Skip Navigation


Chemical Senses Advance Access originally published online on March 9, 2006
Chemical Senses 2006 31(5):403-413; doi:10.1093/chemse/bjj044
This Article
Right arrow Full Text Freely available
Right arrow FREE Full Text (PDF) Freely available
Right arrow All Versions of this Article:
31/5/403    most recent
bjj044v1
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (15)
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Hansen, J. L.
Right arrow Articles by Breslin, P. A. S.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Hansen, J. L.
Right arrow Articles by Breslin, P. A. S.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

© The Author 2006. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org

Heritability and Genetic Covariation of Sensitivity to PROP, SOA, Quinine HCl, and Caffeine

Jonathan L. Hansen1,2, Danielle R. Reed3, Margaret J. Wright1, Nicholas G. Martin1 and Paul A. S. Breslin3

1 Genetic Epidemiology Group, Queensland Institute of Medical Research, Brisbane, Australia, 2 School of Medicine, University of Queensland, Brisbane, Australia and 3 Monell Chemical Senses Center, Philadelphia, PA, USA

Correspondence to be sent to: Jonathan Hansen, Genetic Epidemiology Group, Queensland Institute of Medical Research, Brisbane, Australia. e-mail: Jonathan.Hansen{at}qimr.edu.au

The perceived bitterness intensity for bitter solutions of propylthiouracil (PROP), sucrose octa-acetate (SOA), quinine HCl and caffeine were examined in a genetically informative sample of 392 females and 313 males (mean age of 17.8 ± 3.1 years), including 62 monozygotic and 131 dizygotic twin pairs and 237 sib pairs. Broad-sense heritabilities were estimated at 0.72, 0.28, 0.34, and 0.30 for PROP, SOA, quinine, and caffeine, respectively, for perceived intensity measures. Modeling showed 1) a group factor which explained a large amount of the genetic variation in SOA, quinine, and caffeine (22–28% phenotypic variation), 2) a factor responsible for all the genetic variation in PROP (72% phenotypic variation), which only accounted for 1% and 2% of the phenotypic variation in SOA and caffeine, respectively, and 3) a modest specific genetic factor for quinine (12% phenotypic variation). Unique environmental influences for all four compounds were due to a single factor responsible for 7–22% of phenotypic variation. The results suggest that the perception of PROP and the perception of SOA, quinine, and caffeine are influenced by two distinct sets of genes.

Key words: bitter taste, propylthiouracil, quinine hydrochloride, sucrose octa-acetate, twin


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?


This article has been cited by other articles:


Home page
 Chem SensesHome page
M.-F. Wang, L. E. Marks, and M. E. Frank
Taste Coding after Selective Inhibition by Chlorhexidine
Chem Senses, October 1, 2009; 34(8): 653 - 666.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
S. Cicerale, P. A.S. Breslin, G. K. Beauchamp, and R. S.J. Keast
Sensory Characterization of the Irritant Properties of Oleocanthal, a Natural Anti-Inflammatory Agent in Extra Virgin Olive Oils
Chem Senses, May 1, 2009; 34(4): 333 - 339.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
K. Keskitalo, H. Tuorila, T. D Spector, L. F Cherkas, A. Knaapila, K. Silventoinen, and M. Perola
Same genetic components underlie different measures of sweet taste preference
Am. J. Clinical Nutrition, December 1, 2007; 86(6): 1663 - 1669.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
T. L. White, L. V. Dishaw, P. R. Sheehe, and S. L. Youngentob
The Relationship between PROP and Ethanol Preferences: An Evaluation of 4 Inbred Mouse Strains
Chem Senses, November 1, 2007; 32(9): 847 - 853.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
P. M. Wise, J. L. Hansen, D. R. Reed, and P. A.S. Breslin
Twin Study of the Heritability of Recognition Thresholds for Sour and Salty Taste
Chem Senses, October 1, 2007; 32(8): 749 - 754.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
K. Keskitalo, A. Knaapila, M. Kallela, A. Palotie, M. Wessman, S. Sammalisto, L. Peltonen, H. Tuorila, and M. Perola
Sweet taste preferences are partly genetically determined: identification of a trait locus on chromosome 16
Am. J. Clinical Nutrition, July 1, 2007; 86(1): 55 - 63.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
R. S.J. Keast and J. Roper
A Complex Relationship among Chemical Concentration, Detection Threshold, and Suprathreshold Intensity of Bitter Compounds
Chem Senses, March 1, 2007; 32(3): 245 - 253.
[Abstract] [Full Text] [PDF]


Disclaimer: Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.