One in four people are 'supertasters' who experience flavors twice as intensely as others.

The term 'supertaster' was coined by psychologist Dr. Linda Bartoshuk at Yale University in 1991. Her research revealed that approximately 25% of the population possesses an unusually high number of fungiform papillae. These are the mushroom-shaped bumps on the tongue that house taste buds. A supertaster can have up to 60 papillae per square centimeter, while a 'non-taster' might have fewer than 15 in the same area. This physical difference is largely linked to the TAS2R38 gene, which determines sensitivity to bitter compounds like propylthiouracil (PROP). For a supertaster, PROP tastes incredibly bitter, whereas others may find it tasteless. Because they have more taste receptors, supertasters are also more sensitive to the texture of fats and the 'burn' of capsaicin in chili peppers. This often leads to picky eating habits, as vegetables like Brussels sprouts can taste metallic or revoltingly bitter. Interestingly, studies show that women and people of Asian or African descent are more likely to be supertasters compared to other groups. While being a supertaster makes certain foods unpleasant, it may offer health benefits. Research suggests supertasters often have lower body mass indices because they find high-fat and high-sugar foods cloying. However, their aversion to bitter vegetables can also lead to a higher risk of certain colon cancers due to lower fiber intake.