The presence of aromatic defects in raw materials and products can be {rationalized} through appropriate methodologies. Centro de Aromas has an internal panel that specialize in wine aroma faults, such as “musty/mouldy”, caused by the presence of anisoles, or aromas defined as “farmyard/animal-like” caused by the presence of undesirable yeasts such as Brettanomyces, and their secondary metabolites, such as 4-ethylphenol and 4 etilguaiacol, among others. We have the necessary tools (such as reference standards) for assessing the sensory presence of these compounds, allowing you to perform quality control on your products. The same concept can also be applied to other products, where it is possible to determine the compounds responsible for an aroma fault. In this way, training your panel on that particular defect, quality control can be performed routinely on your products.