The various receptive components of your taste and olfactory system that have gradually figured out, over millions of years, how to not just detect spoiled or w

The various receptive components of your taste and olfactory system that have gradually figured out, over millions of years, how to not just detect spoiled or weak food sources, but to optimize for high-value sources also: by pinging your brain stem in just the right way, probably initiating signals within around 100 milliseconds or so of detecting threshold quantities of whatever awesome stuff your body has decided it needs (so it, in turn can deliver a more or less immediate, perfectly proportioned neurohormone cascade throughout both your brain and your upper torso, well before you've managed to actually digest and metabolize any portion of what you're consumed; "paying it forward", as it were) -- and not only that, but to literally train your brain stem into getting more and more of that awesome stuff, on as regular a basis as possible -- are really, really, super fiendishly clever at what they do. In other words -- taste and smell (and texture, and the overall pleasure-centric aspects of the eating experience) matter a lot. And the primates over at companies like Soylent would have to be very cocky to think they throw all of that to the side, and replace it with a chemical formula or two.