A5018903333- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Multisensory perception and integration
- Culinary Culture and Tourism
- Postharvest Quality and Shelf Life Management
- Color perception and design
- Eating Disorders and Behaviors
- Respiratory and Cough-Related Research
- Consumer Attitudes and Food Labeling
- Ion Channels and Receptors
- Visual perception and processing mechanisms
- Academic and Historical Perspectives in Psychology
- Hearing, Cochlea, Tinnitus, Genetics
- Vestibular and auditory disorders
- Phytochemicals and Antioxidant Activities
- Thermoregulation and physiological responses
- Infant Health and Development
- Neuroscience of respiration and sleep
- Head and Neck Cancer Studies
- Regulation of Appetite and Obesity
- melanin and skin pigmentation
- Ear Surgery and Otitis Media
- Nutrition, Genetics, and Disease
University of Florida
2014-2023
Taste and Smell Clinic
2006-2020
Monell Chemical Senses Center
2013
University of Washington
2013
Temple University
2013
University of Connecticut
1985-2013
Osmic Enterprises (United States)
2013
Florida College
2011-2013
Northwestern University
2013
National Institute on Deafness and Other Communication Disorders
2013
Psychophysics The Orienting System Auditory Complex Phenomena I: Psychoacoustics II: Sound as Information Somesthesis Kinesthesis and Cutaneous Sense Temperature Pain Chemical Sensory Taste Smell Visual Fundamental Functions Perception of Color Form Shape Movement Space Spatial Cues Constancy Illusions Development Perceptual-Motor Coordination Time Sensation, Perception, Attention: Selected Topics Glossary References Author Index Subject Index.
Background: Phenylthiocarbamide (PTC) and 6‐ n ‐propylthiouracil (PROP), chemically related compounds, are probes for genetic variation in bitter taste, although PROP is safer with less sulfurous odor. Threshold distinguishes nontasters (increased threshold) from tasters (lower threshold); perceived intensity subdivides into medium (PROP bitter) supertasters very bitter). Compared supertasters, have fewer taste papillae on the anterior tongue (fungiform papillae) experience negative (e.g.,...
Polymorphisms in the TAS2R38 gene provide insight to phenotypes long associated 6-n-propylthiouracil (PROP) and phenylthiocarbamide bitterness. We tested relationships between genotype, taste phenotype, fungiform papillae (FP) number 139 females 59 males (age range 21–60 years), primarily of European ancestry. DNA was analyzed for 3 polymorphic sites, identifying common (alanine–valine–isoleucine [AVI/AVI], heterozygotes, proline–alanine–valine [PAV/PAV]) rare (proline–valine–isoleucine,...
Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic environmentally induced variation is exploited to capture biochemically diverse strawberry fruit metabolite profiling consumer rating. Analyses identify attributes influencing hedonics sensory perception of using a psychophysics approach. Sweetness intensity, flavor texture liking dependent on sugar concentrations, specific...
The 25 human bitter receptors and their respective genes (TAS2Rs) contain unusually high levels of allelic variation, which may influence response to compounds in the food supply.Phenotypes based on perceived bitterness single were first linked preference over 50 years ago.The most studied phenotype is propylthiouracil bitterness, mediated primarily by TAS2R38 gene possibly others.In a laboratory-based study, we tested for associations between TAS2R variants sensations, liking, or intake...
Bitter taste thresholds for 6- n -propylthiouracil are bimodally distributed, dividing subjects into tasters and nontasters. Their worlds differ with regard to the sweetness of sucrose saccharin bitterness saccharin. These differences suggest that nontasters tend perceive less in at concentrations used beverages.
Journal Article Taste and Aging Get access L. M. Bartoshuk, Bartoshuk 3Reprint requests should be sent to Pierce Foundation290 Congress Avenue, New Haven, CT 06519 Search for other works by this author on: Oxford Academic PubMed Google Scholar B. Rifkin, Rifkin 4Now at Colgate-palmolivePiscataway, NJ E. Marks, Marks P. Bars of Gerontology, Volume 41, Issue 1, January 1986, Pages 51–57, https://doi.org/10.1093/geronj/41.1.51 Published: 01 1986 history Received: 12 October 1984 Accepted: 23 April 1985
Journal Article Sweetness of sucrose, neohesperidin dihydrochalcone, and saccharin is related to genetic ability taste the bitter substance 6- n -propylthiouracil Get access Janneane F. Gent, Gent 1John B.Pierce Foundation LaboratoryNew Haven, CT 065192University Connecticut Health CenterFarmington, 06032 Search for other works by this author on: Oxford Academic PubMed Google Scholar Linda M. Bartoshuk 065193Yale UniversityNew 06520, USA Chemical Senses, Volume 7, Issue 3-4, 1983, Pages...