supertasters

Supertasters are individuals with heightened taste perception, particularly for bitter compounds, compared with average tasters. The term is most closely associated with an extreme sensitivity to PROP (6-n-propylthiouracil) or its analog PTC, which many supertasters describe as extremely bitter. In addition to bitterness, supertasters may experience stronger overall oral sensations, including upper-level taste and texture cues, though this can vary among individuals.

The heightened taste sensitivity is thought to arise from a combination of genetic and physiological factors. Variants of the TAS2R38 bitter-taste receptor gene are strongly linked to PROP/PTC perception, and many supertasters have a higher density of fungiform papillae on the tongue. Both genetic variation and papillae density appear to contribute to the intensity of taste perception. Measurement typically involves a PROP/PTC bitterness test and counting taste papillae or using standardized taste scales.

Prevalence estimates vary, but about a quarter of the population is often described as supertasters, with larger shares of intermediate tasters and non-tasters in other groups. There is considerable individual variation, and factors such as age, gender, and cultural food exposure may influence reported sensitivity.

Implications of being a supertaster include differences in food preferences and dietary choices. Supertasters are more likely to find certain bitter vegetables (for example, kale or Brussels sprouts) less palatable and may prefer milder flavors or sweeter and fattier foods to balance intense tastes. The concept has relevance for nutrition research and the food industry, aiding understanding of individual taste variability and flavor product design.