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Chemical Senses Advance Access published online on March 9, 2006
Chemical Senses, 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
Accepted February 13, 2006

Article

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

Jonathan L. Hansen 1 *, Danielle R. Reed 2, Margaret J. Wright 3, Nicholas G. Martin 3, and Paul A. S. Breslin 2

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

* To whom correspondence should be addressed.
Jonathan L. Hansen, E-mail: Jonathan.Hansen{at}qimr.edu.au


  Abstract

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.

Keywords: bitter taste; propylthiouracil; quinine hydrochloride; sucrose octa-acetate; twin.
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