Supertaster Quiz
Questions: 15 · 10 minutes
1. In a mixed dish that someone else describes as balanced, how readily do you detect a bitter ingredient?
I often do not distinguish it from the overall flavor.
I can find it after someone points it out.
I usually notice it without prompting.
I notice it immediately, and it can dominate the dish.
2. At a group meal, a salsa described by others as mildly spicy is served. What is your typical experience?
I notice flavor but almost no heat.
I feel a gentle warmth that fades quickly.
The heat is prominent and lasts beyond the bite.
It feels intensely hot despite the group's mild rating.
3. After finishing a strongly flavored meal, how long do its flavors generally remain noticeable?
They disappear almost as soon as I finish eating.
A light trace remains for a few minutes.
A distinct aftertaste remains long enough to influence my next drink or bite.
The flavor stays vivid for an extended period and is difficult to clear.
4. A shared plate arrives with bitter greens and a strong dressing. How do you approach it?
Eat it as served without focusing on the intensity.
Take a normal portion and leave any bites I do not enjoy.
Start with a small portion and pair it with milder food.
Avoid that part of the plate because the combination is likely to be overwhelming.
5. A lemon vinaigrette is described by your dining companions as gently tangy. How does it usually strike you?
Mostly savory, with only a trace of acidity.
Bright and tangy without demanding much attention.
Sharp enough to shape every bite of the dish.
Piercingly sour or intense compared with how others describe it.
6. At a café, you want coffee but expect the available brew to be quite bitter. What are you most likely to do?
Order it black because the expected bitterness does not affect my choice.
Try it first and add something only if needed.
Order it with milk or sweetener to soften the flavor.
Choose a different drink because even a softened coffee may remain too bitter.
7. When you drink strongly carbonated water, how does the fizz feel in your mouth?
Soft enough that I mainly notice the water itself.
Lively but comfortable throughout the sip.
Sharp enough that I naturally drink it slowly.
So prickly or forceful that it is difficult to enjoy.
8. If you accidentally bite into the white pith of a citrus fruit, what is your usual reaction to its taste?
I notice little beyond a dry citrus flavor.
I detect mild bitterness but can keep eating.
The bitterness makes me want to remove that piece.
The bitterness is immediate, powerful, and hard to ignore.
9. When you take a sip of black coffee without milk or sweetener, how does its bitterness usually register?
It is faint compared with the roasted flavor.
It is clear but still mild.
It is one of the strongest parts of the sip.
It dominates immediately and lingers afterward.
10. Think of lightly cooked broccoli, kale, or a similar green vegetable. What do you typically notice?
Mostly fresh, earthy, or savory flavors rather than bitterness.
A small bitter edge that does not shape the whole bite.
A definite bitterness alongside the other flavors.
A sharp bitterness that overwhelms most of the other flavors.
11. After drinking strongly brewed, unsweetened black tea, how noticeable is the dry or puckering sensation?
I barely notice any change in my mouth.
There is a light dryness near the end of the sip.
The drying sensation is clear across much of my mouth.
My mouth feels strongly puckered or rough for some time.
12. While cooking a recipe with robust cruciferous vegetables, what adjustment feels most natural?
Follow the recipe because their intensity rarely bothers me.
Taste during cooking and make a small adjustment if needed.
Use balancing ingredients or a gentler cooking method to soften the flavor.
Reduce or replace the vegetables because their flavor is likely to dominate for me.
13. After one unusually intense experience with a particular food, what tends to happen the next time it is offered?
I approach it normally because the earlier experience does not guide my choice.
I take a regular serving but pay closer attention to the first bite.
I choose a small amount or pair it with something mild.
I usually decline it because I expect the same overwhelming sensation.
14. A menu describes an unfamiliar dish as bitter, peppery, and boldly seasoned. How does that wording affect your order?
It does not influence me; I choose based on other features.
I ask what the dominant flavor is before deciding.
I order it only if the strongest elements can be served lightly or on the side.
I select another dish because several intense cues together sound unappealing.
15. How does a piece of dark chocolate containing about 70% cocoa usually taste to you?
Mostly rich and cocoa-like, with little bitterness.
Gently bitter but balanced by the chocolate flavor.
Pronouncedly bitter, although still manageable.
Intensely bitter with a long-lasting finish.