Comparison of physiological, sensory, and personality attributes in 6‐n‐propylthiouracil tasters and non‐tasters

Abstract

The genetically‐determined ability to taste the bitter compound 6‐ n‐propylthiouracil (PROP) has been purported to influence food choice and predict diet‐related chronic disease risk. Previous reports directly associate PROP responsiveness with diet selection and perception of other taste qualities, chemical irritants, and oral tactile exposures. Less focus has been given to published literature failing to demonstrate these relationships. This study's purpose was to clarify divergent findings by comprehensively evaluating physiological, sensory, and personality attributes in PROP tasters (n=12) and non‐tasters (n=13). Food preference, hedonic eating, extraversion, finickiness, and sensation seeking were assessed using validated questionnaires. Spicy food palatability, as well as oral tactile, oral thermal, pressure, burn, and auditory intensity, were evaluated using the general labeled magnitude scale. Tasters and non‐tasters exhibited comparable responsiveness to all physiological and sensory stimuli. Similarly, food preference, palatability, and personality traits did not vary by taster status. These findings do not indicate that PROP taster status predicts responsiveness to other sensory signals or indices of ingestive behavior. Supported by McCormick Science Institute and the NIH Ruth L. Kirschstein National Research Service Award (5T32DK076540).