Gustatory processing differences in PTC tasters and non-tasters: a reaction time analysis.

Abstract

The present study examined differences in gustatory processing for tasters and non-tasters of phenylthiocarbamide (PTC) by assessing intensity judgment reaction times in these two groups. After prescreening for sensitivity to PTC, subjects were asked to judge whether solutions of sucrose, sodium chloride, quinine sulfate, hydrochloric acid and PTC were weak… (More)

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