Bitter taste of saccharin related to the genetic ability to taste the bitter substance 6-n-propylthiouracil
Bartoshuk, L.M.
Science 205(4409): 934-935
1979
ISSN/ISBN: 0036-8075 PMID: 472717 Document Number: 141769
20 tasters and 20 nontasters of 6-n-propylthiouracil scaled the intensities of the sweet, salty, sour and bitter taste qualities of sodium saccharin, sodium chloride, quinine hydrochloride, and sucrose. Saccharin tasted significantly less bitter to nontasters than to tasters at the two lowest concentrations. Bitter taste thresholds for 6-n-propylthiouracil were bimodally distributed, and resulted in differences in taste regarding the sweetness of sucrose and saccharin and the bitterness of saccharin. These differences suggest that nontasters tend to perceive less bitterness in saccharin at concentrations used in beverages. This analysis of saccharin taste suggests a possible strategy for the development of nonnutritive sweeteners that would be palatable to most users.