Did you ever wonder why some people hate the food you can eat everyday? Well, there’s a Science of taste. Read further to know more.
To stay away from too much political circus, I asked my boss if I can manage the company’s Twitter account instead of Facebook. He agreed.
I was having fun. It came to the point of retrieving my very first account and now I actively participate in non-news posts. One instance, I came up with the Twitter account IHateCilantro.com (@anticilantro), which is definitely and absolutely me.
I feel for the people who tweeted their disgust with cilantro or coriander. Dish soap? — yes, I always knew it. Isopropyl? — yup, most of the time. I also agree with people claiming that it smells horrific.
That’s when I thought of foods or drinks that many people love but I hate. Aside from cilantro, I also don’t like wine. Yes, you don’t want me as a drinking buddy because I found it bitter, and there this unimaginable taste. I felt weird about it because even my young nieces love that “earthly” aroma.
One time, I was embarrassed in a food expo when I and my companions stopped by a wine booth and had some free tastes. My friends enjoyed the wines. Some of them even appeared visualizing while trying to determine the flavors while I looked constipated because I can’t even concentrate because of the unexplained after taste.
I also don’t like black coffee, kale, and sugarless tea.
Read: Hand Pumpkin Pie Recipe
I recall a pastor saying that the bible explains how simple God is, and Science shows how complex our creator is. It came into my mind that there should be a Scientific explanation of why some people hate foods many people love.
I was saved by Science.
The Taste Receptors and Tongue Structures
In 1991, American psychologist Linda Bartoshuk coined terms to explain sensory factors to eating behavior. She explained that there are people with more taste receptors, making them sensitive to bitters and sweets. They are called supertasters.
Though not all taste Scientists use this method, supertasters are identified by either counting their papillae (bumps that house tastebuds) or placing their tongues to a PROP or a paper disk soaked in 6-n-propylthiouracil.
Supertasters are more sensitive to tastes. So, they can easily sense that “bitter” flavor in wines.
Blame Your Genes
Just like any flavors, we are all different. However, just like the aroma and taste, we are composed of similar things.
In an interview with Forbes Magazine, Tim Hanni, a wine and taste expert, explains that genetics can be a big contributing factor to why people found one food not delicious. He said OR26A is the genetic SNP (single nucleotide polymorphisms) that makes cilantro bitter and soapy.
Your Memory Slaps You
In the past, a friend of mine said the gum I gave her tastes like a comfort room, which made me laugh hysterically. I joked that she might have licked their bathroom.
It turned out that she might have been right. There are times that our brain uses our sense of smell in determining the flavor, and in the process, will be pulling out patterns of smells and tastes we had in the past. The gum she tasted is strawberry and bathroom deodorizers have odor variations, which also includes strawberry.
It’s All in the Mind
External influences such as psychological factors can also be considered as the reason why the taste of people varies. Way back, I used to enjoy green tea juice that is being served in the pantry of my former employer. My colleagues used to claim it tastes like moss and they constantly whine about it. Later, I just realize it indeed tastes like moss.
Respect Everyone’s Preferences
If your friend is an occasional drinker because he/she finds the taste of wine or alcoholic beverages not good, then respect it. We all have this unexplained issues towards food.
There’s already Science of taste, which explains why people’s food choice differ.