Have you ever noticed how your taste buds seem to evolve over time? It’s a curious phenomenon that many of us experience, often without even realising it. 

As children, our preferences are often dictated by a handful of flavours we gravitate towards, but as we grow, our palates expand and change, sometimes in surprising ways. This transformation is not just about acquiring new tastes; it’s also influenced by a little science. 

For instance, research shows that our taste buds can shrink as we age, affecting our ability to perceive certain flavours. But fear not – this doesn’t mean your culinary adventures are over. From Pavlovian conditioning, where a food’s appeal grows by association with a beloved flavour, to the idea that we learn food preferences through the experiences of others, our relationship with food is as dynamic as our taste buds. 

Impact of ageing on taste bud evolution 

To consider the physiological aspects of taste bud evolution, Brunch spoke to Horana Base Hospital Medical Officer Dr. Haritha Murage, who explained: “The sensory function of the nervous system related to the tongue will alter over time, affecting sensory perception. Thus, as we age, the way taste is perceived will change. This is true for every organ. For example, our eyes perceive things differently as we get older.” 

This highlights the natural progression of our sensory experiences, reminding us that our relationship with taste is not static but rather a dynamic interplay between biology and experience throughout our lives. 

Dr. Murage elaborated on the relationship between ageing and taste perception, noting: “As you get older, it can get harder for you to notice flavours. Some women can start to lose their taste buds in their 40s, while for men, the change can happen in their 50s.” 

He explained that not only could taste buds shrink and become less sensitive over time, but certain flavours were more susceptible to this decline. “The ability to taste salty and sweet flavours tend to weaken first. Later, it may be more difficult for you to taste things that are bitter or sour,” he added.

Additionally, he pointed out the impact of age on the sense of smell, which is strongest between the ages of 30 and 60 but begins to weaken thereafter. “Some seniors eventually lose their sense of smell altogether,” he remarked. 

Importantly, he emphasised that the decline in taste associated with ageing could not be reversed but that it was crucial not to attribute all changes solely to age. “You and your doctor should check if the cause might be something else that’s treatable,” he advised. 

He also highlighted other contributing factors, such as prescription medications, which could alter taste perception or change the chemical composition of saliva. “Smoking tobacco creates pollution, hindering your ability to identify odours and disrupting your sense of taste,” he noted, underlining the various influences on our taste experiences beyond the ageing process.

Similarly, Scaling Up Nutrition People’s Forum Project Director Visakha Tillekeratne emphasised the natural decline of taste sensitivity as individuals aged. 

She stated: “Taste buds dull over time and the elderly often find it difficult to recognise tastes and flavours. This is primarily due to changes in the chemical makeup of the tongue.” 

To address this issue, she advised households to be mindful of their cooking practices, suggesting the use of contrasting ingredients to enhance flavours. 

“Incorporating elements like lime juice, curry powder, and healthy herbs, while reducing the amount of chilli, can help ensure that elderly individuals enjoy their meals,” she added. “Fruit consumption may also serve to clean and improve sensations of the tongue,” she further noted, highlighting the importance of a balanced diet in maintaining taste perception.

Coconut and matcha 

Brunch also spoke to several individuals who shared their experiences of evolving tastes over time, particularly highlighting how certain flavours, such as coconut and matcha, have become more appealing as they aged. 

Shavindi Warnapura recounted her surprising transformation regarding coconut, which she had once despised. 

“I used to eat the chocolate of the Bounty Bar and not the inside filling because I disliked the taste of coconut that much,” she admitted. However, her palate has changed dramatically and she now embraces the flavour. “Now it is my favourite chocolate and I actually seek out coconut ice cream and love coconut-flavoured things,” she shared.

Warnapura also reflected on the mental aspect of this change, stating: “I wonder if it is an aspect of mentality. I remember distinctly that my mother used to love coconut-flavoured things and I would scoff at it, but now it is something I seek out.” 

Her experience captures a common theme: as we grow older, our preferences can shift, leading us to appreciate flavours we once rejected. This phenomenon highlights the fascinating ways in which our tastes can evolve throughout our lives. 

Brunch spoke to Dilshara Avishka, who detailed his journey with matcha. “Matcha just tasted like nothing to me – like green nothing. It was too mild for me,” he recalled. However, his perspective has changed drastically. “Now, it is something I add to everything. I love matcha ice cream and I also prefer matcha lattes,” he said.

Avishka also pondered on the influence of lifestyle on his changing taste preferences. “I think it has to do with lifestyle. I have slowly replaced my coffee addiction with matcha,” he noted, adding: “But I don’t know if it is something I have deliberately grown to love or if I have just conditioned myself to enjoy it.” 

Umami flavours 

Another common theme observed was the evolving perception of umami flavours, particularly with foods such as Marmite and various fermented or pickled items, which often evoke a love-it-or-hate-it response. 

Harshana Gunasingha shared his own experience with pickled foods, recalling: “I used to throw up when I ate pickled foods. It was not something I enjoyed and I really didn’t like it at all.” 

However, he has noted a significant shift in his preferences over time: “Now, while I don’t absolutely love it or seek it out specifically, I don’t mind it and sometimes enjoy it. I can just tolerate it now, whereas in the past, it was a struggle to keep it down.”

Reflecting on the reasons for this change, he mused: “I wonder if my taste buds changed as I aged, or perhaps I had an allergy that I have somehow overcome. Regardless, I am happy because I enjoy foods like pickled radish and kimchi, which are great side dishes in general, and now I incorporate them often.” 

His insight illustrates how our evolving palates can transform our relationships with certain foods, turning once-disliked items into enjoyable additions to our diets.

A complex interplay 

The evolution of our taste buds is a complex interplay of physiological changes and environmental factors that shape our culinary preferences over time. As we age, our taste buds naturally shrink and become less sensitive, leading to a diminished ability to perceive flavours.

This physiological decline can also be exacerbated by external influences such as medications, which may alter how we experience taste, or lifestyle choices such as smoking, which can dull our senses and diminish our appreciation for food. 

However, our tastes are not solely dictated by biology; they are also significantly influenced by our surroundings and the foods we are exposed to throughout our lives. 

Social and cultural contexts play a vital role in shaping our preferences, as we learn to appreciate flavours that may have once been unappealing. For instance, our environment can introduce us to new cuisines, while peer influence and family traditions can foster a liking for certain foods over others. 

Ultimately, the way we enjoy food is a fascinating reflection of our personal journeys, illustrating how our taste preferences can shift and evolve in response to both physiological changes and the rich tapestry of experiences we encounter. Whether through the acquisition of new flavours or the rediscovery of once-disliked foods, our taste buds tell a compelling story about our growth, adaptation, and the endless possibilities of culinary enjoyment.