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Science 31 August 1979:
Vol. 205. no. 4409, pp. 934 - 935
DOI: 10.1126/science.472717
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Articles

Science, Vol 205, Issue 4409, 934-935
Copyright © 1979 by American Association for the Advancement of Science

articles

Bitter taste of saccharin related to the genetic ability to taste the bitter substance 6-n-propylthiouracil

LM Bartoshuk

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.


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