Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine

► We examined ethanol, fructose and tannin interaction effects on wine odorants. ► Fructose and tannin concentration effects were dependent on ethanol level. ► Retention effects were more pronounced on larger molecular weight compounds. ► Higher ethanol, fructose and tannin concentrations increased odor threshold. ► Higher ethanol, fructose and tannin concentrations decreased odor activity.