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Table 2 Influence of phenylthiocarbamide taster status on basic taste recognition thresholds, total bitter score, and total taste score of the studied taste stimuli by sex

From: Association of phenylthiocarbamide perception with anthropometric variables and intake and liking for bitter vegetables

  Sex Non-tasters Tasters Super-tasters p-value
Sucrose F 5.7 ± 1.1a 5.2 ± 1.2a 4.7 ± 1.2b < 0.001
M 5.1 ± 1.7a 5.2 ± 1.3a 4.1 ± 1.2b < 0.001
Monosodium glutamate F 2.8 ± 1.0a 2.7 ± 0.9a 2.5 ± 0.8a 0.347
M 3.1 ± 1.4a 2.7 ± 0.9ab 2.3 ± 0.5b 0.062
Sodium chloride F 4.6 ± 1.1a 4.6 ± 0.9a 4.3 ± 0.8a 0.106
M 4.6 ± 1.1a 4.6 ± 0.9a 4.1 ± 0.6b 0.007
Citric acid F 3.5 ± 1.1a 3.4 ± 1.0a 3.2 ± 1.2a 0.204
M 3.5 ± 1.4a 3.4 ± 1.2a 2.5 ± 1.3b 0.001
Quinine F 3.1 ± 1.3ab 3.0 ± 1.2a 2.9 ± 0.9b 0.514
M 3.2 ± 1.7ab 3.3 ± 1.2a 2.6 ± 0.9b 0.031
Sinigrin F 3.7 ± 0.7a 3.0 ± 0.9b 2.9 ± 1.0b < 0.001
M 3.2 ± 1.1a 3.3 ± 0.8a 2.3 ± 1.2b < 0.001
TTS F 0.504 ± 0.108a 0.443 ± 0.098b 0.399 ± 0.097c < 0.001
M 0.487 ± 0.162a 0.462 ± 0.104a 0.326 ± 0.106b < 0.001
Saccharin F 30 (52.6) 95 (69.3) 41 (74.6) 0.030
(bitterness detected) M 17 (39.5) 46 (69.7) 34 (91.9) < 0.001
  1. F females, M males, TTS total taste score
  2. Quantitative variables are expressed as mean ± SD and categorical variables as n (%). Statistical analyses were undertaken using the Kruskal Wallis rank-sum test (post-hoc Dunn test) when comparing quantitative variables. A chi-square test was used for categorical variables. Different letters indicate significant differences (p-value <0.05) among groups. Values shown in bold are statistically significant, p-value < 0.05