Two decades of supertasting: where do we stand?

Area of Science:

• * Sensory science
• * Human genetics
• * Taste perception

Background:

• * Individual differences in oral chemosensation (taste and smell) are significant.
• * The 'supertaster' phenotype, traditionally measured by propylthiouracil (PROP) bitterness, signifies heightened taste intensity.
• * This heightened perception extends to other tastes, oral somatosensation, and olfaction.

Purpose of the Study:

• * To review the evolution of the supertaster concept over two decades.
• * To summarize the current state of research in taste and orosensory perception.
• * To discuss alternative phenotyping methods and the genetic basis of heightened sensory responses.

Main Methods:

• * Literature review and synthesis of research on oral chemosensation and supertasting.
• * Examination of traditional (PROP-based) and alternative phenotyping approaches.
• * Discussion of molecular genetics related to taste and orosensory perception.

Main Results:

• * The definition and measurement of supertasting have broadened beyond PROP bitterness.
• * Supertasting encompasses a wider range of oral sensations, including somatosensation and olfaction.
• * Research is exploring the genetic factors contributing to broadly tuned heightened sensory responses.

Conclusions:

• * The concept of supertasting has evolved significantly, reflecting a more nuanced understanding of oral sensory perception.
• * Future research requires updated nomenclature to accurately describe these complex phenotypes.
• * Continued investigation into the genetics and broader sensory implications of supertasting is warranted.