Supertaster

Supertasters are individuals whose sense of taste for certain flavors and foods is far more sensitive than the average person. The term originated with experimental psychologist Linda Bartoshuk and is not the result of response bias or a scaling artifact but appears to have an anatomical or biological basis. Over the past two decades, the study of many differences in oral sensation has grown to encompass the idea of supertasting. Originally identified as the heightened response to the suprathreshold bitterness of concentrated propylthiouracil (PROP), the contemporary view supports that supertasting encompasses an elevated response to all taste qualities.

Supertasters are individuals whose sense of taste for certain flavors and foods is far more sensitive than the average person. The term originated with experimental psychologist Linda Bartoshuk and is not the result of response bias or a scaling artifact but appears to have an anatomical or biological basis. Over the past two decades, the study of many differences in oral sensation has grown to encompass the idea of supertasting. Originally identified as the heightened response to the suprathreshold bitterness of concentrated propylthiouracil (PROP), the contemporary view supports that supertasting encompasses an elevated response to all taste qualities.

Prevalence

Identification

.]] The tongue's fungiform papillae can be revealed with blue food dye. Supertasters were initially identified based on the perceived intensity of propylthiouracil (PROP) compared to a reference salt solution. Supertasters consume more salt in comparison to those with average taste. Subsequently, salt has been replaced with a non-oral gustatory standard. Therefore, if two individuals rate the same gustatory stimulus at a comparable perceptual intensity, but one gives a rating twice as large for the bitterness of a PROP solution, the experimenter can be confident the difference is real and not merely the result of how the person is using the scale. Today, a phenylthiocarbamide (PTC) test strip is used to help determine if someone is a low taster. The general population tastes this as bitter about 75% of the time. Many studies do not include a cross-modal reference and categorize individuals based on the bitterness of a concentrated PROP solution or PROP-impregnated paper. Supertasters tend to have more fungiform papillae and pain receptors than tasters and non-tasters. It is also possible to make a reasonably accurate self-diagnosis at home by carefully examining the tongue and looking for the number of fungiform papillae.

Specific food sensitivities

Although individual food preferences for supertasters cannot be typified, documented examples for either lessened preference or consumption include: Certain alcoholic beverages Brassica oleracea cultivars Brussels sprouts Cabbage Kale Coffee Chocolate Grapefruit juice Green tea Watercress, mustard greens, horseradish, dandelion greens, rutabaga (swede), and turnip Soy products Carbonated water Mushrooms Anise and licorice Lower-sodium foods Spicy foods

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