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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  6-n-propyltiouracil (PROP) taster status in Brazilian adults
Autores:  Von Atzingen,Maria Carolina Batista Campos
Silva,Maria Elisabeth Machado Pinto e
Data:  2012-12-01
Ano:  2012
Palavras-chave:  Propylthiouracil
Body mass index
Pleasantness
Resumo:  The objective of this study was to determine PROP (6-n-propyltiouracil) taster status in adults and its relationship with anthropometric variables and pleasantness of sugar, salt, and fat. A total of 123 subjects rated the intensity of PROP and sodium cloride (NaCl) solutions using the labeled magnitude scale. For pleasantness evaluation, it was used concentrated orange juice (sugar) and mashed potato (salt and fat). The subjects were classified as non-tasters (n = 35), medium-tasters (n = 33) and super-tasters (n = 55). In this study, no relationship was found between PROP taster status and age, sex, weight, body mass index, and pleasantness. Although genetic markers may influence the degree of liking of certain foods, one must consider that the mechanisms influencing eating behavior in humans are complex, and that psychological, social, and economic factors play a key role in response to food.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400006
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/S0101-20612012005000108
Formato:  text/html
Fonte:  Food Science and Technology v.32 n.4 2012
Direitos:  info:eu-repo/semantics/openAccess
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