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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 (n = 125) evaluated cranberry juice cocktail samples (CJC) supplem...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9565834/ https://www.ncbi.nlm.nih.gov/pubmed/36231300 http://dx.doi.org/10.3390/ijerph191911995 |
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author | Yousaf, Neeta Y. Tepper, Beverly J. |
author_facet | Yousaf, Neeta Y. Tepper, Beverly J. |
author_sort | Yousaf, Neeta Y. |
collection | PubMed |
description | 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 (n = 125) evaluated cranberry juice cocktail samples (CJC) supplemented with cranberry-derived polyphenol extract (CPE, added at 0, 0.3, 0.5 and 0.75 g/L), as well as control samples, unsweetened cranberry juice (CJ) and an aqueous solution of 0.75 g/L CPE. Subjects evaluated samples for key sensory attributes and overall liking using a 15 cm line scale. The data were analyzed using ANCOVA and machine learning tools (regression trees and random forest modeling) to examine if the latter approach would extract more meaningful insights about the roles of personal factors in sensory perceptions of cranberry-derived stimuli. ANCOVA revealed robust stimulus effects, but no effect of PROP taster status on astringency perception was observed. Several effects of PROP×gender, ethnicity, and other factors were observed on other sensory attributes and liking. ANCOVA and machine learning tools yielded similar findings, but regression trees provided a more visualized framework. These data show that PROP taster status has a limited role in astringency perception in complex samples and that other personal factors deserve greater focus in future research on astringency perception. |
format | Online Article Text |
id | pubmed-9565834 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-95658342022-10-15 The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors Yousaf, Neeta Y. Tepper, Beverly J. Int J Environ Res Public Health Article 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 (n = 125) evaluated cranberry juice cocktail samples (CJC) supplemented with cranberry-derived polyphenol extract (CPE, added at 0, 0.3, 0.5 and 0.75 g/L), as well as control samples, unsweetened cranberry juice (CJ) and an aqueous solution of 0.75 g/L CPE. Subjects evaluated samples for key sensory attributes and overall liking using a 15 cm line scale. The data were analyzed using ANCOVA and machine learning tools (regression trees and random forest modeling) to examine if the latter approach would extract more meaningful insights about the roles of personal factors in sensory perceptions of cranberry-derived stimuli. ANCOVA revealed robust stimulus effects, but no effect of PROP taster status on astringency perception was observed. Several effects of PROP×gender, ethnicity, and other factors were observed on other sensory attributes and liking. ANCOVA and machine learning tools yielded similar findings, but regression trees provided a more visualized framework. These data show that PROP taster status has a limited role in astringency perception in complex samples and that other personal factors deserve greater focus in future research on astringency perception. MDPI 2022-09-22 /pmc/articles/PMC9565834/ /pubmed/36231300 http://dx.doi.org/10.3390/ijerph191911995 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Yousaf, Neeta Y. Tepper, Beverly J. The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors |
title | The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors |
title_full | The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors |
title_fullStr | The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors |
title_full_unstemmed | The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors |
title_short | The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors |
title_sort | effects of cranberry polyphenol extract (cpe) supplementation on astringency and flavor perception as a function of prop taster status and other individual factors |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9565834/ https://www.ncbi.nlm.nih.gov/pubmed/36231300 http://dx.doi.org/10.3390/ijerph191911995 |
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