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RayBiotech
RayBiotech

Supertaster Anatomy

The unique taste bud patterning in people who have super-charged senses of taste

By | December 1, 2011

Infographic: Supertaster Anatomy
View full size JPG | PDF
LUCY READING-IKKANDA

The first inkling of a genetic basis for perceiving fat came from research on a different sensation: bitterness. One anecdotal report from the 1960s suggested that people who were more sensitive to the bitter taste of the thiourea PTC had leaner bodies than those who were less sensitive. This sensitivity correlated with other anatomical changes in the mouth that could allow for detection of fat by way of its texture.

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Keystone Symposia
Keystone Symposia

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