The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake

Parkinson, Lisa, Kestin, Mark and Keast, Russell 2016, The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake, Food quality and preference, vol. 48, no. Part a, pp. 17-22, doi: 10.1016/j.foodqual.2015.08.006.

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Title The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake
Author(s) Parkinson, Lisa
Kestin, Mark
Keast, RussellORCID iD for Keast, Russell orcid.org/0000-0003-2147-7687
Journal name Food quality and preference
Volume number 48
Issue number Part a
Start page 17
End page 22
Total pages 6
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2016-03
ISSN 0950-3293
Keyword(s) oleocanthal
sensory screening
PROP
oral perception
dietary intake
Summary Oleocanthal, has been identified as the sole oropharyngeal irritant in virgin olive oil with large individual variation in the perceived intensity of irritation. In this study participants were screened for sensitivity to the oropharyngeal irritation of oleocanthal and bitterness of 6-n-propylthiouracil (PROP), and categorized as hypersensitive (extremely sensitive) or hyposensitive (extremely insensitive). In addition, we determined if a relationship existed between sensitivity to oleocanthal and PROP and dietary intake. Participants (n = 168) took part in the initial screening for irritation to oleocanthal (gLMS range 1.70-70.31). From this sample 87 participants also completed a 4-day diet diary and rated the intensity of oropharyngeal irritation of olive oil and the bitterness of PROP using a gLMS scale. There was large variability in the perceived intensity of irritation from olive oil (gLMS range 4.26-57.15) and the perceived bitterness of PROP (gLMS range 0.0-62.52) with no association between PROP sensitivity and oleocanthal irritation (r = -0.04, p = 0.71). We report no relationship between oleocanthal sensitivity and total energy intake (r = 0.13, p = 0.29), carbohydrate intake (r = 0.12, p = 0.92), protein intake (r = -0.11, p = 0.37), or fat intake (r = 0.14, p = 0.22). There was no association between PROP sensitivity and total energy intake (r = -0.08, p = 0.46), carbohydrate intake (r = 0.12, p = 0.31), protein intake (r = 0.12, p = 0.32), or fat intake (r = -0.08, p = 0.53). We did find a significant negative correlation between PROP sensitivity status and the intake of broccoli (r = -0.24, p< 0.05). In the present study individual variation in sensitivity to the irritation of virgin olive oil or bitterness of PROP was not related to diet with the exception of PROP sensitivity and broccoli intake.
Language eng
DOI 10.1016/j.foodqual.2015.08.006
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
0908 Food Sciences
1505 Marketing
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2015, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30078778

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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