What makes you a Supertaster? Here’s the science bit!
It’s all about your tongue. Or, more specifically, about the tastebuds on your tongue.
Not everyone has the same number of tastebuds, scientists have discovered.1
And for the people who have more tastebuds than average – these are the Supertasters – foods can have much stronger flavours that they do for the rest of us. This means that Supertasters often have very strong likes and disklikes for certain foods. They particularly seem to find that broccoli, spinach, cabbage, grapefruit and dark chocolate all taste very bitter.
There is also a group of people (about 25% of us) who have fewer tastebuds than average. They’re called Non-tasters and they tend to find the foods that Supertasters are so sensitive to a bit weak or bland.
Your tastebuds are on your tongue – in big, pink bumps called fungiform papillae. Each pink bump houses between 6 and 15 tastebuds, and each tastebud is made up about 150 receptors cells that each receptor senses a single flavour (sweet, salty, bitter, sour or umami).
The more fungiform papillae you have on your tongue, the more tastebuds you’ll have – and the more likely you are to be a Supertaster.