Test Your Tongue: the Science of Taste

A leading expert in taste and a popular food writer look at our understanding of the science of taste and the chemical underpinnings of flavors and foods. Learn about your own tastebuds by sampling miracle fruit, artichokes, fruit strips, and more!

Linda Bartoshuk, Ph.D. (NAS) is an internationally known researcher in the chemical senses of taste and smell and Director of Human Research at the University of Florida Center for Smell and Taste. Her research explores the genetic variations in taste perception and how taste perception affects overall health.

Harold McGee is a New York Times columnist and food science guru whose books include On Food & Cooking: The Science and Lore of the Kitchen; The Curious Cook: More Kitchen Science and Lore. In 2008, Time Magazine named him to its annual list of the world's most influential people. He writes a monthly column, "The Curious Cook," for The New York Times.

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[Chiefy220]

So, do supertasters have what could be described as a "better palette" than nontasters? Can they identify a greater range of flavour profiles in a given dish/portion of food than a nontaster or do they simply experience certain tastes more intensely? Is it an advantage for a chef to be a supertaster? Do Supertasters derive greater pleasure from food than nontasters?

[slimjoel14]

To me this is extreamley informative, but i wish the slides were visible