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For food and beverage advertisers, understanding consumer taste preferences is critical. New research is shedding more light on what drives the preferences of one group, known as supertasters. This research may allow advertisers to better market their products to this segment of the population.
The research of Michael LaTour, a former professor of marketing and law at Ithaca College who passed away in November 2015; his wife Kathy LaTour, an associate professor of services marketing at Cornell University; and Brian Wansink, professor of marketing at Cornell, is set to be published in an upcoming issue of the Journal of Advertising Research.
The trio used three small studies to answer several questions about supertasters—individuals whose increased amount of taste bud papillae leave them prone to disliking bitter foods while preferring sweet ones—and find out more about their brand identification ability, brand loyalty and if their abilities dissipate with learning.
(Score: 3, Informative) by Anonymous Coward on Friday December 23 2016, @10:29AM
Yes, and I have a plant. It's fun stuff, though mostly a novelty for me. Apparently much more useful in places and times where sweeteners are less available, and for people with diabetes or undergoing chemo.
Make sure to take your time eating the fruit or pill. It's all about coating your tastebuds as thoroughly as possible. The effect diminishes over time, too, so if you want to try a lot of foods, have them mostly ready. You don't need to rush or anything, but just don't expect the effects to last forever.
Lemon is the canonical thing to try, and for good reason. You can make lemonade without the sugar, and straight lemon tastes really sweet, while still lemony. Vinegar, too. It's a bit of a weird sensation as your brain registers a familiar flavor that's supposed to be spit-that-out sour, but that comes through sweet instead.
Just keep in mind that your stomach and teeth are not fooled like your tastebuds, so be mindful of how much acid you're taking in.
Something that surprised me, because I don't think of it as being sour at all, was strawberry. It tasted like strawberry syrup or sweetened pie filling or something. *Very* good. I half-joked about getting more plants and setting up a miracle fruit stand next to a local u-pick strawberry place.
If you're doing New Year's, champagne would probably be interesting. Look around online for what other people have liked, too.
Beer can be "ruined" by the effect, so don't plan to enjoy your favorite beer (at least not with its normal flavor) until it's worn off.
Please post back if you end up trying it for New Year's. I'd be interested to hear what you think and any foods you thought worked particularly well or poorly.
(Score: 2) by takyon on Monday January 02 2017, @01:30AM
Got the supplies ready now and will post results in the journal.
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