The Evolution of Taste: Genetic, Dietary, and Cultural Pathways in Human Taste Perception

Taste perception is an essential sensory system that evolved to guide dietary choices and ensure survival. Human taste arises from the interaction of food‐derived chemicals with specialized receptors in taste buds located on lingual papillae. The five canonical tastes, sweet, sour, salty, bitter, and umami, encode distinct biological meanings. In addition to these modalities, oral chemesthesis mediated by the trigeminal nerve contributes sensations such as pungency and cooling, which interact with olfactory inputs to shape overall flavor perception. Molecular studies have revealed that taste perception is regulated by receptor families such as TAS1R and TAS2R, whose evolution reflects dietary adaptations through gene duplication, diversification, and pseudogenization. Cultural and dietary transitions, including cooking and fermentation, further shaped human taste preferences. Emerging concepts such as kokumi highlight additional mechanisms that enhance flavor perception through calcium‐sensing receptor signaling. Therefore, understanding the evolutionary, genetic, and dietary determinants of taste perception provides valuable insights into human nutrition, health, and the biological basis of food preference.