Children's food preferences and genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP)

Genetic sensitivity to bitter taste may be associated with preference or rejection of some foods by children. Thirty-four children aged 5–7 y participated in the following assessments: a threshold test for 6-n-propylthiouracil (PROP), a scaling test to determine PROP sensitivity above threshold concentrations, a taste test of 11 foods and beverages with two methods of assessing preference (order of food selection and hedonic rating), and a verbally administered food-preference questionnaire. The 30 children who completed these tests successfully were classified as nontasters or tasters based on their PROP thresholds as well as their suprathreshold PROP functions. Analysis of variance showed significant differences in acceptance of cheese and milk for the two taste groups on one of the three preference tasks, selection of foods in order of preference. Tasters selected cheese later than did nontasters, suggesting that they like it less. Tasters selected milk earlier than did nontasters, suggesting that they like it more.