Appreciation of a wine is mainly influenced by the first perception of its aromas. On the one side, sensory analysis characterize wine aromatic profile with specific descriptors and, on the other side, chemical analyses identify the volatile compounds. Gas Chromatography - Mass spectrometry - Olfactometry offers the opportunity to combine these two worlds together by connecting odour perception and chemical identification of odour-active compounds in a complex mixture such as wine. Chasselas wine is very popular in the French part of Switzerland. It is described with attributes like freshness, delicate fruity, floral and mineral flavors.