If you were for some reasonable time, you have no doubt that an explanation of someone who is actually not bitter, or at least should not be, but it is really sweet. Basically, it is a ritual of transition to specialist coffee. It turns out that they not only drink bad coffee – although it can also be – some people may simply be genetically more willing to perceive the relationships of bitterness found in coffee and this has nothing to do with caffeine.
Planned to be published in the journal Scientists from the Technical University of Munich tried to examine how various coffee compounds affect the perception of bitterness people. They notice that although caffeine is often attributed to the bitter taste of coffee, decaf coffee is also considered bitter by consumers, therefore a specific relationship cannot take into account all the feeling.
Instead, they focused on a relationship known as mozambiośid, which Week He describes as “about 10 times more bitter than caffeine.” Mozambiozide exists in green coffee, which during the baking process degrades in various derivative compounds. Despite this, some of these compounds can activate “two of about 25 bitter taste receptors in the human body.” One of these taste receptors is known as TAS2R43.
In the study, scientists genotypped the panel of 11 trained tasting to determine the presence of the TAS2R43 gene. Seven people were heterozygous, which means that they had one allele of the TAS2R43 gene. Two people were homozygotic in expressing the gene, and two were homozygotic in the gene deletion (they notice that about 20% of all Europeans have no gene).
When various types of preparations for coffee and roasting levels were given to evaluate the taste, participants with intact homozygous TAS2R43 gene had a lower threshold from the mosambiości compounds in the drink to be seen as bitter.
So maybe some people are genetically inclined to perceive greater bitterness in coffee. Which is unfortunate for them. My suggestion? Drink better coffee and just drive.
