Genes, Geography, and Taste
A recent study into the genetics of taste provides new insights into global variation in the sensitivity of humans to different flavors.
Surveying residents of Kenya and Cameroon, the researchers discovered that these African populations were more sensitive to bitter tastes than Europeans. The Kenyans and Cameroonians were observed to have a very high level of diversity in a gene called TAS2R38, which detects bitter flavors, and they were able to sense more subtle ranges when given a bitter-tasting compound to taste.
Scientists don't yet understand the reason for the difference between peoples from the two continents, but speculate that it may be linked to an evolutionary benefit that gave Africans the sensitivity to identify plants and vegetables that were beneficial to eat (but also bitter). So, why did Europeans lose this advanced sense of taste? One theory suggests it was due to the lack of genetic variation in those small numbers of Africans migrants who would became Europe's ancestors.
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