Is Aroxides Really a Flavor Company?

The aromas that you're getting in an aged wine are just other chemicals that were in the wine that have broken down or recinformed and they've become volatile. So these could be aromatic compounds that already exist such as fruity compounds breaking down but also precursors that don't have an aroma that break down to form new flavors. You could also be some masking going on so there's reflays that mask the original primary flavors that were there. There are various effects. It's quite complicated but so but at least when you're tasting one you just need to come up with what you think it smells like as opposed to the chemistry you know about what's going on.