Fermentation produces an interesting combination of aromas/flavors that didn't orignially exist in the non-fermented product. I find that result endlessly fascinating because of how it has the ability to elicit a unique array of individual perceptions. And as you describes in this piece, these perceptions are dependent on our own blend of physiology, memories and honestly, sometimes simply the time of day we're tasting or what the last thing we ate was.

And this also makes us so easily suggestible when detecting aromas and flavors. I find this happens for me with aged cheeses too, which had me concluding that it must be the fermentation process.

Nature is amazing!