Two decades of supertasting: Where do we stand?

Physiology and Behavior

Volumn 104, Issue 5, 2011, Pages 1072-1074

  Hayes, John E ^a   Keast, Russell S J ^b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b DEAKIN UNIVERSITY   (Australia)

Author keywords

Bitter; Genetic variation; Hypergeusia; Polymorphisms; Propylthiouracil; Supertasting; Taste

Indexed keywords

CAPSAICIN; PIPERINE; PROPYLTHIOURACIL; ZINGERONE;

ARTICLE; BITTER TASTE; FEEDING BEHAVIOR; FOOD; HUMAN; MOLECULAR GENETICS; PHENOTYPE; PRIORITY JOURNAL; SMELLING; STIMULUS; TASTE; TASTE ACUITY; TASTE DISCRIMINATION; TONGUE;

HUMANS; PHENOTYPE; PROPYLTHIOURACIL; TASTE; TASTE THRESHOLD;

EID: 80053053962     PISSN: 00319384     EISSN: 1873507X     Source Type: Journal    
DOI: 10.1016/j.physbeh.2011.08.003     Document Type: Article

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