SUSTAINABILITY IN FOOD TECHNOLOGY
SUSTAINABLE FOOD PACKAGING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Insensitive to PROP (6-n-propylthiouracil)
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Often prefer intense sweetness
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Tend to like all foods
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Difficulty distinguishing ingredients present in foods
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Often have strong food dislikes
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Detailed explanation-1: -Scientists believe most supertasters have the gene TAS2R38, which increases bitterness perception. The gene makes supertasters sensitive to bitter flavors in all foods and drinks. People with this gene are particularly sensitive to a chemical called 6-n-propylthiouracil (PROP).
Detailed explanation-2: -They also seem to have a heightened sensitivity to other types of sensory stimuli-like smell, sound, and texture. Not surprisingly, this heightened sensitivity shapes supertasters’ food preferences.
Detailed explanation-3: -Cause. The exact cause of heightened response to taste in humans has yet to be elucidated. A review found associations between supertasters and the presence of the TAS2R38 gene, the ability to taste PROP and PTC, and an increased number of fungiform papillae.