The ability of Gas Chromatography with Olfactometric detection (GC-O) to provide a screening method to detect the presence of some wine off-flavors has been evaluated. A panel of 12 trained sniffers assessed the presence of 3-isobutyl-2-methoxypyrazine (IBMP), 2,4,6-trichloroanisole (TCA), 4-ethylphenol (4EF), and 4-ethylguaiacol (4EG) in wine spiked at six levels of concentration. The screening method proposed allowed us to obtain a reliable positive response when the concentration was above 4ng/L for IBMP, 0.25ng/L for TCA, and 10μg/L for 4EG, all of them below their odor threshold in wine.
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