It’s a tale as old as time. Growing up, your family tried to instill a love of broccoli and other leafy greens in you, but it never quite took. Now, you might be an adult who still doesn’t appreciate certain veggies, coffee or spicy foods. Perhaps you’d even call yourself a picky eater. If so, have you ever considered whether you might be a supertaster? 

While being a supertaster might sound like a covetable superpower, the one in four people who find themselves with this ability might not always see it as a blessing. When it comes down to it, there’s one question on everyone’s mind: What is a supertaster, and how do you know if you’re one of them  

Let’s explore the definition, the gene behind it and how to test yourself.  

What Is a Supertaster? 

A supertaster is someone who has significantly more taste buds than the average person. This makes flavors — especially bitterness — much more intense. About 25% of people fall into this category, while the rest are either average tasters or non-tasters (people with less tastebuds and a weaker sense of taste).  

Our tongues are covered in tiny buds called taste papillae, which come in three forms: fungiform, circumvallate and foliate. Fungiform papillae are mushroom-shaped and found on the front of your tongue. They contain a combination of taste buds and sensory receptors that detect taste and touch sensations. These taste receptors bind to food molecules and give your brain an indicator of what you’re eating. 

The taste buds on your fungiform papillae can detect five primary flavors while you’re eating, including: 

• Sweet 
• Salty 
• Sour 
• Bitter 
• Umami (savory tastes, often associated with broths or meaty food) 

In general, supertasters are more likely to have approximately 35–60 taste buds per six-millimeter section of tongue. Average tasters (about 50% of the population) have 15–35, while non-tasters have fewer than 15. Non-tasters often notice less flavor in their food, while supertasters notice much more. 

Supertaster Test: How to Know if You’re a Supertaster 

Wondering if you’re a supertaster? Here are a few common ways scientists and at-home testers try to measure it: 

• PROP Test: In research studies, participants are given a paper strip coated with propylthiouracil (PROP). To non-tasters, the strip has little to no taste. To supertasters, it’s overwhelmingly bitter. 

• Taste Bud Count: Some at-home experiments suggest placing food coloring on the tongue and counting the visible papillae in a small circle (about six millimeters). Higher counts may suggest a supertasting ability. 

• Self-Test Clues: Do you find dark chocolate too bitter? Does coffee taste harsh? Do leafy greens leave a strong aftertaste? If so, you may be a supertaster. 

What is the Supertaster Gene (TAS2R38)? 

Scientists believe that many supertasters have the TAS2R38 gene. This particular gene increases a person’s perception of the bitterness in various foods and drinks. Maybe that’s why many supertasters have a long list of foods they wouldn’t eat no matter their hunger levels. To their credit, it appears there really is a scientific reason behind their dislike of so many foods. 

What Are Supertaster Characteristics and Traits? 

If you feel like you might qualify as a supertaster, but you’re not quite sure, there are a few telltale characteristics to look for, including: 

Picky Eating 

Do you despise the taste of coffee or turn your head to the creamed spinach your parents tried so hard to get you to eat? Because of the TAS2R38 gene and other genetic factors, supertasters perceive bitterness much more strongly than others. Foods like brussels sprouts, greens and yes, even coffee, can taste unpleasantly sharp. 

Camouflaging Bitter Flavors With Other Flavors 

Broccoli and spinach may leave an overwhelmingly bitter taste in the mouths of supertasters, but that doesn’t mean they don’t understand the nutritional value veggies offer. To mask the bitterness, some supertasters add sweet, salty or fatty flavors to foods they wouldn’t eat otherwise. This makes certain bitter-tasting foods more palatable so supertasters can have their vegetables — and their nutrients too. 

Preferring Salty Flavors (But Hold the Extra Salt) 

You may assume that someone who perceives the delicate differences in salty, sweet or bitter flavors would steer clear of foods that are too salty. On the contrary! A recent study showed that supertasters preferred foods that were high in salt. While there’s no conclusion as to why they feel this way, researchers believe that it may be because salty flavors cut out some of the bitterness from certain foods, like cheese. 

A lot of supertasters prefer saltier foods, but that doesn’t mean they’re keen on reaching for the saltshaker during every meal. For average tasters and non-tasters, salt adds more flavor to otherwise bland food. But if you’re a supertaster, that same food probably has significantly more flavor to you, so it doesn’t need the added salt. 

Avoiding Smoking or Alcohol 

While average and non-tasters may not notice the subtle bitter notes in some beers, citrusy seltzers and certain hard liquors, supertasters often taste these flavors front and center on their palette. 

And though it’s not always a determining factor, the tangy aftertaste can turn alcohol into a no-go for some supertasters. Similarly, the additives and tobacco in cigarettes can also leave behind a bitter essence, making them even more unpleasant to those with extreme taste buds. 

Earn A Graduate Credential from the University of Florida 

Whether you’re a superhero physician in the making or a working professional interested in developing your understanding of human physiology, you can step up your game with the University of Florida’s online Graduate Certificate in Medical Physiology.  

This program allows you to earn your certificate entirely online in as little as one semester. Our well-rounded courses contain relevant coursework that will prepare you for National Board exams, the MCAT or other standardized tests in the medical industry. 

Take control of your future today by applying to our online Graduate Certificate in Medical Physiology program. 

Sources:
https://www.npr.org/sections/health-shots/2010/06/16/127880219/for-supertasters-a-desire-for-salt-is-in-their-genes
https://www.healthline.com/health/food-nutrition/supertaster#supertaster-quiz
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5766753/