Table 2.

Heritability (h²) of fat sensory traits, with NaCl, sucrose, and PTC as a benchmarks (n = 199 twin pairs)

Stimulus	h 2	CI
Liking (chips)
2.5% corn oil	0.21*	0.07–0.34
5.0% corn oil	0.10	0.00–0.24
10% corn oil	0.10	0.00–0.24
5% corn oil	0.29*	0.15–0.41
2.5% corn oil with 0.2% hexadecanoic acid	0.10	0.00–0.24
5.0% corn oil with 0.2% hexadecanoic acid	0.10	0.00–0.24
Fattiness
2.5% corn oil	0.05	0.00–0.20
5.0% corn oil	0.11	0.00–0.25
10% corn oil	0.12	0.00–0.27
15% corn oil	0.07	0.00–0.22
2.5% corn oil with 0.2% hexadecanoic acid	0.03	0.00–0.17
5.0% corn oil with 0.2% hexadecanoic acid	0.15	0.00–0.29
Other solutions
Sucrose sweetness	0.11	0.00–0.25
Sucrose liking	0.46*	0.33–0.56
NaCl saltiness	0.19*	0.05–0.32
NaCl liking	0.38*	0.25–0.49
PTC bitterness	0.49*	0.38–0.59
PTC liking	0.53*	0.42–0.62

CI, confidence interval.

*Different from zero.