SLU Nutrition and Dietetics Internship Blog: Super-Taste

By Michelle Kuntz

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We live among super-humans.

If you could have one super power, would you choose to have super-tasting abilities? Surprisingly, about 25% of the population has an enhanced tasting ability coined ‘super-tasting’ (6). Tasting abilities vary widely, with extremes of both super-tasters and non-tasters.

In my family, I believe (though have not confirmed) that we have two very distinct tasters: a super-taster and a non-taster. My mom can taste cinnamon from even the smallest little crumb of a coffee cake; whereas my dad can eat almost any food without even realizing what was in it. This makes it slightly difficult as a culinary nutritionist (and aspiring dietician) because I have to satisfy a supertaster who has aversions to many harsh yet exquisite flavors and gratify a non-taster who will eat whatever you put in front of him without a complaint.

Can you taste the difference?

How can there be such a contrast in tasting abilities? Genetics! Discovery of a compound 6-n-propylthiouracil (PROP) helped to determine whether or not one might be a super-taster (4). This bitter compound is a repulsive to super-tasters, indistinguishable to non-tasters, and slightly bitter to average-tasters. Super-tasters prove to have a higher density of fungiform papillae (more taste receptors) while others have, a more keen sense of smell. Of super-tasters, most tend to be women and many are (incidentally) chefs! On the other hand, some non-tasters may be genetically predisposed, while others are created by medical conditions or therapies, which destroy taste buds or can mute one’s sense of taste. These include radiation therapy, chemotherapy, medications, or neurodegenerative disorders like Parkinson’s disease (4). Lastly, as we age, our sense of taste may also decline due to decreased turnover and growth of taste buds.

The tasting process is comprised of a variety of elements, with five basic perceptions that our taste buds receive: sweet, salty, sour, bitter, and umami. Each promotes a uniquely satisfying flavor, though all are claimed to have evolved from survival mechanisms (4). This seems logical recognizing that most sweet or savory flavors are generally found among the most appealing and calorically dense foods, while sour or bitter flavors are sometimes associated with spoiled milk, rancid meat, or inedible items. So would it make sense that super-tasters are more highly evolved individuals, destined to outlive the rest of us average or non-tasters? I would say the evidence is conflicting.

To taste or not to taste, that is the question!

Contemplating the benefits and consequences of super-tasting, I came up with a non-exhaustive list of the pro’s and con’s associated with this ability.

Pro’s of Super-Tasting	Con’s of Super-Tasting
Beneficial trait to have as a chef or culinary professional.	If you work with a super-tasting chef, he/she might find every little mistake you made.
One could receive a lot of free food (or make a lot of money) if they volunteer as a credible taste tester.	Super tasting is mostly genetic, so there is not much you can do about it.
One could have survived in the forest thousands of years ago.	Super-tasters might still be traumatized by broccoli due to force-feeding in childhood.
One can more intensely experience flavors and enjoy subtle flavors and nuances.	One can more intensely experience flavors and often find food less palatable than easy to please ‘non-tasters’.
Studies show that supertasters are often leaner and experience fewer cravings than other tasters (1,4).	Supertasters might be more at risk for colon cancer because they avoid bitter tasting vegetables, which provide essential nutrients that combat cancer (1,4).
Super-tasters require less to make something more satisfying! Less salt, less fat, less sugar, more healthy!	People might find you picky and hard to cook for.

List of no-can-do’s

Since super-tasters are super perceptive, foods with bitter compounds, high astringency, or distinct flavors might be unappealing. These items include: chocolate, dark leafy greens, cruciferous vegetables, wine, liquor, coffee, grapefruit, and spicy, greasy, or rich foods.

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Solutions to put those picky eaters at ease

Though super-tasting is genetic, there are several solutions that might provide relief from a taste overload.

· Preparation method is key. Different preparation methods can alter the bitterness so that foods are more palatable to your fellow super tasters.

o For example, the protein molecules in milk bind to the tannins (bitter substances) in coffee and reduce bitter flavor.

o Roasting vegetables (and most cooking methods involving heat) can help to reduce bitter flavor.

· Exposure therapy. Though many foods are unpalatable at first, super-tasters often find themselves enjoying a nice cup of Joe. This may be out of necessity, but some might argue that a taste for certain bitter flavors is acquired over time. However, our taste buds change about every 2 weeks and can completely alter every 7 years (which is why you should keep trying foods)! Often food aversions can be learned and unlearned.

· Mix and match. Put bitter items with other foods, allowing them to be less concentrated or overridden by other flavors (Though this may not work for some super-tasters like my mother).

· Use flavor to reduce flavor. Salt negates bitter flavor, making it less intense. In addition, adding fat can reduce salty flavors! (2)

· If nothing else works, there is always cheese and butter J

How do you find out if you are a super-human?

If you believe you have the heightened ability to taste but want to know if you really are super-human, PROP test strips can be ordered online. In addition, alternative science experiments are available which dye your tongue blue so you can count your fungiform papillae yourself (7).