Multiple genes manage how people taste sweeteners

UNIVERSITY PARK, Pa. Genetics may play a role in how people's taste receptors send signals, leading to a wide spectrum of taste preferences, according to Penn State food scientists. These varied, genetically influenced responses may mean that food and drink companies will need a range of artificial sweeteners to accommodate different consumer tastes. "Genetic differences lead to differences in how people respond to tastes of foods," said John Hayes , assistant professor, food science and director of the sensory evaluation center. Based on the participants' genetic profile, researchers were able to explain the reactions of subjects in a taste test when they sampled Acesulfame-K - Ace K - in the laboratory. Ace K is a man-made non-nutritive sweetener commonly found in carbonated soft drinks and other products. Non-nutritive sweeteners are sweeteners with minimal or no calories.