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All Subjects: Taste
All Subjects: Religious fundamentalism
Creators: Cohen, Adam
Creators: Capaldi Phillips, Elizabeth D
Member of: Theses and Dissertations
Member of: ASU Electronic Theses and Dissertations

Individual differences in the efficacy of sodium chloride and sucrose as bitterness suppressors of brassicaceae vegetables

Description

The unpleasant bitter taste found in many nutritious vegetables may deter their consumption. While bitterness suppression by prototypical tastants is well-studied in the chemical and pharmacological fields, mechanisms to reduce the bitterness of foods such as vegetables remain to be elucidated. Here tastants representing the taste primaries of salty and sweet were investigated as potential bitterness suppressors of three types of Brassicaceae vegetables. The secondary aim of these studies was to determine whether the bitter masking agents were differentially effective for bitter-sensitive and bitter-insensitive individuals. In all experiments, participants rated vegetables plain and with the addition of tastants. In Experiments 1-3, sucrose and NNS suppressed the bitterness of broccoli, Brussels sprouts, and cauliflower, whereas NaCl did not. Varying concentrations of NaCl and sucrose were introduced in Experiment 4 to assess the dose-dependency of the effects. While sucrose was a robust bitterness suppressor, NaCl suppressed bitterness only for participants who perceived the plain Brussels sprouts as highly bitter. Experiment 5, through the implementation of a rigorous control condition, determined that some but not all of this effect can be accounted for by regression to the mean. Individual variability in taste perception as determined by sampling of aqueous bitter, salty, and sweet solutions did not influence the degree of suppression by NaCl or sucrose. Consumption of vegetables is deterred by their bitter taste. Utilizing tastants to mask bitterness, a technique that preserves endogenous nutrients, can circumvent this issue. Sucrose is a robust bitter suppressor whereas the efficacy of NaCl is dependent upon bitterness perception of the plain vegetables.

ContributorsWilkie, Lynn Melissa (Author) / Capaldi Phillips, Elizabeth D (Thesis advisor) / Cohen, Adam (Committee member) / Johnston, Carol (Committee member) / Sanabria, Federico (Committee member) / Arizona State University (Publisher)

Created2014

Individual differences in taste perception and bitterness masking

Description

The unpleasant bitter taste found in many nutritious vegetables may deter people from consuming a healthy diet. We investigated individual differences in taste perception and whether these differences influence the effectiveness of bitterness masking. To test whether phenylthiocarbamide (PTC) `supertasters' also taste salt and sugar with greater intensity, as suggested by Bartoshuk and colleagues (2004), we infused strips of paper with salt water or sugar water. The bitterness rating of the PTC strip had a significant positive linear relationship with ratings of both the intensity of sweet and salt, but the effect sizes were very low, suggesting that the PTC strip does not give a complete picture of tasting ability. Next we investigated whether various seasonings could mask the bitter taste of vegetables and whether this varied with tasting ability. We found that sugar decreased bitterness and lemon decreased liking for vegetables of varying degrees of bitterness. The results did not differ by ability to taste any of the flavors. Therefore, even though there are remarkable individual differences in taste perception, sugar can be used to improve the initial palatability of vegetables and increase their acceptance and consumption.

ContributorsWilkie, Lynn Melissa (Author) / Phillips, Elizabeth D. (Thesis advisor) / Cohen, Adam (Committee member) / Johnston, Carol (Committee member) / Arizona State University (Publisher)

Created2012

Religious Fundamentalism and Racial and Sexual Prejudice: Comparing Religious Fundamentalism Scale and Intratextual Fundamentalism Scale

Description

Many studies indicate a positive relationship between fundamentalism and sexual and racial prejudice. Many of these studies use the Religious Fundamentalism Scale (RFS), the Attitudes Towards Homosexuals Scale (ATHS) and the Manitoba Scale. However, there appears to be overlap between RFS and both ATHS and the Manitoba Scale, unaddressed by the literature. This study looked at possible overlaps between RFS and ATHS and between RFS and the Manitoba Scale that could inflate the correlation statistic of fundamentalism and sexual and racial prejudice. The Intratextual Fundamentalism Scale (IFS), a study without authoritarian or apparent prejudice-overlapping items, was also tested for overlap. Results showed two-factor structures—namely fundamentalism and prejudice—with only two items loading to the opposite factor. However, there were many near-zero item loadings. The discussion suggests ways to change these items to increase factor loadings and to change overall measures construct validity. The correlations between fundamentalism and sexual prejudice were not significant before modifying the measures and were small and negative after modifying (modifying measures means removing all crossloaded and near-zero loaded items). The modified fundamentalism and sexual prejudice measures correlations do not follow the literature. This may be due to the sample including sexual orientation minorities and a majority of atheist, agnostic, or ‘nothing in particular’ affiliations. The correlations between fundamentalism and racial prejudice were medium and positive before modifying and were small and positive after modifying. This falls in line with the literature of small and medium positive correlation statistics.

ContributorsMarks, Elizabeth (Author) / Cohen, Adam (Thesis director) / Doane, Leah (Committee member) / Edwards, Mike (Committee member) / Barrett, The Honors College (Contributor) / School of Mathematical and Statistical Sciences (Contributor) / Department of Psychology (Contributor)

Created2023-05