遗传影响咖啡苦度感知、研究发现、确定咖啡中新的化合物。 Genetics influence coffee bitterness perception, study finds, identifying new compounds in coffee.

慕尼黑技术大学的研究人员发现,遗传影响着人们如何苦苦地找到咖啡。 Researchers at the Technical University of Munich found that genetics influence how bitter individuals find coffee. 他们在阿拉伯咖啡烤咖啡中发现了新的苦类化合物,包括Mozambioside,它比咖啡因苦10倍,但在烤咖啡时破裂。 They identified new bitter compounds in roasted Arabica coffee, including mozambioside, which is 10 times more bitter than caffeine but breaks down during roasting. 该研究报告发表在《食品化学》上。 研究表明,遗传倾向影响人们对咖啡感受的痛苦,使人们深入了解如何开发有特制口味的咖啡品种。 The study, published in Food Chemistry, showed that genetic tendencies affect how bitter people perceive coffee, offering insights into developing coffee varieties with tailored flavor profiles.