Final answer:
A heightened sense of taste can be due to genetic differences that affect the density of papillae and the number of taste buds on the tongue, as researched by Dr. Danielle Reed. The sense of smell also plays a significant role in the perception of taste, which, together with taste bud sensitivity, can vary among individuals and change with age.
Step-by-step explanation:
The heightened sense of taste some individuals experience can be attributed to genetic differences. People can be classified as either tasters or non-tasters based on the density of papillae on their tongue, which corresponds to the number of taste buds they have. Dr. Danielle Reed of the Monell Chemical Senses Center studies these genetic differences and how they affect sensitivity to taste stimuli. Non-tasters like Dr. Reed are less sensitive to certain tastes such as bitterness. Sensitivity to taste can also be influenced by one's sense of smell, which works in conjunction with taste buds to create the flavors we experience.
Furthermore, tasting abilities and the sense of smell change with age, as the senses tend to decline after the age of 50. This can lead to changes in dietary preferences and perceptions of food flavors. Genetic factors and the olfactory system's role in taste are key in understanding why people have different taste perceptions.