Peep Insights: Are you a Supertaster?

I just learned I am a supertaster: someone who experiences taste with far greater intensity than the average person.  The term originates from the work of experimental psychologist Linda Bartoshuk who has spent much of her career studying genetic variation in taste. Bartoshuk is Director of Human Research at the University of Florida’s Center for Smell and Taste, where her work helps treat patients suffering from smell and taste disorders or loss of taste due to disease or cancer therapy.

Recently Peep had the chance to attend a research lecture hosted by the New York Academy of Sciences which may have altered our perception of flavor and taste preferences forever.  The talk was part of a five part series, Science of the Five Senses, which pairs scientists at the cutting edge of sense research with artists – including a gourmand, an illusionist, a filmmaker, and a songstress – to help explain the science behind human sensory responses.

At the Science of Taste lecture, the New York Times food columnist Harold McGee along with smell and taste researcher Linda Bartoshuk dissected our understanding of taste and the chemical underpinnings of flavors, foods, beverages, and other edibles. McGee discussed the inventive, playful and explosive cuisine of some of today’s most interesting chefs, including Wylie Dufresne and Spain’s Ferran Adria of elBulli. McGee focused on the chemistry in the kitchen, while Bartoshuk explained the science of taste.

It turns out women are more likely to be supertasters, as are Asians and Africans, with approximately 25% of the population prone to the heightened sense. The cause of this heightened response is unknown, although it is linked to an increased number of fungiform papillae.

The event, held at the New York Academy of Sciences, ended with a food tasting, which allowed attendees to stretch their boundaries.

Among the food demonstrations we found the miracle fruit man, Curtis Mozie sharing his fruit, Synsepalum dulcificum.  We relished sweet limes and lemons.  The cause of the reaction is a protein called miraculin, which binds with the taste buds and acts as a sweetness inducer when it comes in contact with acids.  Trippy to say the least.

Eating and food have become two of the most popular lifestyle topics of our culture.  The lecture raised intriguing questions for the amateur hedonist: If we had a better understanding of the signals our bodies send to our brains, might we take more pleasure from them?  Do chefs tend to be supertasters?  (Signs point to yes.) Does today’s cuisine cater to supertasters?  (The verdict is still out).  One thing is certain: we eagerly anticipate the next series.

New York Academy of Sciences: Science of the Five Senses

- Contributed by Peep Insights