As taste perception varies between individuals, it might be important in explaining food
consumption behavior. Previous studies have focused on sensitivity to the bitter tastant …

Previous reports that the sensitivity to the bitter tasting substance 6-n-propylthiouracil
(PROP) is related to the sensitivity to other tastes, to chemical irritants, and to fats and oils …

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 …

Genetically mediated taste responsiveness to 6-n-propylthiouracil (PROP) has been linked
to reduced acceptance of some bitter foods. In this community-based study male (n= 364) …

The ability to taste 6‐n‐propylthiouracil (PROP) is genetically determined. PROP tastes
moderately bitter to'medium tasters'(MT), intensely bitter to'supertasters'(ST), and tasteless …

The extent to which taste responses–and notably the genetically determined sensitivity to 6-
n-propylthiouracil (PROP)–influences food preferences and food use is still a matter of …

Despite increasing evidence that variations in sensitivity to the bitterness of 6-n-
propylthiouracil (PROP) are also reflected in responses to other tastes in solution, there has …

Taste intensity and quality affect the liking of foods, and determine food choice and
consumption. We aimed to 1) classify commonly consumed foods based on recalled taste …

The genetically determined ability to taste 6-n-propylthiouracil (PROP) has been linked with
lowered acceptance of some bitter foods. Fifty-four women, aged 18–30 years, tasted and …

This study examined links between taste responsiveness to 6-n-propylthiouracil (PROP), a
heritable trait, and sensory responses to six common foods. Sixty-three young women …