Designer taste buds
Feb. 12th, 2003 05:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
beetigerLast week, when a colleague passed this article on bitter blockers on to me, I got the idea of writing a long fantasia here on the nature of bitterness. But today, via a trip to the Word Spy that ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
postvixen sent me on, I realized the topic was hot, and I'd better get to it soon, even if I'm not quite in top form at the end of a workday.
One of the dramitic things I learned in my undergrad studies of sensory science was that bitter is a basic taste recognized across the board, and that the natural reaction to it is very stereotyped: sticking out the tongue as if to dislodge the offending substance. Adults and infants from all ethnic backgrounds and cultures do it, even if they are severely brain-damaged; even decerebrate cats do it. This makes sense, as bitter = poisonous, at least as a default. But many of our culture's most beloved tastes are also based on bitterness: coffee, tea, and tonic water and dark chocolate all have bitter as a core component, as do the taste of certain nuts and exotic greens. These tastes are almost always acquired, and considered sophisticated, as if we are civilized enough to resist sticking our tongues out.
People are definitely already differentially sensitive to bitter, though. Some people are "Supertasters", people who can taste the chemicals phenylthiocarbamide(PTC) or 6-n-propylthiouracil (PROP) at low concentrations, which is correlated with a genetic variation that also causes a higher than average density of taste buds. Some supertasters are actually picky eaters, finding spicy or bitter foods "too strong"; but some, perhaps those of us who are also thrill seekers, crave those intense sensations anyway.
The interesting thing about this chemical is that it blocks the bitter taste at the input level, sort of parallel to the way that artificial sweeteners hyperstimulate the taste buds, but in reverse. So it's really affecting the taster, rather than the food. It's sure to be useful to make medications palatable, and I'll bet it ends up in the foodstream as well before long.
However, I reserve the right to stick my tongue out anyway.
postvixen sent me on, I realized the topic was hot, and I'd better get to it soon, even if I'm not quite in top form at the end of a workday.One of the dramitic things I learned in my undergrad studies of sensory science was that bitter is a basic taste recognized across the board, and that the natural reaction to it is very stereotyped: sticking out the tongue as if to dislodge the offending substance. Adults and infants from all ethnic backgrounds and cultures do it, even if they are severely brain-damaged; even decerebrate cats do it. This makes sense, as bitter = poisonous, at least as a default. But many of our culture's most beloved tastes are also based on bitterness: coffee, tea, and tonic water and dark chocolate all have bitter as a core component, as do the taste of certain nuts and exotic greens. These tastes are almost always acquired, and considered sophisticated, as if we are civilized enough to resist sticking our tongues out.
People are definitely already differentially sensitive to bitter, though. Some people are "Supertasters", people who can taste the chemicals phenylthiocarbamide(PTC) or 6-n-propylthiouracil (PROP) at low concentrations, which is correlated with a genetic variation that also causes a higher than average density of taste buds. Some supertasters are actually picky eaters, finding spicy or bitter foods "too strong"; but some, perhaps those of us who are also thrill seekers, crave those intense sensations anyway.
The interesting thing about this chemical is that it blocks the bitter taste at the input level, sort of parallel to the way that artificial sweeteners hyperstimulate the taste buds, but in reverse. So it's really affecting the taster, rather than the food. It's sure to be useful to make medications palatable, and I'll bet it ends up in the foodstream as well before long.
However, I reserve the right to stick my tongue out anyway.
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no subject
Date: 2003-02-12 07:20 pm (UTC)Re:
Date: 2003-02-12 07:22 pm (UTC)The whole bitterness aspect vs tasting and supertasters. Fascinating (yes, purposeful Spock quote!).
Is there more to learn/know on that?
Have had stomach ulcers for three years, and started being able to eat normal foods two three months ago when they were finally declared gone. Food and I are good friend again, and I love spicy foods... :)