This article by David Owen in National Geographic is chock full of interesting tidbits on the science of taste and flavor.
For example, why many kids hate broccoli?
The idea that many of us were taught as kids - that there are taste buds on different parts of the tongue that signal different flavors - is flat wrong:
That is, taste is about more than what hits our tongue.
Interestingly, most chefs are taught very little about the science of taste and flavor.
All these complex interactions make it tough when we decide to vilify an ingredient - say sugar or fat - because ingredients have complex interactions in term of smell, taste, mouth feel, etc. In fact,, we can trick our brain into thinking something is sweeter than it actual is:
The whole thing is interesting.
(HT Bailey Norwood)