The aroma of Rhine Riesling must and wine was studied to determine the most intense odor-active compounds. The study was carried out using a special designed method of gas chromatography-olfactometry (GCO) to detect characteristic odorants, which were identified by GC-MS. Generally, the obtained results showed higher odor intensities for the wine than for the must samples. The aroma substances 2-phenylethanol, 3-methyl-l-butanol, 3-(methylthio)-l-propanol, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, 3-methyl-l-butanol acetate, ethyl hexanoate, ethyl octanoate, ethyl 3-hydroxybutanoate, 2-phenylethyl acetate, hexanoic acid, 3-methylbutanoic acid, butanoic acid, beta-damascenone, y-undecalactone and 4-vinylguaiacol were detected as the most active odorants in the Rhine Riesling wine. The aroma of Rhine (E)-2-penten-l-ol, 1-terpinen-4-ol, benzyl alcohol, 2-phenylethanol, alpha-terpineol, D-limonene, beta-damascenone, 3-methylbutanoic acid and benzeneacetaldehyde.
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