supertaster
Sign in to saveSupertasters 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.
~7 min read
Article
10 sectionsContents
- Discovery
- Cause
- Prevalence
- Women
- Identification
- Specific food sensitivities
- See also
- References
- Further reading
- External links
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.