Supertaster Quiz
How the Scales are Structured
Who Usually Takes This Test?
See How You Compare
Below is a preview of how scores are typically distributed across each scale.
Example Questions From the Test
- 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.
- 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.
- 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.
Supertaster Quiz - Description and methodology of the test
People who notice bitterness, heat, acidity, or lingering flavours more sharply may use the supertaster quiz to organize everyday observations into a readable profile. It is suited to anyone curious about sensory experience, food choices, or why familiar dishes feel unusually intense. As a taste sensitivity test, it helps you compare bitterness with other sensations and notice how intensity influences everyday choices.
What This Assessment Explores
These questions examine perceived oral intensity rather than a biological trait. They cover bitterness in coffee, greens, citrus, chocolate, heat, acidity, carbonation, astringency, aftertaste, and adjustments made when strong flavours are expected. As a taste perception quiz, it describes reported experience and eating strategies, not laboratory status.
Three result dimensions organize the profile:
- Bitter Taste Intensity (0-15) shows whether bitterness is Subtle bitterness (0-5), Noticeable bitterness (6-10), or Dominant bitterness (11-15), from mild background notes to strong, lingering sensations.
- Flavor-Driven Food Patterns (0-15) shows whether choices are Flexible choices (0-5), Selective adjustments (6-10), or Strongly intensity-led choices (11-15), as intensity shapes eating decisions.
- Non-Bitter Oral Intensity (0-15) shows whether sensations are Gentle sensations (0-5), Vivid sensations (6-10), or Highly amplified sensations (11-15), across heat, acidity, fizz, astringency, and aftertaste.
Methodology and Scientific Basis
Each item presents an everyday situation with four ordered choices, moving from little or no impact to a more immediate, persistent, or disruptive sensation. The respondent selects the option matching usual experience. Results form a three-part profile rather than a single verdict: answers are summarized separately, while bands describe each dimension. The questionnaire does not publish an item-to-point mapping, so interpretation is limited to the displayed dimensions, ranges, and bands.
The questionnaire is conceptually consistent with PROP sensory-response research, including taster-group reactions to foods and beverages. Psychophysical work on PROP bitterness frames intensity; genetic and functional work shows supertasting involves more than TAS2R38 alone; food-preference research connects taster status with eating choices. This super taster quiz records reported experience, not laboratory responses; these studies provide context for its sensory and food-choice dimensions, not provenance or validation.
Self-report is sensitive to context, familiarity, preparation, culture, medication, dental health, illness, and taste changes. The displayed bands are descriptive categories, not population norms established for this questionnaire, so they cannot establish biological supertaster status; sudden or disruptive changes merit professional guidance.
- Prescott, John, J. Soo, Holly A. Campbell, and C. Michael Roberts. "Responses of PROP taster groups to variations in sensory qualities within foods and beverages." Physiology & Behavior 82, no. 2-3 (2004): 459-469. 10.1016/j.physbeh.2004.04.009
- Bartoshuk, Linda M., Valerie B. Duffy, and Inglis J. Miller. "PTC/PROP tasting: anatomy, psychophysics, and sex effects." Physiology & Behavior 56, no. 6 (1994): 1165-1171. 10.1016/0031-9384(94)90361-1
- Hayes, John E., Linda M. Bartoshuk, Judith R. Kidd, and Valerie B. Duffy. "Supertasting and PROP bitterness depends on more than the TAS2R38 gene." Chemical Senses 33, no. 3 (2008): 255-265. 10.1093/chemse/bjm084
- Catanzaro, Diane, Emily C. Chesbro, and Andrew J. Velkey. "Relationship between food preferences and PROP taster status of college students." Appetite 68 (2013): 124-131. 10.1016/j.appet.2013.04.025
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