{"id":59572,"date":"2014-04-01T00:00:00","date_gmt":"2018-12-04T07:24:45","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/identifying-flavor-preference-subgroups-genetic-basis-and\/"},"modified":"2018-12-04T08:24:45","modified_gmt":"2018-12-04T07:24:45","slug":"identifying-flavor-preference-subgroups-genetic-basis-and","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/identifying-flavor-preference-subgroups-genetic-basis-and\/","title":{"rendered":"Identifying flavor preference subgroups. Genetic basis and related eating behavior traits."},"content":{"rendered":"<p>Subgroups based on flavor preferences were identified and their genetic and behavior related characteristics investigated using extensive data from 331 Finnish twins (21-25years, 146 men) including 47 monozygotic (MZ) and 93 dizygotic (DZ) pairs, and 51 twin individuals. The subgroup identification (hierarchical and K-means clustering) was based on liking responses to food names representing sour, umami, and spicy flavor qualities. Furthermore, sensory tests were conducted, a questionnaire on food likes completed, and various eating behavior related traits measured with validated scales. Sensory data included intensity ratings of PROP (6-n-propylthiouracil-impregnated filter paper), hedonic and intensity responses to sourness (orange juice with and without added citric acid, 0.42%), pungency (strawberry jelly with and without added capsaicin 0.00013%) and umami (&#039;mouthfeel flavor&#039; taste solution). Ratings of liking of 41 general food names were categorized into salty-and-fatty, sweet-and-fatty, fruits and vegetables and fish foods. Subgroup differences (complex samples procedure) and the genetics underlying the subgroups (structural equation modeling) were investigated. Of the resulting two groups (basic, n=140, adventurous n=152; non-grouped n=39), the adventurous expressed higher liking for sour and spicy foods, and had more tolerance for capsaicin burn in the sensory-hedonic test. The adventurous were also less food neophobic (25.9&plusmn;9.1 vs. 32.5&plusmn;10.6, respectively) and expressed higher liking for fruits and vegetables compared to the basic group. Genetic effects were shown to underlie the subgroups (heritability 72%, CI: 36-92%). Linkage analysis for 27 candidate gene regions revealed suggestively that being adventurous is linked to TAS1R1 and PKD1L3 genes. These results indicate that food neophobia and genetic differences may form a barrier through which individual flavor preferences are generated.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-59572","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Department of Food and Environmental Sciences, Agnes Sj\u00f6bergin katu 2, 00014 University of Helsinki, Finland. Electronic address: outi.tornwall@helsinki.fi\r\n","annee":"2014","mois":"4","numero":"75:","page":"1-10","auteurs":[{"ID":12233,"post_author":"0","post_date":"2018-12-03 18:44:13","post_date_gmt":"2018-12-03 17:44:13","post_content":"","post_title":"Karri Silventoinen","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"karri-silventoinen","to_ping":"","pinged":"","post_modified":"2018-12-03 18:44:13","post_modified_gmt":"2018-12-03 17:44:13","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/karri-silventoinen\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":59571,"post_author":"0","post_date":"2018-12-04 08:24:44","post_date_gmt":"2018-12-04 07:24:44","post_content":"","post_title":"Tero Hiekkalinna","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"tero-hiekkalinna","to_ping":"","pinged":"","post_modified":"2018-12-04 08:24:44","post_modified_gmt":"2018-12-04 07:24:44","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/tero-hiekkalinna\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":28550,"post_author":"0","post_date":"2018-12-03 23:08:30","post_date_gmt":"2018-12-03 22:08:30","post_content":"","post_title":"Markus Perola","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"markus-perola","to_ping":"","pinged":"","post_modified":"2018-12-03 23:08:30","post_modified_gmt":"2018-12-03 22:08:30","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/markus-perola\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":36152,"post_author":"0","post_date":"2018-12-04 00:55:19","post_date_gmt":"2018-12-03 23:55:19","post_content":"","post_title":"Hely Tuorila","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"hely-tuorila","to_ping":"","pinged":"","post_modified":"2018-12-04 00:55:19","post_modified_gmt":"2018-12-03 23:55:19","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/hely-tuorila\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":12234,"post_author":"0","post_date":"2018-12-03 18:44:13","post_date_gmt":"2018-12-03 17:44:13","post_content":"","post_title":"Jaakko Kaprio","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"jaakko-kaprio","to_ping":"","pinged":"","post_modified":"2018-12-03 18:44:13","post_modified_gmt":"2018-12-03 17:44:13","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/jaakko-kaprio\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":1108,"post_author":"0","post_date":"2018-12-03 14:49:52","post_date_gmt":"2018-12-03 13:49:52","post_content":"","post_title":"Appetite","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"appetite","to_ping":"","pinged":"","post_modified":"2018-12-03 14:49:52","post_modified_gmt":"2018-12-03 13:49:52","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/appetite\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Identifying flavor preference subgroups. 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