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Chemical Senses Advance Access originally published online on March 9, 2006
Chemical Senses 2006 31(5):403-413; doi:10.1093/chemse/bjj044
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© 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


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