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Chemical Senses Advance Access first published online on June 18, 2008
This version published online on June 27, 2008
Chemical Senses, doi:10.1093/chemse/bjn031
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© The Author 2008. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org

Birth of a New Breed of Supertaster

Danielle R. Reed

Monell Chemical Senses Center, Philadelphia, PA 19104, USA

Correspondence to be sent to: Danielle R. Reed, Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, USA. e-mail: reed@monell.org

The first 10% of the full text of this article appears below.

People differ in the intensity of their reported experience of taste but the origins of these differences, whether they generalize to some or all chemosensory stimuli, and the most accurate way to measure them are controversial. In this issue of Chemical Senses, Lim et al. address the question of the general nature of perceived intensity and report that a subject's response to the bitter chemical 6-n-propylthiouracil (PROP) is less predictive of overall taste intensity ratings than ratings of sucrose, sodium chloride, and citric acid.


   A quick test of the tongue
 
Although there are tests developed to assess human hearing, vision, and smell, there is no brief but comprehensive test for tasting ability. This deficit has been recognized, and working under the auspices of the National Institutes of Health Toolbox, researchers are trying to fill this gap by the development of a fast, valid, and reliable . . . [Full Text of this Article]


   Historical context
 

   Flipping it around
 

   Bitterness and creaminess
 

   Mechanism
 

   A new breed of supertasters
 

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