Page 29 - ACHEMS 2012 PROGRAM

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Abstracts | 29
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#P1
POSTER SESSION I:
MULTIMODAL RECEPTION;
CHEMOSENSATION & DISEASE;
TASTE PERIPHERY; OLFACTION PERIPHERY
Relationships between taste phenotypes and alcoholic
beverage liking vary by beverage type – evidence of gene by
microenvironment interaction?
Alissa L. Allen, Nadia K. Byrnes, John E. Hayes
University of Pennsylvania/Food Science Department
University Park, PA, USA
A substantial body of literature has attempted to link taste
phenotypes with alcohol outcomes (liking, intake, abuse)
with mixed results. Previously, differences in population or
psychophysical methods have been implicated as reasons for these
discrepancies. Here, we suggest that there may be gene by
microenvironment interactions arising from the different sensory
properties of varied alcohol beverages. As part of a larger ongoing
laboratory study on the genetics of oral sensation (Project GIANT-
CS), we explored hedonic relationships among multiple alcoholic
everages and their relationship with taste phenotypes. In a
laboratory setting, participants completed a 63 item hedonic survey
with 20 alcoholic beverages and 27 foods. Ratings were collected
on a generalized liking scale; the survey included 16 non-food
items to encourage participants to make ratings within the context
of all experiences. Propylthiouracil bitterness and capsaicin burn
were assessed via standard methods. DNA was also collected.
When liking was compared across beverages, both positive and
negative correlations were observed. For example, liking for
different beers (r’s > .7) and sweet alcoholic beverages (r’s >.4)
were correlated. Moreover, strong negative relationships were seen
between liking of sweet and dry drinks, and sweet and bitter drinks.
Taste phenotypes (propylthiouracil bitterness and capsaicin burn)
were associated with liking for some drinks but not others.
Collectively, it seems not all alcoholic beverages are created equal
in regard to the putative protective effects of propylthiouracil on
liking (and presumably intake). This suggests alcohol researchers
should account for alcoholic beverage sensations and preferences
and not merely standard units of ethanol when studying taste
genetics and alcohol outcomes. Acknowledgements: Supported
by funds from the Pennsylvania State University and NIH
grant DC010904.
#P2
POSTER SESSION I:
MULTIMODAL RECEPTION;
CHEMOSENSATION & DISEASE;
TASTE PERIPHERY; OLFACTION PERIPHERY
Revisiting personality factors, capsaicin intensity, preference
for spicy foods, and intake
Nadia K Byrnes, Alissa L Allen, John E Hayes
Penn State University/Food Science Department University
Park, PA, USA
Previously, Rozin and Stevens proposed that personality plays a
role in determining sensitivity to, liking for, and intake of capsaicin
containing foods. As part of a larger ongoing study on the genetics
of oral irritants (Project GIANT-CS), we revisited relationships
between personality measures, capsaicin burn, spicy food liking,
and annual chili intake. In our laboratory, participants completed a
63-item survey of foods and beverage liking; including 16 non-food
items to encourage participants to rate items in a broader hedonic
context. Capsaicin (25uM) was rated on the generalized Labeled
Magnitude Scale. Participants also completed personality measures
online, including the Sensitivity to Punishment-Sensitivity to
Reward Questionnaire (SPSRQ), the Arnett Inventory of Sensation
Seeking (AISS), Miller’s Private Body Consciousness (PBC),
and the novelty seeking subscale of the short Tridimensional
Personality Questionnaire (ShortTPQ-NS). When capsaicin burn,
spicy food liking and intake were compared to the personality
measures, positive and negative correlations were observed.
Sensitivity to Punishment (SP) associated with greater burn (r>.3).
Conversely, SP associated with lower liking for spicy foods (r’s >-
.3). High sensation seeking associated with lower burn (r=-.34),
and higher spicy food liking, explaining between 10-21% of the
variance in liking of spicy foods. Likewise, sensation seeking
associated with greater reported intake (r=.27). When exploring
personality and non-food items on the hedonic survey, liking of
‘driving fast on a twisty road’ associated negatively with
punishment sensitivity (r=-.3) and positively with sensation seeking
(r=.6). In contrast to prior reports, liking for roller coasters and
PBC were not associated with any of the capsaicin/spicy measures
in our sample Acknowledgements: Supported by funds from the
Pennsylvania State University and NIH grant DC010904.
#P3
POSTER SESSION I:
MULTIMODAL RECEPTION;
CHEMOSENSATION & DISEASE;
TASTE PERIPHERY; OLFACTION PERIPHERY
A Chemosensory Component in the 2012 National Health
and Nutrition Examination Survey (NHANES):
Adults Ages 40+ Years
Valerie B Duffy
1
, Richard L Doty
2
, John E Hayes
3
, Shristi Rawal
1
,
Howard J Hoffman
4
1
University of Connecticut/Allied Health Sciences Storrs, CT, USA,
2
University of Pennsylvania School of Medicine/Smell & Taste
Center Philadelphia, PA, USA,
3
Pennsylvania State
University/Food Science University Park, PA, USA,
4
NIH/NIDCD Bethesda, MD, USA
A chemosensory component has been added to NHANES, a
nationally-representative survey of the health and nutritional status
of the U.S. population from questionnaire, clinical and
physiological measures. The home interview collects self-reported
chemosensory-related problems, diagnoses, treatments and
co-morbidities. The standardized exam protocol underwent pilot
testing. It includes brief assessments of taste intensity and odor
identification conducted in a mobile exam center. After
prescreening and orientation to the general Labeled Magnitude
Scale, participants rate the intensity of 5 LED-generated lights
(low, moderate, high luminescence). The light ratings allow
scale use practice, assessment of scale understanding, and cross-
modality comparisons. From 10cc pre-packaged aliquots (Hayes
Laboratory), participants rate intensity of NaCl (0.32, 1 M) and
quinine hydrochloride (1 mM) solutions; whole mouth for all
tastants, 1 M NaCl and quinine on the tongue tip. Intensity ratings
identify taste dysfunction and normal variation in taste (e.g., low,
medium, supertaster). After pilot testing, propylthiouracil was
removed as a tastant due to the lengthy consenting process.
Next, participants identify food odors and other common odors
(leather, soap, smoke, natural gas) in an 8-item scratch-and-sniff
test (Sensonics, Inc) to generate an olfactory dysfunction score.
The exam ends with replicate NaCl taste testing to evaluate
within-session reliability of the ratings and then technician
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