I think that you are developing a discriminating palate. Keep trying new things and maybe you will invent a new haute cuisine style.
There are four basic perceptual "taste tones" which are sweet, salty, bitter, sour, and a a fifth "chordal" taste known as savory, or "umami" in asian culture. a sixth could be "metallic" and a seventh is perhaps "tingly." Next would be hot spice (capsaicin) for number eight, and the ninth would be numbness- (anbesol, cocaine,anise or fennel oil) Not to forsake temperature and texture. The tongue an nasal mucosa can become "saturated" with the sensory stimulants and thus become desensitized. This in turn makes certain flavor combinations to be off-balanced, producing the perceptual illusion of off-flavor. IMHO