Studies in taste acuity
A. R. Kaplan
Taste thresholds were studied for three compounds-hydrochloric acid, 1-quinine sulfate, and 6-n-propylthiouracil.. A primary association between taste acuity and genetic differences was demonstrated for only one of the compounds, 6-n-propylthiouracil. There were positive associations, however, between the acuity levels for the different compounds. Associations with taste acuity were observed for smoking habits, ulcer pathology, food dislikes, and flavor preferences. Individual differences regarding beverage, food, and smoking preference were associated with constitutional differences in taste acruity.