Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance

The purpose of this study was to determine how bitterness, roughness, color, perceived 6-n-propylthiouracil (PROP) intensity, and fungiform papillae density affect bread liking. To accomplish this, 78 subjects rated their liking for bread samples that were manipulated to vary independently in bitterness (provided by added wheat germ extract), roughness (provided by added bleached bran), and darkness (provided by added caramel color). The bitterness from added germ extract decreased bread liking. The roughness from the bleached bran increased bread liking; this increase was larger for subjects with higher fungiform papillae densities and was larger for subjects less sensitive to PROP.Added color decreased liking for subjects who preferred refined bread, but it increased liking for subjects who preferred whole wheat bread.

Research highlights
► Bitterness from added germ extract decreased bread liking.
► Roughness from the bleached bran increased bread liking.
► The effect of added color on liking depended on consumers’ stated bread preference.
► Bread liking depended on both fungiform papillae density and PROP sensitivity.