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QuoteSorry, don't mean to side-jack the thread but did anyone try the Champagne version ?I didn't, I was a bit baffled by it. Was it any good??
Sorry, don't mean to side-jack the thread but did anyone try the Champagne version ?
OK swell I looked it up and its a spread which actually contains celery extracts etc.. yeast..and such thick dark savory spread.. someone needs to ship me a jar to try! LOL..
I wondered if anyone knows anything about the genetics of taste and could explain this to me
About 75 percent of people worldwide can taste phenylthiocarbamide (PTC), while the remaining quarter can't. PTC tasters are less likely to smoke cigarettes than non-tasters, but they're also less likely to eat cruciferous vegetables, such as broccoli, that are important sources of nutrition ...Differences in PTC sensitivity were first discovered in 1930, when American chemist Arthur Fox accidentally let loose some of the compound in his laboratory. Fox noted that while some people complained of a bad taste from PTC, others could not taste it
Aha, now we're getting somewhere!!QuoteOK swell I looked it up and its a spread which actually contains celery extracts etc.. yeast..and such thick dark savory spread.. someone needs to ship me a jar to try! LOL..I had no idea it actually contained celery, but may explain why I don't like both of them. Doesn't explain those amongst us who like one or t'other though!
The ability to taste certain compounds is genetic ... QuoteAbout 75 percent of people worldwide can taste phenylthiocarbamide (PTC), while the remaining quarter can't. PTC tasters are less likely to smoke cigarettes than non-tasters, but they're also less likely to eat cruciferous vegetables, such as broccoli, that are important sources of nutrition ...Differences in PTC sensitivity were first discovered in 1930, when American chemist Arthur Fox accidentally let loose some of the compound in his laboratory. Fox noted that while some people complained of a bad taste from PTC, others could not taste ithttp://news.bio-medicine.org
Thats pretty interesting, but what does phenylthiocarbamide taste like?
Phenylthiocarbamide, also known as PTC, or phenylthiourea, is an organic compound that either tastes very bitter, or is virtually tasteless, depending on the genetic makeup of the taster. The ability to taste PTC is a dominant genetic trait. The test to determine PTC sensitivity is one of the most common genetic tests on humans.