Three samples (headspace, essential oil and a dichloromethane extract) ofVitis vinifera(Vitaceae) flowers (species “Grüner Veltliner”) were analyzed by GC, GC/FTIR and GC/MS to determine the volatile constituents of this odorous flower from Austrian vineyards. Although more than 30 compounds were identified by these procedures, only the sesquiterpenes valencene, α- and β-farnesene, β-bisabolene, α-humulene, β- and δ-selinene, γ-cadinene and nerolidol as well as 2-tridecanone and benzyl benzoate were considered to be important components of the aroma of the flowers ofV. viniferaas determined by a GC-sniffing technique.