Overly sensitive re: flavour, OR are you a Super Taster? I've loved that term since I read it in a textbook on the psychology of food and drink. It's like a superpower, except for all the ways it sucks
sdl;akjfs that might be the same thing? idk, i know there are some Supertaster benchmarks i don't hit, and i've followed the common trend of becoming more tolerant to bitterness etc with age.
but taste is complicated even as human sensory systems go, with there being first of all the five different types of basic chemoreceptor on the tongue, each of which can individually be particularly sensitive (detects smaller portions) or particularly 'loud' (data priority in brain; subject to training but to some extent hardwired) and then there's the more complex chemoreceptors in your nose which are also active in the food-tasting process, detecting all the more delicate nuances, which are also subject to varying strength and priority.
and then there's however your sensory processing system mixes and interprets those chemical readouts, in combination with texture feedback etc, and how well you filter that data.
so i assume that supertasting is an elaborate spectrum in its own right, which when superimposed on the autism one creates a universe of unique snowflakes with very specific food orders.
I definitely taste sour way more acutely than a lot of other people, which has caused me repeated conflicts with my dad's cooking, because what he thinks is the right amount of vinegar to get a sauce or something to really pop is, to me, enough vinegar that no other flavor remains in the dish, and it can only serve as a sort of pickle garnish. an unfortunate fate for the main dish lmao.
we feuded in an easygoing way over How To Properly Sautee Cabbage for years.
this is probably why i tend to dislike sourdough bread. the sour is loud enough that it obstructs the subtle pleasures of 'bread' flavor.
similarly for coffee. i need so much cream to lock up its bitterness before I can consume it comfortably. i can enjoy black tea without milk, though, as long as it's not oversteeped, and the main flavor there is certainly 'bitter,' and it's even some of the same tannins that are too much in coffee. so what's with that?
otoh when a thing is 'sour' 'sweet' and 'bitter' all at once and also mushy and wet, my mouth informs me emphatically and relentlessly that this is actually rotting vegetables and i need to spit it out right now, which doesn't strike me as a problem that arises from how well i'm detecting any of that.
third hand, someone helping me out here ig, i spent years frustrated about the subtle weird taste in my home-baked bread only to at last determine that it was 1) active dry yeast does not taste quite as nice as the live yeast professional bakeries often purchase in large cakes and 2) iodized table salt degrades at very high temperatures, creating a faint chemical tang, and these two factors were undermining the flavor of my loaves in a way no one else seemed able to detect. but maybe i was just paying more attention.
also fourth hand, for a couple months after my senses seemed to have otherwise more or less recovered from Covid the 'sweet' dial remained turned up weirdly high relative to the other major taste bands, and i don't think my salt tolerance has entirely reverted to this day.
