Genetics and Coffee - How Your DNA Affects Your Taste Experience

Genetics and Coffee - How Your DNA Affects Your Taste Experience

Research from the Technical University of Munich reveals that genetics plays a significant role in how individuals perceive the bitterness of coffee. The study identifies new bitter compounds in roasted Arabica coffee and explores their effects on taste perception. This research enhances our understanding of coffee flavor and opens avenues for creating coffee varieties with specific taste profiles.

• Researchers found a compound called mozambioside in Arabica coffee that is much more bitter than caffeine.

• During roasting, mozambioside breaks down into seven different products, some of which are even more bitter.

• The perception of bitterness varies among individuals based on their genetic makeup, particularly the TAS2R43 and TAS2R46 receptors.

• Only a combination of mozambioside and its breakdown products resulted in a noticeable bitter taste for most participants.

Understanding how genetics influences taste perception is crucial for flavor research and could lead to healthier coffee options. This knowledge might help in developing coffee that caters to different taste preferences, ultimately enhancing the coffee-drinking experience for millions worldwide.

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