Jump to main content
Jump to site search

Issue 12, 2014
Previous Article Next Article

Bitter taste genetics – the relationship to tasting, liking, consumption and health

Author affiliations

Abstract

Bitter is the most complex of human tastes, and is arguably the most important. Aversion to bitter taste is important for detecting toxic compounds in food; however, many beneficial nutrients also taste bitter and these may therefore also be avoided as a consequence of bitter taste. While many polymorphisms in TAS2R genes may result in phenotypic differences that influence the range and sensitivity of bitter compounds detected, the full extent to which individuals differ in their abilities to detect bitter compounds remains unknown. Simple logic suggests that taste phenotypes influence food preferences, intake and consequently health status. However, it is becoming clear that genetics only plays a partial role in predicting preference, intake and health outcomes, and the complex, pleiotropic relationships involved are yet to be fully elucidated.

Graphical abstract: Bitter taste genetics – the relationship to tasting, liking, consumption and health

Back to tab navigation

Publication details

The article was received on 19 Jun 2014, accepted on 24 Sep 2014 and first published on 24 Sep 2014


Article type: Review Article
DOI: 10.1039/C4FO00539B
Author version
available:
Download author version (PDF)
Food Funct., 2014,5, 3040-3054

  •   Request permissions

    Bitter taste genetics – the relationship to tasting, liking, consumption and health

    E. L. Beckett, C. Martin, Z. Yates, M. Veysey, K. Duesing and M. Lucock, Food Funct., 2014, 5, 3040
    DOI: 10.1039/C4FO00539B

Search articles by author

Spotlight

Advertisements