I had always thought that “super tasters” were the folks that food and beverage makers hired to verify and improve their products. That must be at least partially correct, but after some web searches, it appears that a more definitive characteristic is an enhanced sensitivity to bitter flavors. E.g.:

“… To compensate for any overwhelming bitterness, supertasters may add salt, fat, or sugar to foods. These foods can mask bitterness.
……
Indeed, certain foods aren’t going to find their way into a supertaster’s grocery cart, such as:
• broccoli
• spinach
• Brussels sprouts
• turnips
• watercress
…”

www.healthline.com/health/food...ster#characteristics

So I’m glad that I’m not a super taster, as I love all of those things – and 100% chocolate! And I’d guess that they don’t like Marmite, which I’m also fond of.

I find the older I get, the stronger flavors I seek out.

Spicy too. Even the habanero Tabasco isn't hot enough for general purpose use any more. I used to enjoy hotter sauces occasionally, now I'm using those regularly to supplement salsas etc...

I am. The only reason I know that is that I took a filler class in college about the psychology and economics of food. There's a chemical that if you're a non-taster has no taste, if you're a normal taster is a little bitter, and if you're a super taster, tastes like you got a mouthful of coffee grounds. We talked about super tasters in class one day and they distributed pieces of filter paper with a drop of the chemical on them to the class.

I like all the veggies on that list and also drink black coffee.

I like the veggies on that list except Brussels Sprouts. (Well, I won't say Broccoli is a favorite.)

I do sprinkle a little salt in bitter iced tea.

I'm sensitive to the chemicals in cheese and don't like any form of it.

flashguy

I don't like acidic foods in general (citrus, vinegar, coffee, pickled food etc)... all I taste is that bitterness. I'll have to read up more on super tasters.

I've heard "supertaster" related to like/dislike of cilantro. Apparently supertasters like cilantro. I like all the vegetables on your list, but I don't like cilantro.

I guess I might be. I hate bitter things, and I like cilantro in small amounts.

quote:

Originally posted by pbslinger:
I've heard "supertaster" related to like/dislike of cilantro. Apparently supertasters like cilantro. I like all the vegetables on your list, but I don't like cilantro.

Wait a minute - now I'm confused.

I like the veggies on Pipe Smoker's list just fine, and cilantro. My sister, on the other hand, thinks cilantro tastes like soap. I thought that was the weird genetic thing w/ cilantro (= tastes like soap).

So am I a super taster because I like cilantro now?

-Rob

DuPont originally discovered Supertasters eighty some years ago as a result of phenylthiocarbamide detection by a cell receptor on tastebuds. Later, propylthiouracil detection (bitterness perception) became the standard for the term and there's a bell shaped curve 25/50/25 as far as the population is concerned for non-tasters, tasters and super tasters, respectively, all tied to genetic expression of the specific receptor.

BTW – My lunch today was a 0.6 lb. wedge of delicious Castello Danish Blue (Danablu).

www.castellocheese.com/en-us/c...-cheese/danish-blue/

It’s the most intensely “blue” blue cheese that I know of. I suspect that super tasters couldn’t enjoy it. In fact, flashguy’s post, above, suggests that he’s a bit of a super taster, and he said that he doesn’t like any kind of cheese.

And that reminds me… Most cultures make some cheese that they’re particularly proud of, but I know of no Chinese cheese. I mentioned that to one of my Chinese coworkers at Qualcomm.

“We don’t like cheese. It tastes like soap to us,” he said.

So maybe most Chinese are super tasters.

quote:

Originally posted by tigereye313:
I find the older I get, the stronger flavors I seek out.

Spicy too. Even the habanero Tabasco isn't hot enough for general purpose use any more. I used to enjoy hotter sauces occasionally, now I'm using those regularly to supplement salsas etc...

I've heard that as we get older the taste buds don't work as well and that's why hot sauces have gotten so popular, an aging population. I actually think I heard this on a Good Eats episode.

The only thing I can manage to choke down on thst list is broccoli and that's in small doses and I certainly don't enjoy it.

I eat and enjoy everything on that list. Most I can eat raw except turnips. Cooked there's always the obligatory butter, S&P and in some cases cheese. Oddly, one of the few things that doesn't agree with me is onions, especially red ones. I can tolerate a little hidden in a recipe but can't take them if they are in salads or on sandwiches. It's like it takes over the entire taste profile.

I agree, I like all those things... but I also wonder about the experts who describe both wines and now liquors... like bourbon.... I can't for the life of me taste the things.. they describe.

I had a very good red wine at the winery in Pahrump NV last year and actually bought two bottles to take home... the reason I bought it was that two of the flavors in it as described were: Tobacco and Leather.... I like both but it was probably a good thing that I could not taste either in that wine.

I eat everything on Pipesmokers list. I have been old by local chef, that I am a "supertaster". What it means I dont know.

Not the same issue but I find ALL strawberries bitter or sour... even the ones my wife refers to as real sweet.
Strawberry flavored foods and drinks seem fine however.

I don’t care for many of the veggies on that list. I don’t think they’re bitter, I just think they’re gross.
I have no issues eating a lemon or lime, like one would eat an orange.
I prefer sweet creamed coffee, unless it’s straight espresso, pulled properly.