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Tea or coffee? This taste was partly determined by genetics and published in the journal Science, according to research conducted among the British.
Daniel Liang-Dar Hwang, a co-author of the study, at the Australian University of Brisbane, said in an interview with AFP, "This study used a very large sample.
Paradoxically, those who are more sensitive to the bitter taste of coffee were the ones who drank more.
Marilyn Cornelis, co-author of the study, Professor of Preventive Medicine, "suggests that coffee consumers develop a taste or ability to detect caffeine.
Liang-Dar Hwang explained that genetics plays a slightly more important role in bitter taste than sweetness.
The perception of taste is also influenced by our actions. "Even though we humans do not like naturally bitterness, we can taste bitter food," the researcher explained.
"Coffee drinkers are less susceptible to pain than those who drink green tea, and they are more likely to feel this taste in other foods, such as green vegetables."
The study, based on the current genetic information of 438,000 British participants, "can not be generalized to other countries and cultures," the researchers said.
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