Bitter Taste Identifies Poisons in Foods

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Kohlrabi contains glucosinolates compounds that inhhibit iodine uptake by the thyroid. Individuals with the sensitive form of the hTAS2R38 taste receptor gene rate kohlrabi as being more bitter than people with the less sensitive form of the gene. Cr ...
Kohlrabi contains glucosinolates, compounds that inhhibit iodine uptake by the thyroid. Individuals with the sensitive form of the hTAS2R38 taste receptor gene rate kohlrabi as being more bitter than people with the less sensitive form of the gene. Credit: Rick Davis

Scientists at the Monell Chemical Senses Center report that bitter taste perception of vegetables is influenced by an interaction between variants of taste genes and the presence of naturally-occurring toxins in the vegetable. The study appears in the September 19 issue of Current Biology.


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