"It now pays to get a lot of pleasure out of a little bit of sugar," says Danielle Reed, a scientist at the Monell Chemical Senses Center. Ryan Kellman/NPR hide caption

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The Gene For Sweet: Why We Don't All Taste Sugar The Same Way

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A slice of pork belly, with a thick layer of fat. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color," Richard Mattes of Purdue University says. "It changes our basic understanding of what taste is." Xiao He/Flickr hide caption

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The first taste of an olive can be a bit shocking. But eventually, many of us start to enjoy bitter fruits, nuts and beverages. Screenshot from TEDxTalks/Youtube.com hide caption

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The very sight of this lacy, green herb can cause some people to scream. The great cilantro debate heats up as scientists start pinpointing cilantrophobe genes. lion heart vintage/Flickr.com hide caption

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