Introduction: As I reflect upon my knowledge of taste, I am reminded of the rudimentary lessons I learned in third grade science class. Back then, taste was a simple concept revolving around the four basic tastes: sweet, sour, salty, and bitter. It is quite remarkable how our understanding of taste has evolved since then. Little did I know at the time that there was another taste known as umami, which imparts a savory and rich flavor. Moreover, I had yet to discover the intriguing phenomenon of super tasting. In this essay, we will embark on a journey to explore the captivating world of human taste perception, the interplay between smell and taste, and delve into the concept of super tasting, unraveling the intricate mechanisms that underlie these phenomena.
The Mechanism of Taste: Taste perception occurs through the interaction of various sensory organs and neural pathways. It begins with taste buds, specialized structures located on the tongue, soft palate, and throat. These taste buds contain taste receptors, which detect different taste qualities such as sweet, sour, salty, bitter, and umami. When food molecules interact with these receptors, they initiate signals that are transmitted to the brain, resulting in the perception of taste.
The Role of Taste Buds: Humans possess thousands of taste buds, each containing taste receptor cells that respond to specific taste qualities. For instance, sweet taste receptors detect sugars and artificial sweeteners, while bitter taste receptors are sensitive to compounds that may signal the presence of toxins. Sour receptors detect acidic substances, salty receptors respond to sodium, and umami receptors recognize amino acids and glutamate, contributing to a savory flavor profile. These taste buds work in unison to provide us with a comprehensive taste experience.
The Interplay between Smell and Taste: While taste plays a significant role in our perception of flavors, it is intimately connected to our sense of smell. The flavors we experience are not solely a result of taste bud activation; they are also influenced by the olfactory system. In fact, studies have shown that a significant portion of what we perceive as taste is actually attributed to our sense of smell.
When we consume food, aroma compounds are released, and they travel from the back of our mouths to our nasal passages through a process called retronasal olfaction. Once these aromas reach the olfactory receptors in our nasal cavity, they interact with odorant receptors, which send signals to the brain. These combined signals from taste receptors and olfactory receptors create a complex sensory experience, allowing us to perceive flavors in a more nuanced and intricate way.
The interplay between smell and taste is evident in our everyday experiences. Consider a slice of pizza. While the taste receptors on our tongue detect the savory umami flavor, it is the aroma of the melted cheese, tomato sauce, and herbs that enhances our perception of the pizza’s flavor. Similarly, the smell of freshly baked bread can make the taste of a simple piece of toast even more enjoyable.
Super Tasters and the Intensification of Flavor: Within the realm of taste perception, there exists a fascinating phenomenon known as super tasting. Super tasters are individuals who exhibit an enhanced sensitivity to flavors. They possess a higher density of taste buds and an increased number of fungiform papillae, the small bumps on the tongue that house taste buds. These physiological differences contribute to a heightened perception of taste, allowing super tasters to experience flavors with extraordinary intensity and precision.
For super tasters, the interplay between smell and taste is amplified. Their heightened sensitivity to taste, combined with their increased number of taste buds, allows them to detect subtle flavor nuances that others may not perceive. The aromas released during food consumption become more pronounced, further enhancing their overall flavor experience. Consequently, super tasters often have a more refined ability to appreciate the intricate interplay between smell and taste.
The Prevalence of Super Tasters:
While the phenomenon of super tasting is captivating, it is important to consider its prevalence among the general population. Estimating the exact prevalence of super tasters can be challenging due to various factors, including the definition used to identify them and the methods employed to assess taste sensitivity. However, research suggests that approximately 25% to 35% of the population may fall into the super taster category.
It is worth noting that the prevalence of super tasters can vary across different regions and cultures. Some studies have indicated higher rates of super tasters in certain populations, while others have shown more modest numbers. These variations may be influenced by genetic factors, cultural dietary practices, and individual experiences with taste and flavor.
The relatively modest prevalence of super tasters highlights the unique nature of this sensory phenomenon. Super tasters possess a heightened sensitivity to flavors, which can significantly impact their culinary experiences and preferences. However, it is crucial to remember that taste perception is subjective, and individuals’ preferences and experiences with flavors can vary widely, regardless of whether they fall into the super taster category or not.
Conclusion: The sense of taste is a valued aspect of our sensory experience, enabling us to explore the vast range of flavors in the world. The interplay between smell and taste adds another layer of complexity to our perception of flavors, creating a multisensory experience that enhances our enjoyment of food and beverages. Super tasters, with their heightened sensitivity to taste and intensified flavor perception, offer us a glimpse into the extraordinary capabilities of our palates. By embracing the interplay between smell and taste and appreciating the diversity of taste perception, we can truly savor the delights that the culinary world has to offer. This essay and discussion offers only a brief introduction to a concept i want to explore in much greater detail.
SUGGESTED DISCUSSION TOPICS (FEEL FREE TO BRING UP OTHERS)
QUESTIONS FOR DISCUSSION
As part of my personal history and background, I became very interested in taste because I was a picky eater as a kid. However, my form of picky eating was different than some children. I frequently got bored with the same foods, and constantly wanted something new. This led to some odd behaviors in elementary school where I would give away my lunch because I was bored of what my mother had packed.
- How Is the need for novel new tastes and taste experiences related to the sensory abilities of taste itself? AKA the why can’t I eat leftovers effect.
2. How do we acquire tastes for foods we previously disliked? (For example, frequently our first experiences with beer and coffee are negative but we can grow to like them)
3. Does taste vary during the day? I became very much more focused on taste during the pandemic and would notice personally that some days when I wake up my sense of taste is dull and less refined in the early morning and improves during the day.
4. Are those labels on coffee roasters bags legitimate? How many people can truly taste many of the same tasting notes?
5) After watching the movie/wine documentary Somm (2012).. are the people who are best at identifying wines likely super tasters? Now I am starting to call that into question because it’s possible super tasters may not be able to enjoy wine in the way a more standard taster might.
6) What are some experiments we can run with the sensation of taste? Can we improve our ability to taste items through practice?
7) Has anyone tried the miracle fruit that blocks sour flavors?
https://en.wikipedia.org/wiki/Synsepalum_dulcificum
REFERENCES
https://www.scientificamerican.com/article/super-tasting-science-find-out-if-youre-a-supertaster/
https://www.brainfacts.org/thinking-sensing-and-behaving/taste/2012/taste-and-smell
https://www.ncbi.nlm.nih.gov/books/NBK279408/
https://counterculturecoffee.com/blogs/counter-culture-coffee/coffee-basics-tasting-notes
https://www.imdb.com/title/tt2204371/
https://flavourjournal.biomedcentral.com/articles/10.1186/s13411-015-0040-2
https://tableagent.com/article/umami-the-savory-fifth-taste/
DAVID ROESENER- EXPERIMENTS IN WRITING 
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