Reports

Bitter taste of saccharin related to the genetic ability to taste the bitter substance 6-n-propylthiouracil

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Science  31 Aug 1979:
Vol. 205, Issue 4409, pp. 934-935
DOI: 10.1126/science.472717

Abstract

Bitter taste thresholds for 6-n-propylthiouracil are bimodally distributed, dividing subjects into tasters and nontasters. Their taste worlds differ with regard to the sweetness of sucrose and saccharin and to the bitterness of saccharin. These differences suggest that nontasters tend to perceive less bitterness in saccharin at concentrations used in beverages.

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