Relationship of Phenylthiocarbamide (PTC) Taster Status to Olfactory and Gustatory Function in Patients with Chemosensory Disturbances
نویسندگان
چکیده
منابع مشابه
The relationship between phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) taster status and taste thresholds for sucrose and quinine.
OBJECTIVE The aim of this study was to investigate the relationship of taster status with taste detection and recognition thresholds for sucrose and quinine. DESIGN Sixty-nine subjects (35 men and 34 women; mean age, 23.9+/-1.2 years) were included. Stimulus fluids were prepared, one each for phenylthiocarbamide (PTC), 6-n-propylthiouracil (PROP), sucrose and quinine HCl. In each series, succ...
متن کاملPhenylthiocarbamide (PTC) perception in patients with schizophrenia and first-degree family members: relationship to clinical symptomatology and psychophysical olfactory performance.
The inability to taste phenylthiocarbamide (PTC; "taste-blindness") has been associated with a number of medical and neurological illnesses not typically related to taste. We examined PTC sensitivity in 67 schizophrenia patients, 30 healthy controls, and 30 first-degree relatives to determine whether taster status could represent a simple vulnerability marker. A higher prevalence of non-tasters...
متن کاملThe relationship between PTC taster status and taste thresholds in young adults.
OBJECTIVE The aim of this study was to compare taste detection and recognition thresholds of young males and females, and young phenylthiocarbamide (PTC) "tasters" and "nontasters" for stimuli representing sweet, sour, bitter, salty, and umami classes of taste sensations. STUDY DESIGN Thirty-eight men and 37 women (mean [SD] age = 24.5 [2.5] years) were classified as PTC tasters and nontaster...
متن کاملEvaluation of gustatory and olfactory function among premenopausal and postmenopausal women and men
BACKGROUND AND AIM: The sense of taste is a chemical sense which allows everyone to perceive the flavor of what is eaten or drunk. Also, the sense of olfaction is also a chemical sense contributing to the sense of taste to perceive the taste and flavor of food. In the present work, the gustatory and olfactory function in pre- and postmenopausal women and men were studied and compared to each ot...
متن کاملEvolution of phenylthiocarbamide taster trait in Mysore, South India
BACKGROUND The ability to taste phenylthiocarbamide (PTC), a bitter chemical has long been known to be a heritable trait, which is being widely used for both genetic and anthropological studies. The frequency of taster and non-taster allele is found to vary in different populations. AIMS AND OBJECTIVE To investigate the frequency of taster trait in Mysore, South India. MATERIALS AND METHODS...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Chemical Senses
سال: 2016
ISSN: 0379-864X,1464-3553
DOI: 10.1093/chemse/bjw070