Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

► We researched the aroma profiles of three red wines by GC-MS and sensory analysis. ► Free aroma of wines was characterised by large amounts of C6 and benzene compounds. ► Benzene and C13-norisoprenoids are the principal glycosylated compounds. ► Moravia Dulce, Rojal and Tortosí possess great oenological potential.