• Genetic variation in taste influences the sensations from alcoholic beverages.
• New research examines associations between a newly discovered taste receptor gene (TAS2R38), perceived intensity of a bitter compound called 6-n-propylthiouracil (PROP), and perceived intensity of alcohol.
• Both PROP perception and genotype make overlapping and independent contributions to the taste perception of alcohol as well as alcohol intake.

Genetic variation in taste influences the sensations from alcoholic beverages, and could be one of the genetic factors that interact with environmental factors to determine risk of excess alcohol consumption. A study in the November issue of Alcoholism: Clinical & Experimental Research examines associations between a newly discovered taste receptor gene (TAS2R38), perceived intensity of a bitter compound called 6-n-propylthiouracil (PROP), and perceived intensity of alcohol. Findings reveal that both bitter taste perception and genotype make overlapping and independent contributions to oral sensations from alcohol and alcohol intake.

"We do not all share the same oral sensory experiences from foods and beverages," said Valerie B. Duffy, a registered dietitian, associate professor in the School of Allied Health at the University of Connecticut, and first author of the study. "Some of the differences in oral sensation are under genetic control, and these differences can explain some of the variability in what we like and ultimately choose to eat and drink." She added that genetic variation in taste is a normal variation; it does not imply that some people are taste dysfunctional and others are not.

"It's about time that individual differences in taste perception have been considered in research since there are wide individual differences in the liking for the taste of alcohol," said Julie A. Mennella, a biopsychologist at Monell Chemical Senses Center. "Our sense of
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14-Nov-2004