Biochemical-Genetic Factors of Taste-Polymorphism and their Relation to Salivary Thyroid Metabolism in Health and Mental Retardation

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Abstract
Differences in biochemical reactivity between the saliva of “tasters” and “non-tasters” of phenylthiourea (PTC) 1-methyl-2-mercapto-imidazol, 6-n-pro-pylthiouracil (PROP) as well as a whole series of chemically related thiocarbamide type antithyroid compounds are described. The influence of (salivary) thyroid metabolites on taste thresholds for the thioureas as well as quinine is also discussed. A relationship between taste thresholds for bitterness and food selectivity is reported and shown that parents of mongoloid children are characterized by high taste thresholds for quinine.

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