Geneticists Explain Why Bitter Taste Perception Is Not Just About Flavors

A team of researchers at the University of Pennsylvania found the reason behind why some people find broccoli's taste to be bitter while the others not. It has long been perceived that preference for broccoli is based on cultured palate.

The team studied a gene (TAS2R38) which codes for a bitter taste receptor protein. Persons with a certain version of that gene can taste a bitter compound called phenylthiocarbamide, which is similar to glucosinates, another bitter compound present in cruciferous vegetables. These persons find such foods bitter while other with a different version of the gene can't detect the bitter taste.

"Because there is more genetic variation in African populations, you're likely to see unique variants you may not see elsewhere," said Sarah Tishkoff, one of the researchers. "Our study of variation at the TAS2R38 gene in Africa and correlations with taste perception and diet gives us a clue about the evolutionary history of the gene and how natural selection might be influencing the pattern of variation."

Read the media release at http://www.upenn.edu/pennnews/news/penn-geneticists-help-show-bitter-taste-perception-not-just-about-flavors.