Food intake is essential for the survival of every living organism. The failure to detect spoiled or toxic food can have deadly consequences. Therefore, it is not surprising that humans use all their five senses to analyze food quality. ① A first judgment about the value of a food source is made on its appearance and smell. ② Food that looks and smells attractive is taken into the mouth. ③ The value of a particular food is an estimation of how good it is, based on its level of vitamins, minerals, or calories. ④ Here, based on a complex sensory analysis that is not only restricted to the sense of taste but also includes smell, touch, and hearing, the final decision whether to swallow or reject food is made. ⑤ Frequently, this complex interaction between different senses is inappropriately referred to as ‘taste’ although it should be better called flavor perception, because it uses multiple senses.