Taste is at least 50% psychology.
I once made a raspberry sorbet. Yes, it tasted very much like raspberry (because it was mostly raspberry) and if you work long enough with fruits, it's characteristic shade of red gives you a good hint what it is.
I like to let people taste stuff I make without telling them what they're eating. And then I ask them what they thought they ate. I gave several people that sorbet and out of 12 people, two or three gave me the correct answer what it was on the first try. Every red fruit you can imagine was mentioned by the others, one guy even told me it could be watermelon.
Another time I made a Cassis Panna Cotta (Cassis is french for black currant, you illiterate crouton). That stuff is purple like rain and Joker suits. We served it in a room that was lighted in blue and violet, like a Dario Argento movie. The Panna Cotta looked brown under the colored light. Some people thought they were eating something with chocolate in it.
In both examples I was dealing with people who made a living with selling and producing food.
That's how trustworthy your brain is when it comes to taste. Sometimes you can't tell raspberries from watermelons. And that's why the wine business is at least 50% bullshit.

No, it's Eva Axén from the Dario Argento horror film Suspiria, which I highly recommend, if you haven't seen it. Your profile leads me to believe you might like it.

In reply to this comment by AdrianBlack:
Is your avvy Laura Palmer?