Volatile" is understood to mean the tendency of a substance to change into the gaseous state. All fragrances in wine are volatile aromatic substances, otherwise it would not be possible to perceive them through the nose. However, the distinction between the sensations of taste (bitter, salty, sweet, sour and umami) is fluid, because the olfaktorischolfactory perception of the smell and the gustatory perception of the taste is extremely complex with mutual influences, so that the origin tongue/palate or nose can no longer be exactly traced.
However, in the context of a wine address, the term "volatile" or the Latin form "volatile" is generally understood to mean only missing tones that indicate wine faults. For example, the main amount of volatile acids contained in wine is acetic acid, which points to the wine defect acetic sting. So if a wine has a "volatile tone", this is usually exactly what is meant by a wine defect. However, other volatile tones can also indicate other faults, such as solvent tones (acetone, nail varnish) and uhuton (glue). Without a more detailed explanation, "volatile" or "volatile" is therefore not clear.