PROP-tasters

Proprietary (private) carriage, 25 326 Proprietary solvents, 10 553 Proprietary weathering steels, 23 299 Proprietary wines, 26 302 PROP taster groups, 11 513, 515 Propulsion principle, 23 865 n-Propyl acetate, diffusion coefficient in air at 0° C, l 70t... 

Propylthiouracil (= PROP)] Synthetic used in identification PROP tasters (as... 

Tepper BJ, Nurse RJ (1998) PROP taster status is related to fat perception and preference. Ann N Y Acad Sci 855 802-804... 

Taste. Of the fundamental tastes, bitter is unique in showing human genetic differences in sensitivity. Six decades ago, it was reported tiiat phenylthiocarbamide (PTC) tasted extremely bitter to some individuals while being almost tasteless to others (45). Tlie ability to taste PTC was found to be a dominant genetic trait which occurs across gender, age and culture, with 70% of the American pulation carrying the dominant trait (46). Sensitivity to PTC and propylthiouracil (PROP) are correlated with sensitivities to otiier bitter tasting compounds, such as caffeine, saccharin (after-taste) and salts of i tassium cations and benzoate anions (47,48,49 0). However, in a reexamination of the sensitivity to NaQ and KQ, no differences were found between tasters and nontasters to non-PTC type compounds, and the statistical methods that showed differences were questioned (51). Individuals who do not respond to PTC are not necessarily insensitive to quinine, another intensely bitter compound (49,50,52). 

PROP status. Individuals classified as tasters of the bitter compound propylthiouracil (PROP) (not found in wine) have been reported to perceive bitterness more intensely and have a higher number of taste pores per taste bud and higher density of fungiform taste papillae on the tongue than non-tasters of PROP (32- 36). Despite this, PROP status has not been demonstrated to affect perception of bitterness or astringency of phenolic compounds in wine (73, 29) or water (75, 77, 79, 30). 

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