Final answer:
Variation in the number of taste receptors, determined by the density of papillae on the tongue, may contribute to individual differences in taste sensitivity. This biological factor, combined with changes due to aging and genetic influences, can affect how we perceive taste, leading to different taste experiences and preferences among people.
Step-by-step explanation:
Variation in the number of taste receptors people have may explain different sensitivities to taste. Research by Dr. Danielle Reed has shown that people can be categorized as "tasters" or "non-tasters" based on the density of papillae on their tongues, which correlates with the number of taste buds they have. Non-tasters, like Dr. Reed herself, are less sensitive to certain tastes such as bitterness, due to a lower density of papillae.
In addition, both tasting abilities and sense of smell can change with age, and this can affect how different foods taste to people. Genetics also play a significant role in taste preferences and sensitivities, which may lead to familial similarities in taste. These insights can help understand taste-driven behaviors and potentially link them to health outcomes such as metabolism efficiency and body weight.