Researchers from the Univerisity of Copenhagen found that ethnicity may play a role in a person’s sensitivity to bitter flavors.
Of the 152 test subjects, half were Chinese and half were Danish. During the study, participants sampled PROP, a bitter substance.
The team used artificial intelligence (AI) to analyze the number of mushroom shaped “fungiform” papillae on the tip of the tongue. This area contains the largest portion of taste buds. In order to understand human food preferences in cultures and ethnicities, papillae distribution, size and quantity must also be understood. Typically, counting papillae is done manually, which is time-consuming and can lead to counting errors. The AI-based tounge coordinate system can map papillae on individual tongues.
The AI system found that Chinese participants had more papillae than Danish participants. Researchers believe this is why Chinese people were better at tasting bitter flavors. While these are promising results, larger cohorts need to be examined before drawing any definitive conclusions.
The team also notes that there are many significant factors in food experiences, including texture preferences. For instance, 77% of Chinese test subjects prefer foods that do not require a lot of chewing, while 73% of Danish test subjects preferred eating foods with harder consistency that require more biting and chewing. The team did not have a definitive reason for this preference, but they suspect that it stems from differences in food culture and the way that people learn to eat.
This research is important to helping food producers understand which regions of the world may prefer a certain type of flavor while creating new products.
This research was published in Food Quality and Preference.
