Presentation Index
- Introduction
- Taste Perception Factors
- The Basics of Taste
- Taste: Sugar & Sweetness
- Taste: Salt & Saltiness
- Taste: Sour & Acidity
- Taste: Umami / Savory
- Taste: Bitterness
- Taste Receptors
- Evolution & Taste
- Viscosity & Ethanol
- Decreasing Bitterness
- Aroma's & Taste
- Taste & Psychology
- Herding Effect
- Genetics & Taste
- Taster Status
- Normal Tasters
- Non-Tasters
- Super-Tasters
- Taste Intensity
- PTC/PROP Instructions
- Bartender & Status
- References
Genetics and Taste Perception
- TAS2R38 can detect glucosinolates, a class of compounds found in foods that tend to have bitter properties
- Roughly 70% to 80% of the population has this gene
- Those that do not have this gene are non-tasters
- PROP / PTC is a genetically specific chemical that can identify tasters and non-tasters
- Higher taste responsiveness to PROP / PTC has been associated with greater perception of bitterness from caffeine and naringin (grapefruit) and greater oral sensation from ethanol
Ethanol & Taster Status
Many super-taster find alcohol (ethanol) to have a bitter taste, where as non-tasters find alcohol to be slightly sweet.
