Genetic contribution to sour taste preference

@article{Trnwall2012GeneticCT,
  title={Genetic contribution to sour taste preference},
  author={Outi T{\"o}rnwall and Karri Silventoinen and Kaisu Keskitalo-Vuokko and Markus Perola and Hely M Tuorila},
  journal={Appetite},
  year={2012},
  volume={58},
  pages={687-694}
}
Genetic contribution to individual differences in sour taste perception and preference was investigated in a cohort of young adult Finnish twins (n=328, 21-25 years) including 46 complete monozygotic and 92 dizygotic twin pairs and 52 twin individuals without their co-twin. Responses to sour taste were recorded as pleasantness and intensity ratings of orange juice with added citric acid (4.2g/L) relative to untainted orange juice (sensory traits). Pleasantness and use-frequency of 21 food items… CONTINUE READING
BETA

Citations

Publications citing this paper.
SHOWING 1-10 OF 13 CITATIONS

Similar Papers

Loading similar papers…