How does the ability to taste sodium benzoate compare to the abilty to taste ptc or thiourea?

The ability to taste sodium benzoate is generally less variable among individuals compared to the ability to taste PTC (phenylthiocarbamide) or thiourea, which are traits determined by specific genetic polymorphisms. While PTC and thiourea tasting is a well-studied example of genetic dominance, with some people being non-tasters due to their genotype, sodium benzoate is more universally perceived as bitter by most people. This difference highlights how genetic factors play a significant role in the perception of certain tastes.