What you carry at this position in your DNA and what research says about it.
Bitter Taste Sensitivity: 6/10 evidence, 11 publications.
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Sample genotype (not yours): C/C
Bitter Taste Insensitivity
You likely have a blunted ability to perceive bitter tastes in foods and drinks. This can make vegetables like broccoli and beverages like dark coffee taste much milder to you.
What this genotype means: Blunted perception of bitter foods; Higher tolerance for the taste of alcohol; Increased liking for cruciferous vegetables.
Sample genotype (not yours): C/G
Moderate Bitter Taste Sensitivity
You are likely able to perceive bitter tastes moderately. This gives you a balanced sensory experience when consuming bitter foods and beverages.
What this genotype means: Moderate perception of bitter foods; Typical dietary preferences; Balanced response to bitter beverages.
Sample genotype (not yours): G/G
Strong Bitter Taste Sensitivity
You are highly sensitive to bitter tastes. This can make certain green vegetables, coffee, and beer taste intensely bitter or unpleasant.
What this genotype means: Intense perception of bitter foods; Lower preference for cruciferous vegetables; Slightly lower average alcohol consumption.
Gene function and biological role
Gene Function: The TAS2R38 gene encodes a member of the taste receptor family, specifically a G-protein coupled receptor that detects bitter compounds [1]. It is highly expressed on the tongue, where it binds to bitter-tasting substances containing a thiourea group, such as those found in raw cruciferous vegetables [1]. Beyond oral taste buds, this receptor is also found in the respiratory tract and gut, where it plays a role in detecting bacterial signals and regulating local immune responses [2]. Variations in this gene are the primary genetic determinant of why some people find certain foods intensely bitter while others do not [1].
Variant Impact: The rs713598 variant is a missense mutation in the TAS2R38 gene that changes the amino acid at position 49 from alanine to proline [1]. This specific amino acid substitution alters the shape of the receptor's binding pocket, directly affecting how strongly it binds to bitter-tasting molecules [1]. Along with two other nearby variants, it forms the basis of the classic tasting and non-tasting haplotypes [3]. The G allele encodes the proline residue associated with the functional, sensitive receptor, while the C allele encodes the alanine residue found in the insensitive version [3].
Key Insight: Your sensitivity to bitter vegetables like broccoli and Brussels sprouts is hardwired into your DNA, explaining why some people genuinely find them unpalatable while others enjoy them.
Location: TAS2R38. Chromosome 7 · 7q34 · 142.0 Mb
Estimated prevalence by population
Global 31.2%; European 35.6%; African 27.6%; East Asian 11.1%; South Asian 43.4%; Americas 16.4%; Ashkenazi 28.9%; Finnish 42.2%; Middle Eastern 26.7%; Amish 60.4%.
Estimated CC genotype frequency.
Global 48.2%; European 48.1%; African 49.9%; East Asian 44.4%; South Asian 44.9%; Americas 48.2%; Ashkenazi 49.7%; Finnish 45.5%; Middle Eastern 49.9%; Amish 34.6%.
Estimated CG genotype frequency.
Global 20.6%; European 16.3%; African 22.6%; East Asian 44.5%; South Asian 11.6%; Americas 35.4%; Ashkenazi 21.4%; Finnish 12.3%; Middle Eastern 23.3%; Amish 5.0%.
Estimated GG genotype frequency.
Showing effects for C/C genotype
Nutrition & Metabolism
Taste & Smell Perception
Bitter Taste Sensitivity. Evidence: 6/10. Source: PMID 12595690. Blunted Sensitivity.
Taste Preference. Evidence: 8/10. Source: PMID 35585065. Higher Liking.
Neurology & Mental Health
Addiction & Reward
Alcohol Consumption. Evidence: 8/10. Source: PMID 36477530. Slightly Higher.
Behavioral & Personality Traits
Tea Consumption. Evidence: 7/10. Source: PMID 31046077. Slightly Lower.
Showing effects for C/G genotype
Bitter Taste Sensitivity. Evidence: 6/10. Source: PMID 12595690. Moderate Sensitivity.
Taste Preference. Evidence: 8/10. Source: PMID 35585065. Typical.
Alcohol Consumption. Evidence: 8/10. Source: PMID 36477530. Typical.
Tea Consumption. Evidence: 7/10. Source: PMID 31046077. Typical.
Showing effects for G/G genotype
Bitter Taste Sensitivity. Evidence: 6/10. Source: PMID 12595690. Strong Sensitivity.
Taste Preference. Evidence: 8/10. Source: PMID 35585065. Lower Liking.
Alcohol Consumption. Evidence: 8/10. Source: PMID 36477530. Slightly Lower.
Tea Consumption. Evidence: 7/10. Source: PMID 31046077. Slightly Higher.
What this genotype means for the people who carry it
Sample genotype: CC (Homozygous)
Having two copies of the C allele means you carry the non-tasting version of the bitter taste receptor [1]. This genotype is associated with the AVI haplotype, which produces a receptor that does not bind effectively to bitter thiourea compounds [1]. As a result, foods containing these compounds, such as Brussels sprouts, cabbage, and dark chocolate, will taste significantly less bitter to you than to others [1]. This lack of bitter sensitivity often translates to a higher liking for bitter vegetables and a slightly higher consumption of alcohol, as the harsh bitter notes of ethanol are less intense [2]. You may also show a slightly lower preference for tea compared to those with the tasting allele [3].
Blunted perception of bitter foods; Higher tolerance for the taste of alcohol; Increased liking for cruciferous vegetables.
Sample genotype: CG (Heterozygous)
Carrying one copy of the C allele and one copy of the G allele makes you a bitter taster [1]. Because the tasting allele is dominant, you possess functional receptors that can detect bitter compounds like PTC and PROP [1]. This means you will perceive the bitter notes in green vegetables, coffee, and IPAs, but typically not to an overwhelming degree [1]. Your dietary preferences and consumption of alcohol or bitter beverages are likely to be typical and balanced [2]. You are also likely to have a moderate liking for various foods compared to extreme tasters or non-tasters [3].
Moderate perception of bitter foods; Typical dietary preferences; Balanced response to bitter beverages.
Sample genotype: GG (Homozygous)
Carrying two copies of the G allele means you are a bitter taster and potentially a supertaster [1]. This genotype encodes the highly functional PAV version of the receptor, which binds strongly to bitter compounds [1]. Consequently, vegetables like broccoli, kale, and cabbage, as well as beverages like black coffee and hoppy beers, may taste intensely bitter to you [1]. This heightened sensitivity often leads to a lower liking for these foods and a tendency to avoid them [2]. Additionally, you may consume less alcohol on average because the bitter taste of ethanol is more pronounced and off-putting [3].
Intense perception of bitter foods; Lower preference for cruciferous vegetables; Slightly lower average alcohol consumption.
Variants with shared genetic architecture
rs10246939 · TAS2R38 Gene · Chr 7 · Bitter Taste Sensitivity
rs1726866 · TAS2R38 Gene · Chr 7 · Bitter Taste Sensitivity
rs838145 · IZUMO1 Gene · Chr 19 · Alcohol and Cholesterol
Genetic diversity fuels gene discovery for tobacco and alcohol use.
A genome-wide association study of bitter and sweet beverage consumption.
Content updated August 2026.
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