RELATIONSHIPS BETWEEN FUNGIFORM PAPILLAE DENSITY, PROP SENSITIVITY AND BREAD ROUGHNESS PERCEPTION

Abstract

ABSTRACT The purpose of this study was to determine if fungiform papillae density and 6‐n‐propylthiouracil (PROP) sensitivity were correlated with bread roughness intensity and discrimination. We hypothesized that individuals more sensitive to PROP and with higher fungiform papillae densities would perceive enhanced bread roughness and would have better roughness discrimination abilities. Thirty‐seven panelists rated the roughness of bread samples that had been differentially staled to manipulate roughness. Panelists also rated bitterness and sweetness intensities. The samples included series of 100% whole wheat and 100% refined wheat breads that had been staled for 0–5 days. We measured each subject's fungiform papillae density and perceived PROP intensity. Contrary to our hypothesis, panelists with greater papillae densities did not perceive greater roughness intensities and were not better at discriminating roughness differences. Panelists who perceived greater PROP intensity, however, perceived greater roughness, bitterness and sweetness intensities and were better able to discriminate roughness differences. PRACTICAL APPLICATIONSThis study adds to the growing body of research that correlates 6‐n‐propylthiouracil (PROP) sensitivity with food texture perception. It expands the current findings to a solid food product. It also adds to the small body of literature examining the effects of fungiform papillae density on texture perception but contrary to previous research finds no effects of fungiform papillae density on texture perception. This research also expands our current knowledge of roughness and bitterness differences between whole wheat and refined bread and how roughness and bitterness perception in bread relate to PROP sensitivity. This knowledge is important because supertasters show greater dislike for whole wheat breads, which may affect bread choices and consumer health. Consumption of whole grain foods, including whole wheat bread, has been linked to reduced risk of coronary heart disease, type II diabetes, certain cancers, and all‐cause mortality.