You tend to consume more coffee if you are more sensitive to bitterness – The New Indian Express



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By PTI

WASHINGTON: People most sensitive to the bitter taste of coffee actually drink more beer, according to a study.

The study, published in the journal Scientific Reports revealed that the sensitivity was due to a genetic variant.

"You would expect people who are particularly sensitive to the bitter taste of caffeine to drink less coffee," said Marilyn Cornelis, badistant professor at Northwestern University in the US.

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"The opposite results of our study suggest that coffee drinkers acquire a taste or ability to detect caffeine in their diet. because of the positive reinforcement learned (stimulation) generated by caffeine, "Cornelis said.

"People who have an increased ability to experience the bitterness of coffee – and especially the distinct bitter taste of caffeine – are learning to combine good things with it," she said.

People who are more sensitive to caffeine and drink a lot of coffee consume little tea

. The study also revealed people sensitive to the bitter flavors of quinine and PROP, a synthetic taste that is apparent to the compounds found in cruciferous vegetables. coffee avoided.

With respect to alcohol, greater sensitivity to PROP bitterness resulted in reduced consumption of alcohol, especially red wine.

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"The results suggest that our perception of bitter tastes, influenced by our genetics, contributes to the preference for coffee, tea and alcohol, "Cornelis said.

Scientists applied Mendelian randomization, a technique commonly used in disease epidemiology, to test the causal relationship between bitter taste and beverage consumption among more than 400,000 men and women in the UK.

Genetic Variants Linked to Caffeine, Quinine, and Perception of PROP had already been identified through genome-wide badysis of solution taste indices collected from twins Australian

. These genetic variants were then tested to determine badociations with self-reported consumption of coffee, tea, and alcohol in this study.

"The taste has been studied for a long time, but we do not know all the details," Cornelis said.

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