The purpose of this study was to create a food taste database using an innovative in-home profile method and to have an overview on the sensory sapid world we face in our diet. The intensity of salty, sweet, acid and bitter tastes were scored using universal scales proposed within the Spectrum™ method (Muñoz and Civille, 1992) and newly developed scales for umami taste and fattiness. The in-home taste profile method was composed of two phases. The first phase consisted in an intensive training in laboratory (55 h). The second one was the in-home measurements phase (8 months) during which 12 panellists had to rate the taste and fattiness intensity of the foods they typically consumed, and to regularly report these ratings thanks to a web-based tool. The in-home taste profile method which allowed obtaining reliable data is the first contribution of this work. The second contribution is an initial food taste database containing tastes and fattiness intensities perceived in 590 foods. This database could be supplemented over time because the method was demonstrated to be reproducible. The major food items and food groups which are high-intensity vectors were identified. Moreover, the 590 foods were classified into six subsets with contrasted sensory profiles: 1- salty-umami-fat foods; 2-sweet foods; 3- sweet-sour-bitter foods; 4- bitter foods; 5- salty-umami-sour-bitter foods; 6- salty foods. Some usual food groups (codex alimentarius) corresponded fairly well with one of these six classes established on sensory criteria, despite the many possible recipes or cooking methods; whereas some other groups were more heterogeneous, particularly the vegetable group. These data enabled a new classification of foods based on sensory criteria (tastes and fat sensation). Linking this sensory database with other types of data on food on food (nutritional content, consumption) opens new perspectives in nutrition and epidemiology.