Nope, the anise/liquorice flavour mostly comes from anisole being detected by scent receptors in the nose/mouth, not by taste receptors. The 6th taste that the article is discussing is triggered by ammonium chloride and would probably best be described as an ammonium taste - kinda like how savoury taste mostly comes from the activation of nucleotide and glutamate taste receptors.
And, more generally, where you’re walking through - going for a jog through an asbestos mine or corpo toxin dumping site prolly won’t extend your lifespan!
Yep, and from my understanding Ukraine has been too - the main difference is that these modern American ones have a lower chance of killing civilians than the ancient Soviet ones that have been in use for the past year and a half (and the American arms industry will make a profit but still seems like the lesser of two evils etc.)
Umami is just a Japanese neologism for savoury. In my food science course at uni the two terms are used interchangeably.