A supertaster is a person whose sense of taste is of far greater intensity than the average person, having an elevated taste response.^[1]

History[edit]

The term originated with experimental psychologist Linda Bartoshuk, who has spent much of her career studying genetic variation in taste perception. In the early 1980s, Bartoshuk and her colleagues found that some individuals tested in the laboratory seemed to have an elevated taste response and called them supertasters.^[2]

This increased taste response is not the result of response bias or a scaling artifact but appears to have an anatomical or biological basis.

Phenylthiocarbamide[edit]

In 1931, Arthur L. Fox, a DuPont chemist, discovered that some people found phenylthiocarbamide (PTC) to be bitter while others found it tasteless.^[3][4] At the 1931 American Association for the Advancement of Science meeting, Fox collaborated with Albert F. Blakeslee, a geneticist, to have attendees taste PTC: 65% found it bitter, 28% found it tasteless, and 6% described other taste qualities. Subsequent work revealed that the ability to taste PTC is genetic.^{[citation needed]}

Propylthiouracil[edit]

In the 1960s, Roland Fischer was the first to link the ability to taste PTC, and the related compound propylthiouracil (PROP), to food preference, diets, and calorie intake.^[5] Today, PROP has replaced PTC for research because of a faint sulfurous odor and safety concerns with PTC.^[6] Bartoshuk and colleagues discovered that the taster group could be further divided into medium tasters and supertasters.^[7] Research suggests 25% of the population are non-tasters,^[8] 50% are medium tasters, and 25% are supertasters.^[9]

Cause[edit]

The exact cause of heightened response to taste in humans has yet to be elucidated. A review found associations between supertasters and the presence of the TAS2R38 gene, the ability to taste PROP and PTC, and an increased number of fungiform papillae.^[10]

In addition, environmental causes may play a role in sensitive taste. The exact mechanisms by which these causes may manifest, as well as possible evolutionary advantages to elevated taste sensitivity, are still unknown.^[11][12] In some environments, a heightened taste response, particularly to bitterness, would represent an important advantage in avoiding potentially toxic plant alkaloids. However, an increased response to bitterness may limit approach behavior for various palatable foods.

TAS2R38[edit]

The bitter-taste-receptor gene TAS2R38 has been associated with the ability to taste PROP^[13] and PTC,^[14] although a causal relationship with the supertaster phenomenon has not been established.^[15] Additionally, the T2R38 genotype has been linked to a preference for sweetness in children,^[16] avoidance of alcoholic beverages,^[13] increased prevalence of colon cancer (because of inadequate vegetable consumption),^[17] and avoidance of cigarette smoking.^[18]

Prevalence[edit]

Women[edit]

Women are more likely to be supertasters, as are those from Asia, South America, and Africa.^[8] Female supertasters tend to have a lower body mass index and better cardiovascular health. This could be because supertasters may not have a high predilection for sweet or high-fat foods compared to the average person.^[19]

Identification[edit]

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.^[20] 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.^{[citation needed]} 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.^[21]

Many studies do not include a cross-modal reference and categorize individuals based on the bitterness of a concentrated PROP solution^[22][23] or PROP-impregnated paper.^[24] Supertasters tend to have more fungiform papillae and pain receptors than tasters and non-tasters.^[25] 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.^[26]

Specific food sensitivities[edit]

Although individual food preferences for supertasters cannot be typified, documented examples for either lessened preference or consumption include:

• Certain alcoholic beverages^[23] (gin, tequila, and hoppy beers)
• Brassica oleracea cultivars
  • Brussels sprouts^[27][28][29]
  • Cabbage^[27]
  • Kale^[29]
• Coffee^[27]
• Chocolate
• Grapefruit juice^[28]
• Green tea^[28]
• Watercress, mustard greens, horseradish, dandelion greens, rutabaga (swede), and turnip^[30]
• Soy products^[28]
• Carbonated water^[31]
• Mushrooms
• Anise and licorice
• Lower-sodium foods^[32]
• Spicy foods^[19]

Other foods may also show altered patterns of preference and consumption, but only indirect evidence exists:

• Tonic water – quinine is more bitter to supertasters^{[citation needed]}
• Olives – for a given concentration, salt is more intense in supertasters^{[citation needed]}

See also[edit]

• Sensory processing sensitivity
• Tetrachromacy
• Hypergeusia

References[edit]

Further reading[edit]

External links[edit]

• Online Mendelian Inheritance in Man (OMIM): 171200 (thiourea testing)