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A molecule belonging to a class of compounds called thioureas. Related compounds occur in broccoli, cabbage, kale, and turnips. PTC tastes bitter to some humans, but is tasteless to others. Human populations from various parts of the world show differences in the proportions that can taste PTC, ranging from 30%–90%. The ability to taste PTC is controlled by a taste receptor gene (q.v.). See Chronology, 1931, Fox.

Subjects: Genetics and Genomics.

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