A5008889694- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Obesity, Physical Activity, Diet
- Food Security and Health in Diverse Populations
- Nutritional Studies and Diet
- Sensory Analysis and Statistical Methods
- Eating Disorders and Behaviors
- Mobile Health and mHealth Applications
- Dietetics, Nutrition, and Education
- Consumer Attitudes and Food Labeling
- Culinary Culture and Tourism
- Child Nutrition and Feeding Issues
- Health and Lifestyle Studies
- Multisensory perception and integration
- Impact of Technology on Adolescents
- Child Development and Digital Technology
- Head and Neck Cancer Studies
- Diet and metabolism studies
- Nutrition, Health and Food Behavior
- Oral health in cancer treatment
- Smoking Behavior and Cessation
- Dental Health and Care Utilization
- Muscle metabolism and nutrition
- Obesity and Health Practices
University of Connecticut
2016-2025
London Rebuilding Society
2023
University of Washington
2013
University of Florida
2013
Temple University
2013
Northwestern University
2013
Rutgers, The State University of New Jersey
2013
Osmic Enterprises (United States)
2013
Monell Chemical Senses Center
2013
National Institute on Deafness and Other Communication Disorders
2013
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,...
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...
Genetic variation in oral sensation presumably influences ingestive behaviors through sensations arising from foods and beverages. Here, we investigated the influence of taste phenotype [6-n-propylthiouracil (PROP) bitterness, fungiform papillae (FP) density] on sweet creamy sugar/fat mixtures. Seventy-nine subjects (43 males) reported sweetness creaminess water or milk (skim, whole, heavy cream) varying sucrose (0–20% w/v) general Labeled Magnitude Scale. Sweetness grew with concentration...
Chemosensory problems challenge health through diminished ability to detect warning odors, consume a healthy diet, and maintain quality of life. We examined the prevalence associated risk factors self-reported chemosensory alterations in 3603 community-dwelling adults (aged 40+ years), from nationally representative, US National Health Nutrition Examination Survey (NHANES) 2011-2012. In this new NHANES component, technicians surveyed home about perceived smell taste problems, distortions,...
Genetics, environmental exposures, and aging interact to produce variations in the perception or liking of taste, olfaction, somatosensory sensations (i.e., chemosensation). Chemosensory variation can affect disease risk by influencing what people like choose eat from abundant supplies desirable high‐fat, sweet, salty foods alcoholic beverages at expense less‐available less‐liked vegetables. We contend that assessing dietary preference via liking–disliking surveys holds promise for linking...