • Behavioral Genetics
  • Food Science

Background:

  • Taste phenotypes, particularly propylthiouracil (PROP) bitterness sensitivity, have been inconsistently linked to alcohol intake and dependence.
  • Recent research indicates that super-tasters, defined by PROP bitterness, may possess heightened sensory discrimination.
  • Understanding the interplay between taste perception, adventurousness, and expertise is crucial for fields like sensory science and consumer behavior.

Purpose of the Study:

  • To investigate the relationship between taste phenotype (PROP bitterness sensitivity) and food/beverage adventurousness in wine drinkers.
  • To explore whether taste phenotype or adventurousness predicts wine expertise or willingness to try new wines and beverages.
  • To examine potential self-selection mechanisms in professions related to sensory evaluation, such as wine expertise.

Main Methods:

  • Recruited 330 wine drinkers in Ontario, Canada.
  • Phenotyped participants for propylthiouracil (PROP) bitterness using filter paper disks.
  • Administered questionnaires on food/beverage adventurousness, willingness to try new items, and wine involvement to classify participants as experts (n=110) or consumers (n=220).

Main Results:

  • Food adventurousness predicted trying new wines and beverages, but not wine expertise.
  • Wine expertise predicted willingness to try new wines and beverages, but not food adventurousness.
  • While PROP bitterness sensitivity did not directly predict willingness to try new stimuli in multivariate models, wine experts demonstrated significantly higher mean PROP bitterness and different distribution functions compared to wine consumers.

Conclusions:

  • Individuals may self-select into professions based on sensory abilities, as evidenced by higher PROP bitterness sensitivity in wine experts.
  • Taste phenotype (PROP sensitivity) does not directly explain the willingness to try new foods or beverages.
  • The findings suggest an active gene-environment correlation where sensory capabilities influence career choices, but do not solely drive general adventurousness in consumption.