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B for Bitter

Published on 16 March 17

Bitterness is, alongside acidity, the key flavor that determines the taste of coffee.

According to scientific research[i], bitterness is generally disliked, even spontaneously rejected. Despite this, the taste of coffee is widely enjoyed.

 

The reasons behind this apparent paradox are numerous. In part, the olfactory element, the scent of coffee, counterbalances the bitterness of its taste, enriching the bouquet and delivering a pleasant sensation.

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Another reason can be traced back to the very makeup of our bodies. Bitterness alone is mediated by about 25 different receptors. These receptors work differently, so to speak, in each one of us, depending on the genetic variations that exist between us.

 

As a consequence, each individual experience of bitterness is likely unique.

 

 

This article is based on content from “L’observatoire des saveurs”.

 

[i]           Rosenstein & Oster, 1988

 

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