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A matter of taste: tongue differences shape our palate If it means we get more dishes to enjoy, I’m for it! New research at the University of Copenhagen found that Danes can’t perceive bitter taste as well as Chinese individuals. This seems to come down to anatomic differences on the surface of the tongue between these two groups. The findings showcase how ethnicity can influence our enjoyment of food, but may also showcase how our natural differences in perception can help give rise to cultural preferences. Image via Pixabay. We’ve known for a while now that not everybody perceives tastes the same. Women, for example, are better at picking up bitter flavors than men. New research suggests that ethnicity can also play a role in our sensitivity to bitter taste, and thus, our enjoyment of items such as broccoli or dark chocolate.

Wender bredieUniversity of copenhagen department food scienceUniversity of copenhagenInternational conference on medical image computingProfessor wender bredieFood scienceProfessor bredieNovel approachTongue standardizationInternational conferenceMedical image computingFood qualityபல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் துறை உணவு அறிவியல்பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந்சர்வதேச மாநாடு ஆன் மருத்துவ படம் கணினிஉணவு அறிவியல்