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[Display omitted] • Mezcal consumers were classified according to their PROP taster status. • The relationship between perceived alcohol intensity and the level of liking mezcal was studied. • There are clues that the sensory perception of mezcal differs between groups. • There is a modest relationship between the ratings of PROP intensity and the liking of mezcals. The perception of orosensory stimuli, which includes flavor, can vary between individuals. These individual variations in oral sensations can be due to genetic factors and it would appear that they can predict food liking and consumption. The most studied source of variation is related to bitter taste perception associated with 6-n-propylthiouracil (PROP) responsiveness. In this context, humans can be classified as non-tasters (NT), medium tasters (MT) and supertasters (ST). Evidence suggests that genetic variation in bitter taste perception contributes to differences in the level of irritation caused by alcohol perception in solutions. The aim of this investigation was to study the bitter taste sensitivity among a group of mezcal consumers and its relationship with sensory perception and preference through PROP taster status. The tests were carried out in the state of Oaxaca in Mexico. A total of 83 mezcal consumers were classified by their PROP taster status and were asked to provide sensory descriptors for five mezcal samples and rate them according to the level of liking. The three-solution test was used to classify the subjects as NT, MT, and ST, while a Multiple Factor Analysis (MFA) was used to visualize the sensory descriptors provided by these three groups. The proportion of MT subjects was 16%, while the proportion of NT and ST was 34 and 51%, respectively. The MT provided higher liking ratings for at least three mezcal samples. According to MFA, the mezcal samples were organized in a similar configuration along the two dimensions. However, NT mentioned a limited number of simple terms (strong flavor, tasteless, burning in the mouth) to describe the samples, whereas ST used a more complex vocabulary (astringent, smoky, scratchy aftertaste). These data suggest that the preference for mezcal samples was similar for non-taster and supertasters, but there are indications that the sensory perception of mezcal differs between groups. [ABSTRACT FROM AUTHOR]

Differences in sensitivity to 6- n-propylthiouracil (PROP) are associated with TAS2R38 genotypes. Those differences allow the classification in 'nontasters' (NT), 'tasters' (MT) and 'supertasters' (ST), which have been related to differences in taste acuity and nutritional status, although there is controversy in the results obtained by different research groups. The aim of this study was to determine the frequencies of NT, MT and ST, TAS2R38 genotypes and to analyze its relationship with taste sensitivity, food consumption and anthropometric measures in healthy Mexican adults. Body Mass Index (BMI), Waist Circumference (WC), TAS2R38 genotype, detection thresholds for sucrose, capsaicin, PROP and linoleic acid as well as intensity perceived for sucrose, capsaicin and PROP suprathreshold solutions were performed in 76 Mexican adults. Food restriction was assessed and two seven-day food consumption records from 66 individuals were analyzed. The proportion of subjects with genotype AVI/AVI, and its associated phenotype NT, was close to 10%; the proportion of MT and ST was 54.6 and 31.8 respectively. Genotypes associated with ST were present in 38%, while those associated with MT accounted for 41% of the population. PROP sensitivity was associated with linoleic acid sensitivity, consumption of vegetables, grains and dairy foods. BMI and WC were negatively correlated to carbohydrate intake and linoleic acid detection threshold. PROP taster status and TAS2R38 genotypes were related. PROP and linoleic acid sensitivity influences food consumption in unrestrained eaters and could produce differences in long-term nutritional status. Copyright © 2016 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]