Ten tantalising facts on how we taste food Everyone has different tastes when it comes to food and drink but how much do we actually know about our sensory impressions? Here are some interesting facts to get our palette prepared. Flavour behaviour Did you know that our preference for different flavours is actually formed in the womb? Typically, babies have an aversion to flavours that their mother has not eaten throughout her pregnancy. Cucumber pickle anyone? Sensory sensation Smell is a major factor in flavour. Different parts of the brain are stimulated when the aroma is detected by the nose or mouth. Sensitive eaters Some people are super sensitive to taste. These so called "super-tasters" are much more sensitive to bitter tastes and have more taste buds than the average person. Myth-buster Contrary to popular belief, the tongue does not have different areas that respond to different tastes. The function of taste is to protect your body from unsafe foods. If you were taste something that was rotten or poisonous, it is unlikely you would carry on eating it. Get your microscope out The bumps you see on your tongue are not actually taste buds. Taste buds are invisible to the human eye and there are actually about six taste buds in every one of those visible bumps. Train your brain You can encourage your palette to enjoy new flavours. Either by pairing it with something you enjoy eating or by trying it alongside someone who really enjoys that particular food. Reegenerate, regenerate Taste buds regenerate. They are constantly replacing themselves. The average taste bud lasts ten days to two weeks. To give your taste buds a treat, head over to 5pm for a great selection of offers at restaurants across Scotland.