Have you ever thought about why foods taste different? It's really quite amazing. Your tongue and the roof of your mouth are covered with thousands of tiny taste buds. When you eat something, the saliva in your mouth helps break down your food. This causes the receptor cells located in your tastes buds to send messages through sensory nerves to your brain. Your brain then tells you what flavors you are tasting.
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Taste buds probably play the most important part in helping you enjoy the many flavors of food. Your taste buds can recognize four basic kinds of tastes: sweet, salty, sour, and bitter. The salty/sweet taste buds are located near the front of your tongue; the sour taste buds line the sides of your tongue; and the bitter taste buds are found at the very back of your tongue.
Everyone's tastes are different. In fact, your tastes will change as you get older. When you were a baby, you had taste buds, not only on your tongue, but on the sides and roof of your mouth. This means you were very sensitive to different foods. As you grew, the taste buds began to disappear from the sides and roof of your mouth, leaving taste buds mostly on your tongue. As you get older, your taste buds will become even less sensitive, so you will be more likely to eat foods that you thought were too strong as a child.
What if you could not taste anything? Things like medications, smoking, not getting enough of the right vitamins, injury to the head, brain tumors, chemical exposure, and the effects of radiation can cause taste disorder

Taste is the sense by which the chemical qualities of food in the mouth are distinguished by the brain, based on information provided by the taste buds. Quality or ‘basic taste’, explains Bernd Lindemann, now retired but an active taste researcher in Germany for many years, is a psychophysical term. Large numbers of people describe different tastants and then statistical analyses are used to define the important tastes. ‘The number of taste qualities has varied over the years’, says Lindemann. ‘We are now settling at around five, though I would not be surprised if some additional qualities pop up’.

The five qualities that Lindemann refers to are salty, sour, bitter, sweet, and umami, the last being the Japanese term for a savoury sensation. Salty and sour detection is needed to control salt and acid balance. Bitter detection warns of foods containing poisons—many of the poisonous compounds produced by plants for defence are bitter. The quality sweet provides a guide to calorie-rich foods. And umami (the taste of the amino acid glutamate) may flag up protein-rich foods. Our sense of taste has a simple goal, explains Lindemann: ‘Food is already in the mouth. We just have to decide whether to swallow or spit it out. It's an extremely important decision, but it can be made based on a few taste qualities’.