Have you ever taken a sip of coffee and found it too bitter, while others seem to enjoy it effortlessly? This disparity in taste isn’t just about preference, but also linked to our DNA. Scientists from Germany have discovered that the bitterness of coffee is influenced not only by the roasting process but also genetic factors.
The study, published in the journal Food Chemistry, was conducted at the University of Munich. Initially, researchers identified a new group of compounds that form during coffee roasting. While caffeine has long been known as the main cause of bitterness in coffee, even decaffeinated coffee remains bitter, indicating the presence of other compounds at play. One of these compounds is mozambioside, a natural compound in raw coffee beans that is 10 times more bitter than caffeine.
“Interestingly, our research shows that the concentration of mozambioside decreases significantly during the roasting process, reducing its contribution to the bitterness of coffee more than anticipated,” said lead researcher Roman Lang, as reported by Study Finds.
Genetic Influence on Coffee Bitterness
Further investigation into Colombian Arabica coffee revealed that not everyone perceives these bitter compounds in the same way. This variation is related to the TAS2R43 gene, which encodes one of approximately 25 bitter taste receptors in the human body. About 20% of the European population has a mutation in this gene that renders them unable to taste certain bitter compounds.
In a taste test involving 11 participants, researchers analyzed their DNA through saliva samples to determine if they had intact or mutated TAS2R43 genes. The results showed that two participants lacking the functioning TAS2R43 gene reported no bitterness at all. Seven participants with one functional and one damaged gene experienced moderate bitterness, while two individuals with two fully functional genes perceived intense bitterness.
This study also found that specific bitter compounds reach their peak concentration at 240 degrees Celsius, while others continue to increase until 260 degrees Celsius. Furthermore, bitter taste receptors are not only found on the tongue but throughout the human body.
“These new findings deepen our understanding of how the roasting process affects coffee taste and open up new possibilities for developing coffee varieties with coordinated flavor profiles,” Lang explained.
Implications for Coffee Lovers and Producers
With global Arabica coffee production reaching 102.2 million bags (60 kilograms per bag) in 2023/24, understanding these bitter compounds becomes crucial. For coffee enthusiasts and producers alike, this research demonstrates that our experiences in enjoying coffee vary, and it’s all written in our DNA.
In conclusion, our genetic makeup plays a significant role in how we perceive the bitterness of coffee, shedding light on the intricate interplay between biology and taste preferences. This study not only enriches our knowledge of coffee flavor but also underscores the importance of genetic factors in shaping individual sensory experiences. So, the next time you take a sip of coffee, remember that your taste buds are truly unique, influenced by a complex interplay of genes and compounds.
