Supertaster

Supertaster is a term used to describe individuals who have a heightened sense of taste, particularly in relation to the intensity of flavors. This heightened sensitivity is often attributed to a higher density of fungiform papillae, the taste buds that are found on the surface of the tongue.

Blue tongue

Overview

The concept of the supertaster was first introduced by Dr. Linda Bartoshuk, a psychologist specializing in the study of taste, in the 1990s. Supertasters are thought to make up approximately 25% of the population, with the remaining 75% divided between medium tasters and non-tasters.

Supertasters often have a strong aversion to foods that have a bitter taste, such as certain vegetables, coffee, and alcohol. This is due to their heightened sensitivity to the chemical compounds found in these foods.

Genetics

The ability to be a supertaster is believed to be genetic, with certain individuals inheriting a variant of the TAS2R38 gene that increases their sensitivity to taste. This gene is responsible for the ability to taste a chemical compound known as propylthiouracil (PROP), which is found in many bitter foods.

Health implications

While being a supertaster can have its advantages, such as a heightened enjoyment of certain foods, it can also have health implications. Supertasters often have a lower preference for high-fat and high-sugar foods, which can lead to a lower risk of heart disease and diabetes. However, their aversion to certain vegetables can also lead to a lower intake of important nutrients.

Testing

Testing for supertasting often involves a simple taste test, in which the individual is asked to taste a piece of paper treated with a PROP solution. Those who find the taste extremely bitter are likely to be supertasters.

See also

• Taste
• Taste bud
• Genetics
• Nutrition