However, note that the above illustration provides an oversimplified view of taste perception. In practice, you should always taste-test to confirm if it tastes good to you. Also, these enhancing/inhibiting effects are somewhat individual, so others may not perceive the same flavors from your dish as you do.

Taste perception and food science are deep and complicated.

Articles that approach this from the more applied science perspective (eg. "How do I, as a chef, accomplish what I need to?")

• How to balance the five flavour elements | Le Cordon Bleu

Articles that delve into the deeper food science and psychophysiological aspects of taste perception:

• Using Taste Modification Technology to Enhance the Overall Taste Experience | McCormick Flavor Solutions — This is a really interesting article! Go back and re-read it a few times.
• Wikipedia:
  • Taste receptor
  • Category:Taste modifiers
  • Sensory analysis