Why can the same bitter chemical taste stronger to one person?
The same bitter test compound can produce different sensations in different people. Research on the TAS2R38 receptor connects genetic variants with responses to PTC and PROP. Detecting bitterness is still different from liking a food, whose taste involves more than one compound or receptor.
Questions you could explore
- Why would sensitivity to one laboratory test compound be an incomplete prediction of someone’s food preferences?
Start reading
- Bufe et al.; Current Biology, 2005The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception
The abstract links perception of two named bitter compounds with laboratory responses of receptor variants.
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