Brussels sprouts are one of the foods that contains some chemicals that most people can’t taste, but certain people (“supertasters”) do taste and experience as being bitter. These people tend to dislike these foods.
In the 1960s, Roland Fischer was the first to link the ability to taste PTC, and the related compound propylthiouracil (PROP) to food preference, diet, and calorie intake.[11] Today, PROP has replaced PTC for research because of a faint sulfurous odor and safety concerns with PTC.[12] In the 1990s Linda Bartoshuk and colleagues discovered that the taster group could be further divided into medium tasters and supertasters.[13][14] Research suggests 25% of the population are non-tasters, 50% are medium tasters, and 25% are supertasters.[2][15]
As a result of hundreds of studies exploring the detection threshold variation in taste sensitivity, the ability to taste the bitter compound phenylthiocarbamide (PTC) has become one of the best-known Mendelian traits in human populations, ranking alongside eye color and blood type in the canon of classic examples.[16]
Although individual food preferences for supertasters cannot be typified, documented examples for either lessened preference or consumption include:
Brussels sprouts are one of the foods that contains some chemicals that most people can’t taste, but certain people (“supertasters”) do taste and experience as being bitter. These people tend to dislike these foods.
https://en.wikipedia.org/wiki/Supertaster