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Volatile phenols exist in wine and can be markers for <i>Brettanomyces</i> and smoke taint off-odors. Cyclodextrins (CDs) are found to be capable of forming inclusion complexes with volatile phenols. Cross peaks on 2D ¹H ROESY nuclear magnetic resonance (NMR) spectra demonstrated inclusion of volatile phenols in the &#946;-CD cavity, while difference tests confirmed this resulted in a perceptible reduction of their sensory impact. However, a conventional headspace solid phase microextraction (HS-SPME) method using an isotopically labelled normalizing standard failed to quantify the residual volatile phenols by gas chromatography-mass spectrometry (GC-MS) because of inclusion of the standard by the CDs. A new method involving an additional liquid phase was developed and validated for quantitation of volatile phenols in the presence of CDs. The retention of eight volatile phenols by &#945;-, &#946;-, and &#947;-CD was subsequently studied.