Our preferences for some foods over others result from a complex interplay among many factors such as genetics, age, early food experiences, ethnic customs, pleasantness of surroundings when trying a new food and physiological reactions to a food. According to The American Dietetic Association's 1997 Nutrition Trends Survey, consumers are attuned to nutrition messages, but fear that eating a more healthful diet means giving up favorite foods. Nutrition communicators can combat these fears by assuring consumers that healthful and delicious eating go hand in hand. This article explores genetic and age-related factors that influence taste, and strategies for motivating more healthful eating habits by keeping flavor at the forefront. Humans can discern about 20,000 different odors and 10 intensities of each.
True taste occurs on the tongue.
We are born with 10,000 taste buds located on the back, sides, and tip of the tongue, on the palate, and in the throat. Our first flavor experiences are sweet ones, said Gary Beauchamp, Ph.D., director of the Monell Chemical Senses Center in Philadelphia, part of the University of Pennsylvania. Unborn infants appear to detect sweetness and newborns clearly sense and enjoy sweet tastes. Infants seem to experience the other primary tastes to varying degrees. The ability to detect bitter, salty, and umami tastes continues to develop throughout the first few months of life.