1,271
Views
21
CrossRef citations to date
0
Altmetric
Reviews

The role of taste in alcohol preference, consumption and risk behavior

&

References

  • Akella, G. D., S. A. Henderson, and A. Drewnowski. 1997. Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6-n-propylthiouracil. Nutr Cancer 29 (2):146–151. doi:10.1080/01635589709514616.
  • Allen, A. L., J. E. McGeary, and J. E. Hayes. 2014. Polymorphisms in TRPV1 and TAS2Rs associate with sensations from sampled ethanol. Alcohol Clin Exp Res 38 (10):2250–2560. doi:10.1111/acer.12527.
  • Asao, K., J. Miller, L. Arcori, J. C. Lumeng, T. Han-Markey, and W. H. Hayes. 2015. Patterns of sweet taste liking: A pilot study. Nutrients 7:7298–7311.
  • Aumatell, M. R. 2012. Gin: production and sensory properties. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 265–280). Philadelphia: Woodhead Publishing Limited.
  • Bachmanov, A. A., and G. K. Beauchamp. 2007. Taste receptor genes. Annu Rev Nutr 27:389–414. doi:10.1146/annurev.nutr.26.061505.111329.
  • Bachmanov, A. A., N. P. Bosak, W. B. Floriano, M. Inoue, X. Li, C. Lin, V. O. Murovets, D. R. Reed, V. A. Zolotarev, and G. K. Beauchamp. 2011. Genetics of sweet taste preferences. Flavour Fragr J 26:286–294. doi:10.1002/ffj.2074.
  • Bajec, M. R. 2010. Astringency and other oral sensations: biological sources of individual variation and association with food and beverage behaviour. St. Catharines, Canada: Brock University.
  • Bajec, M. R., and G. J. Pickering. 2008. Thermal taste, PROP responsiveness, and perception of oral sensations. Physiol Behav 95:581–590. doi:10.1016/j.physbeh.2008.08.009.
  • Bajec, M. R., G. J. Pickering, and N. DeCourville. 2012. Influence of stimulus temperature on orosensory perception and variation with taste phenotype. Chem Percept 5:243–265. http://doi.org/10.1007/s12078-012-9129-5.
  • Barbor, T. F., J. C. Higgins-Biddle, J. B. Saunders, and M. G. Monteiro (2001). The Alcohol Use Disorders Identification Test Guidelines for Use in Primary Care. Geneva: World Heath Organization.
  • Bartoshuk, L. M., E. Conner, D. Grubin, T. Karrer, K. Kochenback, M. Palcso, D. Snow, M. Pelchat, and S. Danowski. 1993. PROP supertasters and the perception of ethyl alcohol. Chem Senses 18(5):526–527.
  • Bartoshuk, L. M., K. E. Cunningham, G. M. Dabrila, V. Duffy, L. Etter, K. R. Fast, L. A. Lucchina, J. Prutkin, and D. J. Snyder. 1999. From sweets to hot peppers: genetic variation in taste, oral pain, and oral touch. In G. A. Bell & A. J. Watson (Eds.), The Chemical Senses in Science and Industry. Sydney: UNSW/Blackwell Science.
  • Bartoshuk, L. M., V. B. Duffy, and I. J. Miller. 1994. PTC/PROP tasting: Anatomy, psycophysics and sex effects. Physiol Behav 56 (6):1165–1171. doi:10.1016/0031-9384(94)90361-1.
  • Beckett, E. L., K. Duesing, L. Boyd, Z. Yates, M. Veysey, and M. Lucock. 2017. A potential sex dimorphism in the relationship between bitter taste and alcohol consumption. Food Funct 8:1116–1123. doi:10.1039/C6FO01759B.
  • Bell, K. I., and B. J. Tepper. 2006. Short-term vegetable intake by young children classified by 6-n- propylthoiuracil bitter-taste phenotype. Am J Clin Nutr 84:245–251.
  • Bering, A. B., G. J. Pickering, and P. Liang. 2014. TAS2R38 single nucleotide polymorphisms are associated with PROP – but not thermal – tasting: a pilot study. Chem Percept 7:23–30. http://doi.org/10.1007/s12078-013-9160-1
  • Blackman, J., A. Saliba, and L. Schmidtke. 2010. Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines. Food Qual Prefer 21 (7):679–683. doi:10.1016/j.foodqual.2010.05.001.
  • Bogucka-Bonikowska, A., A. Scinska, E. Koros, E. Polanowska, B. Habrat, B. Woronowicz, A. Kukwa, and P. Beinkowski. 2001. Taste responses in alcohol-dependent men. Alcohol Alcohol 36 (6):516–519. doi:10.1093/alcalc/36.6.516.
  • Bordeu, E., E. Agosin, and G. Casaubon. 2012. Pisco: production, flavor chemistry, sensory analysis and product development. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 331–347). Philadelphia: Woodhead Publishing Limited.
  • Bredie, W. L., H. S. G. Tan, and K. Wendin. 2014. A comparative study on facially expressed emotions in response to basic tastes. Chem Percept 7:1–9. doi:10.1007/s12078-014-9163-6.
  • Brossaud, F., V. Cheynier, and A. Noble. 2001. Bitterness and astringency of grape and wine polyphenols. Aust J Grape Wine R 7:33–39. doi:10.1111/j.1755-0238.2001.tb00191.x.
  • Bruwer, J., and C. Buller. 2012. Consumer behaviour insights, consumption dynamics, and segmentation of the Japanese wine market. J Int Consum Market 24:338–355. doi:10.1080/08961530.2012.741478.
  • Calo, C., A. Padiglia, A. Zonza, L. Corrias, P. Contu, B. J. Tepper, and I. T. Barbarossa. 2011. Polymorphisms in TAS2R38 and the taste bud trophic factor, gustin gene co-operate in modulating PROP taste phenotype. Physiol Behav 104:1065–1071. doi:10.1016/j.physbeh.2011.06.013.
  • Carrai, M., D. Campa, P. Vodicka, R. Flamini, I. Martelli, J. Slyskova, K. Jiraskova, A. Rejhova, S. Vodenkova, F. Canzian, A. Bertelli, A. D. Vedova, L. Bavaresco, L. Vodickova, and R. Barale. 2017. Association between taste receptor (TAS) genes and the perception of wine characteristics. Nature: Scientific Reports 7:9239, DOI:10.1038/s41598-017-08946-3
  • Catanzaro, D., E. Chesbro, and A. J. Velkey. 2013. Relationship between food preferences and PROP taster status of college students. Appetite 68:124–131. doi:10.1016/j.appet.2013.04.025.
  • Choi, J.-H., J. Lee, S. Yang, and J. Kim. 2017. Genetic variation in taste perception modify alcohol drinking behavior in Koreans. Appetite 113:178–186. doi:10.1016/j.appet.2017.02.022.
  • Cruickshanks, K. J., C. R. Schubert, D. J. Snyder, L. M. Bartoshuk, G. H. Huang, B. E. K. Klein, K. R, F. J. Nieto, J. S. Pankow, T. S. Tweed, E. M. Krantz, and G. S. Moy. 2009. Mesuring taste impairment in epidemiologic studies: The Beaver Dam offspring study. Ann NY Acd Sci 1170:543–552. doi:10.1111/j.1749-6632.2009.04103.x.
  • Da Porto, C. 2012. Grappa: production, sensory properties and market development. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 299–314). Philadelphia: Woodhead Publishing Limited.
  • DiCarlo, S. T., and A. S. Powers. 1998. Popylthiouracil tasting as a possible genetic association marker for two types of alcoholism. Physiol Behav 64 (2):147–152. doi:10.1016/S0031-9384(98)00043-2.
  • Dotson, C. D., M. R. Wallace, L. M. Bartoshuk, and H. L. Logan. 2012. Variation int the gene TAS2R13 is associated with differences in alcohol consumption in patients with head and neck cancer. Chem Senses 37:737–744. doi:10.1093/chemse/bjs063.
  • Drewnowski, A., S. A. Henderson, A. B. Shore, and A. Barratt-Fornell. 1997. Nontasters, tasters and supertasters of 6-n-propylthiouracil (PROP) and hedonic response to sweet. Physiol Behav 62 (3):649–655. doi:10.1016/S0031-9384(97)00193-5.
  • Duffy, V. B., A. C. Davidson, J. R. Kidd, K. K. Kidd, W. C. Speed, A. J. Pakstis, D. R. Reed, D. J. Snyder, and L. M. Bartoshuk. 2004. Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake. Alcohol Clin Exp Res 28:1629–1637. doi:10.1097/01.ALC.0000145789.55183.D4.
  • Duffy, V. B., J. M. Peterson, and L. M. Bartoshuk. 2004. Associations between taste genetics, oral sensations and alcohol intake. Physiol Behav 82:435–445. doi:10.1016/j.physbeh.2004.04.060.
  • Duffy, V. B., S. A. Lanier, H. L. Hutchins, L. S. Pescatello, M. K. Johnson, and L. M. Bartoshuk. 2007. Food preference questionnaire as a screening tool for assessing dietary risk of cardiovascular disease within health risk appraisals J Am Diet Assoc 107(2):237–245.
  • Faria, J. B. 2012. Sugar cane spirits: cachaca and rum production and sensory properties. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 348–358). Philadelphia: Woodhead Publishing Limited.
  • Fischer, M. E., K. J. Cruickshanks, J. S. Pankow, N. Pankratz, C. R. Schubert, G.-H. Huang, B. E. K. Klein, R. Klein, and A. Pinto. 2014. The associations between 6-n-propylthiouracil (PROP) intensity and taste intensities differ by TAS2R38 haplotype. J Nutrigenet and Nutrigenom 7:143–152. doi:10.1159/000371552.
  • Fischer, M. E., K. J. Cruickshanks, C. R. Schubert, A. Pinto, B. E. K. Klein, R. Klein, F. J. Nieto, J. S. Pankow, G.-H. Huang, and D. J. Snyder. 2013. Taste intensity in the Beaver Dam offspring study. Laryngoscope 123:1399–1404. doi:10.1002/lary.23894.
  • Fox, A. L. 1931. Six in ten “tasteblind” to bitter chemical. Sci News Letter 9:249.
  • Furrakawa, S. 2012. Sake: quality characteristics, flavour chemistry and sensory analysis. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 180–195). Philadelphia: Woodhead Publishing Limited.
  • Garcia-Bailo, B., C. Toguri, and A. El-Sohemy. 2009. Genetic Variation in taste and its influence on food selection. J Integr Biol 13 (1):69–80.
  • Glanz, K., M. Basil, E. Maibach, J. Goldberg, and D. Snyder. 1998. Why Americans eat what they do: Taste, nutrition, cost, convinience, and weight control concerns as influences on food consumption. J Am Diet Assoc 98 (10):1118–1126. doi:10.1016/S0002-8223(98)00260-0.
  • Green, B. G. 1987. The sensitivity of the tongue to ethanol. Ann Acad NY Sci 510 (1):315–317. doi:10.1111/j.1749-6632.1987.tb43541.x.
  • Green, B. G. 1988. Spatial and temporal factors in the perception of ethanol irritation on the tongue. Percept Psychosphys 44 (2):108–116. doi:10.3758/BF03208702.
  • Green, B. G., and P. George. 2004. “Thermal taste” predicts higher responsiveness to chemical taste and flavour. Chem Senses 29:617–628. doi:10.1093/chemse/bjh065.
  • Haber, P., N. Lintzeris, E. Proule, and O. Lopatko. 2009. Guidelines for the treatment of alcohol problems. Barton, Australia: Australian Government Department of Health and Ageing.
  • Hardwick, W. A., D. E. J. van Oevelen, L. Novellie, and K. Yoshizawa. 1995. Kinds of beers and beerlike beverages. In W. A. Hardwick (Ed.), The handbook of brewing (pp. 53–85). New York: Marcel Dekker Inc.
  • Harwick, W. A. 1995. The properties of beer. In W. A. Hardwick (Ed.), Handbook of brewing (pp. 551–586). New York: Marcel Dekker Inc.
  • Hayes, J. E., E. L. Feeney, and A. L. Allen. 2013. Do polymorphisms in chemosensory genes matter for human ingestive behavior? Food Qual Prefer 30:202–216. doi:10.1016/j.foodqual.2013.05.013.
  • Hayes, J. E., and G. J. Pickering. 2012. Wine expertise predicts taste phenotypes. Am J Enol Vitic 63(1):80–84.
  • Hayes, J. E., and R. S. J. Keast. 2011. Two decades of supertasting: Where do we stand? Physiol Behav 104:1072–1074. doi:10.1016/j.physbeh.2011.08.003.
  • Hayes, J. E., M. R. Wallace, V. S. Knopik, D. M. Herbstman, L. M. Bartoshuk, and V. B. Duffy. 2011. Allellic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviours toward common bitter beverages in adults. Chem Senses 36:311–219. doi:10.1093/chemse/bjq132.
  • Hinrichs, A. L., J. C. Wang, B. Bufe, J. M. Kwon, J. Budde, R. Allen, S. Bertelsen, W. Evans, D. Dick, J. Rice, T. Foroud, J. Nurnberger, J. A. Tischfield, S. Kuperman, R. Crowe, V. Hesselbrock, M. Schuckit, L. Almasy, B. Porjesz, H. J. Edenberf, H. Bagkeiter, W. Meyerhof, L. J. Bierut, and A. M. Goate. 2006. Functional variant in a bitter-taste receptor (hTAS2R16) influences risk of alcohol depence. Am J Hum Genet 78:103–111. doi:10.1086/499253.
  • Hort, J., R. A. Ford, S. Eldeghaidy, and S. T. Francis. 2016. Thermal taster status: Evidence of cross-modal integration. Human Brain Mapping 37 (6):2263–2275. doi:10.1002/hbm.23171.
  • Intelmann, D., C. Batram, C. Kuhn, G. Haseleu, W. Meyerhof, and T. Hofmann. 2009. Three TAS2R bitter receptors mediate the psychophysical responses to bitter compounds of hops (Humulus lupulus L.) and beer. Chem Percept 2:118–132. doi:10.1007/s12078-009-9049-1.
  • Intranuovo, L. R., and A. S. Powers. 1998. The perceived bitterness of beer and 6-n-propylthiouracil (PROP) sensitivity. Ann Acad NY Sci 855:813–815. doi:10.1111/j.1749-6632.1998.tb10665.x.
  • Jack, F. R. 2012. Whiskies: composition, sensory properties and sensory analysis. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 379–392). Philadelphia: Woodhead Publishing Limited.
  • Jackson, R. S. 2009. Wine tasting: A professional handbook. Burlington, VA: Academic Press.
  • Jackson, R. S. 2012. Table wines: sensory characteristics and sensory analysis. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 196–226). Philadelphia: Woodhead Publishing Limited.
  • Kampov-Polevoy, A. B., C. Eick, G. Boland, E. Khalitov, and F. T. Crews. 2004. Sweet-liking, novelty seeking and gender predict alcoholic status. Alcohol Clin Exp Res 28 (9):1291–1298. doi:10.1097/01.ALC.0000137808.69482.75.
  • Kampov-Polevoy, A. B., J. C. Garbutt, C. E. Davis, and D. S. Janowsky. 1998. Preference for higher sugar concentrations and tridimensional personality questionnaire scores in alcoholic and nonalcoholic men. Alcohol Clin Exp Res 22 (3):610–614. doi:10.1111/j.1530-0277.1998.tb04300.x.
  • Kampov-Polevoy, A. B., J. C. Garbutt, and D. Janowsky. 1997. Evidence of preference for a high-concentration sucrose solution in alcoholic men. Am J Psychiatry, 154 (2):269–270. doi:10.1176/ajp.154.2.269.
  • Kampov-Polevoy, A. B., J. C. Garbutt, and E. Khalitov. 2003. Family history of alcoholism and response to sweets. Alcohol Clin Exp Res 27 (11):1743–1749. doi:10.1097/01.ALC.0000093739.05809.DD.
  • Kampov-Polevoy, A. B., L. Lange, G. Bobashev, B. Eggleston, T. Root, and J. C. Garbutt. 2014. Sweet-liking is associated with transformation of heavy drinking into alcohol-related problems in young adults with high novelty seeking. Alcohol Clin Exp Res 38 (7):2119–2126. doi:10.1111/acer.12458.
  • Kampov-Polevoy, A. B., M. V. Tsoi, E. E. Zvartau, N. G. Neznanov, and E. Khalitov. 2001. Sweet liking and family history of alcoholism in hospitlaized alcoholic and non-alcoholic patients. Alcohol Alcohol 36 (2):165–170. doi:10.1093/alcalc/36.2.165.
  • Kampov-Polevoy, A. B., D. Ziedonis, M. L. Steinburg, I. Pinsky, J. Krejci, C. Elck, G. Boland, E. Khalitov, and F. T. Crews. 2003. Association between sweet preference and paternal history of alcoholism in psychiatric and substance abuse patients. Alcohol Clin Exp Res 27 (12):1929–1936. doi:10.1097/01.ALC.0000099265.60216.23.
  • Kareken, D. A., M. Dzemidzic, B. G. Oberlin, and W. J. A. I. Eiler. 2013. A preliminary study of the human brain response to oral sucrose and its association with recent drinking. Alcohol Clin Exp Res 37 (12):2058–2065. doi:10.1111/acer.12194.
  • Keskitalo, K., H. Tuorila, T. D. Spector, L. F. Cherkas, A. Knaapila, K. Silventoinen, and M. Perola. 2007. Same genetic components underlie different measures of sweet taste preference. Am J Clin Nutr 86:1663–1669.
  • Kolindorfer, K., K. Kowalczyk, J. Frasnelli, E. Hoche, E. Unger, C. A. Mueller, J. Kranjnik, S. Trattnig, and V. Shopf. 2015. Same but different. Different trigeminal chemoreceptors share the same central pathway. PLOS One 10 (3):1–12. http://doi.org/0.1371/journal.pone.0121091
  • Krahn, D., J. Grossman, H. Henk, M. Mussey, R. Crosby, and B. Gosnell. 2006. Sweet intake, sweet-liking, urges to eat, and weight change: Relationship to alcohol dependence and abstinence. Addict Behav 31:622–631. doi:10.1016/j.addbeh.2005.05.056.
  • Kranzler, H. R., P. J. Moore, and V. M. Hesselbrock. 1996. No association of PROP taster status and paternal history of alcohol dependence. Alcohol Clin Exp Res 20 (8):1496–1500. doi:10.1111/j.1530-0277.1996.tb01154.x.
  • Kranzler, H. R., K. A. Sandstrom, and J. Van Kirk. 2001. Sweet Taste Preference as a rick factor for alcohol dependence. Am J Psychiatry 158 (5):813–815. doi:10.1176/appi.ajp.158.5.813.
  • Kranzler, H. R., K. Skipsey, and V. Modesto-Lowe. 1998. PROP taster status and parental history of alcohol dependence. Drug Alcohol Depend 52:109–113. doi:10.1016/S0376-8716(98)00081-7.
  • Lachemeir, D. W., F. Kanteres, and J. Rehm. 2014. Alcoholic beverage strength discrimination by taste may have an upper threshold. Alcohol Clin Exp Res 38 (9):2460–2467. doi:10.1111/acer.12511.
  • Lange, L. A., A. B. Kampov-Polevoy, and J. C. Garbutt. 2010. Sweet liking and high novelty seeking: Independent phenotypes associated with alcohol-related problems. Alcohol Alcohol 45 (5):431–436. doi:10.1093/alcalc/agq040.
  • Lanier, S. A., J. E. Hayes, and V. B. Duffy. 2005. Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates. Physiol Behav 83:821–831. doi:10.1016/j.physbeh.2004.10.004.
  • Levine, A. S., C. M. Kotz, and B. A. Gosnell 2003. Sugars: hedonic aspects, neuroregulation, and energy balance. Am J Clin Nutr 78:834S–842S.
  • Lipchock, S. V., J. A. Mennella, A. I. Spielman, and D. R. Reed. 2013. Human bitter perception correlates with bitter receptor messenger RNA expression in taste cells. J Clin Nutr 98:1136–1143. doi:10.3945/ajcn.113.066688.
  • Logue, A. W., and M. E. Smith. 1986. Predictors of food preferences in adult humans. Appetite 7:109–125.
  • Logue, A. W., I. Ophir, and K. E. Strauss. 1981. The acquisition of taste aversions in humans. Behav Res & Therapy 91:319–333. doi:10.1016/0005-7967(81)90053-X.
  • Looy, H., S. Callaghan, and H. P. Weingarten. 1992. Hedonic response of sucrose likers and dislikers to other gustatory stimuli. Physiol Behav 52:219–225. doi:10.1016/0031-9384(92)90261-Y.
  • Looy, H., and H. P. Weingarten. 1992. Facial expression and genetic sensitivity to 6-n-Propylthiouracil predict hedonic response to sweet. Physiol Behav 52:75–82. doi:10.1016/0031-9384(92)90435-5.
  • Louw, L., and M. G. Lambrechts. 2012. Grape-based brandies: production, sensory properties and sensory evaluation. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 281–298). Philadelphia: Woodhead Publishing Limited.
  • Lurton, L., G. Ferrari, and G. Snakkers. 2012. Cognac: production and aromatic characteristics. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 242–266). Philadelphia: Woodhead Publishing Limited.
  • Mattes, R. D. 1994. Influences on acceptance of bitter foods and beverages. Physiol Behav 56 (6):1229–1236. doi:10.1016/0031-9384(94)90370-0.
  • Mattes, R. D., and D. DiMeglio. 2001. Ethanol perception and ingestion. Physiol Behav 72:217–229. doi:10.1016/S0031-9384(00)00397-8.
  • Mennella, J. A., M. Y. Pepino, S. Lehmann-Castor, and L. M. Yourshaw. 2010. Sweet preferences and analgesia during childhood: effects of family history of alcoholism and depression. Addiction 105:666–675. doi:10.1111/j.1360-0443.2009.02865.x.
  • Merrill, J. E., and K. B. Carey. 2016. Drinking over the lifespan: focus on college ages. Alcohol Res 38 (1):103–114.
  • Meyerhof, W., C. Batram, C. Kuhn, A. Brockhoff, E. Chudoba, B. Bufe, G. Appendino, and M. Behrens. 2010. The molecular receptive ranges of human TAS2R bitter taste receptors. Chem Senses 35:157–170. doi:10.1093/chemse/bjp092.
  • Nolden, A. A., and J. E. Hayes. 2015. Perceptual qualities of ethanol depend on concentration, and variation in these percepts associates with drinking frequency. Chem Percept 8:149–157. doi:10.1007/s12078-015-9196-5.
  • Nolden, A. A., J. E. McGeary, and J. E. Hayes. 2016. Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes. Physiol Behav, 156:117–127. doi:10.1016/j.physbeh.2016.01.017.
  • Nolen-Hoeksema, S. 2004. Gender differences in risk factors and consequences for alcohol use and problems. Clin Psychol Rev 24:981–1010. doi:10.1016/j.cpr.2004.08.003.
  • Park, C. L., and C. Grant. 2005. Determinants of positive and negative consequences of alcohol consumption in college students: alcohol use, gender, and psychological characteristics. Addict Behav 30:755–765. doi:10.1016/j.addbeh.2004.08.021.
  • Parker, D. K. 2012. Beer: production, sensory characteristics and sensory analysis. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 133–158). Philadelphia: Woodhead Publishing Limited.
  • Pelchat, M. L., and S. Danowski. 1992. A possible association between PROP-tasting and alcoholism. Physiol Behav 51:1261–1266. doi:10.1016/0031-9384(92)90318-V.
  • Pepino, M. Y., and J. A. Mennella. 2007. Effects of cigarette smoking and family history of alcoholism on sweet taste perception and food cravings in women. Alcohol Clin Exp Res 31 (11):1891–1899. doi:10.1111/j.1530-0277.2007.00519.x.
  • Pickering, G. J., J.-A. Bartolini, and M. R. Bajec. 2010. Perception of beer flavour associates with thermal taster status. J Instit Brew 116 (3):239–244. doi:10.1002/j.2050-0416.2010.tb00426.x.
  • Pickering, G. J., and C. E. Klodnicki. 2016. Does liking and orosensation intensity elicited by sampled foods vary with thermal tasting? Chem Percept 9:47–55.
  • Pickering, G. J., and C. W. Cullen. 2008. The influence of taste sensitivity and adventurousness on genration Y's liking scores for sparkling wine. In 4th International Conference of the Academy of Wine Business Research. Siena: Academy of Wine Business Research.
  • Pickering, G. J., and J. E. Hayes. 2017. The influence of biological, experiential and psychological factors in wine preference segmentation. Aus J Grape Wine Res 23 (2):154–161.
  • Pickering, G. J., A. K. Jain, and R. Bezawada. 2013. Super-tasting gastronomes? Taste phenotype characterization of foodies and wine experts. Food Qual Prefer 28:85–91. doi:10.1016/j.foodqual.2012.07.005.
  • Pickering, G. J., A. K. Jain, and R. Bezawada. 2014. Segmentation and drivers of wine liking and consumption in US wine consumers. Int J Wine Res 6:1–11.
  • Pickering, G. J., and R. Kvas. 2016. Thermal Tasting and Difference Thresholds for Prototypical Tastes in Wine. Chem Percept 9 (1):37–46. http://doi.org/10.1007/s12078-016-9203-5 doi:10.1007/s12078-016-9203-5.
  • Pickering, G. J., A. Moyes, M. R. Bajec, and N. DeCourville. 2010. Thermal taster status associates with oral sensations elicited by wine. Aust J Grape Wine R 16:361–367. doi:10.1111/j.1755-0238.2010.00098.x.
  • Pickering, G. J., and G. Robert. 2006. Perception of mouthfeel sensations elicited by red wine are associated with sensitivity to 6-n-propylthiouracil. J Sens Stud 21:249–265. doi:10.1111/j.1745-459X.2006.00065.x.
  • Pickering, G. J., K. Simukova, and D. DiBattista. 2004. Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil). Food Qual Prefer 15:147–154. doi:10.1016/S0950-3293(03)00053-3.
  • Piggott, J. (Ed.). 2012. Alcoholic beverages: sensory evaluation and consumer research. Philadelphia: Woodhead Publishing Limited.
  • Pliner, A. W., and K. Hobden. 1992. Development of a scale to measure the trait of food neophobia in humans. Appetite 19:105–120.
  • Prescott, J., and N. Swain-Campbell. 2000. Responses to repeated oral irritation by capsaicin, cinnamaldehyde and ethanol in PROP tasters and non-tasters. Chem Senses 25:239–246. doi:10.1093/chemse/25.3.239.
  • Robb, J.-L., and G. J. Pickering. 2017. Alcohol consumption in a non-clinical sample: role of sweet responsiveness and hedonics, PROP bitterness, and gender. Physiol Behav, in review.
  • Roura, E., A. Aldayyani, P. Thavaraj, S. Prakash, D. Greenway, W. G. Thomas, W. Meyerhof, N. Roundnitzky, and S. R. Foster. 2015. Variability in human bitter taste sensitivity to chemically diverse compounds can be accounted for by differential TAS2R activation. Chem Senses 40 (6):427–435. doi:10.1093/chemse/bjv024.
  • Saliba, A. J., and C. C. Moran. 2010. The influence of perceived healthiness on wine consumption patterns. Food Qual Prefer 21:692–696. doi:10.1016/j.foodqual.2010.05.006.
  • Saliba, A. J., K. Wragg, and P. Richardson. 2009. Sweet taste preference and personality traits using a white wine. Food Qual Prefer 20:572–575. doi:10.1016/j.foodqual.2009.05.009.
  • Sandstrom, K. A., T. M. Rajan, R. Feinn, and H. R. Kranzler 2003. Salty and sour taste characteristics and risk of alcoholism. Alcohol Clin Exp Res 27 (6):955–961. doi:10.1111/j.1530-0277.2003.tb04420.x.
  • Scinska, A., A. Bogucka-Bonikowska, E. Koros, E. Polanowska, B. Habrat, A. Kukwa, W. Kostowski, and P. Bienkowski. 2001. Taste responses in sons of male alcoholics. Alcohol Alcohol 36 (1):79–84. doi:10.1093/alcalc/36.1.79.
  • Scinska, A., E. Koros, B. Habrat, A. Kukwa, W. Kostowski, and P. Beinkowski. 2000. Bitter and sweet components of ethanol taste in humans. Drug Alcohol Depend 60:199–206. doi:10.1016/S0376-8716(99)00149-0.
  • Silva, C. S., V. R. Dias, J. A. Regis Almeida, J. M. Brazil, R. A. Santos, and M. P. Milagres. 2016. Effect of heavy consumption of alcoholic beverages on the perception of sweet and salty taste. Alcohol Alcohol 51 (3):302–306. doi:10.1093/alcalc/agv116.
  • Smith, S. E. 1972. Taste thresholds in drug addicts and alcoholics. Br J Addict 67:317–321. doi:10.1111/j.1360-0443.1972.tb01214.x.
  • Soares, S., S. Kohl, S. Thalmann, N. Mateus, W. Meyerhof, and V. De Freitas. 2013. Different phenolic compounds activate distinct human bitter taste receptors. J Agric Food Chem 61:1525–1533. doi:10.1021/jf304198k.
  • Sowalsky, R. A., and A. C. Noble. 1998. Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids. Chem Senses 23: 343–349.
  • Swinson, R. P. 1973. Phenylthiocarbamide taste sensitivity in alcoholism. Br J Addict 68:33–36. doi:10.1111/j.1360-0443.1973.tb01219.x.
  • Talavera, K., K. Yasumatsu, T. Voets, G. Droogmans, N. Shigemura, Y. Ninomiya, R. F. Margolskee, and B. Nilius. 2005. Heat activation of TRPM5 underlies thermal taste sensitivity of sweet taste. Nature 438 (15):1022–1025. doi:10.1038/nature04248.
  • Tanimura, S., and R. D. Mattes. 1993. Relationships between bitter taste sensitivity and consumption of bitter substances. J Sens Stud 8:31–41. doi:10.1111/j.1745-459X.1993.tb00200.x.
  • Tepper, B. J. 2008. Nutritional implications of genetic taste variation: The role of PROP sensitivity and other taste phenotypes. Annu Rev Nutr 28:367–388. doi:10.1146/annurev.nutr.28.061807.155458.
  • Thibodeau, M., M. R. Bajec, and G. J. Pickering. 2017. Orosensory responsiveness and alcohol behaviour. Physiol Behav 177:91–98. doi:10.1016/j.physbeh.2017.04.019.
  • Tredoux, A. G. J., and A. C. Silva. 2012. Fortified wines: styles, production and flavour chemistry. In J. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 159–179). Philadelphia: Woodhead Publishing Limited.
  • Tremblay, K. A., J. M. Bona, and H. R. Kranzler. 2009. Effects of a diagnosis or family history of alcoholism on the taste intensity and hedonic value of sucrose. Am J Addict 18:494–499. doi:10.3109/10550490903206023.
  • Ullrich, N. V, R. Touger-Decker, J. O'Sullivan-Maillet, and B. J. Tepper. 2004. PROP taster status and self-perceived food adventurousness influence food preferences. J Am Diet Assoc 104 (4):543–549.
  • Villanueva-Rodriguez, A., and H. Escalona-Buendia. 2012. Tequilla and mezcal: sensory attributes and sensory evaluation. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 359–378). Philadelphia: Woodhead Publishing Limited.
  • Walzem, R. L. 2008. Wine and health: state of proofs and research needs. Inflammopharmacology 16:265–271.
  • Wang, J. C., A. L. Hinrichs, S. Bertelsen, H. Stock, J. P. Budde, D. M. Dick, K. K. Bucholz, J. Rice, N. Saccone, H. J. Edenberg, V. Hesselbrock, S. Kuperman, M. A. Schuckit, L. J. Bierut, and A. M. Goate. 2007. Functional variants in TAS2R38 and TAS2R16 influence alcohol consumption in high-risk families of african-american origin. Alcohol Clin Exp Res 31 (2):209–215. doi:10.1111/j.1530-0277.2006.00297.x.
  • Wardwell, L., K. Chapman-Novakofsji, and S. Brewer. 2009. Effects of age, gender and chronic obstructive pulmonary disease on taste acuity. Int J Food Sci Nutr 60 (6S):84–97.
  • Wisniewska, P., M. Sliwinska, T. Dymerski, W. Wardencki, and J. Namiesnik. 2015. The analysis of vodka: a review paper. Food Anal Methods 8: 200–2010.
  • Wooding, S. 2006. Phenylthiocarbamide: A 75-Year Adventure in Genetics and Natural Selection. Genetics 172 (4):2015–2023.
  • Wronski, M., D. Skrok-Wolska, J. Samochowiec, M. Ziolkowski, L. Sweicicki, P. Bienkowski, A. Korkosz, P. Zatorski, W. Kukwa, and A. Scinska. 2007. Perceived intensity and pleasantness of sucrose taste in male alcoholics. Alcohol Alcohol 42 (2):75–79. doi:10.1093/alcalc/agl097.
  • Xu, Y., and K. Ji. 2012. Moutai (Maotai): production and sensory properties. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 315–330). Philadelphia: Woodhead Publishing Limited.
  • Yang, Q., T. Hollowood, and J. Hort. 2014. Phenotypic variation in oronasal perception and the relative effects of PROP and thermal taster status. Food Qual Prefer 38:83–91. doi:10.1016/j.foodqual.2014.05.013.
  • Yoo, Y. J., A. J. Saliba, P. D. Prenzler, and D. Ryan. 2012. Total phenolic content, antioxidant activity, and cross-cultural consumer rejection threshold in white and red wines functionally enhanced with catechin-rich extracts. J Agric Food Chem 60:388–393. doi:10.1021/jf203216z.
  • Zabetakis, I. 2012. Anise spirits: types, sensory properties and sensory analysis. In J. R. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 229–241). Philadelphia: Woodhead Publishing Limited.
  • Zamora, M. C., M. C. Goldner, and M. V. Galmarini. 2006. Sourness-sweetness interactions in different media: white wine, ethanol and water. J Sens Stud 21:601–611. doi:10.1111/j.1745-459X.2006.00085.x.
  • Zhao, L., S. V. Kirkmeyer, and B. J. Tepper. 2003. A paper screening test to assess genetic taste sensitivity to 6- n -propylthiouracil. Physiol Behav 78 (4–5):625–633. doi:10.1016/S0031-9384(03)00057-X.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.