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Originally Posted by akumushi
I think that the two categories are similar but not completely related, the PTC taster/non-taster test is used to find out whether or not you have the particular genes that allow you to taste that chemical and other closely related ones, whereas if I understand it right, the non-taster, taster and supertaster categories of the other article refer to the concentration of tastebuds you have on your tongue and therefore how sensitive your sense of taste is to all flavors. That article breaks breaks the distribution down as 25% non-tasters, 50% tasters and 25% supertasters, so that trend basically just follows the bell curve.
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According to the first article:
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Supertasters have a gene that allows them to taste the bitterness of a chemical called PROP (propylthiouracil). If you place the PTC paper on your tongue and you taste bitterness, you know you are a supertaster.
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It is only those who
"have a much denser distribution of taste buds than medium and nontasters." And that amount is 25% which falls in line with all of the research and articles I have found. If you question which one you are personally, do either of the two tests that the first article recommends.
I don't want to continue to thread jack Dball's thread. If you want to discuss it more, let's start a new thread or PM. I am fascinated by the sense of taste. And to add to it, some will tell you that no matter how many tastebuds you have, if your sinuses are messed up, you won't "taste" anything.