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Taste is the word commonly used to describe how flavor is perceived in food and drink. It is sometimes confused with the sense of taste, which is the reaction of the taste buds to stimuli. The flavor of food is transmitted to the brain via both the taste buds on the tongue and the olfactory (smell) nerves in the nose. The interaction of these senses is known as the taste system.
There are five basic tastes that the taste buds can identify: sweet, sour, salt, bitter and umami (which is best described as a “savory” taste). The olfactory nerves give the brain more complex information about the flavor of food. In addition to this, other factors such as temperature and texture – known as mouthfeel – help the brain to distinguish whether the taste is pleasant or unpleasant.
Taste is an important part of the sensory experience as it helps the body to avoid poisons. For example, because most toxins are bitter, the body can only tolerate very low intensities of bitter tastes. If something tastes too bitter, the body will reject it. The taste system also helps to balance the amount of nutrients that are eaten.
The taste of food and the body’s sensitivity to certain tastes often change over time. During childhood, the taste buds are very sensitive to bitter tastes such as coffee and vegetables. After the age of 65, sensitivity to all tastes tends to weaken – usually because of a loss of smell, which is the major cause of taste loss. Loss of smell is commonly the result of old age, but it can also be caused by colds or sinus infections or growths in the nasal passages. Both of these conditions could result in an inability to taste. Some people also experience a change in taste when they come into contact with strong chemicals or if they are taking certain medications. In most cases, this type of sudden taste change or loss is temporary.
When strong tasting elements, such as salt, are removed from the diet, food can often taste bland and flavorless. This is because the brain adjusts to the intensity of flavors. When one flavor is taken out of the diet, the brain takes some time to readjust. The length of this adjustment period may vary depending on age and the intensity of the particular taste element.
Taste plays a large part in determining food choices. People who have more taste buds than others (called super-tasters) are more sensitive to all tastes, especially bitter, and therefore avoid bitter tasting vegetables and other foods with strong flavors. Also, those with a more active bitter-sensitive gene dislike bitter tastes but show a strong preference towards sweet foods. In addition to genes, culture (whether a taste is prevalent in the everyday diet) and experience (whether the taste has been encountered before) play a large part in influencing what people like to eat. Mothers can influence the tastes of their children to some extent by eating flavorsome foods while pregnant and breastfeeding, since the smell and taste of food is transmitted to the child in the womb and in breast milk. | 
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