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. 2023 Jun 30;12(13):2558. doi: 10.3390/foods12132558

Table 1.

The most important aromatic compounds found in Madeira and Porto wines and their respective odour descriptor and threshold (OT) [48,53,56].

VOMs Structure Odour Descriptor OT (µg/L)
α-Terpeniol graphic file with name foods-12-02558-i001.jpg Warm peppery, mildly earthy, musty woody 110
Linalool graphic file with name foods-12-02558-i002.jpg Citrus, floral, fruity, green, muscat, sweet 15
β-Damascenone graphic file with name foods-12-02558-i003.jpg Sweet, exotic flowers, stewed apple 4
β-Ionone graphic file with name foods-12-02558-i004.jpg Violet, rose 0.09
Acetaldehyde CH3CHO Apple 100
2-Nonenal isomer graphic file with name foods-12-02558-i005.jpg Green, fatty 3
Methional graphic file with name foods-12-02558-i006.jpg Cooked potato, cabbage 0.5
Phenylacetaldehyde graphic file with name foods-12-02558-i007.jpg Floral, honey 1
Sotolon graphic file with name foods-12-02558-i008.jpg Curry, seasoning 8
γ-Butyrolactone graphic file with name foods-12-02558-i009.jpg Caramel, sweet -
cis-oak lactone graphic file with name foods-12-02558-i010.jpg Coconut 25
trans-oak lactone graphic file with name foods-12-02558-i011.jpg Coconut 110
1,1-Diethoxyethane CH3CH(OCH2CH3)2 Green fruit 1400
Dioxolane and dioxane isomers graphic file with name foods-12-02558-i012.jpg Port-like, sweet 100,000