Presentation Index
- Introduction
- Taste Perception Factors
- The Basics of Taste
- Taste: Sugar & Sweetness
- Taste: Salt & Saltiness
- Taste: Sour & Acidity
- Taste: Umami / Savory
- Taste: Bitterness
- Taste Receptors
- Evolution & Taste
- Viscosity & Ethanol
- Decreasing Bitterness
- Aroma's & Taste
- Taste & Psychology
- Herding Effect
- Genetics & Taste
- Taster Status
- Normal Tasters
- Non-Tasters
- Super-Tasters
- Taste Intensity
- PTC/PROP Instructions
- Bartender & Status
- References
PTC / PROP Taste Instructions
- Use only one piece of the PTC paper
- Place whole paper on your tongue
- Try to reach fairly far back on your tongue
- Let it sit on your tongue for at least 20 seconds
- Take note of the intensity of the taste response
- Extreme bitterness indicates super-taster
- Tolerable to moderate bitterness indicates normal status
- No taste, or wet paper, indicated non-taster status
To remove the bitter taste try a small amount of salt.
