Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Genetic variation in taste sensitivity to 6-n-propylthiouracil and its relationship to taste perception and food selection.

Annals of the New York Academy of Sciences - 1 Jul 2009

Tepper Beverly J, White Elizabeth A, Koelliker Yvonne, Lanzara Carmela, d'Adamo Pio, Gasparini Paolo

Abstract excerpt

The ability to taste bitter thiourea compounds and related chemicals is a well-known human trait. The majority of individuals perceive these compounds, typified by the bitterness of 6-n-propylthiouracil (PROP) and phenylthiocarbamide (PTC), as moderately-to-extremely bitter. Approximately 30% of the population is taste blind to these substances. It has been hypothesized that PROP/PTC tasters are more sensitive to...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Food Preferences
Share to Genetic Variation

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Propylthiouracil

Share to Taste Perception

Source

Identifiers

PMID: 19686122
DOI: 10.1111/j.1749-6632.2009.03916.x

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence. Graph snapshot: 2026-09-29.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Genetic variation in taste sensitivity to 6-n-propylthiouracil and its relationship to taste perception and food selection.PMID 19686122Read ↗

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children.Semantic proximity Read ↗

Nutritional implications of genetic taste variation: the role of PROP sensitivity and other taste phenotypes.Semantic proximity Read ↗

Variability in Human Bitter Taste Sensitivity to Chemically Diverse Compounds Can Be Accounted for by Differential TAS2R Activation.Semantic proximity Read ↗

Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP.Semantic proximity Read ↗

Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6-n-propylthiouracil.Semantic proximity Read ↗

The effect of genetically-mediated taste acuity for 6-N-propylthiouracil (PROP) on food choice and diet-related diseaseSemantic proximity Read ↗

Genetic sensitivity to 6-n-propylthiouracil (PROP) and hedonic responses to bitter and sweet tastes.Semantic proximity Read ↗

The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception.Semantic proximity Read ↗

Genetic taste responses to 6-n-propylthiouracil among adults: a screening tool for epidemiological studies.Semantic proximity Read ↗

Genetic variation in taste perception: does it have a role in healthy eating?Semantic proximity Read ↗

Food acceptance and genetic variation in taste.Semantic proximity Read ↗

Ability to taste 6-n-propylthiouracil and BMI in low-income preschool-aged children.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.