Aha! Welcome to the world of natural products chemistry!
The principal odour chemical in fenugreek seeds is called sotolon (it’s a furanone for the technically inclined). It posesses the interesting property of smelling different at different concentrations.
At low concentrations it smells sweet and maple syrup-like. It is in fact used as the flavour in cheap artificial maple syrups. At higher concentrations it smells decayed, and is the marker compound we all know from oxidised burgundies - the one that causes us to pour them down the sink! At higher concentrations still, it smells of fenugreek.
It’s present in all wines made oxidatively, and is an important component of the flavours of sherry, madeira and tawny port, though its impact is kept in check by other components. But next time you have a good quality tawny port, leave one of the empty glasses out overninght, and sniff it the following morning. The sotolon content will have risen overnight, and the smell of fenugreek should come through loud and clear.
That’s sotolon on its own - whether it is perceived as such depends on other odorants and probably the individual too. I don’t see it in sherry even though I know it’s there, but others might. It’s all too obvious in poxed burgundy alas!