Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS

► Sensory and chemical data improved our understanding of the aroma of wines. ► Flavours in Godello wines are ethyl esters and acetates, fatty acids, and terpenes. ► Sensorial descriptors are fruity and floral, together with herbaceous notes. ► PCA identify the volatile compounds and descriptors best discriminating among wines. ► PLS detects correlations between sensory descriptors and volatile compounds.