[GlueChemist]

The point of this article and those other studies does not have much to do with personal taste directly. These examples are of interest because they offer clues of where to look for chemical sensors the body has. We do not often get such direct clues about how sensory input maps back to protein sensors and the genes that encode them.

So this is less an exploration of taste preference and more of an exploration into how and why some things taste fundamentally different between individuals.