Tea or coffee? It seems that the taste is partly determined by genetics, according to a study between the British and published in a scientific journal Nature.
"The study used a very large sample" to prove that "the perception of bitterness affects the consumption of tea and coffee," AFP AFP said. .
It is paradoxical that people with a greater sensitivity to the bitter taste of coffee are the ones who drank more.
This "suggests that coffee consumers develop the flavor or ability to detect caffeine," said Marilyn Cornelis, co-author of the study, of preventive medicine.
"Genetics plays a slightly more important role in perceiving bitterness than sweetness," explained Liang-Dar Hwang.
The perception of tastes is also influenced by our behavior. "Even if people do not really care for bitterness, we can learn to appreciate bitter food," the researcher explained.
"Coffee beverages are generally less sensitive than tea drinkers to bitterness, and they are more likely to appreciate this flavor in other foods, such as green vegetables."
A study based on genetic data of some 438,000 UK participants, for the time being "can not be generalized with other countries and cultures", according to the authors.