Information found here will help you to understand flavor profiles.
Aromatics - By definition aromatics are typically herbs or vegetables cooked in fat at the beginning of a dish to impart flavor and scent to your dish. Think of the word aroma, Oxford Languages defines it as a distinctive and typically pleasant smell. A classic example of this would be mirepoix, the mixture of onions, carrots, and celery found at the beginning of many savory recipes. You know that scent when the vegetables start to sizzle in the heat and fat in the pan? Probably my favorite of all would be garlic! Only seconds from the time it comes in contact with the heat, the aroma fills your space like no other.
Umami - More recently added to the 5 basic tastes or flavors, sweet, salty, bitter, and sour, umami is a Japanese word that represents savoriness. Some examples are meat or meaty broths, miso, mushrooms, parmesan, anchovies, and MSG.