Fig. 2

Principal Component Analysis (PCA) of individual characteristics, taste sensitivity, and liking and consumption of selected bitter vegetables. Black points indicate the non-taster phenylthiocarbamide (PTC) group; gray points indicate the taster PTC group, and white points indicate the super-taster PTC group. A, sex; B, age; C, smoking habit; D, body mass index; E, sinusitis; F, rhinitis; G, caries; H, missing teeth; I, family antecedents of diabetes; J, family antecedents of hypertension; K, family antecedents of obesity; B1, liking and total consumption of bitter food; B2, liking and consumption of cruciferous vegetables; B3, liking and consumption of endive and arugula; B4, liking and consumption of mustard; 1, sucrose recognition threshold; 2, monosodium glutamate recognition threshold; 3, sodium chloride recognition threshold; 4, citric acid recognition threshold; 5, quinine recognition threshold; 6, sinigrin recognition threshold; 7, saccharin bitterness perception; 8, total taste score