At Taste Compass, we’re not just helping you figure out what tastes good - we’re helping you understand why. Because once you know how your taste system works, you can make smarter food choices that are satisfying, nutritious, and made just for you.
Our approach is rooted in peer-reviewed research on the biology of taste. One foundational study by Dr. Julie Mennella and colleagues - “Age modifies the genotype–phenotype relationship for the bitter receptor TAS2R38” (BMC Genetics, 2010) - shows how genetic variations in taste receptors significantly influence how children and adults perceive bitter flavors. The sensitivity to bitter that some people have appears to change with age.
This insight helps explain why some people instinctively avoid certain vegetables or beverages: it’s not just picky eating - it’s biology. And, as this study confirms, taste sensitivity changes with age, making early taste discovery especially important.
We’ve built our patent-pending method on this scientific understanding, bringing validated taste science out of the lab and into the home.