A term used to describe chemical compounds that can be perceived through smell, taste or, in some cases, touch. In wine, these comprise numerous very different substances which are either already present in the grape or are produced through microbiological, chemical or physical processes during fermentation, ageing or bottle ageing. Due to their generally very low threshold of perception, they can have a decisive influence on a wine’s aroma even in the smallest concentrations.

1 = coffee, 2 = blackcurrant (black = cassis), 3 = bay leaf, 4 = paprika
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For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.
Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)