This right here is exactly right. If the reasoning is mentioned at all, it's usually incidental and not intentional. When we talk about salt in the seasoning step of our pan-sautéed chicken lesson, we wrote: "Salt "brings out the flavor" in chicken by reducing our perception of bitterness in foods. This, in turn, leads to an increased perception of sweet, sour, and umami (savory) flavors."

This is obviously a rather trivial example, but hopefully you see how generalizing this (and similar nuggets of information) can help.