Subtractive elements

[Guest guest]

In the course of blending stuff, are there any subtractive elements? In cooking

the best example I can think of is when you have a bit too much salt, you can

add a touch of wine and it will " fix " it. If I am printing a photograph from a

color negative and it is too blue I increase my yellow filtration. That sort of

thing.

If the scent has gone too sweet, what will tame that? Or too smokey? Or too

powdery? and so on I assume there would be something, or alternatives for each

class of smell. Or do you simply give up and toss it and start over?

-- B