Index page for: Genetic Variation in Taste Sensitivity

Table of Contents Genetic Differences in Human Oral Perception: Advanced Methods Reveal Basic Problems in Intensity ScalingLinda M. Bartoshuk, Katharine Fast, Derek J. Snyder, and Valerie B. Duffy Progress in Human Bitter Phenylthiocarbamide GeneticsDanielle R. Reed Assessment of Different Methods for 6-n-Propylthiouracil Status ClassificationKrystyna M. Rankin, Nicolas Godinot, Carol M. Christensen,Beverly J. Tepper, and Sarah V. Kirkmeyer 6-n-Propylthiouracil Tasting and the Perception of Nontaste Oral SensationsJohn Prescott, Linda M. Bartoshuk, and Jordan Prutkin Relationship of 6-n-Propylthiouracil Status to Bitterness SensitivityElba Cubero-Castillo and Ann C. Noble A Current Perspective on Creaminess Perception and 6-n-Propylthiouracil Taster StatusSarah V. Kirkmeyer and Beverly J. Tepper Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across CulturesGraham Bell and Hae-Jin Song 6-n-Propylthiouracil as a Genetic Taste Marker for Fat Intakes, Obesity, and Chronic Disease Risk: Current Evidence and Future PromiseBeverly J. Tepper 6-n-Propylthiouracil Sensitivity, Food Choices, and ConsumptionAdam Drewnowski Genetic Variation in Taste: Potential Biomarker for Cardiovascular Disease Risk?Valerie B. Duffy, Laurie A. Lucchina, and Linda M. Bartoshuk 6-n-Propylthiouracil Taster Status: Dietary Modifier, Marker, or Misleader?Richard D. Mattes