02545naa a2200361 a 450000100080000000500110000800800410001902200140006002400540007410000170012824501240014526000090026952014690027865000410174765000230178865000230181165000100183465000280184465000100187265000250188265000190190765000090192665000100193565300380194565300240198365300170200770000210202470000160204570000200206170000220208170000160210377300640211921718172025-01-21       2024    bl uuuu     u00u1 u    #d  a0021-96737 ahttps://doi.org/10.1016/j.chroma.2024.4652642DOI1 aWELKE, J. E.  aFlavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques.h[electronic resource]  c2024  aAbstract: Various sensory perceptions drive the quality and typicality of wines, with the volatile profile playing a fundamental role in the characteristics of odor, aroma and consequently flavor, which combines the smell (odor and aroma), taste, and trigeminal sensations. Efforts have been made in both the field of instrumental and sensory analysis to understand the relationship of volatile compounds with sensory attributes in omics approaches. Gas chromatography (monodimensional and two-dimensional (heartcutting and comprehensive)) associated with mass spectrometry (GC/MS, GC-GC/MS and GCxGC/MS) and chemometric tools have contributed to foodomics analyses, specifically those linked to metabolomics/volatilomics. These tools, along with the elucidation of sensory properties (sensomics), lead to advanced results in the field of flavoromics. They also help to define the best practices in both vineyard management and winemaking that enable the production of high-quality wines. The objective of this review is to report the challenges of determining the volatile profile of wines, pointing out the ways that can be followed in successful identification and quantification of volatile compounds. The state of the art of sensory evaluation methods is also addressed, providing information that helps in choosing the most appropriate sensory method to be conducted with chromatographic analysis to achieve more in-depth results in the field of flavoromics.  agas chromatography-mass spectrometry  aSensory evaluation  aSensory properties  aWines  aAnálise Organoléptica  aAroma  aCromatografia Gasosa  aEspectrometria  aOdor  aVinho  aQuantitative descriptive analysis  aRate all that apply  aVolatilomics1 aHERNANDES, K. C.1 aLAGO, L. O.1 aSILVEIRA, R. D.1 aBIASOTO, A. C. T.1 aZINI, C. A.  tJournal of Chromatography Agv. 1734, article 465264, 2024.