Wine tasters' nose needs good genes

• Autores: Simon Makin
• Localización: New scientist, ISSN 0262-4079, Nº. 2929, 2013, pág. 12
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Richard Newcomb of the New Zealand Institute for Plant and Food Research in Auckland and his colleagues have found the most convincing evidence yet of a genetic basis to the differences in people's odor perception. The researchers tested nearly 200 volunteers for their sensitivity to 10 chemicals commonly found in food. They then searched each person's entire genome, and found an association between genetic make-up and sensitivity for four of the 10 compounds--those with the smells of malt, apple, blue cheese and violets.