Tea or coffee? It seems that taste is partly determined by genetics, according to a study carried out among the British and published in the scientific journal Nature.
"The study was using a very large sample," to show that "bitter perception affects the consumption of tea and coffee," said Daniel Liang-Dar Hwang, Australian University in Brisbane, co-author of the study. .
Paradoxically, people with higher sensitivity to the bitter taste of coffee were those who drank more.
This "suggests that coffee consumers develop the taste or ability to detect caffeine," said Marilyn Cornelis, professor of preventative medicine, co-author of the study.
"Genetics plays a more important role in perceiving bitterness than sweetness," explained Liang-Dar Hwang.
Our perception of taste is influenced by our behavior. "Even if we naturally do not like bitterness to people, we can learn to appreciate bitter food," explains the researcher.
"Coffee makers are generally less sensitive to tea than alcoholic drinkers and are more likely to appreciate this taste in other foods, such as green vegetables."
The study, based on the genetic data of some 438,000 UK participants, is "not generalized to other countries and cultures", according to the authors. (11-16-2018)