If, like me, you’re an amateur taster of beer and wine, inevitably you’ve asked yourself why you don’t taste that hint of raspberry or note of pine bark that someone else says is there… Genetics certainly have something to do with why we have different perceptions of tastes. Scientists have shown there’s a genetic component to how we experience bitter and sweet flavors, as we’ve reported. And "supertasters," who seem to be born rather than made, are said to experience a lot of tastes more intensely… Paul Breslin, a member of the center and a professor at Rutgers University, studies the genetic basis of human oral perception… Back in 2002, Breslin and a couple of colleagues got interested in the phenomenon of how some individuals can become increasingly sensitive to certain odors over time, detecting them at lower and lower concentrations. Earlier studies had suggested there is a gender component to this phenomenon, and Breslin and his colleagues wanted to look into it further.
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