By Beverly J. Tepper and Kathleen L. Keller | December 1, 2011
The first inkling of a genetic basis for perceiving fat came from research on a different sensation: bitterness. One anecdotal report from the 1960s suggested that people who were more sensitive to the bitter taste of the thiourea PTC had leaner bodies than those who were less sensitive. This sensitivity correlated with other anatomical changes in the mouth that could allow for detection of fat by way of its texture.
By Jef Akst
A completely colorblind musician and painter perceives the world in a new way with help from technology.
By Beverly J. Tepper and Kathleen L. Keller
Although gustin and TAS2R38 contribute to the supertaster phenotype and may contribute to the perception of fat texture, researchers are…
