ZAP YOUR BUDS -- WITH NEW GENES 

About 25 percent of the population tastes things sweeter, spicier and flavorful than the rest of us.

Researchers are finding that "supertasters" have different genes and more abundant taste buds. This research is providing potential answers for the food industry to help develop new products and provide alternatives for some eating disorders.

Listed after supertasters, says Linda Bartoshuk of Yale University, are "ordinary tasters" and "relatively insensitive tasters". A person's "taste world" varies depending on which taste group he or she falls according to Bartoshuk, some tasters can detect more bitterness in caffeine, saccharine and potassium chloride, and salt substitutes. Check yourself. If you don't notice a difference between decaffinated and regular coffee, you could be a non-taster. Supertasters rate a sugar's sucrose higher than other groups and do the same with other sugars like fructose and glucose.

Other taste researchers are working on certain enzymes that will activate what taste buds you have (either originally or as some drop off as you age) left. Much as some spicy foods liven up the tongue new products might really make taste buds come alive again. Others are working on possible genetic transfers from various sources that may be transferable to humans to enhance the gastronomical experience.

It's all part of a new decade of food innovation that will move gastronomical delight several inches up on the satisfaction scale.

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