genetics Deciding what foods and drinks you want to consume plays an important role in your preference. Examples are caffeinated beverages. There are people who prefer to drink tea because they do not think that tea is stronger than drinking coffee. However, the assumption may be wrong.
Scientists at Northwestofer Medicine and QIMR Berghofer Medical Research Institute conducted a survey to investigate the various ways people could feel the bitter taste of coffee, tea, and alcohol. They also analyzed the impact of perception on beverage preference. The results obtained were different from the results of many people.
Maybe many people think that they are very sensitive to bitter taste to avoid drinking coffee. But researchers have found that those who avoid bitter tastes actually tend to be stronger than caffeinated beverages. These results are published in Scientific Reports.
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The researchers also explained that the results of analyzing two large data sets were obtained. First, it is the result of studying European blood on 1,757 pairs of twins in Australia. Research participants were asked to analyze twins' perceptions and their perceptions.
This analysis shows that genetics plays an important role in determining the ability to feel different tastes including caffeine bitterness. The second data collection came from Biobank, UK, which provides information about the drinks consumed by thousands of people every day throughout the UK.
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The researchers came to the conclusion that those who tend to have a strong perception of the bitter taste of caffeine tend to choose coffee as their usual drinker.
"People who are very sensitive to the bitter taste of caffeine may think they are going to drink less coffee, but the opposite result of our study shows that coffee consumers get a sense or ability to sense caffeine because of the positive reinforcement they learn from caffeine "Said Marilyn Cornelis, assistant professor of preventive medicine at Northwestern University Medical School. Okezon From independentMonday (November 19, 2018).
Marilyn concludes, "Our findings show a perception of our bitterness and reflect our perception of genetics that affects preferences for coffee, tea, and alcoholic beverages."