Researchers from Northwestern University say that people want to take it out of its bitter taste, but drink it because it is a bitter natural alert system.
It turns out that more sensitive people are drinking more coffee due to the bitter taste of caffeine, they end the researchers of Northwestern Medicine and QIMM Berghofer Medical Research Institute in Australia.
The sensitivity is due to genetic diversity, researchers said in a study published by Eure Alert, "American Accreditation for the Advancement of Science
When people expect that those who are particularly sensitive to caffeine's bitter taste, they will drink less coffee, with the opposite results suggesting that coffee consumers gain the ability to detect caffeine due to the pharmacological positive strength obtained by caffeine or that it achieves the ability, as Marilyn Cornelius, Assistant Professor, Northwestern's Fenbarg School of Medicine, Deterrent Medicine.
In other words, people with the ability to increase coffee bitter and especially the ability to increase the bitter taste of caffeine, learn to combine good things with them, Carnelis said.
This study was published in scientific reports on November 15.
It has also been found in the study that people have sensitive flavor of quinine and prop, which are related to the taste in compounds like cruciferous vegetables like cabbage, broccoli, cauliflower, cal and bok pan, to avoid coffee. For alcohol, excessive sensitivity to prop bitterness has reduced alcohol consumption, especially red wine, researchers said.