Table 6.
Overview of genetic association studies related to sour taste preferences.
| Gene | SNP | Applied tastant/method | Number of studies with confirmed association | Findings | Reference | Number of studies with no association | Reference |
|---|---|---|---|---|---|---|---|
| TAS1R1 | rs17492553 | Citric acid | 1 | T (allele, genotype) associated with lower intensities | (Rawal et al., 2013) | 0 | – |
| TAS1R1 | rs34160967 | Citric acid | 1 | A (allele, genotype) associated with lower intensities | (Rawal et al., 2013) | 0 | – |
| TAS2R38 | A49P (rs713598), A262V (rs1726866), V296I (rs10246939) | Citric acid | 0 | – | – | 1 | (Hayes et al., 2008) |
| TAS2R38 | A49P (rs713598), A262V (rs1726866), V296I (rs10246939) | Sourness of berry juice samples and extracts (bilberry, crowberry) | 1 (1) | AVI/AVI rated sourness higher than the PAV/PAV subjects. | (Laaksonen et al., 2013) | 0 | – |
| NA | rs6466849 | Wine sourness | 1 | Variant allele associated with wine sourness | (Carrai et al., 2017) | 0 | – |
Number of low quality studies is presented in parentheses.