How your taste genes help shape what you drink

One of the most fascinating discoveries from the Brisbane Twins Study is how our genes influence everyday beverage choices. Several years ago, our team—led by Dr Jue-Sheng Ong and former colleague Dr Liang-Dar Hwang—used twins’ data on bitter taste perception to ask: Do taste genes help determine whether we prefer coffee, tea, or alcohol?

Twin studies are ideal for separating genetic and environmental influences. Your detailed taste ratings on bitter compounds like quinine, caffeine allowed us to identify genetic variants that shape how strongly people experience bitterness.

Using these genetic markers, we applied a method called Mendelian randomization to test whether “super-tasters” of bitterness are more likely to consume certain drinks. The results—published in Scientific Reports and ranked among its Top 100 Paper of 2018—showed that genes influencing bitter perception can sway daily habits, from coffee intake to wine enjoyment.

This internationally recognised research was powered by the generosity and long-term commitment of Brisbane twin families. Thank you for helping us uncover this remarkable connection between taste, genetics, and behaviour.