Gustatory Discriminative Norms for Caffeine in Normal Use Point to Supertasters, Tasters and Non-tasters

• Published in: Chemosensory perception Vol. 4; no. 4; pp. 154 - 162
• Main Authors: Booth, David A., Sharpe, Oliver, Conner, Mark T.
• Format: Journal Article
• Language: English
• Published: New York Springer-Verlag 01.12.2011; Springer Nature B.V
• Subjects: Beverages; Bitter taste; Bitterness; Caffeine; Chemistry; Chemistry and Materials Science; Chemoreception; Clinical Nutrition; Coffee; Food Science; Neurosciences; Norms; Perception; Psychophysics; Tastants; Taste; Taste discrimination; Coffee solids taste; Bitterness; Caffeine taste; Discriminated levels; Taste preference

Among the early indications of the existence of supertasters, tasters and non-tasters was a trimodal distribution of sensitivities to the taste of low concentrations of caffeine in water. A similar three peaks of prevalence have now been seen in the concentration of caffeine in the individual’s usua...