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What benefit is responsible for human preference of one food over another?

I like kiwi. I don't like omelettes. I love berry pies, but I'm not a big fan of potato chips or pretzels.

Human taste preference is seemingly universal, with even young children able to identify foods that they like and dislike, and react appropriately, hungrily seeking the former and rejecting the latter.

But what evolutionary purpose does this serve? Is my dislike of potato chips and pretzels a sign that my body is somehow predisposed to excess sodium, and this distate for the food a compensation mechanism? Is my love of kiwi an indicator of some deficit, perhaps of vitamins C and K, or my more general preference for sour flavors (which tend to indicate acidity) a part of pH regulation?

At its heart, does biological need or deficiency for particular components of a food explain personal preference for that foodstuff, and if not, is there research showing what does?