What are the four categories of taste

To date, there are five different types of taste receptors known: salt, sweet, sour, bitter, and umami.

The four categories of taste are generally salty, sweet, sour, and bitter.  However, there is some debate as to whether this is accurate.  

carbohydrates: (starches and sugars) composed of carbon, hydrogen, and oxygen.

lipids: (fats, oils, and waxes) are made of carbon and hydrogen atoms.

nucleic acids: contain hydrogen, oxygen, nitrogen, carbon, and phosphorus. they are polymers of nucleotides. a nucleotide has three parts, a 5-carbon sugar, a phosphate     (-po⬇️4) group, and a nitrogenous base.

proteins: made up of nitrogen, carbon, hydrogen, and oxygen. they are polymers of amino acids.