Which of the following tastes might one expect from bread crust?

Bread crust often develops a rich, complex flavor due to the Maillard reaction and caramelization that occur during the baking process. As bread bakes, its outer layer becomes exposed to high heat, resulting in browning and the formation of various compounds that can impart a slightly bitter taste. This bitterness is typically welcomed and balanced by the other flavors in the bread, contributing to its overall character.

While bread can have sweet, umami, or sour notes primarily in the dough itself, the crust is specifically known for its more robust flavors, which include that slight bitterness. Sweetness might be present, particularly in bread made with added sugars or enriched doughs, but it's not a primary characteristic associated with crust. Umami flavors are more commonly found in fermented products or those with significant meaty undertones, and sour flavors might touch on the tanginess of certain breads, like sourdough, but again, these are not the primary focus of the crust alone. Thus, the expectation of a bitter taste from the bread crust is well-founded and aligned with culinary experiences regarding baked goods.