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Taste revolutions how mutations affect our culinary preferences
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1. Why does some cinnamon taste like soap?
Celery is a spice used mainly in eastern cuisine. It is an ingredient in blends such as curry or garam masala, which is also increasingly being used in European countries. It fits well with the taste of celery seeds, root vegetables and meat. The plant is characterized by its health-promoting properties, such as antioxidant, antibacterial, anti-diabetic or cholesterol-lowering properties (Baj. Laribi et al. 2015).2. Genes and the perception of bitter taste
It turns out that the perception of bitter taste is also partly genetically determined and depends on a combination of flavor alleles from the TAS2R family of genes, specifically the TATS2R38 gene, which is responsible for the recognition of bitterness derived e.g. from polyphenols in food (H. O. Smail 2019). This phenomenon was observed as early as the 20th century when it was reported that there is a variation in the population's potential for sensing the synthetic compound phenylathyl carbamide (PCT). This variation is also related to the sensation of taste of other bitter substances.3. Genes and the perception of sweet taste
We probably all know someone for whom there is no such thing as "sweet". Sweet taste is mostly preferred by most people, especially children. Tolerance increases with exposure. The more you eat it, the more you can consume it. Therefore, in infants and young children, it is recommended that sweets be added to the food list as soon as possible. However, there are people who almost do not tolerate sweetness or tolerate it to a lesser extent. They are influenced by specific genes that determine the perception of sweet taste.4. Genes and the perception of fat taste
Fat taste tolerance, like sweetness, depends on the degree of exposure, but genes are also important. There are 3 genetic factors that affect the perception of fatty foods. Genes that encode the taste receptors present, etc. In language, they are responsible for recognizing the texture and consistency of food. Mutations within these genes can lead to a reduction or an increase in the sensation of fat. It turns out that changes in genes associated with transportation, breakdown, or lipid synthesis are also associated with different sensations of taste sensation.5. Genes and the perception of salty taste
These mutations may disrupt transport and cause altered sensitivity to taste perception, but further research is needed to investigate specific mechanisms (C. Ferraris et al. 2020). Scientific work shows that taste sensing is also responsible for the genes coding for SCNN1B and TRPV1.6. Which also affects taste preferences
In addition to genetic factors, taste preferences are formed at the fetal and early childhood stages of breastfeeding by the offspring of women who are more willing to try new flavors during pregnancy and then breast-feed. At a later stage of development, the products included in the baby's diet affect his future dietary choices. However, research suggests that the descendants of females who eat a variety of sweet foods during breast feeding are more likely to try fresh flavors over time.7. Effect of taste preferences on the occurrence of diseases
Taste preferences have a huge impact on dietary choices, which in turn correlate with health. For example, in people who prefer fat and sugar products, the risk of being overweight and obese (which is also associated with other disorders) is much higher (S. Spinelli, E. Monteleone 2021). Frequent choice of sweet products is also linked to higher incidence of insulin resistance and type 2 diabetes (X. Macy's and so on). A preference for fat and high body fat (saturated body fat) can lead to unhealthy consumption of water, including hypercholesterol.8. Summary
There are certain genes whose mutations cause a reduced or increased sensitivity to the recognition and sensation of certain tastes, and therefore to their more or less frequent consumption. However, this is only one of the factors that determines food choices and, against the background of other such as cultural or psychological aspects or exposure to different tastes in childhood it seems not to matter so much.
