Supertaster

Supertasters are individuals whose sense of taste for certain flavors and foods, such as chocolate, is far more sensitive than the average person. The term originated with experimental psychologist Linda Bartoshuk and is not the result of response bias or a scaling artifact but appears to have an anatomical or biological basis.

Over the past two decades, the study of many differences in oral sensation has grown to encompass the idea of supertasting. Originally identified as the heightened response to the suprathreshold bitterness of concentrated propylthiouracil (PROP), the contemporary view supports that supertasting encompasses an elevated response to all taste qualities.