Genetically influenced variations in the way that people taste alcohol could interact with other factors to determine a person’s risk of developing a drinking problem.Researchers examined the association between a newly discovered taste receptor gene (TAS2R38), perceived intensity of a bitter compound called 6-n-propylthiouracil (PROP), and perceived intensity of alcohol.They concluded that both genotype and bitter taste perception make independent and overlapping contributions to taste when a person drinks alcohol. The findings appear in the November issue of Alcoholism: Clinical and Experimental Research.
