While reading How to Taste Coffee, I've learned that our experience of flavor comprises more than just the sense of taste. It also includes our sense of smell and touch!

For example, even though roasted coffee has almost no sugar, sweet-smelling aromatics, e.g. vanilla aromas, can create the perception of sweetness.

Also, temperature affects our sensitivity to sweet, savory (umami), and bitter tastes, hence ice cream tastes sweeter when melted.

Interestingly, certain “taste” sensations work through our touch receptors rather than our taste or smell receptors. The burning sensation of pungency (spiciness) and the drying sensation of astringency fall under “chemesthesis”.