The genomics of taste and smell - Cracking the codes that determine who likes what on the palate and on the nose

摘要

If you are trying to sell a red wine to the Japanese market, how do you know what they will like? The livestock industry has cracked that conundrum in the case of beefsteak-the Japanese like the taste of steak from cattle that have been corn-fed. So there are hundreds of feedlots fattening cattle for that preferred taste and 'marbled' appearance. In the case of wine, discovering why individuals are more receptive to different tastes and smells is an area that will enable winemakers to capture opportunities in a changing global marketplace (Figure 1). To do this, it is necessary to understand the expectations and preferences of individuals and populations for wine flavour (Figure 2)-and that is why research should be undertaken into the genomics of wine taste and smell so as to benefit from recent scientific advances in this new field of science. Although some of the diversity between individuals and populations is cultural and learnt, there could well be a genetic aspect to defining likes and dislikes for specific tastes and aromas.