BITTER TASTE OF SACCHARIN RELATED TO THE GENETIC ABILITY TO TASTE THE BITTER SUBSTANCE 6-NORMAL-PROPYLTHIOURACIL

被引：196

作者：

BARTOSHUK, LM

机构：

[1] YALE UNIV,DEPT EPIDEMIOL & PUBL HLTH,NEW HAVEN,CT 06519

[2] YALE UNIV,DEPT PSYCHOL,NEW HAVEN,CT 06519

来源：

SCIENCE | 1979年 / 205卷 / 4409期

关键词：

D O I：

10.1126/science.472717

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Bitter taste thresholds for 6-n-propylthiouracil are bimodally distributed, dividing subjects into tasters and nontasters. Their taste worlds differ with regard to the sweetness of sucrose and saccharin and to the bitterness of saccharin. These differences suggest that nontasters tend to perceive less bitterness in saccharin at concentrations used in beverages. Copyright © 1979 AAAS.

引用

页码：934 / 935

页数：2

共 23 条

[1] NACL THRESHOLDS IN MAN - THRESHOLDS FOR WATER TASTE OR NACL TASTE [J].