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Article

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

Nutrition and cancer - 1 Jan 1997

Gayathri Devi A, Henderson S A, Drewnowski A

Abstract excerpt

Genetic sensitivity to 6-n-propylthiouracil (PROP), a heritable trait, has been linked to increased sensitivity to and increased dislike of other bitter compounds. Many phytochemicals with reputed chemopreventive activity have a bitter taste. This study tested the hypothesis that PROP-sensitive women would be more likely to reject Japanese green tea and selected soy products. Both foods contain bitter flavonoids...

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Source

Identifiers

PMID: 9427978
DOI: 10.1080/01635589709514616

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6-n-propylthiouracil.PMID 9427978Read ↗

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