One hallmark of the supertaster is that they experience other tastes (not just PROP and its structural relatives) as more intense than do other people, and this observation is confirmed by Lim et al. Supertasters were specifically defined by these investigators as people who rated a 0.32 mM solution of PROP as above “moderate” on the gLMS scale. Super-tasters reported that fixed concentrations of sucrose, sodium chloride, citric acid, and quinine are more intense compared with medium tasters (who rate PROP above “weak” but below “moderate”). However, Lim et al. flipped the question around and asked whether the intensity of PROP perception is the best index of intensity ratings for other taste compounds. For this question, the answer was no. The correlations among ratings of sucrose (sweet), sodium chloride (salty), and citric acid (sour) were higher than the correlations between PROP intensity and these compounds. Therefore, although people who rate PROP as more intense do report higher perceived intensity of other taste qualities compared with those who rate it as less intense, using other taste stimuli besides PROP is a more accurate method to find people who are supertasters of all taste stimuli. This observation may lead researchers to a revised definition of supertasters, to mean those people with heightened taste sensations for all tastes, not only the bitterness of one class of chemical compounds. The authors use new nomenclature to introduce this distinction, referring to supertasters defined by the PROP rating as pST (PROP supertasters). A logical extension of this nomenclature would be to call people who are supertasters as defined by their general enhanced taste intensity as gST (general supertasters). These new terms may help allay the confusion over what is meant when the label “supertaster” is used.