PTC/PROP tasting: Anatomy, psychophysics, and sex effects

@article{Bartoshuk1994PTCPROPTA,
  title={PTC/PROP tasting: Anatomy, psychophysics, and sex effects},
  author={Linda M Bartoshuk and Valerie B. Duffy and Inglis J. Miller},
  journal={Physiology \& Behavior},
  year={1994},
  volume={56},
  pages={1165-1171}
}
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715 Citations
Highly Influential Citations
55
Background Citations
238
Methods Citations
32
Results Citations
33

715 Citations

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Citation Type

Fat Perception is Related to PROP Taster Status
Supertasting, earaches and head injury: Genetics and pathology alter our taste worlds
PROP Taster Status Is Related to Fat Perception and Preference a
TLDR
The hypothesis that fat perception and preference can be linked to genetic and anatomical differences between individuals is supported.
Detection thresholds for quinine, PTC, and PROP measured using taste strips
TLDR
The data suggest that determining taster status for quinine using paper “taste strips”, applied to front part of the tongue, represents a suitable method for the screening for ageusia for bitter taste.
Thermal taste, PROP responsiveness, and perception of oral sensations
Relation between PROP taster status and fat perception, touch, and olfaction
Measures of individual differences in taste and creaminess perception.
TLDR
Comparisons of individual differences in perception of 4 prototypical taste stimuli and PROP under conditions that also enabled assessment of the reliability of individual intensity ratings of taste support other evidence that the genetic factors which determine the ability to perceive PROP do not play a major role in overall taste and oral somatosensory perception.
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample
TLDR
A complex interplay between 6-n-propylthiouracil status and fungiform papillae density and the need of a critical reconsideration of their role in food perception and acceptability is highlighted.
Associations between taste genetics, oral sensation and alcohol intake
PROP (6‐n‐Propylthiouracil) Supertasters and the Saltiness of NaCl a
TLDR
Taste blindness to phenylthiocarbamide and its chemical relative 6‐n‐propylthiouracil (PROP) was discovered in the 1930s was discovered to be the most intense to supertasters because taste buds in fungiform papillae are innervated by the trigeminal nerve as well as the chorda tympani nerve.
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References

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The biological basis of food perception and acceptance
PTC taste blindness and the taste of caffeine
TASTE thresholds for the bitter substance PTC (phenylthiourea or phenylthiocarbamide) and related compounds containing the grouping (HNCS)showa bimodal distribution, leading to the designation…
Children's food preferences and genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP).
TLDR
Analysis of variance showed significant differences in acceptance of cheese and milk for the two taste groups on one of the three preference tasks, selection of foods in order of preference, suggesting that they like it less or more.
Genetic and pathological taste variation: what can we learn from animal models and human disease?
TLDR
The study of patients with taste disorders suggests that the old tongue maps (e.g. sweet on the tip, bitter on the back) that often appear in textbooks are wrong.
Use and perceived attributes of cruciferous vegetables in terms of genetically-mediated taste sensitivity
Variations in human taste bud density and taste intensity perception
Increase in taste acuity with sympathetic stimulation: the relation of a just-noticeable taste difference to systemic psychotropic drug dose.
TLDR
A subject’s oral cavity is regarded as a pharmacological test preparation in situ and the taste response as a sensory expression of pharmacological activity.
Facial expressions and genetic sensitivity to 6-n-propylthiouracil predict hedonic response to sweet
Taste and aging.
Taste thresholds are known to rise with age, but the status of suprathreshold sensations is less clear. The present study assessed the perceived intensities of sodium chloride, sucrose, citric acid,…
Genetic influences on the selection of Brassica vegetables by elderly individuals
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