Science of the Moment
There is a taste which is common to asparagus, tomatoes, cheese and meat but which is not one of the four well-known tastes of sweet, sour, bitter and salty.
...Wikipedia describes the sensation as well. Funny how it took so long to recognize it. Kind of like how Japanese recognize brown as a separate color more than they do green-blue. (It's not that their "blind" to the difference, it just doesn't feel as "strong" to them, and that might partially be a cultural construct.)

All that reminds me of a poem I read in like fourth grade where a blind girl asks the reader to describe the color blue.