Chefs Can Take YEARS to Learn This About Flavour

Umami. It is the fifth taste. The essence of flavour. The secret to deliciousness. At least that’s what we're commonly told. But as a chef, I’m going to tell you why that's not entirely accurate. Deliciousness has a far deeper requirement.
Refs:
The Elements of Taste | Grey Kunz & Peter Kaminsky
Linda Bartoshuk; cst.ufl.edu/portfolio/bartoshuk
Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate; www.sciencedirect.com/science...
New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review; www.sciencedirect.com/science...
Crystal structure of the extracellular domain of human calcium sensing receptor; www.rcsb.org/3d-view/5FBH/1
Kokumi taste perception is functional in a model carnivore, the domestic cat; doi.org/10.1038/s41598-021-89...
Function and Importance of Glutamate for Savory Foods - Jurg Loliger
American Society for Nutrition. Adv Nutr 2016;7(Suppl):823S-7S; doi:10.3945/an.115.011304
Kokumi Substances, Enhancers of Basic Tastes, InduceResponses in Calcium-Sensing Receptor Expressing Taste Cells - Yutaka Maruyama*, Reiko Yasuda, Motonaka Kuroda, Yuzuru Eto, PLoS One doi:10.1371/journal.pone.0034489