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supertaster

concept / concept-supertaster

スーパーテイスター(概念)

Supertaster is a name for tasters who rate 6-n-propylthiouracil as extremely bitter. Broadly amplified oral sensation was proposed, but both the term and its operational definition using PROP are disputed.

On this page (8 sections)
  1. Overview
  2. Sources for this overview (3)
  3. Topic hubs
  4. Follow the connections
  5. Related entries (10)
  6. Sensory (2)
  7. Mechanism and receptors (1)
  8. Culture (1)
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Reading the bitterness

A supertaster is someone in a group rating the bitter substance 6-n-propylthiouracil (PROP) as extremely bitter. In one taste trial grading response strength to PROP and other oral stimuli, a group emerged that rated PROP especially bitter. This group tended to perceive stronger tastes from bitter and sweet substances and stronger burning from alcohol and capsaicin; women were described as more frequent in the group. This account is based on an abstract and does not establish participant count, scoring methods, or effect sizes.

The word supertaster is described as first appearing in print in a 1991 trade-journal article. In the laboratory behind it, PROP non-tasters were observed to be relatively homogeneous, whereas tasters varied much more and included a subgroup rating PROP intensely bitter. This is a secondary account of the term's origin; the 1991 article itself was not read for this review.

The view that strong bitterness response to PROP signals generally amplified oral sensation is contested. A critical 2011 review argued that heightened responses among people who strongly perceive temperature-induced tastes or report bitter side tastes from irritants are distinct from PROP bitterness and cannot be explained by the genotype associated with PROP bitterness. The authors proposed a separate term, detached from the PROP operational definition, for broadly heightened oral sensation.

In a study of 243 participants rating PROP at 5 concentrations, TAS2R38 genotype explained 29.3% of variance in bitterness ratings at the highest concentration (3.2 mM; F(1,216) = 89.4, p < 0.0001). Independently, TAS2R4 genotype explained an additional 7.7% at that concentration (F(1,206) = 17.20, p < 0.0001). Mean ratings were 18.4 (±3.9) among 26 participants homozygous for low-function forms of both genes and 56.8 (±3.9) among 27 homozygous for high-function forms, an approximately 3.1-fold difference.

In the same study's in vitro experiment, calcium imaging in cells expressing TAS2R4 found 3 mM PROP to be a weak TAS2R4 agonist. This weak response was found only at high concentration, and the authors themselves said its physiological significance requires further testing.

Sources for this overview

  1. PTC/PROP tasting: anatomy, psychophysics, and sex effects

    Bartoshuk LM; Duffy VB; Miller IJ / 1994 / journal article / abstract checked

    Checked for this overview: Checked that strong PROP raters responded more strongly to other bitter and sweet substances and irritants.

  2. Two decades of supertasting: where do we stand?

    Hayes JE; Keast RS / 2011 / review / full text checked

    Checked for this overview: Checked the account that the term first appeared in a 1991 trade-journal article. / Checked the criticism that TAS2R38 genotype does not explain heightened responses generally.

  3. Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes

    Nolden AA; Behrens M; McGeary JE; Meyerhof W; Hayes JE / 2024 / journal article / full text checked

    Checked for this overview: Breakdown of variance explained by TAS2R38 and TAS2R4 individually. / Finding that PROP is a weak TAS2R4 agonist.

Follow the connections

supertaster →— perceived bitterness is a…→ TAS2R38 →modulates the perceived int…→ bitterness

Structured claims — open a section to read each claim's confidence, evidence and limits

Sensory (2)

supertaster is identified by: A view that treats high perceived bitterness of PROP as a marker of a globally amplified oral sensory world (stronger taste from a variety of bitter and sweet substances, stronger burning sensation from alcohol and capsaicin)contested

Scope: Suprathreshold intensity scaling of PROP in humans. The generalization claim extends from PROP to other oral stimuli

Note: Hayes and Keast (2011) directly critique the generalization supported by the Bartoshuk lineage: heightened responses beyond bitterness are independent of PROP bitterness, and TAS2R38 alleles cannot explain supertasting. They propose detaching the concept from PROP as "hyperguesia".

Scaling of PROP bitterness identified a subset of tasters who rate PROP as strongly bitter (supertasters); supertasters also perceive stronger taste from various bitter and sweet substances and a stronger burning sensation from oral irritants (alcohol and capsaicin); the frequency of supertasters is higher in women.
Limitations: Abstract level: n, the scaling method, and effect sizes are not given. The generalization to other oral stimuli is the part that later became contested. An erratum (Physiol Behav 1995;58:203) exists, but its content has not been obtained.
Source: PTC/PROP tasting: anatomy, psychophysics, and sex effects (Bartoshuk LM; Duffy VB; Miller IJ, 1994) · abstract checked
Contradicts: The heightened responses of TT and iBT (thermal tasters, and those who report a bitter side-taste from irritants) are independent of PROP bitterness, and important insight comes from carefully distinguishing the construct of supertasting -- an amplified, broadly tuned oral sensory response -- from its historical operationalization via PROP (verbatim). The examination of molecular genetics in this context shows that TAS2R38 alleles cannot explain supertasting (verbatim). The authors propose the term hyperguesia for a broadly tuned heightened taste response.
Limitations: A review's argument, not a new dataset. The independence claim rests on cited primary studies (references 8 and 32), which were not individually obtained in this survey.
Source: Two decades of supertasting: where do we stand? (Hayes JE; Keast RS, 2011) · full text checked
Show dataconcept-supertaster —is_identified_by→ "A view that treats high perceived bitterness of PROP as a marker of a globally amplified oral sensory world (stronger taste from a variety of bitter and sweet substances, stronger burning sensation from alcohol and capsaicin)"
claim: clm-prop-supertaster-generalizes / type: sensory / updated: 2026-08-30
supertaster — perceived bitterness is associated with: TAS2R38supported

Scope: Layer: solution. 243 participants were presented, in duplicate, with 5 PROP concentrations (0.032, 0.1, 0.32, 1.0, 3.2 mM) and rated bitterness on the generalized Labeled Magnitude Scale (gLMS). TAS2R38 and TAS2R4 genotypes were determined from salivary DNA.

"the TAS2R38 diplotype explained 29.3% of the variation in the perceived bitterness for 3.2mM PROP [F(1,216) = 89.4 p < 0.0001]." "The TAS2R4 diplotype explained 7.7% of the variation for the highest concentration of PROP (3.2 mM) [F(1,206) = 17.20; p < 0.0001]." "The mean ratings for the 26 individuals homozygous for both of the low-functioning haplotypes (dual AVI and FVS homozygotes) had a mean rating of 18.4 (±3.9) compared to a mean of 56.8 (±3.9) for the 27 individuals homozygous for both of the high-functioning haplotypes (dual PAV and SLN homozygotes)-a ~3.1 fold difference."
Limitations: TAS2R4's response to PROP was confirmed only weakly in vitro at 3 mM (a high concentration), and the paper itself states that its physiological significance requires further verification.
Source: Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes (Nolden AA; Behrens M; McGeary JE; Meyerhof W; Hayes JE, 2024) · full text checked
Show dataconcept-supertaster —has_perceived_bitterness_associated_with→ receptor-tas2r38
claim: clm-w71d1-prop-bitterness-tas2r38-tas2r4-variance / type: sensory / updated: 2026-09-07

Mechanism and receptors (1)

supertaster activates In calcium imaging of HEK293T cells heterologously expressing TAS2R4, 3 mM PROP was a weak TAS2R4 agonist.supported

Scope: Layer: cells. Calcium imaging of HEK293T cells heterologously expressing TAS2R4 (an in vitro experiment in the same study).

Abstract: "calcium imaging indicated 3 mM PROP is a weak TAS2R4 agonist."
Limitations: The TAS2R4 response to PROP was weakly observed in vitro only at 3 mM (a high concentration); the paper itself says physiological significance needs further study.
Source: Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes (Nolden AA; Behrens M; McGeary JE; Meyerhof W; Hayes JE, 2024) · full text checked
Show dataconcept-supertaster —activates→ "In calcium imaging of HEK293T cells heterologously expressing TAS2R4, 3 mM PROP was a weak TAS2R4 agonist."
claim: clm-w71d1-prop-tas2r4-weak-agonist-invitro / type: mechanism / updated: 2026-09-07

Culture (1)

supertasterThe term Linda Bartoshuk's 1991 article in the trade journal Food Technology. first appears in: contextual

Scope: Conceptual history recounted in the critical review by Hayes and Keast (2011).

Note: A record of conceptual history. Its first appearance in a trade journal rather than a peer-reviewed journal is also part of the term's critical history.

Context: The term supertaster first appeared in print in a 1991 Food Technology article by Linda Bartoshuk (this statement was checked verbatim). Bartoshuk's laboratory observed that non-tasters were relatively homogeneous, while tasters varied much more and included a subgroup perceiving PROP as intensely bitter.
Limitations: A secondary account of the term's origin; the 1991 Food Technology article itself was not obtained for this review.
Source: Two decades of supertasting: where do we stand? (Hayes JE; Keast RS, 2011) · full text checked
Show dataconcept-supertaster —has_term_first_appearing_in→ "Linda Bartoshuk's 1991 article in the trade journal Food Technology."
claim: clm-supertaster-term-origin / type: cultural / updated: 2026-08-30

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