It’s a tale as old as time. Growing up, your family tried to instill a love of broccoli and other leafy greens in you, but it never quite took. Now, you might be an adult who still doesn’t appreciate certain veggies, coffee or spicy foods. Perhaps you’d even go so far as to call yourself a picky eater. If so, have you ever considered whether you might be a supertaster?
Picky Eating
Many supertasters have a laundry list of foods they wouldn’t dare touch unless they were stranded on a deserted island — and even then, it would be a challenge. To their credit, there is a scientific reason behind their finicky food preferences. Scientists believe that many supertasters have the gene TAS2R38.
This particular gene increases a person’s perception of the bitterness in various foods and drinks. Many supertasters that have taken part in scientific studies often find that they’re extremely sensitive to a chemical called propylthiouracil (PROP). This chemical is often used in research to measure a person’s sensitivity to notes of tartness. Because PROP has an easily detectable bitter taste, supertasters often note an extremely bitter taste when given the chemical, more so than average or non-tasters.
Camouflaging Bitter Flavors by Overcompensating With Other Flavors
Broccoli and spinach may leave an overwhelmingly bitter taste in the mouths of supertasters, but that doesn’t mean they don’t understand the nutritional value veggies offer. To mask the bitterness, some supertasters add sweet, salty or fatty flavors to foods they wouldn’t eat otherwise. This makes certain bitter-tasting foods more palatable so supertasters can have their vegetables — and their nutrients too.
The broccoli thing depends on the kid. I loved broccoli as a kid.
Whether-or-not it and some other vegetables have a really unpleasant taste is a genetic thing.
https://distance.physiology.med.ufl.edu/the-science-of-supertasters/