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GOLDSTEIN, GRETCHEN L., HENRYK DAUN, AND BEVERLY J. TEPPER. Adiposity in middle-aged women is associated with genetic taste blindness to 6-npropylthiouracil. Obes Res. 2005;13:1017-1023. Objective: Taste blindness to the bitterness of 6-n-propylthiouracil (PROP) may be a genetic marker for food preferences and dietary choices that ultimately influence body weight. A previous study in middle-aged women showed that those who were taste blind to PROP (i.e., nontasters) had higher BMIs than those with the greatest sensitivity to PROP (i.e., supertasters). This study tested the hypothesis that the nontaster phenotype was associated with greater adiposity in middle-aged women. Research Methods and Procedures: Forty women with a mean BMI of 26.6 Ϯ 1.3 kg/m 2 and a mean age of 41.8 Ϯ 1.8 years were recruited from the local community. They were classified as nontasters (n ϭ 8), medium tasters (n ϭ 18), or supertasters (n ϭ 14) of PROP using a filter paper screening procedure. Anthropometric measures included height, weight, body fatness, triceps skinfold thickness, and waist circumference. Dietary restraint and disinhibition were also measured to assess cognitions associated with body weight. Results: BMI was 6.2 units higher in nontaster women compared with supertaster women (29.7 Ϯ 0.9 vs. 23.5 Ϯ 0.9, respectively; p Ͻ 0.05). Body fatness (p Ͻ 0.01) and triceps skinfold thickness (p Ͻ 0.05) were also higher in these women. Waist circumference showed a trend in the appropriate direction. Although disinhibition was associated with greater adiposity, the relation between PROP status and adiposity was not altered after controlling for disinhibition. Discussion: The PROP nontaster phenotype was strongly associated with several measures of adiposity in middleaged women. These data confirm our previous findings and suggest that the PROP polymorphism may be a reliable indicator of weight gain susceptibility.

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Yellow corn meal was extruded in a ZSK30 Werner and Pfleiderer twin screw extruder. Experiments used a surface response method which included variations in screw speed (100-300 rpm), heating temperature (lOO-200°C) and moisture (20-30%) in the feed. Descriptive sensory analysis characterized appearance, aroma, flavor and texture of extrudates. Temperature was the most significant factor affecting Munsell value, airiness, toasted corn aroma, and flavor, denseness, crispiness, chewiness and hardness of extrudates. Temperature and feed moisture had significant effects on Munsell value, surface texture, raw flour aroma, toasted corn aroma and flavor, chewiness and hardness. Interaction between temperature and screw speed had significant effects on airiness and denseness of extrudates.

Two varieties of peanuts, Runner #l and Spanish, were roasted at 163°C for 7, 8, and 9 min to produce light, medium, and dark roast samples. Sensory evaluation was conducted with a trained panel using a 9-point hedonic scale to rate strength and desirability of odor and flavor. An analysis of variance performed on panel scores produced a standard deviation of 1.81. Statistically significant differences were found among varieties and roasting conditions. Volatile components were collected on Tenax GC followed by characterization and quantitation by gas chromatography (CC). Statistical analysis was used to correlate sensory and instrumental analysis.Stepwise regression showed good correlation between sensory properties and selected GC peaks. The coefficient of determination for the selected peaks averaged 0.9580. Prediction of strength and flavor quality will be possible using the developed equation y = a + b, (x,1 + b, (x,).

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A model system developed in our laboratory for the study of thermal degradation products (TDP) of carotenoids was employed.β‐Carotene (10 g) in glycerol was heated at 210 C for 4 hr, 1 hr, 15 min and 5 min. The time and temperature chosen were similar to edible oil deodorization and deep fat frying. In this study, the TDP ofβ‐carotene were quantified as influenced by time and temperature of heating. Results indicate that at 210 C, degradation is almost complete after 4 hr and most of the nonvolatile products are viscous, yellow‐brownish material. Shorter times (1 hr, 15 min and 5 min) cause less degradation. TDP include nonpolar as well as oxidized derivatives ofβ‐carotene. The results of this study provide information on the type, amount and mechanism of formation of compounds resulting from heating carotenoids.

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