I'm a supertaster...and my nose was clogged for my entire childhood (I'm allergic to everything). Hence...my taste in food is massively determined by primary taste (sweet, sour, salty, bitter, umami), and texture (nothing that resembles runny egg whites, raw oysters, liver, or cooked meat fat, or I'll retch - heck, I pulled the lines of fat out of the packaged deli-meat ham slices I had for lunch today, because it was too much for me).
Bitterness in particular almost kills me. I can't stand unsweetened, coffee because the bitterness of coffee overwhelms everything else. Heck...if I have more coffee than sugarmilk in my glass, it's an unpleasant shock,and I have to adjust the coffee, or skip it. Uncooked onions, ditto...and cooked, diced onions as well, when I was younger. Grapefruit from 1980 (not so much any longer, they've sweetened grapefruit substantially). Real (yellow) grapefruit juice. Alcohol, even small amounts, in other drinks (wine). Brussel Sprouts. Bitterness is horrid.
I've been light on salt for my whole life (few pre-packaged foods, much home cooking, and no added salt when I do, unless I'm salting beef or soup).
I've also been only medium fond of sour. Sour candy is iffy, as are sour apples.
For the last month or two, I've been very surprised to find myself very fond of a bunch of fermented food. Synergy Gingerade Kombucha, and Sadaf Lebni are among my favorites right now. Very tasty. Both very sour, which I don't really like. But I eat/drink a lot of them. I can go most of the day on Kombucha & Lebni as snacks...and a heavy protein lunch (boiled eggs + slices of ham for this week). Usually, I can skip dinner at that point. This whole Seth Roberts complexity-as-a-flavor is really interesting as a self-experiment.