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Volatile" refers to the tendency of a substance to change into a gaseous state. All aromatic substances in wine are volatile aromatic substances, because otherwise it would not be possible to perceive them olfactorily through the nose. However, the distinction from taste sensations (bitter, salty, sweet, sour and umami) is fluid, because the olfactory perception of smell and the gustatory perception of taste are extremely complex with mutual influence, so that the origin tongue/palate or nose can no longer be precisely traced.

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Dr. Christa Hanten

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The world's largest Lexicon of wine terms.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,849 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon