title: Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes.
abstract: To date, the majority of research exploring associations with genetic variability in bitter taste receptors has understandably focused on compounds and foods that are predominantly or solely perceived as bitter. However, other chemosensory stimuli are also known to elicit bitterness as a secondary sensation. Here we investigated whether TAS2R variation explains individual differences in bitterness elicited by chemesthetic stimuli, including capsaicin, piperine and ethanol. We confirmed that capsaicin, piperine and ethanol elicit bitterness in addition to burning/stinging sensations. Variability in perceived bitterness of capsaicin and ethanol were significantly associated with TAS2R38 and TAS2R3/4/5 diplotypes. For TAS2R38, PAV homozygotes perceived greater bitterness from capsaicin and ethanol presented on circumvallate papillae, compared to heterozygotes and AVI homozygotes. For TAS2R3/4/5, CCCAGT homozygotes rated the greatest bitterness, compared to heterozygotes and TTGGAG homozygotes, for both ethanol and capsaicin when presented on circumvallate papillae. Additional work is needed to determine how these and other chemesthetic stimuli differ in bitterness perception across concentrations and presentation methods. Furthermore, it would be beneficial to determine which TAS2R receptors are activated in vitro by chemesthetic compounds.
authors.affiliation: Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA.
authors.forename: Alissa A
authors.initials: AA
authors.lastname: Nolden
authors.affiliation: Providence Veterans Affairs Medical Center, Providence, RI, USA; Division of Behavior Genetics, Rhode Island Hospital, Brown University, Providence, RI, USA; Center for Alcohol and Addiction Studies, Brown University, Providence, RI, USA.
authors.forename: John E
authors.initials: JE
authors.lastname: McGeary
authors.affiliation: Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA. Electronic address: jeh40@psu.edu.
authors.forename: John E
authors.initials: JE
authors.lastname: Hayes
mesh_terms: D000328:Adult; D000470:Alkaloids; D052117:Benzodioxoles; D002211:Capsaicin; D000431:Ethanol; D005260:Female; D014644:Genetic Variation; D005838:Genotype; D006801:Humans; D008297:Male; D010880:Piperidines; D020641:Polymorphism, Single Nucleotide; D053284:Polyunsaturated Alkamides; D043562:Receptors, G-Protein-Coupled / Q000235:genetics*; D013649:Taste / Q000235:genetics*; D014059:Tongue; D000098706:Taste Receptors, Type 2
chemical_list: D000470:Alkaloids; D052117:Benzodioxoles; D010880:Piperidines; D053284:Polyunsaturated Alkamides; D043562:Receptors, G-Protein-Coupled; D000098706:Taste Receptors, Type 2; D000431:Ethanol; D002211:Capsaicin; C008922:piperine
keywords: Alcohol; Chemosensory; Genetics; Preference; Taste phenotype