Two studies from the University of Copenhagen show that Danes aren’t quite as good as Chinese at discerning bitter tastes. The research suggests that this is related to anatomical differences upon the tongues of Danish and Chinese people.
For several years, researchers have known that women are generally better than men at tasting bitter flavours. Now, research from the University of Copenhagen suggests that ethnicity may also play a role in how sensitive a person is to the bitter taste found in for example broccoli, Brussels sprouts and dark chocolate. By letting test subjects taste the bitter substance PROP, two studies demonstrate that Danish and Chinese people experience this basic taste differently. The reason seems to be related to an anatomical difference upon the tongue surfaces of these two groups.
“Our studies show that the vast majority of Chinese test subjects are more sensitive to bitter tastes than the Danish subjects. We also see a link between the prominence of bitter taste and the number of small bumps, known as papillae, on a person’s tongue,” says Professor Wender Bredie of the University of Copenhagen’s Department of Food Science (UCPH FOOD).
Release date: 05 January 2021
Source: Faculty of Science – University of Copenhagen