科学者らが3Dイメージングを用いて、人体がコーヒーの苦味をどのように知覚しているかを調査した。
この研究は味覚受容体「TAS2R43」に焦点を当てており、コーヒー飲料における苦味の分子メカニズムに関する新たな知見を提供している。
コーヒーの苦味を感じる受容体を解明する新たな研究
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