[Balgair]

Since our actual sense of taste is composed of 5 degrees of freedom (1 sour receptor, ~30 bitter receptors, 1 umami receptor, 1 sweet recetor, and 1-3 salty receptors) I wonder how this analysis is then factored in. As other commentators have noticed, tasting is very much a social and visual sensation (olfaction is also huge, try tasting jelly beans while pinching your nose, it's like wax). Perhaps a method to further break the foods down into recipe ingredients and then compare would be beneficial to further categorize taste. You may find that some people don't have certain receptors (many people lack all 30 bitter receptors) and that foods that have these compounds are under represented in the data.

Still, great walk through, it was frank and I loved it!