A person’s taste preferences begin to form long before their first independent meal. Even during pregnancy, an unborn child is exposed to a variety of flavors delivered through the amniotic fluid. Molecules from the mother’s diet enter this fluid and serve as the earliest signals, shaping the fetus’s basic sense of safety and familiarity with certain foods.
Studies show that if a woman regularly eats certain foods during pregnancy, such as carrots or garlic, her child is more likely to show interest in them after birth. This early experience helps babies adapt more easily to new tastes when transitioning to solid foods and lowers the chances of rejecting unfamiliar dishes.
Genetics and individual taste perception
It’s not only the mother’s experience that influences future preferences. Genetics play a key role in how a person perceives bitterness, sweetness, or richness. For example, variations in certain genes determine how strongly we react to bitter compounds. Some people find broccoli or coffee intensely unpleasant, while others barely notice. Sweet and fatty flavors are also perceived differently: some people crave them, while others are indifferent.
These differences explain why members of the same family can have completely opposite tastes. In addition, sensitivity to certain flavors can change throughout life, as taste receptors are renewed and the nervous system changes.
How taste perception changes with age
Taste receptors on the tongue and in the mouth are constantly renewed. Their life cycle is about two weeks, but this process slows down with age. After 50, the number of receptors gradually decreases, leading to a reduction in taste sensitivity. Some people may completely lose the ability to distinguish certain tastes due to genetic traits, injury, or illness.
Most often, people experience a partial decline in sensitivity when familiar foods start to seem less flavorful. This explains why older adults tend to add more salt or spices to their meals to enhance the taste.
Seasonal changes and the influence of microflora
In winter, most people’s diets become less diverse: there are fewer fresh vegetables and greens, which are replaced by heavier and fattier foods. This is not only linked to the need to stay warm, but also to changes in gut microflora. When beneficial bacteria decrease and yeasts and conditionally pathogenic microbes predominate, the brain signals the need for more fast carbohydrates.
A lack of sunlight and decreased serotonin levels also contribute to increased cravings for sweets and fatty foods. The body perceives cold and darkness as stress, which leads to a bigger appetite and a desire to eat something high in calories.
Childhood Preferences and the Maturing of Taste
Many foods that adults consider delicacies are rejected by children. This is because children’s taste receptors are more sensitive, especially to bitter and spicy substances. This mechanism protects kids from accidentally consuming potentially dangerous plants or foods.
As we get older, this sensitivity decreases, and social learning takes the lead. Children begin to imitate adults, try new dishes, and gradually learn to enjoy complex flavors. A childhood love of sweets is explained by how the reward system works: kids have fewer ways to get dopamine, so candy becomes their main source of joy.
What Intense Cravings for Certain Flavors May Indicate
A craving for something sweet, sour, or salty may not just be a whim—it’s often your body’s way of signaling a deficiency in certain nutrients. For example, a persistent desire for sweets can sometimes indicate fluctuations in glucose levels, a lack of micronutrients, or stress. Craving sour foods may be linked to low stomach acidity or a vitamin C deficiency. A strong urge for salty foods often occurs due to an imbalance in fluids and electrolytes, dehydration, or hormonal changes.
An interest in foods with a pronounced umami flavor—like cheese, mushrooms, or meat—can signal a need to replenish protein and amino acid reserves. This is especially important for older adults, who often experience reduced appetite and weakened taste perception. Incorporating such foods into the diet helps maintain interest in eating and prevents nutritional deficiencies.
If you didn’t know: who are Valeriy Litvinov and Nurslu Kdralieva
Valery Litvinov holds a PhD in Medical Sciences and is a senior research fellow at Perm National Research Polytechnic University (PNRPU). His research focuses on the mechanisms behind the formation of taste habits and their impact on health. His scientific interests include the genetics of taste, age-related changes in food perception, and the role of microbiota in eating behavior. Nurslu Kdralieva is a physician, cardiovascular surgeon, and junior research associate at the PNRPU Bioliquids Laboratory. She studies the connection between nutrition, microbiota, and metabolic processes, and develops recommendations to adjust dietary habits for different age groups. Both specialists are actively involved in educational and outreach projects, sharing their expertise with a broad audience. Their work helps to better understand how taste preferences are formed and why our gastronomic inclinations change with age. Thanks to their research, more effective approaches can be developed to promote healthy diets and prevent eating disorders.
