I'm pretty sure this is the only thing correct you've said to this point. Not to rag on you but you're seriously putting across some bad information here. I'd like to correct you, if possible. There is no such thing as "olfactory bitterness." Bitterness is purely a taste, and a hereditary one at that. So unless you've evolved to smell poisons, you can't "smell" something bitter. You can't really use the term halo-dumping in this situation. Halo-dumping primarily refers to scientific analysis. In the paper, it goes on to say that "‘Halo-dumping’ can occur whenever the appropriate response alternative for a salient attribute is unavailable to participants. This can lead participants to ‘dump’ the values for a salient attribute that is not available in the range of alternative response scales provided (e.g., the strength of a fruity odor) onto one of the other rating attributes that have been provided (e.g., the sweetness of the fruity odor)." You're not applying any "rating attributes". It's a cocktail, not a double blind test. But the more glaring error here is the last part which runs completely contrary to the article you posted. There is no such thing as "olfactory sweetness" either. Sweetness is a taste, just like bitterness. Any apparent "sweet smell" isn't because you can smell sweetness, it's because exposure to a smell is linked with the taste of sweetness. In your paper it states: "When ‘sweet’ odors, which in themselves possess no taste (they cannot be detected by the taste receptors) are added as flavorings to solutions that participants have to taste, they tend to increase the perceived sweetness of those solutions (Cliff & Noble, 1990; Frank & Byram, 1988; Frank, Shaffer, & Smith, 1991; Schifferstein & Verlegh, 1996). For example, when caramel odor is added to a sucrose solution, the taste of the resulting mixture is perceived as being sweeter than the pure sucrose solution when presented by itself; and conversely, adding a caramel odor has also been shown to suppress the sourness of solutions containing citric acid (see Stevenson et al., 1999). The reverse phenomenon, sweetness suppression, has also been documented. For example, certain odors, such as angelica oil, have been reported to reduce the perceived sweetness of a sucrose solution to which they have been added as a flavoring (Stevenson et al., 1999). The odors that typically induce sweet tastes appear to be related to previous instances of co-exposure with a sweet taste, such as might naturally occur during eating (e.g., Prescott, 2004; Stevenson, Prescott, & Boakes, 1995; Stevenson, Boakes, & Prescott, 1998). For example, the odors of vanilla, caramel, strawberry, and mint induce sweetness enhancement in western countries where people often experience those odors with sucrose. On the other hand, non-western participants do not describe some of these odors as sweet, probably due to a less frequent pairing of these odors with sweetness in their food culture." There is no sweet smell. The only reason something smells sweet is because it's been linked with a sweet taste. It seems to me that you're getting highly confused by the paper. You have some portions of it right but are also confusing the heck out of the others. The paper you presented mainly goes about linking taste and smell and how affecting the aroma of a product can also affect the taste. The paper talks about using fragrances such as caramel, mint, strawberry, vanilla in aroma form (without flavor whatsoever) to improve the sweetness of a drink. Alternatively, using an aroma such as angelica can suppress the sweetness of a drink. This is the role of bitters and amaro. The basic idea behind a bitter/amaro is that there is a bittering agent that is either enhanced or suppressed by the other aromatics added to the tincture. By focusing on aromas that suppress sweetness, you make a tincture more bitter and vice versa. This is why there is such a broad range of bitters/amaro. Some are extremely bitter, some not so much, and some are rather sweet. It all has to do with the other herbs used along with the bittering agent to either squash or highlight the sweetness of the sugar it uses.