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The food industry faces competing demands from consumers who want products that are highly palatable yet meet a growing number of health needs, from legislators who seek to reduce the levels of food components that are seen as deleterious for long-term health (e.g. sugar, fat and salt) and from health professionals battling a worldwide epidemic in obesity and related health problems. To balance these needs, all of those with an interest in the production and promotion of more healthy food options need to stay informed about recent advances in our fundamental understanding of the...

Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste,...