Genetic determinants of liking and intake of coffee and other bitter foods and beverages - Scientific Reports
In summary, our genetic analysis suggests the psychostimulant effects of caffeine outweighs the bitterness of caffeine. A greater preference for caffeine based on genetic differences in the physiological effects of caffeine leads to a stronger preference for the taste/smell of coffee and dark chocolate. Similarly, greater sensitivity to the adverse physiological effects of caffeine was associated with avoiding the taste of coffee.