Genetics may play a role in how people's taste receptors send signals, leading to a wide spectrum of taste preferences, according to Penn State food scientists. These varied, genetically influenced responses may mean that food and drink companies will need a range of artificial sweeteners to accommodate different consumer tastes.

"Genetic differences lead to differences in how people respond to tastes of foods," said John Hayes, assistant professor, food science and director of the sensory evaluation center.

Continued at MedicalNewsToday>>


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