chapter 1 Genetic Differences in Human Oral Perception Advanced Methods Reveal Basic Problems in Intensity Scaling / chapter 2 Progress in Human Bitter Phenylthiocarbamide Genetics / chapter 3 Assessment of Different Methods for 6-n-Propylthiouracil Status Classification -- chapter 46 n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations -- chapter 5 Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity / chapter 6 A Current Perspective on Creaminess Perception and 6-n-PropyIthiouraciI Taster Status -- chapter 7 Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures -- chapter 86 n-PropyIthiouracil as a Genetic Taste Marker for Fat Intake, Obesity, and Chronic Disease Risk Current Evidence and Future Promise -- chapter 96 n-Propylthiouracil Sensitivity, Food Choices, and Food Consumption -- chapter 10 Genetic Variation in Taste Potential Biomarker for Cardiovascular Disease Risk? -- chapter 11 6-n-PropyIthiouracil Taster Status Dietary Modifier, Marker, or Misleader?.