Earlier quoted context omitted.
It's likely only genetics that determine taste. Abiotic Soil contents probably have no contribution.
Genetics defines a potential not an outcome, so it lets us with defining the methods to leverage this potential. Moreover, our taste is only loosely related to the plant optimum. Some prefer sweetness, acidity, softness, juicyness ... The soil, undersoil and climate have great impact on naturally grown plants. See wine.
As for the wine argument, I really can't tell the difference between two buck chuck and a $250 bottle of wine and I'd venture a guess that neither can most people (ok, maybe two buck chuck is a little too low on the quality pole). As for molecular content, I'm sure the grapes that go into a choice pinot noir would sustain life just as efficiently as the red grapes in my grocery store.