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Goode, Jamie. Wine Science: The Application of Science in Wine—from Vine to Glass. 3rd ed. Mitchell Beazley, 2021. eISBN 9781784727857.
The book states that odorants and tastants interact and that molecules below individual perception thresholds can influence the overall perceived wine.
Goode, Jamie. Wine Science: The Application of Science in Wine—from Vine to Glass. 3rd ed. Mitchell Beazley, 2021. eISBN 9781784727857. Supplied reflowed PDF sheet 230.
PDF sheet 230
Goode2021WineScience, PDF sheet 230
Below-threshold interaction and flavor chemistry
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