A Taste for Controversy (pdf)
After discovering “supertasters,” Linda Bartoshuk is pushing to change how psychologists evaluate subjective experiences such as taste and pain.
Psychophysical measures of experience have played a fundamental role in our understanding of sensory and hedonic processes.
Why do we eat what we do? Consumers report “taste” as an important influence when selecting foods.
Alcohol produces a range of oral sensations, some of which have been shown to vary with the perceived bitterness of 6-n-propylthioracil (PROP) one marker for genetic variation in taste.