How genes influence preferences for tea or coffee

The study examined the genetic data of over 400,000 people, homing in on the association between three genes for bitter taste perception and a correlating preference for certain bitter-tasting beverages. The three bitter taste receptor genes studied were responsible for generating the bitter profiles in caffeine, quinine and propylthiouracil (PROP), a synthetic bitter profile similar to that tasted in cruciferous vegetables such as brussel sprouts.

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