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There is, in fact, quite a science of producing foods that have pleasing tastes. They call the optimum combination of flavors the "bliss point":

http://www.nytimes.com/2013/02/24/magazine/the-extraordinary...

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Salt, Sugar, Fat is a great book about this: http://www.amazon.com/Salt-Sugar-Fat-Giants-Hooked/dp/081298...

That might be linked in the article, but even clicking thru via a google search it is locked down now so I can't check.

Those foods are hyper-appetizing but they're not what most people call delicious.

That comment is more about how companies create and hook us on mass market food using those three properties in the book title. There also is specifically a lot of talk about food chemistry and their use of the "bliss point".

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