Hate the taste of Brussels sprouts? Do you find coriander disgusting or perceive honey as too sweet? Your genes may be to blame.
Everybody’s food preferences vary and are shaped by their unique combination of three interacting factors: the environment (your health, diet and cultural influences); prior experience; and genes, which alter your sensory perception of foods.
The food we eat is sensed by specialised receptors located in the tongue and nose. The receptors work like a lock and are highly specific in the nutrients or aromas (the keys) they detect. Sweet receptors, for instance, detect only sweet molecules and will not detect bitterness.
Understanding the influence of genes on taste perception offers a way to personalise products tailored specifically to your needs.
