Supertasters
Seated at tasting stations in the LSU School of Nutrition & Food Sciences, Sensory Services Lab researchers include (l to r) Ph.D. candidate José Alonso Marenco, who studies how color affects perception of saltiness in barbecue sauce; masters student Ryan Ardoin, who explores the emotions that prevent edible insects being considered as a viable protein source; and Dr. Witoon Prinyawiwatkul, professor, who oversees research at the lab.
Are you a supertaster? If so the LSU AgCenter’s Sensory Services Lab wants YOU. On an evening in mid-June, some journalists and foodie types rounded up by Geaux Rouge’s Franz Borghardt gathered at the School of Nutrition and Food Sciences building on the LSU campus to learn whether their senses of taste were up to the supertaster challenge. They were met by Sensory Lab Manager and R&D Food Scientist Ashley Gutierrez, who oversees the center’s work providing companies with sensory evaluation and consumer research on flavor, texture, appearance; and acceptance of foods, fragrances, and other products. The group toured the lab’s kitchens and product testing facilities, and met graduate students conducting research into interesting things like low-sodium barbecue sauce, the emotions that prevent us from considering insects a viable protein source, and the development of a biopolymer made from crawfish shells that suppresses bacterial growth in seafood. Then food scientist Dr. Witoon Prinyawiwatkul (he goes by “Dr. Witoon”) explained that this evening, the lab would test participants to identify the supertasters—people who experience the sense of taste at greater intensity than most of us mere mortals. Supertasters tend to be especially sensitive to bitter flavors, averse to the taste of fat, and to have a greater weakness for salt than non-supertasters. The moment of truth: a “supertaster” test consisting of five treated paper strips to be laid upon the tongue, and a scoresheet upon which to mark each sweet, sour, salty, bitter, or flavorless. This correspondent was disappointed to learn that he was not a “true supertaster,” but cheered to learn that the Sensory Services Lab had a role for average Joes like him, anyway.
By conducting research into the sense of taste, the Sensory Services Lab gives companies the tools they need to manipulate food flavors, thus making their products not only tastier, but healthier, too. To address this need, the lab is amassing a database of five thousand “Tiger Tasters,” consumer volunteers willing to sample food products in development. Baton Rouge-area residents interested in becoming Tiger Tasters are invited to fill out a survey containing information about demographics, purchasing habits, likes, and dislikes. Companies looking to test products will pull from the database to gather tasting panels. Visit nfs.lsu.edu/sensory or look up the LSU Sensory Services Lab on Facebook to learn more.
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