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Taste is in our genes -- how genes affect what we eat
Table of Contents
1. The taste and smell are a close-knit duo
In addition to the basic flavors, the salts produced by glutamic acid (e.g. when eating meat) have been included in the minds, but so far the receptors for these flavors have not been found. Today, it is known that the map of the tongue is based on false assumptions. Some also recognize flavors such as metallic, fatty acids and coconut flavors (defined as suspended and rich, can be felt when eating, for example, onions, garlic, and cheese). However, since these receptors are not yet officially assigned to each of the basic flavours, there are only a few flavors of salt in the mouths.2. Formation of taste preferences
Around the twelfth week of pregnancy, the fetus begins to inhale and swallow large quantities of fetal water. Injecting the fetal waters with sweet-tasting substances causes more intense ingestion in the foetus, whereas the introduction of bitter-tastiing substances inhibits this effect (A.K. Worobey 2013). This causes the mother's eating habits to affect the taste preferences of the baby even before birth. So the more varied the diet of the mother, the more tastes the child will know. New products are introduced to his diet, during which time the child learns to taste new flavors intensely and very quickly, and his or her stomach develops nutrients similar to the flavors of the various fruits and vegetables.3. Where do the differences in taste come from?
The majority of people in the world find the taste of coriander to be pleasant, in Europe it is about 80%. However, the two may have something in common. The way we perceive taste and flavor in South Asia is only 7%. Mauer, A. Another example may be the smell of androsterone a compound that is found in large quantities in the saliva of cranberries.
