Relationships between fungiform papillae density, prop sensitivity and bread roughness perception

Alyssa Bakke, Zata Vickers

Research output: Contribution to journalArticlepeer-review

16 Scopus citations

Abstract

The purpose of this study was to determine if fungiform papillae density and 6-n-propylthiouracil (PROP) sensitivity were correlated with bread roughness intensity and discrimination. We hypothesized that individuals more sensitive to PROP and with higher fungiform papillae densities would perceive enhanced bread roughness and would have better roughness discrimination abilities. Thirty-seven panelists rated the roughness of bread samples that had been differentially staled to manipulate roughness. Panelists also rated bitterness and sweetness intensities. The samples included series of 100% whole wheat and 100% refined wheat breads that had been staled for 0-5 days. We measured each subject's fungiform papillae density and perceived PROP intensity. Contrary to our hypothesis, panelists with greater papillae densities did not perceive greater roughness intensities and were not better at discriminating roughness differences. Panelists who perceived greater PROP intensity, however, perceived greater roughness, bitterness and sweetness intensities and were better able to discriminate roughness differences.

Original languageEnglish (US)
Pages (from-to)569-581
Number of pages13
JournalJournal of texture studies
Volume39
Issue number5
DOIs
StatePublished - Oct 2008

Keywords

  • 6-n-propylthiouracil
  • Bread
  • Fungiform papillae
  • PROP
  • Refined wheat
  • Roughness
  • Texture
  • Whole wheat

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