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Updated: Jul 15, 2026

Olfactory Context Dependent Memory: Direct Presentation of Odorants
Published on: September 18, 2018
Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a
1Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR China; China Key Laboratory of microbiomics and Eco-brewing Technology for Light Industry, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
Abstract:
The odorants in alcoholic beverages are frequently experienced as complex mixtures, and there is a complex array of influence factors and interactions involved during consumption that deeply increase its olfactory perception complexity, especially the complexity induced by perceptual interactions between different odorants. In this review, the effect of olfactory perceptual interactions and other factors related to the complexity of olfactory perception of alcoholic beverages are discussed. The classification, influencing factors, and mechanisms of olfactory perceptual interactions are outlined. Recent research progress as well as the methodologies applied in these studies on perceptual interactions between odorants observed in representative alcoholic beverages, especially wine, are briefly summarized. In the future, unified theory or systematic research methodology need to be established, since up to now, the rules of perceptual interaction between multiple odorants, which is critical to the alcoholic beverage industry to improve the flavor of their products, are still not revealed.
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