The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors.

This study investigated whether PROP (6-n-propylthiouracil) taster status and other individual factors (gender, ethnicity, BMI, and age) are markers of variation in perceptions of astringency and other flavor attributes. Participants ( = 125) evaluated cranberry juice cocktail samples (CJC) supplemented with cranberry-derived polyphenol extract (CPE, added at 0, 0.3, 0.

Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors.

Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance).

Daily Exposure to a Cranberry Polyphenol Oral Rinse Alters the Oral Microbiome but Not Taste Perception in PROP Taster Status Classified Individuals.

Diet and salivary proteins influence the composition of the oral microbiome, and recent data suggest that TAS2R38 bitter taste genetics may also play a role. We investigated the effects of daily exposure to a cranberry polyphenol oral rinse on taste perception, salivary proteins, and oral microbiota. 6-n-Propylthiouracil (PROP) super-tasters (ST, = 10) and non-tasters (NT, = 10) rinsed with 30 mL of 0.

Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype.

Individual differences in astringency perception are poorly understood. Astringency from tannins stimulates the release of specific classes of salivary proteins. These proteins form complexes with tannins, altering their perceived astringency and reducing their bioavailability.