→top: Use better Indigenous Australians link - always spelt with capital I (would be better to be more specific - Aboriginal (any specfic group) and/or Torres Strait Islanders?).
PTC also inhibits [[melanogenesis]] and is used to grow transparent fish.<ref>{{cite journal|journal=Marine Biotechnology |title= Generating Transparent Zebrafish: A Refined Method to Improve Detection of Gene Expression During Embryonic Development |first1=Johnny |last1=Karlsson |first2= Jonas |last2=von Hofsten |first3=Per-Erik |last3=Olsson |volume=3 |issue=6 |pages=522–527 |year=2001 |pmid=14961324 |doi= 10.1007/s1012601-0053-4}}</ref>
About 70% of people can taste PTC, varying from a low of 58% for [[indigenous peoples ofIndigenous AustraliaAustralians]] and [[indigenous peoples of New Guinea|New Guinea]] to 98% for [[indigenous peoples of the Americas]].<ref name="SSC">{{cite journal |vauthors=Kim U, Wooding S, Ricci D, Jorde LB, Drayna D |journal= Human Mutation |title= Worldwide haplotype diversity and coding sequence variation at human bitter taste receptor loci |volume=26 |issue=3 |pages=199–204 |year=2005 |doi=10.1002/humu.20203 |pmid= 16086309}}</ref> One study has found that non-smokers and those not habituated to [[coffee]] or [[tea]] have a statistically higher percentage of tasting PTC than the general population.<ref name="Fischer1963">{{cite journal |vauthors=Fischer R, Griffin F, Kaplan AR |title=Taste thresholds, cigarette smoking, and food dislikes |journal=Medicina Experimentalis. International Journal of Experimental Medicine |volume=9 |issue= 3|pages=151–67 |year=1963 |pmid=14083335 |doi=10.1159/000135346}}</ref><ref>{{cite journal |vauthors=Kaplan AR, Glanville EV, Fischer R |title=Taste thresholds for bitterness and cigarette smoking |journal=Nature |volume=202 |issue= 4939|pages=1366 |year=1964 |pmid=14210998|doi=10.1038/2021366a0 |bibcode=1964Natur.202.1366K }}</ref> PTC does not occur in food, but related chemicals do, and food choice is related to a person's ability to taste PTC.<ref name="Fischer1963"/><ref>{{cite journal|author=Forrai G, Bánkövi G|year=1984|title=Taste perception for phenylthiourea and food choice—a Hungarian twin study|journal=Acta Physiol Hung |volume=64 |issue=1 |pages=33–40|pmid=6541419|last2=Bánkövi}}</ref>
