Are you ever been confused by recipe comments that go something like this?
“This was bland, needed to add …”
When the next comment is:
“We loved it, can’t wait to make it again!”
Or this range of opinions over a single entree?
“Too sweet.”
“Too spicy!”
“Perfectly seasoned.”
How is it possible the same recipe is loved by one person and someone else is turned off by it?
Or you wonder how anyone could proclaim they don’t like dark chocolate. Or coffee.
(Shaking head in disbelief.)
Well, it really is a matter of taste.
The number of taste buds we have, fungiform papillae, in fact, determine our taste sensitivity.
In a 1991 Yale Medical School study, Psychologist Linda Bartoshuk coined the terms supertaster, medium tasters, and non-tasters to categorize people by their sensitivity to bitter, sour, sweet, and salt—all that we taste.
In this research, they found the following general breakdown of the population as it relates to taste:
25% supertasters
50% medium tasters
25% non-tasters
On the surface, these terms can be a little misleading. At first glance, you might consider yourself a supertaster because you are adventurous in your food choices and appreciate fine foods.
It might even sound like a supertaster has an advantage over 75% of humanity, tasting more, savoring more. And what about non-tasters … does that mean there are people who cannot taste anything?
Bartoshuk describes the difference in this way, “Supertasters live in a ‘neon’ taste world, while others live in a ‘pastel’ world.”
These categories were assigned based on the reaction to PROP (6-n-propylthiouracil0), a compound that tastes intensely bitter to some people (supertasters) yet is tasteless to others (non-tasters).
Those who could taste varying degrees of the compound fell somewhere in the middle (medium tasters). This increased sensitivity to bitterness and texture shows up in strong opinions about certain foods.
Supertasters are less likely to enjoy leafy greens, broccoli, Brussels sprouts, dark chocolate, dark roast coffee, spicy peppers (capsaicin causes physical pain), creamy or especially sweet desserts.
Avoiding this list of flavors and textures doesn’t sound so super when considering how limiting it can be.
Of course, even within these three categories is varying degrees of taste sensitivity.
While I could not find an easy online questionnaire to pass along, here are a few basic questions to determine how sensitive your tongue might be without scrounging through drawers for a magnifying glass.
However, if you must know for sure, you can follow these simple test instructions: Supertaster Home Test Or order a test kit: Supertaster Test Kit
Are you a Supertaster?
Note: This is not a scientific questionnaire, but a list of common traits to help distinguish taste sensitivity. To be certain, follow the link for the Test Kit. In answering the following questions, keep in mind, a “yes” response should be a pronounced or strong feeling.
Can’t stand broccoli or Brussels sprouts?
Do leafy greens, green peppers, green olives seem harsh or incredibly sour?
Does coffee taste bitter?
Does eating spicy food or hot peppers feel painful?
Is cake usually too sweet?
Is cream too creamy?
Does most beer taste sharp and unappealing?
Do non-sweetened alcoholic beverages taste medicinal?
Is dark chocolate too intense and bitter?
Do you hate cilantro and think it tastes like soap?
As mentioned, there is a range of sensitivity, but if you answered yes to more than half of these questions, you are probably on the higher end as a medium taster or in the supertaster range.
Conversely, if you answered no to these questions you are likely in the lower end of the medium taster or non-taster spectrum. Let’s just call that the blissful side of tasting life.
While you might need a few more seasonings when you cook, or your nachos are buried under jalapeno mountain, you rarely fuss about your food.
So why would any of this even matter?
Understanding the subtitles of food preferences can help with the following:
1. A child refusing certain foods. While taste does change over time and it is important to introduce children to a variety of foods, they may continue to balk at stronger flavored foods if they are a supertaster.
If your child routinely refuses spinach, broccoli, kale, green beans, lettuce, grapefruit, peppers, or spices, you may want to present them in a way that diminishes any bitterness (which you may not even detect). Tricky, I know.
However, here’s some help: This article on Life Hacker Learn to Make Any Dish You Cook Better with the Science of Taste is a straightforward guide for dealing with all four flavor profiles—salty, sweet, bitter, sour.
Also, inviting kids into the kitchen can help them understand the “season to-taste” process and be more open to trying once rejected foods again.
2. Restaurant reviews let you down. It could be sensitivity to taste as to why people gravitate to different restaurants. We have dined at popular restaurants wondering how it ever received a rave review. The food at that restaurant you thought was bland could be run by a supertaster.
We have also experienced restaurants that seemed to cater to fire-breathing patrons, as every dish was spicy or intensely seasoned. (Non-tasters don’t actually breathe fire, but fewer taste buds mean they are less sensitive to capsaicin in hot peppers.)
Those random negative comments tucked in between raves about a recipe—not personal, just a matter of taste. You, nor your favorite celebrity chef can please all people all the time. I imagine similar tasters flock together.
3. Taste can have an impact on our health. While there isn’t a direct correlation between these categories of tasters and specific health issues, there is a tendency toward certain health risks.
The Wall Street Journal points out supertasters have a heightened risk of developing colon cancer, but are typically leaner with a lower risk of heart disease. Non-tasters and medium tasters tend to consume more calories than supertasters and have a heightened risk of obesity and related diseases.
Again, there isn’t a direct link, but it is worth mentioning. Understanding taste may even offer insight as to why healthier dietary changes can be difficult to maintain. We aren’t likely to adopt unpalatable food choices.
If dietitians can suggest ways to reduce bitterness in vegetables or intensify flavor with umami-rich foods based on the taste preference of their clients, they may get more lasting results.
4. Offended by someone adding salt and pepper to your dish? Some chefs do not put salt and pepper on the tables at their restaurants, believing the food is perfectly seasoned.
If a supertaster is serving medium or non-tasters (the larger portion of the population), they would be wiser to allow for the additional seasoning. And for those who are not offended by the sprinkle or two, but would appreciate them tasting the food first, I’m with you on that. (Heavy sigh.)
However, it could be the habit of adding seasoning has been established over a long history of, well, always needing it … to suit their taste.
5. Last but not least, drop the labels and the judgment. No one is superior or unable to taste, as the original labels might imply; it is sensitivity to taste and texture we each have in varying degrees.
Labeling someone as picky, a food snob, wimpy (for not liking hot peppers), or high-maintenance, doesn’t foster the communal and soul-soothing quality of food. I admit I am guilty of trying to convince someone to try food they ordinarily don’t like in a different way, as though they are stubborn.
Oh, it’s bitter? Burns your mouth? The texture makes you gag? Knowing there are components of food they can taste or sense that I cannot, encourages empathy.
For more information, here’s a video of Linda Bartoshuk’s presentation about this research:
Jesien says
You cannot guest you are super-taster or taster based on the taste of your tongue, you might say you are taster or non-taster based on this.
Indeed, you need to do DNA analysis to determine what type you are. Some people who are taster but not eating bitter foods often may find the foods are super bitter even unbearable (because they may be less tolerate) and some who are super-taster do not find the bitter foods are too bitter. If you are eating/challenging with bitter compounds, after time (or when you are older age) your taste perception might be decreased, it means you will not find it is too bitter as before. Also, if you are smoker, your taste might also alter since you are actually challenging with bitter substance day by day
The T2R38 is so far the only known receptor to classify non-taster, taster, and super-taster types. This T2R38 bitter receptor is for bitter taste of certain types like broccoli, brussel sprout, etc. The other bitter tastes like coffee or bitter melon are recognized by other bitter receptors, human has about 25 bitter taste receptors to recognize different bitter taste perceptions.
Melody Mar says
I am a supertaster. Veggies are my nemesis, my hubby has tried a million different ways of preparing them so that I can tolerate them with no success. Breads and carbs have been my friends because they are the most palatable. However, because of medical reasons, my doctor wants me to switch to a low carb diet. I am struggling to figure out how to achieve this with my limitations. In all my research, everything on the low carb list is also on the not good for supertaster list. Everyone I talk to just shrugs and tells me to “suck it up and eat your veggies.” They don’t realize that this is like telling me to chew an aspirin 3 times a day, everyday, for the rest of my life. Any ideas for taking a limited pallet and limiting it even further?
Judy Purcell says
Hi Melody, I’m sorry to hear it has been such a struggle for you to enjoy vegetables. For those who do not deal with food sensitivities, it is hard for them to understand what a challenge it is. It sounds like you have a great husband for trying so many ways to help. I would be happy to help you with suggestions if you could email me directly at [email protected] – that way you don’t have to deal with leaving the info in the comments here. Please be as specific as possible when describing what it is about vegetables that makes it so challenging so I can make the best possible suggestions.
Terence Clark says
I was always under the impression the cilantro thing was a very specific gene mutation unrelated to supertasters I imagine supertasters with that particular gene mutation would have a severe problem with it, but without that gene it would just taste maybe extra cilantro-y.
I highly suspect I’m a supertaster, but will have to do some testing to confirm. I absolutely can’t stand coffee in any of its forms. Dark chocolate either. And I can really only enjoy a beer if it’s never been in the same zip code as hops (sorry IPA fans). I don’t think hard alcohols taste like medicine, though. They taste more like paint thinner. One that doesn’t appear here that might belong is dry wines.
There are some indicators against it for me, as well, though. I do like sweet things, though some can be too much. As a result I drink energy drinks instead of coffee. That said, sugary drinks can definitely leave a gross aftertaste and I can certainly tell they’re too sweet. I just happen to like that sweetness. Same with creamy things, though that can also go overboard.
Judy Purcell says
Hi Terence, thanks for stopping by to share your experience. It sounds like you’re on the supertaster spectrum for sure, which I see more as a range than an absolute. My goal in writing this is to bring awareness or understanding for those who ask “why don’t I like what everyone else does” or those who might struggle with trying to get kids to eat certain foods. I agree with you about dry wines, I’m not a fan of those either.
Silk! says
Onions overpower any dish for me. Same with green peppers, black olives, dill pickles and mustard. I have a strong sense of smell which doesn’t help. I can smell when the neighbors are cooking onions.
I never did like the taste of broccoli or grapefruit. Beer and coffee are very bitter to me.
I can tolerate Brussels sprouts with garlic and balsamic vinegar.
On the the other hand, I like dark chocolate in small doses, cilantro isn’t soapy to me and I can handle medium spice in my food. I find that sweet tends to cover up bitter.
And I love cake.
Terri says
I too was always told I was a picky eater, then one day, I think on The Doctors, they had a segment on supertasters and I said that is me. Mom said I ate everything until about age 5, which is when your taste buds really develop, then I got picky. It is difficult to find things at some places, and of course any spicy food is out. I like tacos but only certain places, if I make them at home only McCormick powder will do, Shillings is too spicy. No fish or seafood, overwhelming. Pork, beef and chicken are good, carrots and corn are the only vegetables I can eat, iceberg lettuce is OK on tacos or as salad, but only with carrots and or plain croutons and sunflower seeds,no dressing of any kind ever. I don’t do condiments. I do love ice cream and cake, but not chocolate on chocolate etc. Cilantro is OK on tacos but not a lot, the rest of the list I cannot eat. No mashed or baked potatoes, too mushy. I was just happy to find out there was a reason I couldn’t eat most things.
Judy Purcell says
Terri, thanks for taking time to comment. It is helpful to gain insight into why we respond to food the way we do. Trying to explain what we taste is like trying to describe color to someone who doesn’t have sight. Because food is a centerpiece to so many social interactions, it is especially helpful to know how to navigate those situations, whether it’s strong reactions or allergies to food.
Lauren says
I was wondering if you’ve seen any correlation with textures as well? You briefly mention it but as a supertaster, I was wondering if my aversion to certain textures, especially mixed textures, is related? Between flavors and textures, my diet is really limited…
Judy Purcell says
I can’t point to it scientifically, but I am convinced texture is as important as flavor/taste, especially for kids. Mouthfeel is another way to describe it — I couldn’t eat raw tomatoes as a kid and for much of my adult life because of the gelatinous pulp around the seeds. Made me want to throw up. I have a much better time with them now if I remove that part or minimize the amount and make sure it’s mixed in with other textures of food.
Separating food textures is a real thing. For some, wet and dry do not go together – sauces must be on the side. Our kids did not like gravies or sauces, but my husband and I love them. I learned how to deconstruct many dishes so I could serve it to them dry/separate and we could still enjoy some sauce.
Lauren says
For me it’s more different meats. I’ve gagged on ham multiple times because of the different levels of chewiness there can be within the same bite (plus it’s not great in general). I have trouble with any meat that isn’t consistent and prefer meats that have been cooked until they are fork-tender. Ground meat is hard for me and has to be cooked in a sauce for hours until you basically can’t tell it’s there. Other than that I just have a few “quirks”, like dry foods bother me and needs lots of condiments, and mushrooms are gross, both flavor and texture-wise, lol!
Clint says
Texture sensitivity is a thing, it’s known to be correlated with some atypical physiological states (autism for instance). However, it’s defiantly separate from taste. I’m very sensitive to taste specifically, there are textures I don’t like – sure – but my reaction to them is close to that of a normal reaction to undesirable texture (kinda a meh). Some tastes, one the other hand, make foods completely inedible; like, it’s physically difficult to eat them.
To clarify: I don’t see why someone couldn’t be texture & taste sensitive, these things are certainly not mutually exclusive.
But with myself as a data-point of one, they’re not necessarily linked. I’m not particularly texture sensitive.
What I want to point out is that there is a distinct difference, at least for me. I can clearly Identify foods with an off putting texture, jello for instance – has an odd texture – but the taste is fine. I love pastas but prefer it al-denta; these are texture. Sour-Cream, Cream Cheese, Salad dressings; these are about taste – I sometimes struggle to pin the exact taste down specifically, but I can tell you it’s defiantly not about texture. I hate when people accuse me of just “not liking the texture” or the “appearance” of food.
Frankly, because if it was just texture or appearance I’d personally have no problem “getting over it”.
– Okay rant over.
E. Alexander says
I think I am a relative supertaster. I am not happy with uncooked broccoli, hate coffee, unless it is chocolate covered coffee beans, in ice cream or other sweet things , like cheesecake, etc.. I do love CHocolate, but can only tolerate dark chocolate in . smaller doses. I love raw spinach, but my favorite salad comes with sunflower seeds, bacon bits, croutons, and hard boiled eggs. I salt most food, and was actually very sick and int the hospital for months, and lost so weight because I could not stomach or force myself to eat hospital food. I began eating ferociously immediately after I checked out against doctor’s orders(only one day before I was supposed to leave) and I am an avid cook. I lick many strong flavors, but have to be careful with hot and spicy. WHile I love spicy Thai food, Mexican food can be too hot for me. I will put a tiny bit of Habanero peppers in my MANGO salsa, and now love the tase of sweeter peppers, such as red orange and yellow, but absolutely hate Green peppers, because they take over every taste of a dish, and they are bitter to me. I had to learn to love kalamata olives, but green olives are a challenge.
I do, however love the taste of garlic.onions in mos food I cook. I love Thai food, French food, Spanish, Cheeses, including the extreme forms of cheese flavors. I also do love things such as mashed potatoes. pierogies, and seasoned rice(such as fried rice, arborio rice and, and things like Greek lemon soup). Limes and lemon and most fruits are my buddies, especially berries. So, I don’t know if I am a super-taster, but I think on the high end of middle tasters. I jive with the whole sweet, sour, bitter, and umami flavors, and Miso soup is one of my favorite things. I am fascinated by this discussion, because taste is my life, as a cook and foodie.
E.
Judy Purcell says
It’s so interesting that you love Thai spicy, but Mexican is too hot. For sure, peppers carry a wide range of burn with them. I was told once that Thai peppers are supposed to numb the tongue. Ha! Maybe that’s the difference?! It is fascinating how differently we each experience food.
Clint says
So I think I’m a pretty up there super taster and I’d tell you it’s just the opposite effect. Spicy and Salty are a super tasters best friends because they dull other flavors. Thai spice is so good because it’s all spice (in my opinion) where mexican spices are often riddled with other nasty bitter flavors from the peppers they tend to use. Basically Cayenne and other thin hot peppers, awsome! Jalapenio, & Bell peppers, bad nasty gross garbage. Hope this helps someone.
Also Avocados taste death and anyone who disagrees with me is fooling themselves :p
Judy Purcell says
Hi Clint, thanks for stopping by to share your experience! I’m surprised you enjoy spicy peppers like cayenne. It’s always fascinating how different the nuances of taste sensitivities are for individuals in the same part of the spectrum. Sweet, sour, bitter, and a multitude of textures makes food such the adventure for some and a mine field for others.
Hosomi says
I am a “supertaster”. I can taste the difference in water, for example tap water and bottled water and even between brands. Meat, most of the time tastes raw, I don’t eat chocolate and everyone calls me crazy for it. I can’t eat spicy food nor drink alcohol (bitter or sour) Coffee is damn bitterbut i need caffeine so I drink it. Things like bread and noodles are fine as long as they are the soft kind, rice is also good. As you can imagine I’m skinny and trying to gain weight is difficult. I just wish there was a way to tone this down.
Judy Purcell says
Hi Hosomi, it sounds like having such sensitivity to taste makes it difficult to enjoy food at times. I have a friend whose son went to a specialist to help with the sensory issues he was having with food to help expand his diet as he would only eat 2 things. If you are struggling to gain weight, there may be help for you in this area if your sensitivity to taste and texture inhibits your diet.
Terri says
I too can taste the difference in bottled waters, so I cannot stand to drink, only it it is the only thing available. When I grew up we had well water which I loved the flavor of, people would think what is the difference, there was a big difference. Some cities water I can drink, others forget about it. I prefer spring water and my favorite is the Kroger store brand I get at Fred Meyers, it is cheaper and tastes great.
Clint says
God I love this comments section – My People!
Aquafena tastes like straight O-Zone, Smart water is palatable, Evon used to be better; and people who can’t taste it baffle me. I’ve become okay with ArrowHead though.
Angel says
I just discovered I am a supertaster after decades of being told I was being to picky and dramatic. I find distinct flavors in things that other people don’t seem to, eg black pepper has a greenish, herbal heat to it while red pepper is almost lemony [before I spit either of them out and drink a gallon of water]. I hate gravy with a burning passion, eggs literally make me gag, and I don’t eat steak because of the fat. I do eat a lot of broccoli,as long as it’s not too bitter (which happens when it is grown without enough water) but I bury it in celtic salt first.I love cooking, but I dislike eating in restaurants.
Interestingly, I was recently diagnosed with a metabolic defect (I don’t make enough of a basic metabolic enzyme). I became progressively sicker, and the most pronounced symptom was that my sense of smell, which was always very sensitive, became far too sensitive. I had neurological attacks from the odor of garlic or onions, which smelled exactly like ammonia at the time. Once I started treating the defect, my sense of smell began to calm down–in fact, it’s not nearly as sensitive as it was before. My sense of taste started to calm down, too, although it’s still crazy by normal standards.
The commenter above made me smile with the suggestion that supertasters would be okay with a grilled or broiled chicken breast or steak. I find the char and/or browned crust found on grilled or broiled meats to be especially bitter-tasting. (Anything smoked is also likely to be overpowering). Every supertaster probably has unique tolerances. So sorry!
Ann says
I have a friend that is an EXTREME super taster. For instance, his sensitivity to onions is so high that he must ask the cook at a restaurant to not cook onions near his food portion. He is intolerant of most green vegetables as well as many other foods and this makes it very difficult to eat out. Being a super taster is no fun at all!
Raymund says
I had these comment early on my blog so since them I never indicated how much pepper, sugar or salt in my recipes except for those that really need it. I just indicate there to adjust depending on how they like it.
Brenda says
Great read! I am a non-taster according to my husband. If I had to advise a super-taster who wants to be a popular meal companion when eating out, I would say to order a steak or chicken breast with no spicy rubs, just grilled or broiled, unless you know a particular dish will be acceptable to you. Please don’t make faces or pick apart your sandwich or be unkind to the staff because the food turns out to be inedible to you. If it is their mistake, calmly ask for a replacement, don’t just complain to the people at your table but do nothing about it and later denigrate the restaurant without giving them a chance to make it right. There, I feel better ; ).
Judy Purcell says
Hi Brenda, sounds like you’ve had some frustrating dining experiences. There are definitely courteous ways to get what you really want at a restaurant and with two daughters working their way through college, taking it out on the waitstaff isn’t fair.
[email protected] Riffs says
Terrific post! And thanks for clearing up a misconception on my part — I thought supertasters had superior tasting ability, not that they were more sensitive to certain things (although I guess you could argue the two are similar). Anyway, I’m definitely in the middle range.
Judy Purcell says
Thanks John, I’m glad you enjoyed the post. I think the two are similar, sensitivity and tasting ability. I too am in the middle range, so I consider myself in the blissful range. 🙂
Maureen | Orgasmic Chef says
Brilliant post. I doubt I’m a supertaster but I would be on that side of the spectrum. There are some foods I find incredibly intense. My sense of smell is really strong too.
Judy Purcell says
Thanks Maureen! Yes, in the research I reviewed, there was a link to a strong sense of smell as well. Interestingly, those who are considered supertasters suffered less with upper respiratory issues. Fascinating stuff.
ChgoJohn says
Fascinating post, Judy. I’m going to pass the link to friends. I’m sure they’ll like it as much as I. I will admit that I bristle when someone salts their plate of food without so much as tasting the smallest bit — and that’s true even if I’m not the one that prepared the meal. 🙂
Judy Purcell says
Yes, I know what you mean about salting before tasting — how would you know how much it needs? Though if it works for them …
Thanks for sharing the link, I appreciate that. 🙂
Lizzy (Good Things) says
Wow, this IS a really interesting post! Loved it and about to read it again!
Judy Purcell says
Thanks Lizzy, so glad you liked it. 🙂
Karen (Back Road Journal) says
Really an interesting post. I’m happy I’m not a supertaster because I love dark chocolate, greens and spicy food. 😀
Judy Purcell says
Me too, Karen. And coffee … 🙂