Taste is often cited as the factor of greatest significance in food choice, and has been
described as the body's 'nutritional gatekeeper'. Variation in taste receptor genes can give …

There is undoubtedly a spatial component to our experience of gustatory stimulus qualities
such as sweet, bitter, salty, sour, and umami, however its importance is currently unknown …

The book you are about to read is about research that asks questions like" How do our
senses operate?"" What is the connection between nervous system activity and perception?" …

Intake of vegetables falls short of recommendations to lower risk of chronic diseases. Most
research addresses bitterness as a sensory deterrent to consuming vegetables. We …

Background: Phenylthiocarbamide (PTC) and 6‐n‐propylthiouracil (PROP), chemically
related compounds, are probes for genetic variation in bitter taste, although PROP is safer …

Polymorphisms in the TAS2R38 gene provide insight to phenotypes long associated 6-n-
propylthiouracil (PROP) and phenylthiocarbamide bitterness. We tested relationships …

A growing body of evidence suggests that individuals who differ in taste perception differ in
lingual tactile perception. To address this issue, spatial resolution acuity was estimated for …

Taste and oral sensations vary in humans. Some of this variation has a genetic basis, and
two commonly measured phenotypes are the bitterness of propylthiouracil (PROP) and the …

Differences between 6-n-propylthiouracil (PROP) taster groups have long been the focus of
studies on individual variation in perception of oral sensation. Recently,“thermal taste” was …

Alcohol produces a range of oral sensations, some of which have been shown to vary with
the perceived bitterness of 6-n-propylthiouracil (PROP), one marker for genetic variation in …