Sweetness of sucrose, neohesperidin dihydrochalcone, and saccharin is related to genetic ability to taste the bitter substance 6-<i>n</i>-propylthiouracil

Abstract

Journal Article Sweetness of sucrose, neohesperidin dihydrochalcone, and saccharin is related to genetic ability to taste the bitter substance 6- n -propylthiouracil Get access Janneane F. Gent, Janneane F. Gent 1John B.Pierce Foundation LaboratoryNew Haven, CT 065192University of Connecticut Health CenterFarmington, CT 06032 Search for other works by this author on: Oxford Academic PubMed Google Scholar Linda M. Bartoshuk Linda M. Bartoshuk 1John B.Pierce Foundation LaboratoryNew Haven, CT 065193Yale UniversityNew Haven, CT 06520, USA Search for other works by this author on: Oxford Academic PubMed Google Scholar Chemical Senses, Volume 7, Issue 3-4, 1983, Pages 265–272, https://doi.org/10.1093/chemse/7.3-4.265 Published: 01 July 1983 Article history Received: 01 May 1982 Revision received: 01 August 1982 Accepted: 01 October 1982 Published: 01 July 1983