People who are sensitive to fishy tastes (even white tuna can sometimes be too fishy for them). Bartoshuk made no mention of those people.
Some autistics & fibromyaglics are acutely sensitive to tastes, smells, sounds, etc. Bartoshuk made no mention of those people.
Some people can be supertasters, yet enjoy hot, peppery foods (i.e. barbeque potato chips does NOT cause them sores). BUT other supertasters DO get sores from barbeque chips EVEN THOUGH THEY LOVE THEM. How does all this fit into the picture? I'm a fibromyalgic, & the latter is the case with me, although I cannot tolerate hot chili's.
Some people can be supertasters, and they can't stand sulfur preservatives, saccharin, alcohol, very bitter chocolate (even cherry-cheesecake can cause them a bitter taste). YET these same people LOVE bitter greens such as spinach. I'm a fibromyalgic, & this is the case with me.
Labelling on food products offer fat scales, cholesterol scales, caffeine scales (tea), etc. SO WHY DON'T THEY OFFER supertaster scales? For example, I'm a supertaster. When I bought the Edy's chocolate truffle ice cream it was too bitter for me. When I bought the vanilla caramel toffee, it was too sweet. Smuckers caramel topping is too sweet for me, while some choco-syrups are too bitter. Entenmanns banana cake was too sweet, as was the devils-marshmallow. Supertasters would benefit from labelling on all such products.
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