Bridging Flavour and Fragrance: A Behaviour‐Based Olfactory Pyramid for Whisky Maturation Inspired by Perfumery Principles

Barrel‐matured whisky undergoes a progressive aromatic reorganisation from volatile brightness toward structural depth and lasting persistence—a trajectory mechanistically reminiscent of the temporal unfolding of a fine fragrance on skin. Existing whisky frameworks (chemical family classification, sensory wheels, maturation chemistry) capture compound identity and perceived character but miss this temporal‐behavioural dimension. Inspired by the perfumery olfactory pyramid and its underlying physico‐chemical principles, we propose an integrative behaviour‐based framework that organises whisky aroma compounds into three functional tiers—top‐like, heart‐like, and base‐like—according to their partitioning behaviour in the hydroalcoholic matrix. The octanol–water partition coefficient (Log P) serves as the primary organising axis, modulated by matrix state (ethanol content, pH, wood polymer load) and maturation kinetics. A structural analogy between oak wood polymers and perfumery fixative materials is formulated as a testable hypothesis for the role of cask type in aromatic persistence. A behaviour‐based aromatic wheel encoding temporal persistence as concentric rings is introduced as a complement to descriptor‐based tools. The framework is intended to structure current understanding, generate testable hypotheses, and provide a shared design language at the interface of flavour chemistry and fragrance science.