I'm interested in a formal science of what flavors go together. It might include the traditional "five tastes" in some form, but what I'm really interested in is flavor pairing and combination. I don't know if this is exactly how it will turn out ultimately, but I envision it as analogous to chemical reaction, and am working on turning this analogy into a real "periodic table" of flavors based on their reactive properties. For example, beef reacts strongly with black pepper, so their valencies are roughly opposite. Salt enhances anything it's in, so it's a radioactive actinide. Please give any feedback you like, it is a work in progress.