Tea or coffee? It seems that the taste is partly determined by genetics, according to a study conducted among Britons and published in the scientific journal Nature.
"The study used a very large sample" to demonstrate that "bitter perception affects the consumption of tea and coffee," Daniel Liang-Dar Hwang of the Australian University of Brisbane, co-author of the study, told AFP. .
Paradoxically, people with greater sensitivity to the bitter taste of coffee were the ones who drank more.
This "suggests that coffee consumers develop a taste or ability to detect caffeine" – said prof. Marilyn Cornelis, co-author of the study, prof.
'Genetics plays a slightly more important role in the perception of bitterness than sweetness,' explains Liang-Dar Hwang.
Our behavior also influences the perception of tastes. "Even if we, people naturally do not like bitterness, we can learn to appreciate bitter foods" – explained the researcher.
"Coffee drinkers are generally less sensitive than people who drink tea for bitterness, and also appreciate this taste more in other products such as green vegetables."
According to the authors of the research, based on genetic data, about 438,000 British participants "can not be generalized to other countries and cultures".