There are 26 different bitter receptors in the human body. Credit: Stefania Pelfini la Waziya via Getty Images Get the Popular Science daily newsletter💡 Breakthroughs, discoveries, and DIY tips sent six days a week. Regular coffee drinkers know there is a big difference between a brew’s aroma and its taste. A cup may smell warm and full-bodied only to leave you with a lingering bitterness behind the first sip. Researchers have long known a coffee’s potentially acrid flavor profile is dictated at a molecular level thanks to your tongue’s taste receptors, but how that occurs has remained a mystery. Now, a team at the University of North Carolina at Chapel Hill has the answer thanks to precise imaging technology—and their findings may have much wider ramifications beyond the coffee pot. The details were published in the journal Nature Structure & Molecular Biology , and focuses on TAS2R43, one of our 26 different bitter taste receptors.…