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Chemical Senses 22: 27-37,
© 1997

research-article

Genetic Sensitivity to 6-n-Propylthiouracil (PROP) and Hedonic Responses to Bitter and Sweet Tastes

Adam Drewnowski, Susan Ahlstrom Henderson and Amy Beth Shore

Human Nutrition Program, School of Public Health, The University of Michigan Ann Arbor, MI 48109-2059, USA

Correspondence to be sent to: Adam Drewnowski, Human Nutrition Program, SPH II, 1420 Washington Heights, Ann Arbor, MI 48109-2029, USA

Genetically mediated sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) has been associated with greater acuity for bitter and for some sweet tastes. Thus far, few studies have explored the relationship between PROP taste sensitivity and hedonic responses to bitter and sweet. In this study, 87 normal-weight young women were divided into PROP non-tasters (n = 18), regular tasters (n = 49), and supertasters (n = 20), based on their PROP detection thresholds and the scaling of five suprathreshold solutions of PROP and NaCl. Non-tasters had thresholds >1.8 x 10–4 mol/l PROP. Supertasters had thresholds <3.2 x 10–5 mol/l PROP and PROP/NaCl ratios >1.70. As expected, dislike of the bitter taste of PROP was determined by its perceived intensity, which was greater among supertasters than among regular tasters or non-tasters. Significant correlations were observed between PROP taste thresholds and the sum of intensity ratings (r = –0.61) and between summed intensity and summed hedonic ratings (r = –0.80). PROP taste sensitivity was weakly linked to enhanced perception of sweet taste, but did not predict hedonic responses to sucrose or to saccharin solutions. Given that the dislike of PROP solutions is determined by their perceived intensity, hedonic responses to PROP solutions may provide a rapid way of screening for PROP taster status. Chem. Senses 22: 27–37, 1997.


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