Genetic contribution to sour taste preference

Genetic contribution to individual differences in sour taste perception and preference was investigated in a cohort of young adult Finnish twins (n = 328, 21–25 years) including 46 complete monozygotic and 92 dizygotic twin pairs and 52 twin individuals without their co-twin. Responses to sour taste were recorded as pleasantness and intensity ratings of orange juice with added citric acid (4.2 g/L) relative to untainted orange juice (sensory traits). Pleasantness and use-frequency of 21 food items varying in sourness were rated in a questionnaire. Three food categories emerged in factor analysis: sour berries and fruits, less-sour berries and fruits, and sour dairy products (questionnaire traits). The contribution of genetic and environmental factors to variation and co-variation of the traits were analyzed using quantitative genetic modeling. Genetic factors played a larger role than shared environment, explaining 14% and 31% of the variation in pleasantness and intensity of sour taste, respectively, and 34–50% of the variation in pleasantness and use-frequency of sour foods. Relatively large genetic correlations existed between sensory traits and between questionnaire traits. These results demonstrate a genetic contribution to preference for sour foods.

► We investigate genetic contribution to individual differences in sourness preference.
► We use sensory evaluation and questionnaires to measure traits reflecting sour taste.
► Sour taste perception and preference are partially mediated by genetic effects.
► Sourness preference is partly affected by the same or closely linked genes.