Throughout the field of food chemistry, attempts to reconstruct the characteristic flavor of the tomato have remained a persistent challenge. Although the established method for analyzing tomato volatiles has focused on calculating odor thresholds for a single compound against a basic water background, the current study sought to demonstrate the influence of volatile interactions on perceptual threshold by comparing thresholds for a volatile alone and in the presence of another volatile. Thresholds were compared for methyl salicylate and guaiacol alone and in a 50/50 binary mixture. While the traditional method does not regard guaiacol as contributing significantly to the overall flavor of the tomato, results demonstrated an interaction effect, such that threshold concentrations for mixtures were consistently lower than thresholds reported separately for either methyl salicylate or guaiacol alone, with subjects displaying increased sensitivity (additivity) to a solution comprised of both chemicals. Further research will be needed to thoroughly investigate the underlying mechanisms responsible for such effects, but the results demonstrate that perithreshold and subthreshold volatiles can potentially have a measurable impact on odor perception.