No. The taste of food is a characteristic that do not depend only of the food biochemical composition (peptides, amines, alcohols, organic acids, carbohydrates, salts, volatile lipides, acetyl, aldehydes,...) it depends also of the individual capability to capture sensorially (papilles gustative of tongue) the different components of the taste. Gustative education is possible. Basically the food can be salty, sweet, bitter, sour, pungent and astringent, but the intensity of the sensorial perception of each basic taste is an individual matter.
Yes I completely agree with you. Certainly there is an inter-individual difference on the intensity of sensory perception of salty, bitter, sour, sweet taste...... is what I can classify the food as: salty food, sweet food, bitter food ....... I based on its biochemical composition. For example, if the food is rich in acid product I classify it as acid food! And if it is rich in carbohydrate has high sweetening potency I lists it in categories of sweet food!
Ok. Thank you. But I am not sure of the direct correlation between the perception of a specific taste and the nature of the biochemical composition. For instance, the taste "sweet" may be found in food matrixes without any sugar (it may have aspartame, stevia - ingredients giving the sweet taste but that not having any sugar in its composition). So, the taste is sweet but the food is not. It is a very complex to attribute to a food a characteristic of its taste. For instance – “hot”! It does not give any indication concerning the food composition.
Thank you very much, I think that I cannot go far with this idea! But I need to know the tendency of children taste. Is there a possibility for this? At the beginning I wanted to draw from the questionnaire of the food preferences, the trend of children taste, while trying to group food according to the chemical modality (salted, sweetened,bitter and acid)!
Food preferences questionnaire : is composed of a list of foods that the child is asked what he likes or not the food.