Volatile components of Negroamaro red wines produced in Apulian Salento area

► This is the first systematic study on the volatile profile of Negroamaro wines. ► This work identified and quantified all the wine volatile compounds. ► The calculated odourant concentrations were correlated to wine sensory features. ► For the first time aromatic patterns typical of Negroamaro wine were identified. ► The paper contributes to the discussion about wine geographical origin and variety.