I may be well out of my tree, but is there anyone that may have created a compendium of flavor profiles? What I mean by this is for example: Ethyl Maltol - Can soften bold flavors, will sweeten. After looking at some of the recipes, I'm amazed how often there are things in there you wouldn't expect, they are in there for a reason, just not sure why. I don't have the expierience to compile such a list, maybe someday.
