Only About 25% Of People In The World Are Supertasters—Are You?

Everyone has different flavor preferences, but some foods tend to be more polarizing than others. Take black coffee for example: The bitter beverage generally sparks a love or hate relationship, wouldn't you say? This could be due to the fact that some people are more sensitive to this kind of taste. Some people are so sensitive, in fact, that geologist David R. Montgomery, Ph.D., and biologist Anne Biklé call them "supertasters."

Your body has specific receptors for different tastes (think sweet, savory, umami, etc.). "Supertasters probably have more receptors, and/or they have receptors that are more sensitive to these bitter substances," Biklé says. So a supertaster is particularly in tune with the bitter taste, thanks to genetics.

About a quarter of the population consists of supertasters, and another quarter are described as "non-tasters," which essentially means their taste is a bit weaker than the average person. As for the rest of us, we all fall somewhere in between the two extremes, Biklé explains. 

Now, being a supertaster doesn't necessarily mean you'll hate bitter foods in general. However, most supertasters will be hesitant to consume these foods in abundance, as Biklé explains. Of course, things like dressings, sugar, and other additives can get in the way of tasting the all-natural bitter flavor of some of these foods. 

However, Biklé explains that consuming plants grown in healthy soil will result in the most authentic flavor to test your taste buds, thanks to the phytochemicals present. Specifically, green, leafy vegetables can taste bitter, because they contain chemical compounds known as glucosinolates1; but they're also packed with vitamins and nutrients, including potassium, calcium, vitamins A and C, antioxidants, and fiber.