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The Relationship between Phenylthiocarbamide (PTC) and n-6-Propylthiouracil (PROP) Taster Status and Taste Thresholds for Sucrose and Quinine

Cited 59 time in Web of Science Cited 59 time in Scopus
Authors
Kho, Hong-Seop; Chang, Won-Ic; Chung, Jin-Woo; Kim, Young-Ku; Chung, Sung-Chang
Issue Date
2006-05
Publisher
Elsevier
Citation
Archives of Oral Biology 2006;51:427-432
Keywords
Phenylthiocarbamide (PTC)6-n-Propylthiouracil (PROP)SupertasterTaste ThresholdQuinineSucrose
Abstract
Objective
The aim of this study was to investigate the relationship of taster status with taste detection and recognition thresholds for sucrose and quinine.

Design
Sixty-nine subjects (35 men and 34 women; mean age, 23.9 ± 1.2 years) were included. Stimulus fluids were prepared, one each for phenylthiocarbamide (PTC), 6-n-propylthiouracil (PROP), sucrose and quinine HCl. In each series, successive solutions, which comprised a total of 15 grades, differed by 0.25 log units of the molar concentration. Two concentrations of NaCl (0.32 and 1.0 M) were prepared. The subjects were classified as nontasters and tasters using their PTC and PROP perceptions. Tasters were classified as medium-tasters and supertasters by the ratio of perceived bitterness of above-threshold PROP relative to the perceived saltiness of NaCl (PROP ratio). Taste detection and recognition thresholds for sucrose and quinine were determined by standard two-alternative forced choice trials. A Student's t-test, a Pearson's correlation analysis and linear contrasts in a one-way analysis of variance (ANOVA) were used.

Results
The percentages of nontaster, medium-taster and supertaster were 13, 70 and 17%, respectively. There were no significant gender differences in the taste detection and recognition thresholds for sucrose and quinine. The threshold for PTC and PROP showed significant correlations with taste threshold for quinine. Linear contrast in one-way ANOVA showed that the greater the value of PROP ratio, the more sensitive to sweet and bitter tastes (p < 0.001).

Conclusion
The PTC and PROP taster status is closely related with taste detection and recognition thresholds for sucrose and quinine.
ISSN
0003-9969
Language
English
URI
https://hdl.handle.net/10371/69692
DOI
https://doi.org/10.1016/j.archoralbio.2005.10.002
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College of Dentistry/School of Dentistry (치과대학/치의학대학원)Dept. of Dentistry (치의학과)Journal Papers (저널논문_치의학과)
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