Provided is a latent variable based taste determination method of determining including acquiring, by a computing apparatus, a response of the user on a plurality of questions associated with one of a plurality of areas including a gustatory area, a food ingredient area, and a restaurant environment area, or supporting another apparatus interacting with the computing apparatus to acquire the response; extracting, by the computing apparatus, independent latent variables representing taste load of the user in each of the plurality of areas, based on the response; extracting, by the computing apparatus, p hidden variables representing a correlation between the independent latent variables using a pretrained estimation model; and determining the taste of the user by comparing, by the computing apparatus, Euclidean distances between the hidden variables of the user and centroids of pre-grouped k taste groups. Here, each of p and k denotes a natural number of 1 or more.