I find this thread very interesting and something in my brain cell says there is some connection. In my non-ucb production I do not add any extra flavour adjusting/enhancing ingredients, e.g. stock, just salt. Over the years I have discovered two main processes that influence the final flavour.
1. The cooking of the meat in the sauce or precooked
2. the stage in which salt is added and what amount is used.
There is a third not so important, which is the addition of GM and acidifier at the later stages.
Yes, the spices and their amounts to make some difference but the prime changes in flavour and smell.
If you watch good chefs prepping they all produce their own stock which they use to create their signature dishes. These can be made totally from vegetables or totally from meat, or a mix of the two. They can be pre roasted before simmering and reduction or not. Rarely are any flavour modifiers/enhancers used, e.g. salt, pepper, etc., are used, the flavour comes purely from the natural flavours releases in the base. However wine or vinegar are used quite often
Food for thought?
CP