Article
Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes.
Physiology & behavior - 15 Mar 2016
Nolden Alissa A, McGeary John E, Hayes John E
Abstract excerpt
To date, the majority of research exploring associations with genetic variability in bitter taste receptors has understandably focused on compounds and foods that are predominantly or solely perceived as bitter. However, other chemosensory stimuli are also known to elicit bitterness as a secondary sensation. Here we investigated whether TAS2R variation explains individual differences in bitterness elicited by...
Topics
- Adult
- Alkaloids
- Benzodioxoles
- Capsaicin
- Ethanol
- Female
- Genetic Variation
- Genotype
- Humans
- Male
- Piperidines
- Polymorphism, Single Nucleotide