Infographic: Supertaster Anatomy
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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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