To finish this blog I would like to generally conclude by starting once more from the beginning with taste.
Taste comes from flavour but also from texture, smell, temperature, vision, etc. What we perceive as taste comes from different senses and from information gained in the past. Taste starts on the tongue with chemicals and goes later to the brain as impulses. In figure 1 you can see how different chemicals can bind to different receptors and so cause a certain taste perception . A typical chemical that induces sweet taste is sugar but also aspartame can induce this flavor. This shows how science can look for taste enhancers (for salt, sugar and umami if wanted) and surpressors (for bitter) e.g. senomyx in one of the previous posts. The question stays if this is a good evoluation and what the influence of these taste enhacers are if consumed in large quantities in different food. A benifit is definitly that nutritional values can be improved without comprimising flavor.
In a second part of this blog the influence of vision on taste was investigated. Color has proven to be the easiest way to assess the effect of visional cues. Research has proven the influence of color on taste perception to be strong.  This importance of the look of food shows why the food industry spents so much attention on packaging and the looks of their products. If coloring wasn’t applies many fast-foods, chips, cookies and drinks wouldn’t be so appealing any more and maybe cause a healthier diet. Changes like forbidding food colorants are however unthinkable but as mentioned aboves additives can also be used to improve flavor and taste perception of healthy foods.
What could have been an important consideration is the effect of these additives on our health, but little prove exists that they have any effects.
Biochemistry of taste. Bautista, Noel M. S.
Taste perception: More than meets the tongue. Hoegg, J. en Alba, J. W. 33, sl : Journal of consumer research, 2007.