Propylthiouracil (PROP) Taste

D. J. Snyder; V. B. Duffy; J. E. Hayes; L. M. Bartoshuk

doi:10.1016/B978-012370880-9.00093-1

Propylthiouracil (PROP) Taste

D. J. Snyder, V. B. Duffy, J. E. Hayes, L. M. Bartoshuk

Research output: Chapter in Book/Report/Conference proceeding › Chapter

7 Scopus citations

Abstract

Genetic variability in oral sensory perception affects the sensory properties of food and other ingested items (e.g., tobacco smoke, alcohol). Variation in sensation leads to variation in food preferences and intake, which affects risks for disorders involving diet; variation in alcohol consumption and smoking affects risk factors for additional disorders. Thus the discovery more than 70 years ago of taste blindness to PTC and PROP triggered an array of modern studies that have important implications for long-term health.

Original language	English (US)
Title of host publication	Olfaction
Publisher	Elsevier Inc.
Pages	391-399
Number of pages	9
Volume	4
ISBN (Print)	9780123708809
DOIs	https://doi.org/10.1016/B978-012370880-9.00093-1
State	Published - Jan 1 2008

All Science Journal Classification (ASJC) codes

General Neuroscience

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10.1016/B978-012370880-9.00093-1

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Propylthiouracil (PROP) Taste

Abstract

All Science Journal Classification (ASJC) codes

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