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N. ULLRICH and B. J. Tepper. Department of Food Science, Rutgers University, Cook College, 65 Dudley Road, New Brunswick, NJ 08901

Individual variation in food preference is well known and genetic taste factors may play a role in these differences. Approximately 30-40% of the U.S. population is taste-blind to the bitter taste of 6-n-propylthiouracil (PROP). Laboratory studies reveal that PROP nontasters are less sensitive to the bitter taste of some fruits and vegetables, the sharpness of strong cheeses and the oral burn of chili and prefer foods with these taste qualities. However, few contemporary studies have examined the influence of PROP taste sensitivity on general food preferences. Existing studies were conducted more than 4 decades ago and do not reflect contemporary eating styles.

The objective of this study was to determine the influence of PROP taste sensitivity and gender on food preferences of adult consumers.

150 adult consumers were classified as PROP tasters (n=111) or nontasters (n=39) with standard methods and completed a 68-item food preference checklist. The foods were grouped into general categories (fruits, vegetables, condiments, and alcoholic beverages) and factor analysis was used to create smaller groups within the general food categories by liking. For each subject, the total number of foods 'liked' within each subgroup was calculated and taster group and gender differences were examined using Friedman's 2-way ANOVA.

3- and 4-factor models represented the data best and accounted for 59-68% of the variance in the models. Group differences were found for liking of condiments and alcoholic beverages. Males liked olives/anchovies more than females (p < 0.001) and male nontasters liked hot foods (salsa, hot sauce, and hot peppers) more than male tasters (p < 0.05). Males also liked bourbon, gin, and beer more than females (p < 0.01).

These data suggest that gender and PROP-taster status influence liking of several bitter, sharp, and hot-tasting foods. PROP-taster status may be useful for understanding consumer subgroups.