Ullrich Natalia V, Touger-Decker Riva, O'sullivan-Maillet Julie, Tepper Beverly J
Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
J Am Diet Assoc. 2004 Apr;104(4):543-9. doi: 10.1016/j.jada.2004.01.011.
To determine the influence of 6-n-propylthiouracil (PROP) taster status and food adventurousness on liking of bitter, hot, and pungent foods.
Self-reported survey of food likes/dislikes for 70 foods. Subjects were classified as tasters or nontasters of PROP using a standard screening procedure. By their response to a query regarding their perceived frequency of trying unfamiliar foods, subjects were characterized as being more or less adventurous.
A convenience sample of 232 healthy adults, 18 to 55 years of age, was recruited from the local community. Statistical analyses Individual foods were grouped using Principal Component Analysis. Analysis of variance was used to assess differences in liking of food groups as a function of PROP status and food adventurousness.
PROP tasters who were more food adventurous liked chili peppers and hot sauce, other pungent condiments, strong alcohol, and bitter fruits and vegetables more than tasters who were less food adventurous (P< or =.05-.001). Nontasters liked most foods, and food adventurousness had little influence on food liking for these individuals.
Food adventurous PROP tasters liked a wide variety of strong-tasting foods, whereas tasters who were less food adventurous showed the classic dislike of bitter, hot, and pungent foods. Previous studies might have overestimated the influence of PROP taster status on rejection of strong-tasting foods by not distinguishing individuals by food adventurousness.
确定6-正丙基硫氧嘧啶（PROP）味觉状态和食物冒险精神对苦味、辣味和刺激性食物喜好的影响。
对70种食物的喜欢/不喜欢情况进行自我报告调查。使用标准筛选程序将受试者分为PROP味觉者或非味觉者。根据他们对关于尝试不熟悉食物的感知频率的询问的回答，将受试者分为或多或少具有冒险精神。
从当地社区招募了232名18至55岁的健康成年人作为便利样本。统计分析使用主成分分析对个别食物进行分组。方差分析用于评估作为PROP状态和食物冒险精神函数的食物组喜好差异。
与食物冒险精神较低的味觉者相比，食物冒险精神较高的PROP味觉者更喜欢辣椒、辣酱、其他辛辣调味品、烈性酒以及苦味水果和蔬菜（P<或=.05-.001）。非味觉者喜欢大多数食物，食物冒险精神对这些人的食物喜好影响很小。
喜欢冒险的PROP味觉者喜欢多种味道浓郁的食物，而食物冒险精神较低的味觉者则表现出对苦味、辣味和刺激性食物的典型厌恶。以前的研究可能由于没有按食物冒险精神区分个体，而高估了PROP味觉状态对味道浓郁食物拒绝的影响。
