Individual differences in the perception of oral and -olfactive stimuli can affect wine consumer’s preference. The aim of this work was to understand how individual variation in PROP taste status (PTS) (response to 6-n-propylthiouracil) affects the perceived intensity of oral (acid, sweet, bitter, astringency) and -olfactive sensory stimuli (fruity and woody aromas) and liking. The correlation between PROP responsiveness and the intensity of basic tastes using impregnated strips and with saliva composition, was also assessed. A cohort of wine consumers (n = 279) segmented by age-gender (being 45 y.o. the cut-off point for young/adult) and characterized by their PTS, tested six white and six red wines (WW, RW) modified with chemical compounds to elicit a predominant sensory stimulus. Results from comparing supertasters (STs) and no tasters (NTs) consumers showed a positive correlation (p < 0.05) between the perception of most basic tastes (acid, bitter, salty) and PROP responsiveness. However, salivary flow rate and total proteins did not show significant differences depending on PTS. The relationship of PTS with perceived intensity and acceptability was also rather low when evaluating the wines. Only the intensity scores of some sensory stimuli (woody aroma, astringency, sweet taste) showed a trend (p < 0.10). Young STs scored with higher intensity the woody aroma (females) and the sweet taste (males) of RW. NTs young-males and adult-females perceived with higher intensity the astringency and woody aroma of WW respectively. The effect of PTS on wine liking was also limited to some specific sensory attributes (sweet, astringent, fruity) mainly in white wines.

中文翻译：

---

PROP 口味状态对消费者对葡萄酒风味的感知和接受度影响有限

对口腔和嗅觉刺激的感知的个体差异会影响葡萄酒消费者的偏好。这项工作的目的是了解 PROP 味觉状态 (PTS)（对 6-正丙基硫氧嘧啶的反应）的个体差异如何影响口腔（酸、甜、苦、涩）和嗅觉感官刺激（果味和果味）的感知强度。木香）和喜好。还评估了 PROP 反应性和使用浸渍条的基本味道强度以及唾液成分之间的相关性。一组葡萄酒消费者（n = 279）按年龄-性别（以 45 岁为年轻/成人的分界点）进行细分，并以他们的 PTS 为特征，测试了用化学物质改性的六种白葡萄酒和六种红葡萄酒（WW、RW）化合物引起主要的感觉刺激。比较味觉超强 (ST) 和无味觉 (NT) 消费者的结果显示，大多数基本味道（酸、苦、咸）的感知与 PROP 反应之间呈正相关 (p < 0.05)。然而，唾液流速和总蛋白并未因 PTS 的不同而表现出显着差异。在评估葡萄酒时，PTS 与感知强度和可接受性的关系也相当低。只有一些感官刺激（木香、涩味、甜味）的强度得分呈现趋势（p < 0.10）。年轻的 ST 对 RW 的木香（雌性）和甜味（雄性）得分更高。NTs 年轻男性和成年女性分别对 WW 的涩味和木香有较高的感知强度。PTS 对葡萄酒喜好的影响也仅限于一些特定的感官属性（甜、涩、果味），主要是白葡萄酒。