Bitter Taste Perception Evaluation

A 3.2 mM solution of 6-n-propyl-2-thiouracil (European Pharmacopoeia Reference Standard, Sigma Aldrich, Milano, Italy) was prepared by dissolving 0.5447 g/L in deionized water [11 (link)]. Respondents evaluated the bitter intensity of two identical samples (10 mL) using the gLMS, presented monadically in white plastic cups and coded with two different three-digit codes [7 (link)]. Participants were instructed to hold each sample in their mouth for 10 s, expectorate, and then wait 20 s before evaluating the bitterness intensity. In order to control for carry-over effects after the first evaluation, a break of 90 s was taken between the two evaluations. During this break, participants rinsed their mouth with water (30 s), had a cracker (30 s) then rinsed their mouth again. Participants were grouped according to their PROP status on the basis of arbitrary cut-offs reported in previous studies [63 (link),69 (link),70 (link)] corresponding to Non Taster (NT; gLMS ≤moderate, 17), Medium Taster (MT) and Super Taster (ST; gLMS ≥very strong, 53).

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Spinelli S., Prescott J., Pierguidi L., Dinnella C., Arena E., Braghieri A., Di Monaco R., Gallina Toschi T., Endrizzi I., Proserpio C., Torri L, & Monteleone E. (2021). Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients, 13(3), 866.

Publication 2021

6-n-propyl-2-thiouracil

Digit European Glms Mouth Thiouracil

Corresponding Organization : University of Florence

Other organizations : University of Catania, University of Basilicata, Federico II University Hospital, University of Naples Federico II, University of Bologna, Fondazione Edmund Mach, University of Milan, University of Gastronomic Sciences

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Variable analysis

independent variables

PROP taster status (Non Taster, Medium Taster, Super Taster)

dependent variables

Bitter intensity of two identical samples evaluated using the gLMS

control variables

Sample volume (10 mL)
Sample container (white plastic cups)
Sample presentation (monadic)
Sample evaluation time (10 s hold, 20 s wait)
Carry-over control (90 s break, 30 s water rinse, 30 s cracker, 30 s water rinse)

positive controls

Not explicitly mentioned

negative controls

Not explicitly mentioned

Annotations

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