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

Sucrose

F

5.7 ± 1.1^a

5.2 ± 1.2^a

4.7 ± 1.2^b

< 0.001

M

5.1 ± 1.7^a

5.2 ± 1.3^a

4.1 ± 1.2^b

< 0.001

Monosodium glutamate

F

2.8 ± 1.0^a

2.7 ± 0.9^a

2.5 ± 0.8^a

0.347

M

3.1 ± 1.4^a

2.7 ± 0.9^ab

2.3 ± 0.5^b

0.062

Sodium chloride

F

4.6 ± 1.1^a

4.6 ± 0.9^a

4.3 ± 0.8^a

0.106

M

4.6 ± 1.1^a

4.6 ± 0.9^a

4.1 ± 0.6^b

0.007

Citric acid

F

3.5 ± 1.1^a

3.4 ± 1.0^a

3.2 ± 1.2^a

0.204

M

3.5 ± 1.4^a

3.4 ± 1.2^a

2.5 ± 1.3^b

0.001

Quinine

F

3.1 ± 1.3^ab

3.0 ± 1.2^a

2.9 ± 0.9^b

0.514

M

3.2 ± 1.7^ab

3.3 ± 1.2^a

2.6 ± 0.9^b

0.031

Sinigrin

F

3.7 ± 0.7^a

3.0 ± 0.9^b

2.9 ± 1.0^b

< 0.001

M

3.2 ± 1.1^a

3.3 ± 0.8^a

2.3 ± 1.2^b

< 0.001

TTS

F

0.504 ± 0.108^a

0.443 ± 0.098^b

0.399 ± 0.097^c

< 0.001

M

0.487 ± 0.162^a

0.462 ± 0.104^a

0.326 ± 0.106^b

< 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