I read somewhere that what the human sense of taste perceives as "yummy" is mostly the chemistry of fats.
I wouldn't doubt that.
Try making a bolognese out of low-fat minced beef meat that you fry in a teflon pan without oil or butter, and then try the same with a fatter minced pork+beef meat and a bit of oil or butter in the pan. You'll notice quite a difference.
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Try making a bolognese out of low-fat minced beef meat that you fry in a teflon pan without oil or butter, and then try the same with a fatter minced pork+beef meat and a bit of oil or butter in the pan. You'll notice quite a difference.
What makes things taste good is (usually) fat and carbohydrates. So yeah.