The study determined the 6‐n‐propylthiouracil (PROP) status of Filipino adults and how it relates to their body mass indices (BMI) and food preferences. Self‐reported food preference checklists were administered to 100 male and female adults aged 18–60, classified according to BMI. Increasing concentrations of PROP and NaCl solutions were rated in labeled magnitude scale to establish the PROP taster status of the selected respondents. The Filipino adult respondents were composed of 12% nontasters, 45% medium tasters and 43% supertasters. No association (P > 0.05) between BMI and PROP taster status was found. Sweet‐tasting foods were the most preferred and bitter‐tasting foods were the least preferred within each taster status. Furthermore, medium tasters and supertasters had the highest acceptance for meats, fish and poultry, and least acceptance for beverages, which were mostly bitter. Decreased preferences for fats and oils, sugars and confectionery, and beverages were correlated (P < 0.05) with responsiveness to PROP. PRACTICAL APPLICATIONS The research provides a general baseline data of the PROP taster status of Filipino adults. The findings from this study can be used as a reference and can be compared to similar studies conducted in other countries. Likewise, the information from the study can add to the scarce data for taste genetics specifically for the Asian population. The relationship of PROP taster status with body mass index and food preferences can be a guide in the design of products and dietary plans. Likewise, the study would be a means to understand why people vary in liking for particular food items and how these can be reflected in their food consumption and nutritional status.

Ready-to-drink Philippine orange juice (POJ) prototypes were developed as iron-fortified beverages for evaluation of Filipino women from . representative communities in Quezon City, Philippines. Di#erent formulations containing ferrous sulfate (FeSO.) fortificant were produced such that *, +*, ,* and -*ῌ of the Philippine recommended intake for iron per serving were met. The respondents (n῍1,) were interviewed about their citrus fruit and citrus fruit-based beverage consumption and were asked to evaluate the acceptability of the di#erent POJ formulations. Results of the consumption studies showed that citrus fruit-based beverages were more often consumed by the respondents than the unprocessed citrus fruits. Further, the fortification of POJ with FeSO. did not significantly alter the physicochemical and sensory characteristics of the juice drinks. The familiarity of the respondents with Philippine orange as well as the high acceptance scores of the fortified beverages makes the commodity a suitable vehicle for iron fortification using FeSO. fortificant.