![[SRC-145] Below-threshold interaction and flavor chemistry (PDF sheet 230)](https://images.spr.so/cdn-cgi/imagedelivery/j42No7y-dcokJuNgXeA0ig/f9faaa5a-12e7-445b-ab82-4c95c0f0f700/attachment-4c9836e8-5dbd-420f-8f7b-ee710b211b04-us_whiskey_academy/w=1920,quality=90,fit=scale-down)
![[SRC-145] Below-threshold interaction and flavor chemistry (PDF sheet 230)](https://images.spr.so/cdn-cgi/imagedelivery/j42No7y-dcokJuNgXeA0ig/95dc2f1d-5993-42f1-a7c0-c08fe42504f7/whiskey_research/w=1920,quality=90,fit=scale-down)
This introductory wine passage supports interaction as a general principle, not every mechanism or effect size in the linked whiskey-blending claim.
The flavor-chemistry chapter moves from compound lists toward mixture behavior.
The book states that odorants and tastants interact and that molecules below individual perception thresholds can influence the overall perceived wine.
PDF sheet 230
Below-threshold interaction and flavor chemistry
Freshly re-read PDF sheet 230 in full and surveyed its rendering during417-sheet review. This introductory wine passage supports interaction as a general principle, not every mechanism or effect size in the linked whiskey-blending claim.
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