Genetics Affect Coffee Taste

Genetic Factors Influence Coffee Taste Perception

Latest research suggests that our genes may play a role in how we perceive the taste of coffee, especially its bitterness. A study by the Technical University of Munich discovered new bitter compounds in roasted Arabica coffee and examined how they affect taste. The study, published in the journal Food Chemistry, found that an individual’s genetic makeup influences how bitter these compounds taste.

Roasting Arabica Beans and Bitterness

Beans from the ‘Coffea Arabica’ plant are roasted to develop flavor before grinding and brewing. While [[caffeine]] is known to be bitter, even decaf coffee has a bitter taste. This suggests other substances contribute to the bitterness of roasted coffee.

Mozambioside and Its Breakdown Products

‘Mozambioside’ is one such substance in Arabica beans. It’s about 10 times more bitter than caffeine and activates two of the 25 bitter taste receptors in our body — ‘TAS2R43’ and ‘TAS2R46’. However, mozambioside levels drop significantly during roasting, meaning it only slightly contributes to coffee’s bitterness, according to lead researcher Roman Lang.

The research team found that mozambioside breaks down into seven products during roasting, present in varying amounts depending on roasting temperature and time. These products also activate the same bitter taste receptors as mozambioside. Three were even more potent than the original mozambioside.

Brewed Coffee and Taste Perception

The concentrations of these roasting products in brewed coffee are usually too low to cause a noticeable bitter taste on their own. A combination of mozambioside and its roasting products caused eight out of eleven participants to perceive bitterness. Genetic testing revealed that taste sensitivity depends on genes. Two participants had both copies of the TAS2R43 gene variant defective, seven had one intact and one defective variant, and two had both copies intact.

Implications for Coffee Development

These findings provide new insights into how roasting affects coffee flavor, opening possibilities for developing coffee varieties with specific flavor profiles. This is a significant step in flavor and health research, as bitter substances and their receptors have other roles in the body that we’re still learning about.

Further Research Needed

Despite millions drinking coffee daily, there’s still much to learn. The bitter taste receptors activated by many coffee compounds remain unidentified. This highlights the need for continued research in this area.

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