I am now seriously gathering information for my intended new focus on every (EVERY) aspect of olive oil from dirt to mouth to brain. Do I want it to culminate in a book? Sure. Will there be many rewards among the way in the form of tastings, classes, articles, etc. Absolutely.
Three more pieces I need to explore:
The physiology of taste
The physiology of smell
Current theories of taste perception, from physiology into molecular biology
And if I really want to explore something I find I can search through this abstract summary database.
Almost all major taste theories that seem to exist have been laid forth after I graduated from college (1991). If one doesn't keep keeping up with science after leaving school, it's so easy to be left with antiquated beliefs.