Word: bartoshuk
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...wines. They often refrain from eating rich and fatty foods because they dislike the sensation that slick, creamy foods leave in the mouth. They find the bubbles in carbonated drinks especially irritating. The term “supertaster” was coined in the early 1990s by Dr. Linda Bartoshuk, a Yale University professor who specializes in genetic variation in taste perception. The supertasters, she believed, had an anatomical and biological basis for their elevated taste response. Scientists have long known that different areas on the tongue map to different taste sensations. Bitter, sweet, salty, sour, and savory (umami...
...food critic, the word tasting summons delectable images of cheese and bread, foie gras and caviar, chocolate and wine-the usual subjects of such comparative evaluations. But at a 90-minute tasting conducted by Dr. Linda M. Bartoshuk in her laboratory at the Yale-affiliated John B. Pierce Foundation, the only samples I was offered were tepid, clear chemical solutions. They were washed over my tongue or used as a mouth rinse as I leaned over a sink or a funnel hooked up to a waste pail...
Odorless chemical stimulants were employed to activate the four basic tastes-bitter, salty, sweet and sour. The tests were both qualitative, meaning that I was asked to identify each taste at very low concentrations, and quantitative, meaning that I was asked to rate the intensity of different concentrations. During Bartoshuk's "whole-mouth" test, when I rinsed with the diluted solutions, I wore headphones and was asked to rate the strength of sound tones administered intermittently by Dr. Lawrence E. Marks, an auditory psychophysicist. This procedure, known as magnitude matching, is used as a form of control. Psychophysicists have...
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