Receptor Polymorphism and Genomic Structure Interact to Shape Bitter Taste Perception - Roudnitzky, Natacha; Behrens, Maik; Engel, Anika; Kohl, Susann; Thalmann, Sophie; Hübner, Sandra; Lossow, Kristina; Wooding, Stephen P; Meyerhof, Wolfgang (PLOS Genetics, 2015)
Keywords: 2.1 Biological and endogenous factors; Aetiology; Alleles; Animals; Biotechnology; Dental/Oral and Craniofacial Disease; Deoxyribonucleic acid; Developmental Biology; DNA; European Continental Ancestry Group; Experiments; Funding; G-Protein-Coupled; Genes; Genetic aspects; Genetic Association Studies; Genetic polymorphisms; Genetics; Genotype; Genotype & phenotype; Guaiane; Haplotypes; Human Genome; Humans; Iridoids; Iridoids - chemistry; Neurosciences; Nutrition; Observations; Phenylthiourea; Phenylthiourea - chemistry; Polymorphism; Polymorphism, Single Nucleotide; QH426-470; Quassins; Quassins - chemistry; Quinine; Quinine - chemistry; Receptors; Receptors, G-Protein-Coupled; Receptors, G-Protein-Coupled - genetics; Research Article; Sesquiterpenes; Sesquiterpenes - chemistry; Sesquiterpenes, Guaiane; Sesquiterpenes, Guaiane - chemistry; Single Nucleotide; Taste; Taste Buds; Taste Buds - metabolism; Taste Perception; Taste Perception - genetics; Tongue; Values; White People; Whites