C/CTwo copies of the allele that puts valine at position 296, the residue carried by the taster (PAV) form of the receptor. Published research associates this genotype with greater perceived bitterness from compounds such as PTC and PROP. This is one of three changes in TAS2R38 that are interpreted together — the others are rs713598 (position 49) and rs1726866 (position 262). The combination is what determines taster status, so a single one of the three is only part of the answer.
C/TOne copy of each. Published research associates this genotype with intermediate bitterness perception. This is one of three changes in TAS2R38 that are interpreted together — the others are rs713598 (position 49) and rs1726866 (position 262). The combination is what determines taster status, so a single one of the three is only part of the answer.
T/TTwo copies of the allele that puts isoleucine at position 296, the residue carried by the non-taster (AVI) form of the receptor. Published research associates this genotype with weaker perceived bitterness from these compounds. This is one of three changes in TAS2R38 that are interpreted together — the others are rs713598 (position 49) and rs1726866 (position 262). The combination is what determines taster status, so a single one of the three is only part of the answer.
Source: Bivariate GWAS of bitter taste perception (BMC Genomics 2018; PMID 30223776), 1,999 individuals of European ancestry from 929 twin families; p = 3 x 10^-199 — the strongest association on this site. Also found in a Brazilian cohort (Hum Mol Genet 2013; PMID 23966204).