这项发表在《科学报道》期刊上的研究涵盖了两组数据。第一组来自一对大型双生研究,他们显示出一些特定的遗传型关系到我们对不同味道的感知能力,至少对于欧洲裔的人来说是这样的:
one specific variant was associated with slightly higher ratings of bitterness for caffeine, another to greater bitterness for quinine and a third to greater bitterness for a drug known as propylthiouracil, or prop.
其中一种遗传型让人更容易感知咖啡因的苦味,另一种型让人更容易感知奎宁的苦味,第三种型让人更容易感知一种叫丙基硫氧嘧啶的药物的苦味,这种药物简称prop。
The team found people with a greater genetic predisposition to perceiving the bitterness of caffeine drank a little more coffee, but an increased perception of the bitterness of quinine and prop were linked to a small reduction in coffee drinking.
研究团队发现,那些更容易感受咖啡因苦味的人喝的咖啡要更多一些,而更容易感受奎宁和丙基硫氧嘧啶苦味的人喝的咖啡要少一些。
“While the effect of perception on your daily coffee intake might be relatively small – only a 0.15 cup per day increase – from a normal caffeine taster to a strong caffeine taster, it actually makes you 20% more likely to become a heavy drinker – drinking more than four cups per day,” said Jue Sheng Ong, first author of the research.
【新研究,不同的人喝咖啡喝到的味道不一样】相关文章:
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