According to a study, genetics may contribute how one considers the taste of coffee – ‘bitter’ or ‘not bitter’. Researchers at the University of Munich, Technical University, Germany, have identified a new group of bitter compounds in roasted Arabica coffee and analyzed how they affect its taste.
He also first demonstrated that a person’s genetic tendency also plays a role in determining how bitter the taste of these frying substances is. The findings have been published in the Food Chemistry Journal. From the plant of ‘Coffia Arabica’, beans are roasted to develop a taste before the ground and are ground for a drink.
The role of Mozambioside in coffee bitterness
Researchers said that caffeine has been known for long-term bitter tastes, even de-coffee coffee tastes bitter, possibly suggests that others who contribute to the bitter taste of roasted coffee. Are substances.
‘Mozambiocide’ is a substance in Arabica beans, known for a bitter taste of about 10 times more than caffeine and activates about 25 bitter taste receptors in the human body – that is, ‘Tas2R43’ and ‘Tas2R46’ Re receptors.
However, we found that the level of mozambioside falls significantly during roasting, and therefore, the substance “only contributes to the bitterness of coffee”, according to the lead researcher Roman Lang. Lang said, “This motivated us to test whether the production of breakdown products of Roasting Mozambioside is also bitter and can affect the taste of coffee.”
The team showed that Mozambioside declines in seven separate products during roasting, depending on roasted temperatures and duration, different amounts in roasted coffee.
Its effect on roasting process and bitterness
Through experiments on cells, seven products were found to activate bitter taste receptors similar to mozambiosides. Researchers stated that three frying products also had a strong impact on receptors, compared to the original Mozambiocide, the researchers said. However, he also found that the concentrations of these frying products measured in powdered coffee were very low to inspire a noticeable taste on their own.
The team stated that a combination of only mozambiosides and its roasting products in a sample inspired eight of the eleven participants to experience a bitter taste. In addition, a genetic testing has shown that the TAS2R43 gene variants had both copies of the defective, the two had a intact and a faulty version of the Jean, while the TAS2R43 gene variant had both copies of the defective and a defective version, while both copies of only two people were in the seven, seven had two copies of the gene in seven Were. Jean remains intact.
“New findings deepen our understanding of how the roasting process affects the taste of coffee and opens new possibilities to develop coffee varieties with a coordinated taste profile. They are also an important milestone in taste research. , But also in health research. ” ,
“Bitter substances and their receptors have further physical functions in the body, most of which are still unknown,” Lang said. According to Lang, a lot of work is still to be done, because for many bitter substances in coffee, it is not yet known which bitter taste receptors they activate, even though millions of people around the world drink coffee every day Are.
