PUBLIC RELEASE DATE:

23-Sep-2014

Contact: A'ndrea Elyse Messer aem1@psu.edu 814-865-9481 Penn State @penn_state

How people perceive and taste alcohol depends on genetic factors, and that influences whether they "like" and consume alcoholic beverages, according to researchers in Penn State's College of Agricultural Sciences.

In the first study to show that the sensations from sampled alcohol vary as a function of genetics, researchers focused on three chemosensory genes -- two bitter-taste receptor genes known as TAS2R13 and TAS2R38 and a burn receptor gene, TRPV1. The research was also the first to consider whether variation in the burn receptor gene might influence alcohol sensations, which has not previously been linked to alcohol consumption.

People may differ in the sensations they experience from a food or beverage, and these perceptual differences have a biological basis, explained John Hayes, assistant professor of food science and director of Penn State's Sensory Evaluation Center. He noted that prior work done in his laboratory has shown that some people experience more bitterness and less sweetness from an alcoholic beverage, such as beer.

"In general, greater bitterness relates to lower liking, and because we generally tend to avoid eating or drinking things we don't like, lower liking for alcoholic beverages associates with lower intake," he said. "The burn receptor gene TRPV1 has not previously been linked to differences in intake, but we reasoned that this gene might be important as alcohol causes burning sensations in addition to bitterness.

"In our research, we show that when people taste alcohol in the laboratory, the amount of bitterness they experience differs, and these differences are related to which version of a bitter receptor gene the individual has."

To determine which variant of the receptor genes study participants possess, DNA was collected via saliva samples for genetic analysis. The results appear in the September online issue of Alcoholism: Clinical and Experimental Research. One hundred thirty people of various races, age 18 to 45, completed all four of the study's tasting sessions.

People are hard-wired by evolution to like sweetness and dislike bitterness, and this influences the food and beverage choices we make every day, pointed out lead researcher Alissa Allen, a doctoral candidate in food science advised by Hayes. Allen added that it is also well established that individuals differ in the amount of bitterness they perceive from some foods or beverages, and this variation can be attributed to genetic differences.

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Research shows alcohol consumption influenced by genes

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