Propylthiouracil (PROP) Taste

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

Research output: Chapter in Book/Report/Conference proceedingChapter

3 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 languageEnglish (US)
Title of host publicationOlfaction
PublisherElsevier Inc.
Pages391-399
Number of pages9
Volume4
ISBN (Print)9780123708809
DOIs
StatePublished - Jan 1 2008

All Science Journal Classification (ASJC) codes

  • Neuroscience(all)

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    Snyder, D. J., Duffy, V. B., Hayes, J. E., & Bartoshuk, L. M. (2008). Propylthiouracil (PROP) Taste. In Olfaction (Vol. 4, pp. 391-399). Elsevier Inc.. https://doi.org/10.1016/B978-012370880-9.00093-1