Research team leader Joanne Cole, PhD, an assistant professor in the CU School of Medicine Department of Biomedical Informatics, told South West News Service, “Some genes we identified are related to sensory pathways — including those for taste, smell, and texture — and may also increase the reward response in the brain."
“Because some of these genes may have clear paths toward influencing whether someone likes a food or not, they could potentially be used to create sensory genetic profiles for fine-tuning a person’s dietary recommendations based on foods they like to eat.”
