Well, savory is one of the five basic tastes, so I don't think that would change a lot - it's just fat. However spicy can be any type of spice, so it would likely differ even between individual families within the same block today.
The comment I replied to used the term in the context of the 5 basic tastes, not as a culinary term.
I really don't think so: 'savory' is an actual English word while 'umami' is a Japanese one. Writing 'umami' like writing 'arugula' instead of 'rocket' or 'cilantro' instead of 'coriander.'
And 'umami' isn't really any more accurate than 'savory': it's a 100-year-old neologism from the Japanese word for 'delicious.' Given a choice between two words which aren't necessarily perfect fits for the concept, why not stick with the native one?
Starch is another contender, though we are not sure about the receptor for that one.
It's a difficult taste to describe, but it's almost like chili that's "cold"/"icy" instead of "hot"/"burning".
Thank you for the reference.
[1] https://www.amazon.com/Huang-Spicy-Crispy-Peanut-Ounce/dp/B0...