WHAT ARE SUPER-TASTERS?

Supertasters are individuals possessing an unusually high number of taste buds, particularly those attuned to bitter flavors, therefore experiencing taste sensations with heightened intensity. This heightened sensitivity is rooted in genetic factors, specifically variations in taste receptor genes such as TAS2R38. These genes influence the perception of bitter compounds found in foods like cruciferous vegetables and certain beverages.

Supertasters also often display a heightened preference for very salty foods
This preference for salt is thought to be a compensatory mechanism. Since they find bitterness overwhelming, they may seek out saltier foods to balance and enhance flavors, as salt can suppress the perception of bitterness.

While the notion of being a supertaster may seem intriguing, especially in the context of working in the food and drink industry, it can present more challenges than advantages

In professions such as being a chef or bartender, where creativity is paramount, a supertaster’s heightened ability to detect basic tastes might be a drawback.

Their sensitivity could lead to a bias towards avoiding certain flavors or intensifying others, resulting in creations that might not resonate with the broader palate of the average population.

Crafting a new drink, for instance, could be influenced by an exaggerated perception of bitterness or an inclination towards saltiness, potentially limiting the mass appeal of the final product. Striking a balance between individual taste sensitivities and catering to a diverse consumer base becomes a delicate challenge for supertasters in the dynamic world of culinary arts and mixology.

There is a very simple test to find out whether you are a taster, super taster, or non-taster, and I sometimes like to do these during my talks and masterclasses

Check out post no3 to read more about the sense of taste