GENETIC VARIATION IN TASTE SENSITIVITY

By F. LUSAI

CONTENTS GENETIC DI?ERENCES IN HUMAN ORAL PERCEPTION: ADVANCED METHODS REVEAL BASIC PROBLEMS IN INTENSITY SCALING PROGRESS IN HUMAN BITTER PHENYLTHIOCARBAMIDE GENETICS ASSESSMENT OF DI?ERENT METHODS FOR 6-N-PROPYLTHIOURACIL STATUS CLASSI?CATION 6-N-PROPYLTHIOURACIL TASTING AND THE PERCEPTION OF NONTASTE ORAL SENSATIONS RELATIONSHIP OF 6-N-PROPYLTHIOURACIL STATUS TO BITTERNESS SENSITIVITY A CURRENT PERSPECTIVE ON CREAMINESS PERCEPTION AND 6-N-PROPYLTHIOURACIL TASTER STATUS GENETIC BASIS FOR 6-N-PROPYLTHIOURACIL TASTER AND SUPERTASTER STATUS DETERMINED ACROSS CULTURES 6-N-PROPYLTHIOURACIL AS A GENETIC TASTE MARKER FOR FAT INTAKE, OBESITY, AND CHRONIC DISEASE RISK: CURRENT EVIDENCE AND FUTURE PROMISE 6-N-PROPYLTHIOURACIL SENSITIVITY, FOOD CHOICES, AND FOOD CONSUMPTION GENETIC VARIATION IN TASTE: POTENTIAL BIOMARKER FOR CARDIOVASCULAR DISEASE RISK? 6-N-PROPYLTHIOURACIL TASTER STATUS: DIETARY MODI?ER, MARKER, OR MISLEADER?