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On factors involved in the mechanism of ‘Taste-blindness’

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Zusammenfassung

Der genetisch kontrollierte, hohe Geschmacksschwellenwert — Geschmacksblindheit — gegenüber Phenylthioharnstoff (PTC) und anderen bitteren, strukturell ähnlichen Anti-Schilddrüsensubstanzen, scheint durch die Qualität und Quantität des löslichen Speichel-Enzym-Systems Tyrosiniodinase bedingt zu sein.

PTC-Geschmacksblinde sind «Alles-Esser», PTC-Schmecker hingegen weisen eine erhöhte kulinarische Selektivität auf. Diese Tatsache ist um so interessanter, als der Schwellenwert der beiden Gruppen gegenüber den klassischen Geschmacksqualitäten — süss, salzig, sauer und bitter — derselbe ist.

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Authors and Affiliations

  1. Research Division, Columbus Psychiatric Institute and Hospital, The Ohio State University College of Medicine, Columbus, Ohio

    F. Griffin

Authors
  1. R. Fischer
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  2. F. Griffin
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Fischer, R., Griffin, F. On factors involved in the mechanism of ‘Taste-blindness’. Experientia 15, 447–448 (1959). https://doi.org/10.1007/BF02157711

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