Prefer tea or coffee? Our genes determine our preference – cooking


"The study is based on a very large number to show that the perception of bitterness influences the consumption of tea or coffee," says Daniel Liang-Dar Hwang of the University of Brisbane, co-author of the study.

Oddly enough, it is precisely the people most sensitive to the bitter taste of coffee that drink most of the coffee. This indicates that "coffee drinkers develop a taste or ability to detect caffeine," Marilyn Cornelis, a professor of preventive medicine and co-author of the study.

"Genetics is responsible for a slightly higher degree in the perception of bitterness than in the perception of sweetness," says Daniel Liang-Dar Hwang. But the perception of tastes is also influenced by our behavior.

While people naturally do not like a bitter taste, we can learn to enjoy bitter foods. As consumers of coffee in general can better tolerate bitter taste, they will also appreciate the bitter taste of other foods, such as green vegetables, "says the researcher.

The research is based on the genetic data of approximately 438,000 Britons who participated in the study. It is not only generalizable to other countries and cultures, say the authors.


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