Genetic influences on the selection of brassica vegetables by elderly individuals

The relative influence of a genetic trait, the ability to taste phenylthiocarbamide (PTC), on rating bitterness of cabbage and liking it, and on the use of Brassica vegetables was examined among 32 subjectively healthy women, 53 to 76 years of age. Sensitivity to PTC was assessed with a forced choice staircase procedure. Flavour intensity and hedonic ratings of cabbage in raw and cooked form were obtained by quantitative descriptive analysis...