Table 5.

Results from genetic modeling using the AE model

Item	Quality	Addictive genetic effects	Nonshared environmental effects
		a2 (95% CI)	e2 (95% CI)
Sucrose	Liking	0.27 (0.15–0.38) #	0.73 (0.62–0.85)
NaCl	Bitterness	0.22 (0.11–0.34)#	0.78 (0.66–0.89)
Citric acid	Saltiness	0.18 (0.03–0.32)	0.82 (0.68–0.97)
	Burn	0.27 (0.10–0.41)#	0.73 (0.59–0.90)
	Liking	0.19 (0.05–0.33)#	0.81 (0.67–0.95)
20% ethanol (taste)	Sweetness	0.23 (0.11–0.34)#	0.77 (0.66–0.89)
	Saltiness	0.20 (0.08–0.32)#	0.80 (0.68–0.92)
	Intensity	0.25 (0.13–0.36)#	0.75 (0.64–0.87)
20% ethanol (flavor)	Sourness	0.20 (0.06–0.34)#	0.80 (0.66–0.94)
	Burn	0.21 (0.07–0.34)#	0.79 (0.66–0.93)
	Liking	0.25 (0.11–0.39)#	0.75 (0.61–0.89)
	Intensity	0.21 (0.05–0.35)#	0.79 (0.65–0.95)
Quinine	Burn	0.41 (0.27–0.53)*	0.59 (0.47–0.73)
	Intensity	0.34 (0.20–0.46)#	0.66 (0.54–0.80)
PTC	Bitterness	0.64 (0.56–0.71)#	0.36 (0.29–0.44)
	Burn	0.44 (0.34–0.53)#	0.56 (0.47–0.66)
	Liking	0.42 (0.31–0.51)#	0.58 (0.49–0.69)
	Intensity	0.71 (0.65–0.77)*	0.29 (0.23–0.35)
KCl	Sourness	0.19 (0.06–0.32)#	0.81 (0.68–0.94)
	Burn	0.36 (0.24–0.47)#	0.64 (0.53–0.76)
CaCl2	Sourness	0.36 (0.21–0.50)#	0.64 (0.50–0.79)
	Burn	0.28 (0.11–0.43)#	0.72 (0.57–0.89)
Cinnamon	Liking	0.32 (0.14–0.48)#	0.68 (0.52–0.86)
Androstenone	Liking	0.53 (0.28–0.70)#	0.47 (0.30–0.72)
	Intensity	0.52 (0.26–0.69)#	0.48 (0.31–0.74)
Galaxolide	Liking	0.19 (0.00–0.39)	0.81 (0.61–1.00)
Cilantro (odor)	Pleasantness	0.38 (0.22–0.52)#	0.62 (0.48–0.78)
Basil (odor)	Pleasantness	0.39 (0.22–0.54)#	0.61 (0.47–0.78)
Cilantro (flavor)	Pleasantness	0.52 (0.38–0.63)#	0.48 (0.37–0.62)

See Supplemental Table 6 for the other models and fit statistics.

95% CI, 95% confidence interval.

*P < 0.05 for heritability.

#P < 0.05 for familiality; heritability is significant if shared environmental effects are assumed to be 0.