Re-evaluating how sweet-liking and PROP-tasting are related

Yeomans, Martin R, Vi, Chi, Mohammed, Narmeen and Armitage, Rhiannon M (2022) Re-evaluating how sweet-liking and PROP-tasting are related. Physiology and Behavior, 246. a113702 1-7. ISSN 0031-9384

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Abstract

Past research has identified distinct phenotypic differences in responses to sweet taste, although the origins of these differences remain unclear. One possibility is that these individual differences in sweet-liking are a manifestation of the more widely known differences in sensitivity to the bitter tastant 6-n-propylthiouracil (PROP), which has been related to wider differences in food liking and preference. However, previous studies exploring the relationship between sweet-liking and PROP-tasting have had mixed outcomes. This is possibly due to older studies using a more simplistic dichotic characterisation of sweet likers, whereas recent research suggests three sweet-liking phenotypes (extreme sweet likers, ESL; moderate sweet likers, MSL; and sweet dislikers, SD). To re-assess how sweet-liking and PROP tasting are inter-related, 236 volunteers evaluated their liking for 1.0 M sucrose and the intensity of three concentrations of each NaCl and PROP. Using three different methods for classifying PROP taster status, our analysis confirmed that all three sweet-liking phenotypes were represented in all three PROP taster groups (super-tasters, ST; medium tasters, MT; and non-tasters, NT), but relatively few ESL were classified as ST, or SD as NT. Overall, these data suggest that while PROP tasting and sweet-liking are not causally related, the SD phenotype may partly be explained by a broader tendency for anhedonia.

Item Type: Article
Keywords: Prop tasting, Sweet-liking, Sweet-liking phenotypes, Taste sensitivity
Schools and Departments: School of Psychology > Psychology
SWORD Depositor: Mx Elements Account
Depositing User: Mx Elements Account
Date Deposited: 01 Feb 2022 09:19
Last Modified: 01 Feb 2022 09:30
URI: http://sro.sussex.ac.uk/id/eprint/104114

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