Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines

•We research the aroma profile of Verdejo white 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 glycosilated compounds.•Sensorial descriptors are fruity and floral, together with herbaceous notes. The aroma of Verdejo La Mancha white wines was studied by instrumental and sensory analysis across five consecutive vintages to determine their typicity and quality. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) to later be analysed using gas chromatography–mass spectrometry (GC/MS). Seventy-four (74) free aroma compounds and thirty-six (36) bound aroma compounds were identified and quantified in La Mancha Verdejo wines oven this five year period. Based on the result, Verdejo white wines presents a complex chemical profile with a wealth of aromas in its aromatic composition. The sensory profile of Verdejo wines was evaluated by experienced wine-tasters and was characterised by fresh, citric, green apple, fruity and tropical fruit aroma descriptors. This study shows the first complete aromatic characterisation of La Mancha Verdejo white wines, also the data suggest that these wines present a great aromatic potential.