Likewise about doing this PTC test as a child with no remembrance of the results or its significance.
In regards to beer, there's the often-mentioned variability in people's abililty to detect diacetyl (aroma and flavor).
But it got me thinking: are there different genes for receptors for sweetness, particularly the artificial sweetners (e.g., saccharin-Nutrasweet, aspartame-Equal, sucralose--Splenda, and all the others like stevia or xylitol)?
I suspect that there are. For example, I simply cannot stand the taste of Nutrasweet due to the extreme bitterness.
I also struggle sometimes with Munich malts (e.g., Maibocks) as being overly sweet, while other BJCP judges simply call it "malty."
Does anyone else have insight into this?