rutabaga and turnip Soy products Carbonated water Mushrooms Anise and licorice Lower-sodium foods Hot-spicy foods Other foods may also show altered patterns of preference and consumption, but only indirect evidence exists: Tonic water – quinine is more bitter to supertasters Olives – for a given concentration, salt is more intense in supertasters See also Sensory processing sensitivity Tetrachromacy Hypergeusia References External links (thiourea testing) How we taste – and the truth about 'supertasters'. An interview with sensory scientist Juyun Lim of Oregon State University and winemaker John Eliassen (March 29, 2011) Along with citation 5: Title: Olfaction and taste. Di Lorenzo, P.M., and Youngtentob, S.L. 2010. In M. Gallagher and R.J. Nelson (Eds.), Handbook of psychology, (Vol. 3): Biological psychology. New York: Wiley. Gustation Perception