Tongue and Taste Myth

Your tongue does not have independent zones for different types of flavor, sweetness, or saltiness. The confusion comes from the mis-translation of a German study. Actually all of the tongue is more or less equally capable of detecting different flavors, although there are different patterns of strength.

What is generally categorized as “taste” is basically a bundle of different sensations. It is not only the qualities of taste perceived by the tongue, but also the smell, texture, and temperature of food.

Incidentally, “hot” or “spicy” is often described as a taste. Technically, this is just a pain signal sent by the nerves that transmit touch and temperature sensations. The substance “capsaicin” in foods seasoned with chili causes a sensation of pain and heat.

Organic and Taste

Research in 2013 showed that most people do not know what 'organic' really means. It found people prefer food labelled with ethically named terms like 'organic,' 'fair trade," and 'locally produced' and they actually report that it tastes better, even if the label is totally fake.

The research combined the results of a 4,000-person survey conducted across eight European countries with three experimental studies. Participants were presented with a selection of apple juices, breakfast biscuits, and chocolates. The foods presented were identical, but some were labelled as ethically produced while others were not. For people who had reported that eating ethically is important to them, they not only preferred the mislabeled food, they also thought it tasted better.

The research supports the results of a small Swedish study from 2013 that found people think the same coffee tastes better when they are told it is organic. Sounds like more proof of 'perception is reality'.