Sensory relevance of seven aroma compounds involved in unintended but potentially fraudulent aromatization of wine due to aroma carryover

•Odor thresholds (OTs) of 7 volatilesrecorded first time in a white wine matrix.•Matrix effects for OTs varied from water to white wine by factors of 2 up to 23000.•Aromatization up to 37.8 mg/L eugenol (280 times its OT) fosters aroma carryover.•Sensory relevance of α-ionone occurred only at concentrations 10-times above its OT.