Genetics may play a role in how people’s taste receptors send signals, leading to a wide spectrum of taste preferences, according to Penn State food scientists. These varied, genetically influenced responses may mean that food and drink companies will need a range of artificial sweeteners to accommodate different consumer tastes.
“We’ve known for over 80 years that some people differ in their ability to taste bitterness, but we have only begin to tease apart the molecular basis of these differences in the last decade,” said John Hayes, assistant professor, food science and director of the sensory evaluation center.
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Read the full, original story here: Multiple Genes Manage How People Taste Sweeteners
