Valerie B. Duffy

TL;DR: In the laboratory, scaling of PROP bitterness led to the identification of a subset of tasters (supertasters) who rate PROP as intensely bitter, and anatomical data support the sex difference; women have more fungiform papillae and more taste buds.

TL;DR: This work generalized an existing scale, the Labeled Magnitude Scale (LMS), by placing the label "strongest imaginable sensation of any kind" at the top, and produced similar results suggesting that the gLMS is valid for taste comparisons across nontasters, medium tasters, and supertasters.

TL;DR: Bitterness and sweetness of sampled vegetables varied by taste genetic and taste function markers, which explained differences in preference for vegetables tasted in the laboratory as well as overall vegetable intake outside the laboratory.

TL;DR: These results support taste genetic effects on alcohol intake, and PROP bitterness serves as a marker of these effects.

TL;DR: The evidence that the sensory and hedonic properties of sweet and fat vary with body mass index is presented, showing that the obese live in different orosensory and orohedonic worlds than do the non-obese; the obese experience reduced sweetness, which probably intensifies fat sensations, and the obese like both sweet andfat more than the non -obese do.