You are likely to choose tea coffee if you are more sensitive to the bitterness of caffeine

Your preference for tea or coffee may result from your genes. Although tea and coffee contain bitter ingredients that give them their unique taste and flavor, thanks to a molecule called quinine, your preference is more likely to influence one of them more.

The researchers found that people who were more sensitive to the bitter taste of caffeine genetically were more likely to prefer coffee to tea and more likely to drink more.

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"You expect people who are particularly sensitive to the bitter taste of caffeine to drink less coffee," said Marilyn Cornelis, assistant professor of preventive medicine at Northwestern Feinberg School of Medicine.

"The opposite results of our study suggest that coffee consumers acquire a taste or ability to detect caffeine because of the learned positive reinforcement induced by caffeine." Thus, individuals genetically pre-programmed to love the bitterness of coffee learn to associate "good things" with it. said Cornelis.

Research indicates that people genetically predisposed to love the most bitter tastes generally choose coffee because of its higher content of tart caffeine.

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But, especially for tea drinkers around the world, that does not justify their choice.

As humans evolved, we developed the ability to detect bitterness as a natural alert system to protect the body from harmful substances. This means that, in terms of evolution, we should want to spit this Americano directly into the sink.

The researchers also found that people sensitive to the bitter flavors of quinine and a taste related to plant compounds were more likely to avoid coffee for the benefit of its sweeter counterpart, tea.

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"Even though humans naturally do not like bitterness, we can learn to like or enjoy bitter-tasting dishes after being exposed to environmental factors. "

Although coffee lovers are challenging the evolution, there is another benefit to enjoying your latte. Hwang said Coffee drinkers were genetically less sensitive to bitterness than tea drinkers, which made them "less likely to hate other bitter-tasting foods" such as green vegetables.

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