Researchers are teasing out the ways we perceive flavor, from our tongue to our nose to the genes that dictate how we taste food. In the process, they're uncovering exactly which flavors will transform a dish into an offer you can't refuse
By Tamara Holt Posted 10.23.2007 at 1:00 am
by Medi-Mation: Every person's tongue is different. For example, the taste buds on the tongue of a "supertaster" are more sensitive to certain bitter tastes than the average person's. For supertasters, foods like kale, turnips, brussels sprouts and cabbage are unpalatably bitter.
Photo by Medi-Mation 
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