This is a great thread, thank you. I'm guilty of trying to explain flavors and scents in terms too specific for what I can really differentiate. That being said, I know I can taste/smell very different sorts of flavors in different cigars, I just don't always know what they are. Some standardization with agreement between those who have done this for a long time and really can make the subtle distinctions they claim is very useful. Labeling the flavors as you have done is a useful first step. This has been going on in the wine community for a long time. Wines don't have "chocolate" or "black cherry" or other such things in them. What happens is that as the chemical reactions between the various components of aging wine combine and result in molecules that remind us of these other flavors. The same thing must happen in tobacco leaf and blends as they age. Different kinds of tobacco have different native flavors just like different grapes. But as they age new molecules are produced hence the varied flavors.
With wine the standardization has gone a long way. Two tasters who actually know what they are talking about will typically find the same flavors in a given wine with something like a 90% overlap. Now this being said there are plenty of wine drinkers who know what they like without being able to describe it very specifically, and this is certainly just as true of cigar smokers. I get "pepper", "wood", "leather", "earth" (like mushrooms, maybe truffle), and "chocolate". "Cream" maybe from a combination of smoothness (lack of pepper) combined with "sweetness" which I also experience in some cigars -- e.g. a 1926 Ann. Padron. But I can't get it any more subtle than that. In fact there is one kind of flavor I've struggled from the beginning to describe. The closest I've come is sourness, but not like citrus, more like maybe sour + wood but it is a flavor that is so characteristic in so many cigars I've come to call it "cigary-ness" for lack of something better (so far). I find the cigars I like best have less of this flavor, but a little in the background is ok. Others have it to an extreme. An example of the latter would be a Puros Indios 99 Viejo so if any of you have had that particular cigar and can name that flavor, please tell me!
One more thing.... In taste science, "taste" is distinguished from "flavor". Taste is what you can detect on your tongue without your sense of smell. That's pretty much limited to salt, sweet, bitter, sour, and one called "umami" which is something like "meaty-ness". It is actually our reaction to chemicals called glutamates. But all the other things we call flavor are actually a combination of taste and the reactions of our noses, sense of smell. There is an interaction between taste and smell when we eat that combines to illicit all the other flavors we can distinguish. It's actually pretty amazing that this happens and results in such a rich flavor environment. At the same time, different people are endowed not only with different sensitivity to raw tastes, but also to scents and the result is a very wide range of differences in what people can actually distinguish of flavors whether in food, drink, or smoke.