Genetic Variation in Taste Sensitivity

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New York 2004 Hardcover New 0824740874. 253 pages--Interior text is clean, tight, and unmarked. Pages are intact and tight to the spine. Small bump and smaller tear to paper ... covering top front edge of spine; else like new TABLE OF CONTENTS: Preface; Contributors; 1 Genetic Differences in Human Oral Perception Advanced Methods Reveal Basic Problems in Intensity Scaling; 2 Progress in Human Bitter Phenylthiocarbamide Genetics; 3 Assessment of Different Methods for 6-n-Propylthiouracil Status Classification; 4 6-n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations; 5 Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity; 6 A Current Perspective on Creaminess Perception and 6-n-Propylthiouracil Taster Status; 7 Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures; 8 6-n-Propylthiouracil as a Genetic Taste Marker for Fat Intake, Obesity, and Chronic Disease Risk: Current Evidence and Future Promise; 9 6-n-Propylthiouracil Sensitivit Read more Show Less

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Overview

Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists; sensory evaluation chemists and scientists; and nutritionists.

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Product Details

  • ISBN-13: 9780824740870
  • Publisher: Taylor & Francis
  • Publication date: 2/28/2004
  • Series: Food Science and Technology Ser.
  • Pages: 349
  • Product dimensions: 6.25 (w) x 9.25 (h) x 1.50 (d)

Table of Contents

Genetic Differences in Human Oral Perception Advanced Methods Reveal Basic Problems in Intensity Scaling
Progress in Human Bitter Phenylthiocarbamide Genetics
Assessment of Different Methods for 6-n-Propylthiouracil Status Classification
6-n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations
Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity
A Current Perspective on Creaminess Perception and 6-n-Propylthiouracil Taster Status
Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures
6-n-Propylthiouracil as a Genetic Taste Marker for Fat Intake, Obesity, and Chronic Disease Risk: Current Evidence and Future Promise
6-n-Propylthiouracil Sensitivity, Food Choices, and Food Consumption
Genetic Variation in Taste: Potential Biomarker for Cardiovascular Disease Risk?
6-n-Propylthiouracil Taster Status: Dietary Modifier, Marker or Misleader?
Index

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