Several years ago, research revealed that women are generally better at tasting bitter flavors than men. Now, a pair of recent studies from the University of Copenhagen suggests that ethnicity may play a role as well in a person’s sensitivity to bitter tastes.
They found that the Chinese are better than Danes at discerning bitterness in foods such as broccoli, Brussels sprouts, and dark chocolate. The scientists think it has to do with the anatomical differences on the surface of the tongue.
The Research Method
- The two studies involved 152 consumers – 75 Chinese and 77 Danish.
- The participants were all healthy non-smokers between 18 and 55 years old.
- 71% of them were women and 29% men.
- The researchers had the subjects taste the bitter substance 6-n-propylthiouracil (PROP) to gauge sensitivity to bitterness.
- The researchers also asked each subject about their texture preference because it’s another factor influencing how we experience food.
- The participants were categorized by their sensitivity to bitter taste and preferred oral processing behaviors (soft vs. hard foods).
- Then, they analyzed the number of mushroom-shaped “fungiform” papillae on each participant’s tongues using a new artificial intelligence method, which automates the counting and delivers precision. (Fungiform papillae, the large protrusions on the human tongue, contain a significant portion of our taste buds and play a key role in our food and taste experiences.)
The Results
- Danish and Chinese people experience the bitter substance PROP differently.
- 77% of the Chinese participants prefer eating foods that don’t require much chewing. The researchers characterized them as ‘Soft processing likers.’
- 73% of the Danish participants prefer foods with a stiffer consistency, like carrots and rye bread. They were characterized as ‘Firm processing likers.’
The studies didn’t discover the reason behind the texture preference. But they did find a possible cause for the bitter taste variation – and it has something to do with the anatomical difference upon the tongue surfaces. The Chinese had more papillae than the Danes, which could be why Chinese people are better at tasting bitter flavors.
Wender Bredie, a professor at the University of Copenhagen’s Department of Food Science, said:
Our studies show that the vast majority of Chinese test subjects are more sensitive to bitter tastes than the Danish subjects. We also see a link between the prominence of bitter taste and the number of small bumps, known as papillae, on a person’s tongue.
This research is useful for food development and companies selling food products worldwide because it helps them better understand the preferences in different countries.
Professor Bredie said:
It is relevant for Danish food producers exporting to Asia to know that Asian and Danish consumers probably experience tastes from the same product differently. This must be taken into account when developing products.
However, the professor cautions that further research is required to conclude the phenotypical differences between Danes and Chinese at the general population level. The cohort was relatively small for these studies. He suggests more studies with larger cohorts for verification.
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Chinese Tongues Taste Bitter Flavors Differently Than Danish - Intelligent Living
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