  We propose a mechanism to use the features of flavour to enhance the quality
of food recommendations. An empirical method to determine the flavour of food
is incorporated into a recommendation engine based on major gustatory nerves.
Such a system has advantages of suggesting food items that the user is more
likely to enjoy based upon matching with their flavour profile through use of
the taste biological domain knowledge. This preliminary intends to spark more
robust mechanisms by which flavour of food is taken into consideration as a
major feature set into food recommendation systems. Our long term vision is to
integrate this with health factors to recommend healthy and tasty food to users
to enhance quality of life.
