Would You Like that on a Sugar or Wafer Cone?

The first thing that is necessary for an ice cream business is cones; besides ice cream that is. At the shop I work at, we make our own waffle cones. Some get dipped in chocolate. As I was doing all of these ice cream business things, I couldn’t help but realize just how much I dislike chocolate. This is when all the women reading this gasp! But that’s the truth, I don’t really like chocolate. And as I was dipping more and more cones, I made the connection to this class and the “bitter-taste receptor.” For those who don’t know, the “bitter-taste receptor” is a SNP (Single Nucleotide Polymorphism) in the human genome that allows for us to taste a particular chemical called propylthiouracil (PROP) in foods. The PROP chemical is what gives the bitter taste to things like Brussels sprouts, and broccoli. There is also a similar chemical in cabbage, tonic water, coffee, and dark beers. 

Since, according to 23andme, my genotype is GG meaning that I can taste bitter flavors. I was genuinely curious to if that was why I am not a big fan of chocolate. So I started doing some searching. What I found was an article on the Journal of Agricultural and Food Chemistry’s website. What I discovered is that there is a similar receptor to the “bitter-taste receptor” but this one allowed for you to taste sweet things. From what I understand, the scientists measured the levels of cAMP after exposing thaumatin and lysozyme (both natural sweeteners sometimes found in some chocolate) to human-like cells. 

My theory is that both genes could work similarly. Even though most people would choose something sweet over something bitter, maybe chocolate is too sweet causing the body to think it could be harmful. I’m not entirely sure to be honest. Just a thought.

I’d rather have Cookie Dough anyway.
-Katie

PS: Click here! for the article I read.