Taste Phenylthiocarbamide Research Paper

Many manufactures release the caffeine content of their products publically, but not always, and new products and flavors are continuously introduced to the market. If quality checks are not performed, manufactures may alter the caffeine and benzoic acid content to suit the demands without public knowledge. To ensure the levels of caffeine and benzoic acid in products do not exceed the established safe limits and to inform the public of the amount of these compounds being consumed, various methods of analysis have been performed. Before the introduction of modern techniques, spectrophotometric methods alone were used to determine concentration of a compound in a mixture.6 The caffeine content in coffee, tea, soft drink, and energy drinks were determined using an immunoassay.7 The caffeine content in mixtures also used to have to be extracted before quantification.8

In previous studies, Frank and Byram’s article suggest that taste and smell interactions are dependent on taste and odor. In their experiments, they gave subjects strawberry

Introduction - Background - PTC stands for Phenylthiocarbamide, a chemical that can either taste very bitter, or nothing at all depending on the genetic makeup of the subject. People who can taste this are supertasters. Supertasters are people who are more sensitive to taste than others, this is linked to the tas2r38 gene. Another link to supertasting is fungiform papillae density. Fungiform papillae are club shaped parts on the tongue that a slightly raised over the rest of the tongue; they have taste buds that can distinguish between the five tastes sweet, sour, bitter, salty, and umami.

An independent samples t-test was conducted to examine the difference between experimental conditions on test performance. The results indicated a significant difference between participants who consumed the caffeinated beverage and participants who did not, with participants in the caffeinated group (M = 7.64, SD = 2.41) performing worse than participants in the non-caffeinated group (M = 9.81, SD = 3.16), t (97) = 2.14, p < .05.

Relevance: For the most part, many of you drink a caffeinated beverages in your daily lives and today we are going to explore one specifically, coffee.

The PTC gene or TAS2R28, the bitter receptor gene, is a single gene that codes for specific tastes on the tongue and was found in 2003 by Kim (Emerson). One form of the gene represents a tasting allele, while the other is a non-tasting allele; each of these alleles code for a receptor inside the cell, but the shape of receptor varies depending on which allele is present. The shape is an important indication of how strongly the PTC can bind. It is located on chromosome 7 (Emerson). The PTC gene is not an all or nothing gene; some have very strong bitter sensitivity, some have slight sensitivity, and others have no bitter taste at all (“PTC The Genetics of Bitter Taste.”). In 2012, scientists published that "...something other than taste perception

The experiment was conducted to test the taste and perception of males and females. It was predicted that if you are a male then you will test lower on the bitter scale. It was also predicted that if you taste the Sodium Benzoate as bitter then you will rate things higher on the bitter scale. A group of six formed and recorded their perception of different test strips and substances. A bitter-sweet scale was used to test how the participants judged their taste perception.

(1983) conducted a double-blind crossover study to determine the effects of caffeine consumption from coffee on blood pressure. One hundred male volunteers between the ages 20-30 served as subjects in this study. The subjects were divided into two treatment groups where the group either consumes caffeinated or decaffeinated coffee. There was a control period for one week where the subjects did not consume neither types of coffee. In this study, heavy daily coffee consumption was determined to be eight cups of coffee or 504 milligrams of caffeine. The study lasted for four weeks and subjects drank eight cups of regular and caffeinated or decaffeinated coffee of the same brand daily. After an hour of the consumption of caffeine, the subjects’ blood pressures were measured using an electronic Sphygmomanometer for six times

As a very young child, I vividly remember loathing the taste of peas and I could not bear to look at them, however as I matured a couple of years I decided to try peas once more and surprisingly, I really enjoyed them. A reason for this is that I had aged many years. When you become older, the taste buds change. Certain people find a food more distasteful than others, as the person’s taste buds respond differently depending on their maturity. Various people prefer a certain food as an adult than they did as a child because taste buds evolve as an individual ages.

The authors in this study examines the importance and the evolution of the bitter taste receptors in humans and apes. The T2Rs receptors are primarily responsible for bitter taste. Bitter taste is important because it helps organisms to distinguish between different types of food and avoid the ingestion of poisonous compounds since most of these compounds are bitter. Consequently, the researchers hypothesized that the receptors genes have evolved under species specific evolutionary limitations. The T2Rs gene reperoires were sequenced from human, chimpanzees ( Pan troglodytes troglodytes), bonobo ( Pan paniscus), gorillas…..

The second major flaw in the coffee taste studies is the existence of external variables. It is evident that the first and third studies had underlying variables that may have significantly affected their outcomes. The first study notes that “the author of this study personally purchased coffee to go at four places, took them to his office, tasted them, made notes and drew conclusions” (pg. 63). This indicates a major flaw of this particular study because the time frames for which each cup of coffee was obtained and then consumed are inconsistent.

My personal story with coffee started from when I was really young. My parents, especially my father, used to drink coffee every morning at home. So it was only a matter of time till I was curious to try it out. At first, I have to admit I found it disgusting. This was probably because, as my father said, of my young age. Children are more sensitive towards strong flavors, and at that time it’s bitterness really made me feel sick. For years after that experience I ignored coffee as an ailment, and I was used to eat cereal in the morning. However, this situation ended up when I was twelve years old. Some of my friends were drinking coffee at that age, and that was considered something cool, something for a true man. So for these childish reason I decided to give it a second opportunity. From that moment on I’ve never stopped drinking coffee. It

They explored that higher eating frequency was associated with health and nutritional consequences. Consumers are very conscious about the healthiness of the food. This statement can be supported by the study conducted by (Pawan et al, 2014) which found that young consumer in Malaysia are very conscious of how much fat is in the food and carefully control the portion sizes of their food. They also reduce fat in recipes by substituting ingredients and cutting portions. Coffee has both the highest and the most variable caffeine content among dietary products containing caffeine. Huang & Dang, (2014) stated that a numbers of studies have suggested potential health benefits as well as risks regarding coffee consumptions. The result is controversial in the sense that they are not at all conclusive, directly or indirectly. While coffee has been reported to increase cardiovascular risk factors. Yet, some studies suggest a protective effect on the heart and decreased risk of stroke. Plus, other studies have focuses on coffee protective effects on health issues like type 2 diabetes, Parkinson’s disease, liver disease and obesity. According to Hewlett & Wadsworth (2012) in longer term, tea and coffee may protect against Alzheimer’s and Parkinson’s disease although its withdrawal may be associated with negative effects like headache and flu-like symptoms On the basis of available literature, this study can develop a

When one thinks about eating a lemon, pursing of the lips, squinting of the eyes, and an extreme sour taste all come to mind. On the other hand, when thinking about eating a slice of chocolate cake, most people think about happy facial gestures as well as the sweet and satisfying taste. Why are some flavors preferred more than others? How and when do we develop these preferences? First, there are several different senses that play a role while eating. Gustatory (taste) senses, olfactory (smell) senses, and oral somatosensory stimulation (temperature, texture, etc.) all make up what we know as flavor. Gustatory senses include sweet, salty, sour, bitter, and savory (also known as umami). While there are only a select few different tastes, there are hundreds of different scents that the nose can identify. In addition, how the food feels on the tongue plays a role in the perception of flavor. Although three separate components make up the perception of flavor, we perceive them all as a single unit. This explains why, for example, it is harder to taste food when we have a stuffy nose- we are unable to smell the food, and therefore the flavor perceived is not as prevalent. Our preference for flavors begins before we are even born. Humans have innate flavor preferences (such as sweet and savory) as well as preferences based on the food the mother consumes during pregnancy. After birth, infants also learn to prefer flavors through formula and breastfeeding, as well as repeated

We all have our reasons for drinking coffee. Whether coffee is the only thing worth getting out of bed for in the morning, or that it makes you a better person, or that it helps to get your bowel moving or simply the joy to be found in the rich aroma and flavor of your regular brew. There is no denying that coffee has not only become a staple in today’s society but a culture in its own right.The majority of scientific studies carried out in recent years now seem to be in agreement that coffee is not just a low-calorie feel-good beverage but that for a healthy individual; there are tremendous health benefits to be gained from moderate, regular consumption of coffee.