Metodología para la tipificación fenotípica del gusto amargo de 6-n-propil tiouracilo (PROP).

DRUNDAY, F; PASCUAL, M.; CALVIÑO, A.M.

REVISTA INFORMACION TECNOLOGICA DEL CHILE

CIT

Lugar: La Serena; Año: 2005 vol. 16 p. 21 - 28

0716-8756

There are individual differences on taste due to the supertaster, taster or non taster status of the bit-terness of      6-n-propyl-thiouracil (PROP) which is perceived as high, medium or low, respectively. The objective of this work was to typify a group of volunteers by means of quantitative sensory methodology. Two conditions were evaluated: 1) the bitterness of filter paper impregnated with PROP 10 mM, rating on a 9-point category scale and 2) the         taste intensity of solutions of sodium chloride (0,01, 0,032, 0,1, 0,32 y 1,0 M) and PROP (0,032, 0,1, 0,32, 1 y 3,2 mM), using      four scales: 9 point category, non structured, magnitude estimation and labeled magnitude scale.     By combination of four criteria a decision table was made in order to classify the panel by their phenotype.  The criteria         considered the rating given to the PROP-containing filter paper, the taste intensity as a function of sodium chloride and PROP concentration, a cut-off point stated on literature and the sum of ratings given to PROP solutions. Applying these criteria, 61% of the panel received a reliable sensory typification.  These findings show the need to design objective tests to evaluate the genotypical characteristics subjacent to the phenotypic typification.