ABSTRACT
The ability to taste phenylthiocarbamide (PTC) and its chemical relative 6-npropylthiouracil (PROP) is a well-known genetically determined human characteristic (Glanville and Kaplan, 1965; Krondl et al., 1983). Blakeslee and Fox (1932) first spoke of “different taster worlds” produced by individual variation in the sensitivity to bitterness of PTC and thereby stimulated enormous scientific interest in the genetic basis of taste perception. Phenylthiocarbamide studies across cultures flourished and PTC became entrenched in the contents of human genetics textbooks. Fischer (1971) recommended the use of the PROP in further studies because of its nonsulfurous odor and low toxicity level. The previous emphasis on the study of PTC, particularly in the field of human taste a psychophysics, refocused on PROP.
