BITTER TASTE TEST

The bitter taste test identifies a person's individual sensitivity to bitter-tasting foods. Sensitivity to bitter tastes is considered an evolutionary phenotype that arises through natural selection to prevent the consumption of toxic plants. However, this sensitivity can also cause reactions to common foods such as sprouts, cabbage, broccoli, and other cruciferous vegetables that contain bitter-tasting compounds called glucosinolates.
Bitter Taste Test
The bitter taste test was first noticed in 1931 by Arthur Fox. He discovered the variation in bitterness perception when he and a colleague accidentally inhaled phenylthiourea (PTC). While his colleague noticed its bitter taste, Fox did not taste anything. This compound, along with the less toxic 6-n- propylthiouracil (PROP), is currently used to induce the bitter taste response via a taste test strip to determine sensitivity.
The Outlook test allows us to identify a person's sensitivity to bitter tastes using a simple test, eliminating the need for the unpleasant task of eliciting a reaction via a taste test strip.
Those who are more sensitive to bitter tastes are known as "tasters", while those who are less able to detect bitterness are known as "non-tasters."