Editing Supertaster (section)

{{Short description|Person with an elevated taste response}}{{Further|Taste}}{{Multiple issues|{{more citations needed|date=June 2024}}
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'''Supertasters''' are individuals whose [[taste|sense of taste]] for certain flavors and foods, such as chocolate, is far more sensitive than the average person.<ref>{{cite journal | vauthors = Hayes JE, Keast RS | title = Two decades of supertasting: where do we stand? | journal = Physiology & Behavior | volume = 104 | issue = 5 | pages = 1072–1074 | date = October 2011 | pmid = 21851828 | pmc = 3183330 | doi = 10.1016/j.physbeh.2011.08.003 }}</ref> The term originated with experimental psychologist [[Linda Bartoshuk]] and is not the result of [[response bias]] or a scaling artifact but appears to have an [[anatomical]] or [[biological]] basis.

Over the past two decades, the study of many differences in oral sensation has grown to encompass the idea of supertasting. Originally identified as the heightened response to the [[suprathreshold]] bitterness of concentrated [[Propylthiouracil|propylthiouracil (PROP)]],<ref name=":0">{{Cite journal |last1=Bartoshuk |first1=Linda M. |last2=Duffy |first2=Valerie B. |last3=Miller |first3=Inglis J. |date=1994-12-01 |title=PTC/PROP tasting: Anatomy, psychophysics, and sex effects |journal=Physiology & Behavior |volume=56 |issue=6 |pages=1165–1171 |doi=10.1016/0031-9384(94)90361-1 |pmid=7878086 |issn=0031-9384|doi-access=free }}</ref> the contemporary view supports that supertasting encompasses an elevated response to all [[taste]] qualities.<ref>{{Cite journal |last1=Bajec |first1=Martha R. |last2=Pickering |first2=Gary J. |date=November 2008 |title=Thermal taste, PROP responsiveness, and perception of oral sensations |url=https://doi.org/10.1016/j.physbeh.2008.08.009 |journal=Physiology & Behavior |volume=95 |issue=4 |pages=581–590 |doi=10.1016/j.physbeh.2008.08.009 |pmid=18773913 |issn=0031-9384|url-access=subscription }}</ref><ref>{{Cite journal |last1=Pickering |first1=Gary J. |last2=Robert |first2=Gordon |date=June 2006 |title=Perception of Mouthfeel Sensations Elicited by Red Wine Are Associated with Sensitivity to 6-N-Propylthiouracil |url=https://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2006.00065.x |journal=Journal of Sensory Studies |language=en |volume=21 |issue=3 |pages=249–265 |doi=10.1111/j.1745-459X.2006.00065.x |issn=0887-8250|url-access=subscription }}</ref>