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本文引用的文献

1
Genetic sensitivity to 6-n-propylthiouracil and sensory responses to sugar and fat mixtures.对6-正丙基硫氧嘧啶的遗传敏感性以及对糖和脂肪混合物的感官反应。
Physiol Behav. 1998 Mar;63(5):771-7. doi: 10.1016/s0031-9384(97)00540-4.
2
Nontasters, tasters, and supertasters of 6-n-propylthiouracil (PROP) and hedonic response to sweet.6-正丙基硫氧嘧啶（PROP）的非味觉者、味觉者和超级味觉者以及对甜味的享乐反应
Physiol Behav. 1997 Sep;62(3):649-55. doi: 10.1016/s0031-9384(97)00193-5.
3
Taste responses to naringin, a flavonoid, and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil.对黄酮类化合物柚皮苷的味觉反应以及对葡萄柚汁的接受程度与对6-正丙基硫氧嘧啶的遗传敏感性有关。
Am J Clin Nutr. 1997 Aug;66(2):391-7. doi: 10.1093/ajcn/66.2.391.
4
Fat perception is related to PROP taster status.脂肪感知与丙硫氧嘧啶味觉者状态有关。
Physiol Behav. 1997 Jun;61(6):949-54. doi: 10.1016/s0031-9384(96)00608-7.
5
Similarities and differences in the currents activated by capsaicin, piperine, and zingerone in rat trigeminal ganglion cells.辣椒素、胡椒碱和姜辣素在大鼠三叉神经节细胞中激活的电流的异同
J Neurophysiol. 1996 Sep;76(3):1858-69. doi: 10.1152/jn.1996.76.3.1858.
6
Psychophysical responses to single and multiple presentations of the oral irritant zingerone: relationship to frequency of chili consumption.
Physiol Behav. 1996 Aug;60(2):617-24. doi: 10.1016/s0031-9384(96)80039-4.
7
Propylthiouracil tasting: determination of underlying threshold distributions using maximum likelihood.丙硫氧嘧啶味觉测试：使用最大似然法确定潜在阈值分布
Chem Senses. 1995 Oct;20(5):529-33. doi: 10.1093/chemse/20.5.529.
8
PTC/PROP tasting: anatomy, psychophysics, and sex effects.苯硫脲/丙基硫氧嘧啶味觉测试：解剖学、心理物理学及性别效应
Physiol Behav. 1994 Dec;56(6):1165-71. doi: 10.1016/0031-9384(94)90361-1.
9
The effects of prior experience with capsaicin on ratings of its burn.先前接触辣椒素的经历对其灼烧感评分的影响。
Chem Senses. 1994 Dec;19(6):651-6. doi: 10.1093/chemse/19.6.651.
10
The influence of genetic taste markers on food acceptance.遗传味觉标记对食物接受度的影响。
Am J Clin Nutr. 1995 Sep;62(3):506-11. doi: 10.1093/ajcn/62.3.506.

6-n-Propylthiouracil: a genetic marker for taste, with implications for food preference and dietary habits.

作者信息

Tepper B J

机构信息

Department of Food Science, Cook College, Ruthers University, New Brunswick, NJ 08901-8520, USA.

出版信息

Am J Hum Genet. 1998 Nov;63(5):1271-6. doi: 10.1086/302124.

DOI:10.1086/302124
PMID:9792854
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1377537/
Abstract
摘要