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Reliability of Threshold and Suprathreshold Methods for Taste Phenotyping: Characterization with PROP and Sodium Chloride
The present study aimed to compare the accuracy and reliability of four standard methods used for classification of people as taster or non-tasters based on their sensitivity to PROP (6-n-propylthiouracil). A panel consisting of 21 subjects was tested for threshold and suprathreshold sensitivity of...
Autores principales: | , , , , , |
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Formato: | Texto |
Lenguaje: | English |
Publicado: |
Springer-Verlag
2009
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2788141/ https://www.ncbi.nlm.nih.gov/pubmed/19966917 http://dx.doi.org/10.1007/s12078-009-9059-z |
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author | Galindo-Cuspinera, Veronica Waeber, Thierry Antille, Nicolas Hartmann, Christoph Stead, Nicola Martin, Nathalie |
author_facet | Galindo-Cuspinera, Veronica Waeber, Thierry Antille, Nicolas Hartmann, Christoph Stead, Nicola Martin, Nathalie |
author_sort | Galindo-Cuspinera, Veronica |
collection | PubMed |
description | The present study aimed to compare the accuracy and reliability of four standard methods used for classification of people as taster or non-tasters based on their sensitivity to PROP (6-n-propylthiouracil). A panel consisting of 21 subjects was tested for threshold and suprathreshold sensitivity of sodium chloride, PROP, and genotyped for TAS2R38. Two threshold methods, staircase and modified Harris–Kalmus, were used to obtain detection and recognition thresholds and compared for accuracy and repeatability. Similarly, two suprathreshold techniques, the just noticeable differences (JND) and the general labeled magnitude scale (gLMS), were used to determine Weber fractions and individual psychophysical functions and compared for accuracy and repeatability. Results show both threshold methods have been able to correctly separate people into two groups of tasters and non-tasters, with the staircase method having a lower variability among subjects. On the suprathreshold front, we found differences in sensitivity between tasters and non-tasters when comparing Weber fractions and psychophysical functions; however, our data suggest that clustering people without previous knowledge of their taster status is less accurate when using Weber fractions. Intensity ratings are more reliable to classify people into tasters and non-tasters. Results show that the staircase for threshold measurement and the gLMS methods are more reliable methods than Harris–Kalmus and JND for phenotyping people and can be used in large-scale studies in the quest to discover new genotype–phenotype associations. |
format | Text |
id | pubmed-2788141 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2009 |
publisher | Springer-Verlag |
record_format | MEDLINE/PubMed |
spelling | pubmed-27881412009-12-04 Reliability of Threshold and Suprathreshold Methods for Taste Phenotyping: Characterization with PROP and Sodium Chloride Galindo-Cuspinera, Veronica Waeber, Thierry Antille, Nicolas Hartmann, Christoph Stead, Nicola Martin, Nathalie Chemosens Percept Article The present study aimed to compare the accuracy and reliability of four standard methods used for classification of people as taster or non-tasters based on their sensitivity to PROP (6-n-propylthiouracil). A panel consisting of 21 subjects was tested for threshold and suprathreshold sensitivity of sodium chloride, PROP, and genotyped for TAS2R38. Two threshold methods, staircase and modified Harris–Kalmus, were used to obtain detection and recognition thresholds and compared for accuracy and repeatability. Similarly, two suprathreshold techniques, the just noticeable differences (JND) and the general labeled magnitude scale (gLMS), were used to determine Weber fractions and individual psychophysical functions and compared for accuracy and repeatability. Results show both threshold methods have been able to correctly separate people into two groups of tasters and non-tasters, with the staircase method having a lower variability among subjects. On the suprathreshold front, we found differences in sensitivity between tasters and non-tasters when comparing Weber fractions and psychophysical functions; however, our data suggest that clustering people without previous knowledge of their taster status is less accurate when using Weber fractions. Intensity ratings are more reliable to classify people into tasters and non-tasters. Results show that the staircase for threshold measurement and the gLMS methods are more reliable methods than Harris–Kalmus and JND for phenotyping people and can be used in large-scale studies in the quest to discover new genotype–phenotype associations. Springer-Verlag 2009-11-10 2009 /pmc/articles/PMC2788141/ /pubmed/19966917 http://dx.doi.org/10.1007/s12078-009-9059-z Text en © The Author(s) 2009 https://creativecommons.org/licenses/by-nc/4.0/This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author(s) and source are credited. |
spellingShingle | Article Galindo-Cuspinera, Veronica Waeber, Thierry Antille, Nicolas Hartmann, Christoph Stead, Nicola Martin, Nathalie Reliability of Threshold and Suprathreshold Methods for Taste Phenotyping: Characterization with PROP and Sodium Chloride |
title | Reliability of Threshold and Suprathreshold Methods for Taste Phenotyping: Characterization with PROP and Sodium Chloride |
title_full | Reliability of Threshold and Suprathreshold Methods for Taste Phenotyping: Characterization with PROP and Sodium Chloride |
title_fullStr | Reliability of Threshold and Suprathreshold Methods for Taste Phenotyping: Characterization with PROP and Sodium Chloride |
title_full_unstemmed | Reliability of Threshold and Suprathreshold Methods for Taste Phenotyping: Characterization with PROP and Sodium Chloride |
title_short | Reliability of Threshold and Suprathreshold Methods for Taste Phenotyping: Characterization with PROP and Sodium Chloride |
title_sort | reliability of threshold and suprathreshold methods for taste phenotyping: characterization with prop and sodium chloride |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2788141/ https://www.ncbi.nlm.nih.gov/pubmed/19966917 http://dx.doi.org/10.1007/s12078-009-9059-z |
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