Tag: Food genetics

According to a study published in the *Journal of Agricultural and Food Chemistry*, two common fungicides can disrupt a strawberry's cellular processes, leading to reduced sweetness and aroma. This research is one piece of the puzzle, as several complex factors help explain why are store-bought strawberries tasteless compared to fresh, local varieties.

Approximately 70% of individuals who disliked vegetables in early childhood report overcoming at least some of their aversions as adults, yet many still struggle. Understanding why do some people dislike vegetables involves a combination of genetic, psychological, and environmental factors that shape our food preferences from a young age.

Up to one-quarter of the world's population are considered supertasters, experiencing flavors with a heightened intensity. If you find certain foods overwhelmingly bitter or sweet, you might possess this unique genetic trait, and learning how to tell you're a supertaster is simpler than you think.

According to a study published in the journal *Nature Communications*, variations in specific genes can profoundly affect how people perceive certain smells and tastes, explaining why some people adore beets while others can't stand them. For those who enjoy their unique flavor, understanding why you like beets so much involves a combination of genetics, culinary preparation, and notable health benefits.

According to a 2012 study published in the journal *Flavour*, cilantro dislike varies widely among different ethnocultural groups, with prevalence ranging from just 3% to as high as 21%. The reasons behind this strong aversion are rooted in a combination of genetics and cultural exposure, which influence how individuals perceive the herb's flavor.

Celeriac, despite its knobby appearance, is a variety of the same plant species as common celery. This shared lineage is the primary reason why celeriac tastes like celery, although the root vegetable has a nuttier, earthier, and more concentrated flavor. These differences arise from selective breeding and which part of the plant is harvested for consumption.

Research indicates that approximately 25% of the population are supertasters, experiencing flavors with a far greater intensity than others. This genetic trait, often linked to a higher density of taste buds, fundamentally alters what foods do supertasters not like to eat, particularly those with strong bitter notes.