I think because most people suck at identifying flavours. Flavour is very difficult to pin down. I am a coffee enthusiast. I've tasted a lot of coffees. Even w

I think because most people suck at identifying flavours. Flavour is very difficult to pin down. I am a coffee enthusiast. I've tasted a lot of coffees. Even with coffee tasting notes, I am quite convinced that the majority of tasters are simply making things up. Anecdote time. I had the opportunity to go to a coffee cupping with a well respected barista around here. You have 3 cups, 2 are identical. Your job is to try and find the odd one out. We had a little seminar on taste, and did a few taste recognising exercises before doing the cupping. There was a chef in attendance who did not do very well during the exercises or during the cupping (I did pretty well). Pinning down a flavour is very hard without purposeful practise. Most people don't build flavour associations. I've been paying more attention to flavours since the cupping. I don't always remember flavours by what food they are in. For example, my recollection of the taste of cocoa powder is linked to the feeling of it going up my nose that time I opened the pack wrong. My recollection of apricot is linked to the time I couldn't quite recall the flavour, got mad, and went down to the supermarket and bought an apricot to eat. Things do taste different and price is definitely a factor. But I think tasting notes are mostly garbage.