Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil)

Abstract

The relationship between sensitivity to 6-n-propylthiouracil (PROP) and taste and astringency perception elicited by red wines was examined. Twenty-five subjects were classified into three PROP sensitivity groups (non-tasters, tasters and super-tasters) based on their bitterness ratings of a 0.32 mM PROP solution as measured on a Labeled Magnitude Scale (LMS). In a completely randomized block design, subjects used the LMS to rate the bitterness, astringency and acidity intensities of three commercial red wines. Contrary to the findings of previous studies with wine, bitterness, astringency and acidity intensities were all correlated with individual PROP taster status. PROP non-tasters gave significantly lower intensity ratings for the bitterness, astringency and acidity of the red wines than did PROP tasters and super-tasters. Individual differences among taster groups may be related to preference and consumption behavior of consumers of wine and other alcoholic beverages.