Are you a supertaster?

And why should you care? Well, knowing what kind of a taster you are could explain why your friend sitting across from you finds the same arugula salad you both ordered to be quite bitter, while you sit there enjoying every bite and wondering “what are they talking about?”

Supertasters have a heightened sense of taste and therefore something like arugula or black coffee is quiet bitter whereas non tasters tend to enjoy bitter greens, black coffee, grapefruit, etc. And who’s most likely to be a supertaster? According to wikipedia, women are more likely to be supertasters, as are individuals of Asian, African and South American descent.

Approximately 25% of the population are supertasters, followed by medium tasters at about 50% and the rest (25%) are non tasters. In the food industry, as a general rule, bakers are often non tasters, chefs are medium tasters and no surprise here, sommeliers/wine judges (like Jamie Drummond of Good Food Revolution) are supertasters. These three groups taste food quite differently.
So how do you find out if you’re a supertaster? It’s not too difficult. You can buy a small plastic tube of P.T.C. paper strips to do the test at home with your family and friends. The P.T.C. strip contains  phenylthiocarbamide which is extremely bitter to a super taster, like my daughter Amanda, whereas a non taster detects no bitterness at all.  To do the test, you take one strip, place it on your tongue and close your mouth. For a super taster, they will taste extreme bitterness within a micro-second. A medium taster (like myself) will start to detect the bitterness after 10-20 seconds. A non taster will just look at you wondering what they are suppose to be tasting. The good thing about this test is that you only need to do it once in your lifetime. Once a supertaster, always a supertaster.

Just ask Toronto food writer  Renee Suen, who was thrilled to find out she was a supertaster when she was covering a Modernist Cuisine demonstration I did last year at Nella Cucina. The demonstration and sampling highlighted a number of techniques from the Modernist Cuisine cookbook and was organized by Alison Fryer of The Cookbook Store.
FYI- A home version of Modernist Cuisine will be available this fall. Reserve a copy now with Alison Fryer by clicking on here.

To order the P.T.C . strips visit powderfortexture.com 

You can also do the supertaster test using blue food dye. For this and more info on the topic, click on the link http://en.wikipedia.org/wiki/Supertaster
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