Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference
Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compa...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/7/2/37 |
| _version_ | 1797530791810433024 |
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| author | Gary J. Pickering Margaret K. Thibodeau |
| author_facet | Gary J. Pickering Margaret K. Thibodeau |
| author_sort | Gary J. Pickering |
| collection | DOAJ |
| description | Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (<i>n</i> = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., <i>Beer tastes too bitter for me</i>). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; <i>p</i>(<i>F</i>) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (<i>p</i>(<i>r</i>) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption. |
| first_indexed | 2024-03-10T10:35:02Z |
| format | Article |
| id | doaj.art-4399d6332cc445968518fd507978d0e8 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T10:35:02Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-4399d6332cc445968518fd507978d0e82023-11-21T23:21:39ZengMDPI AGBeverages2306-57102021-06-01723710.3390/beverages7020037Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and PreferenceGary J. Pickering0Margaret K. Thibodeau1Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, CanadaDepartment of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, CanadaConsumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (<i>n</i> = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., <i>Beer tastes too bitter for me</i>). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; <i>p</i>(<i>F</i>) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (<i>p</i>(<i>r</i>) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.https://www.mdpi.com/2306-5710/7/2/376-n-propylthiouracilindividual differencesflavorPROP taster statusalcohol consumptionwine |
| spellingShingle | Gary J. Pickering Margaret K. Thibodeau Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference Beverages 6-n-propylthiouracil individual differences flavor PROP taster status alcohol consumption wine |
| title | Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference |
| title_full | Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference |
| title_fullStr | Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference |
| title_full_unstemmed | Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference |
| title_short | Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference |
| title_sort | self rated aversion to taste qualities and the prop taster phenotype associate with alcoholic beverage intake and preference |
| topic | 6-n-propylthiouracil individual differences flavor PROP taster status alcohol consumption wine |
| url | https://www.mdpi.com/2306-5710/7/2/37 |
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