Summary 1
In this article, coffee, broccoli, brussels sprouts, and lemons are all examples of how genetics affect our taste, especially for "supertasters," like 25% of the UK population who have twice the normal number of taste buds, or "thermal tasters" who taste temperatures like an ice cube that tastes salty. Dr. Barry Smith, who is a professor of philosophy and director for the Centre for the Study of the Senses at the University of London is doing research on coriander and looking at how we can reduce the amount of salt in our food to improve public health. Dr. Charles Spence, in the Oxford University department of experimental psychology, is doing two studies in neurogastronomy. One, with chefs, big food companies, and top restaurants, is looking at how receptors send signals to the orbitofrontal cortex in the middle of the forehead. In the other study, Dr. Spence is looking at colour, lighting, and ambience and how they impact our perception of taste like making red-coloured food taste sweet. Children are also affected by the supertaster gene which is why some of us don't eat dangerous foods and toxins, but like alcohol and coffee.