{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T23:16:48Z","timestamp":1787008608574,"version":"build-2736575974"},"reference-count":63,"publisher":"Oxford University Press (OUP)","issue":"5","license":[{"start":{"date-parts":[[2020,5,8]],"date-time":"2020-05-08T00:00:00Z","timestamp":1588896000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"funder":[{"DOI":"10.13039\/100000002","name":"National Institutes of Health","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000002","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000055","name":"National Institute of Deafness and Communication Disorders","doi-asserted-by":"crossref","award":["DC010904"],"award-info":[{"award-number":["DC010904"]}],"id":[{"id":"10.13039\/100000055","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/100000097","name":"National Center for Research Resources","doi-asserted-by":"publisher","award":["RR023457"],"award-info":[{"award-number":["RR023457"]}],"id":[{"id":"10.13039\/100000097","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100006108","name":"National Center for Advancing Translational Sciences","doi-asserted-by":"publisher","award":["TR000125"],"award-info":[{"award-number":["TR000125"]}],"id":[{"id":"10.13039\/100006108","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000055","name":"National Institute of Deafness and Communication Disorders","doi-asserted-by":"crossref","award":["DC014651"],"award-info":[{"award-number":["DC014651"]}],"id":[{"id":"10.13039\/100000055","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Medical Research Service of the Department of Veterans Affairs"},{"DOI":"10.13039\/100000199","name":"United States Department of Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Hatch Act Appropriations"},{"DOI":"10.13039\/100008321","name":"Pennsylvania State University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100008321","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2020,5,29]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Genetic variability in the ability to taste thiourea compounds has been studied for 80+ years. Over the last 3 decades, many studies have reported perceived intensity of concentrated propylthiouracil (PROP) associates with greater intensity from a broad range of stimuli, including nonbitter tastants, irritants, and retronasally delivered odorants. Thus, PROP phenotype has become a common measure of individual differences in orosensation. Much, but not all, of the phenotypic variation in PROP bitterness is explained by TAS2R38 polymorphisms. While differences in PROP bitterness are clearly due to genetic variation, mechanistically it is challenging to envision how this receptor (narrowly tuned to the N\u2013C=S moiety) relates to overall orosensory response. Here, we report data for 200+ individuals who had been genotyped for TAS2R38 and phenotyped for PROP in a laboratory setting. Participants also reported the intensity of quinine, capsaicin, and sucrose on a general Labeled Magnitude Scale. Our data recapitulate earlier reports associating PROP bitterness with the intensity of the predominant qualities of sucrose, quinine, and capsaicin; however, we also find correlations between the intensities of sucrose, quinine, and capsaicin were much stronger with each other than with PROP. As expected, TAS2R38 diplotype did not associate with the intensity of sucrose, quinine, or capsaicin. The strength of PROP\u2013capsaicin and PROP\u2013sucrose relationships increased after grouping participants by TAS2R38 diplotype, with the greatest increases in association observed within homozygotes. Collectively, this suggests the suprathreshold intensity of PROP is a confounded phenotype that captures both genetic variation specific to N\u2013C=S compounds and overall orosensation.<\/jats:p>","DOI":"10.1093\/chemse\/bjaa028","type":"journal-article","created":{"date-parts":[[2020,4,23]],"date-time":"2020-04-23T15:10:01Z","timestamp":1587654601000},"page":"383-390","source":"Crossref","is-referenced-by-count":35,"title":["Predominant Qualities Evoked by Quinine, Sucrose, and Capsaicin Associate With PROP Bitterness, but not\n                    <i>TAS2R38<\/i>\n                    Genotype"],"prefix":"10.1093","volume":"45","author":[{"given":"Alissa A","family":"Nolden","sequence":"first","affiliation":[{"name":"Department of Food Science, University of Massachusetts, Amherst, MA, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"John E","family":"McGeary","sequence":"additional","affiliation":[{"name":"Providence Veterans Affairs Medical Center, Providence, RI, USA"},{"name":"Division of Behavior Genetics, Rhode Island Hospital, Brown University, Providence, RI, USA"},{"name":"Center for Alcohol and Addiction Studies, Brown University, Providence, RI, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9065-6326","authenticated-orcid":false,"given":"John E","family":"Hayes","sequence":"additional","affiliation":[{"name":"Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA"},{"name":"Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2020,5,8]]},"reference":[{"issue":"10","key":"2021050800071856100_CIT0001","doi-asserted-by":"crossref","first-page":"2550","DOI":"10.1111\/acer.12527","article-title":"Polymorphisms in TRPV1 and TAS2Rs associate with sensations from sampled ethanol","volume":"38","author":"Allen","year":"2014","journal-title":"Alcohol Clin Exp Res"},{"issue":"5","key":"2021050800071856100_CIT0002","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1093\/chemse\/bjt017","article-title":"Bitterness of the non-nutritive sweetener acesulfame potassium varies with polymorphisms in TAS2R9 and TAS2R31","volume":"38","author":"Allen","year":"2013","journal-title":"Chem Senses"},{"issue":"4","key":"2021050800071856100_CIT0003","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1016\/j.physbeh.2008.08.009","article-title":"Thermal taste, PROP responsiveness, and perception of oral sensations","volume":"95","author":"Bajec","year":"2008","journal-title":"Physiol Behav"},{"issue":"2","key":"2021050800071856100_CIT0004","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1111\/j.1469-1809.1951.tb02464.x","article-title":"Taste thresholds of further eighteen compounds and their correlation with P.T.C 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