Saw a Nature article about a fascinating experiment in combining odors, where the more odors you combine, the more similar the combined aroma becomes. It's a fascinating analogy to light, where you have to combine at least three colors to get white light, but you can also combine a different set and still get white light.http://www.nature.com/news/the-whiff-of ... rs-1.11846
The scientists started with over 80 different single-molecule odors that intentionally spanned the various receptors in the nose. Then they made mixtures with varying numbers (not concentrations) of odors, and the tendency was that the more different odors in the mixture, the less distinctive the mixture was, but only from other mixtures of many different odors. In other words, the mixture of many odors had a smell that could be distinguished from simple odors, but not from other complex mixtures.
From a wine perspective, we tend to think of complexity as additive, but maybe it doesn't work that way. In particular, those laundry lists of aromas found in tasting notes seem more suspicious than ever to me. Now, it's also possible that this effect doesn't happen in wine, where the aromas tend to be chemically related. Wine could be more like a gem with various closely related hues. Still, really neat.