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Fault Descriptors:

Origin	Category	Molecule
Harvest	Vegetal	Trans-2-Hexanal
Oxygen	Rotten Apple	acetaldehyde (ethanal)
	Vinegar	acetic acid
	Glue	ethyl acetate
	Soap	decanoic acid
Sulfur	Sulfur	SO2
	Rotten egg	H2S
	Onion	ethanethiol (mercaptan)
	Cauliflower	Dimethyl suphide
Phenols	Horse	ethyl-4-phenol
Fungi	Mouldy-Earthy	2-ethyl-fenchol
	Cork/Wet cardboard	trichloroanisole (TCA)

Training Methods

Le Nez Du Vin Aroma Kits (expensive)
Phillip Rich Wine Appreciation Kits (very reasonable but hard to find)
Use evaluation sheets and descriptors and just train yourself (cheap)
You really can do this, just get your palette very well educated with the foods and things that are descriptors and practice detecting them in the wines you try.