A “supertaster” is someone who experiences flavors more intensely than the average person. This heightened sense of taste can lead to a unique perception of foods and beverages. The term “supertaster” was first introduced by experimental psychologist Linda Bartoshuk, who identified varying taste responses among individuals. These differences are not simply a matter of preference but have a biological basis.
Understanding Taste Sensitivity
Taste perception is a complex process influenced by the structure of the tongue and an individual’s genetic makeup. The tongue is covered with small bumps called papillae, many of which are fungiform papillae that contain taste buds. These taste buds house taste receptors that bind to chemical compounds in food, sending signals to the brain to interpret flavors like sweet, salty, bitter, sour, and umami.
The number and density of fungiform papillae on the tongue can vary significantly. Supertasters tend to have a higher density of these papillae compared to average tasters or non-tasters. This increased number of taste buds means more taste receptors, leading to a more intense experience of flavors.
Genetics also plays a role in taste sensitivity. A specific gene, TAS2R38, is associated with the ability to taste the bitter chemical 6-n-propylthiouracil (PROP). Supertasters often possess a variant of this gene, making them highly sensitive to bitterness.
Approximately 25% of the U.S. population are supertasters, with women more likely to have this genetic trait. The remaining population is divided into average tasters (about 50%) and non-tasters (about 25%), who experience flavors with less intensity.
Practical Ways to Test Your Taste
One common method to estimate if you are a supertaster involves visually examining your tongue for fungiform papillae density. This can be done using a simple “blue dye test.” You will need blue or green food coloring, a cotton swab, and a piece of paper with a standard hole punched in it.
To perform the test, dab blue food coloring onto your tongue tip with a cotton swab, ensuring it coats the surface. The dye stains your tongue blue, but the fungiform papillae, which house taste buds, remain pink or a lighter blue, making them stand out.
Next, place the hole-punched paper or a reinforcement sticker onto your tongue over the stained area. Using a magnifying glass and a flashlight, count the pink bumps visible within the hole.
If you count more than 30 papillae within that small circle (approximately 6-7mm in diameter), you are likely a supertaster. A count between 15 and 30 suggests you are an average taster, while fewer than 15 indicates you are a non-taster.
Beyond the visual test, your reactions to certain foods can also indicate heightened taste sensitivity. Supertasters often find bitter foods intensely so, including black coffee, dark chocolate (especially varieties with high cocoa content), grapefruit, and cruciferous vegetables like broccoli or Brussels sprouts.
They may also be more sensitive to spicy foods due to a higher number of pain receptors on their tongues. Some supertasters can also detect artificial sweeteners and other subtle flavors more distinctly.
Everyday Experiences of Supertasters
Supertasters’ heightened taste perception influences their food preferences and dietary habits. They often experience flavors with such intensity that certain foods become unpleasant or unpalatable.
For instance, bitterness in foods like kale or turnips can be overwhelming, leading them to avoid these vegetables. This can make consuming a wide variety of healthy foods challenging.
To make strong-tasting foods more enjoyable, supertasters often add other ingredients. They may use more sugar and creamer in coffee or add salt, fat, or sugar to vegetables to mask bitterness.
Adding butter or olive oil to vegetables can help bridge the gap between bitter and palatable flavors. Supertasters may also prefer milk chocolate over dark chocolate, as its bitterness can be too strong.
The intense sensory experience extends to other tastes. For supertasters, sugar tastes sweeter and salt saltier, though bitterness is often the most intolerable flavor.
This sensitivity can lead to a preference for blander foods or an appreciation for subtle flavor nuances others might miss.