Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume’s field-shaping selections review all sides of PROP sensitivity measurement—from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas.

Discusses the use of genetic variation in taste as a biomarker for risk of cardiovascular disease, obesity, and chronic disease.