Table 2.
The ROAV values of the main volatile compounds determined by GC-IMS.
| No. | Volatile Compounds | Odor Description # | Threshold ψ (mg/L) | CK | APYA | APYB | APYC | APYD |
|---|---|---|---|---|---|---|---|---|
| 1 | Ethyl 2-methylpentanoate | Anise, fruit | 0.003 | 100 | 100 | 100 | 100 | 100 |
| 2 | Acrolein | Burnt sweet, pungent | 8.3 | 1.24 | 0.42 | 0.28 | 0.27 | 0.31 |
| 3 | Ethyl valerate | Apple, herb | 0.58 | 4.11 | 1.1 | 0.58 | 0.52 | 0.74 |
| 4 | Ethyl 2-methylbutanoate | Apple, fruit | 0.063 | 5.46 | 4.29 | 2.82 | 2.86 | 3.55 |
| 5 | Ethyl isobutanoate | Floral, rubber | 0.003 | 2.21 | 3.33 | 12.76 | 10.45 | 4.79 |
| 6 | Ethyl isovalerate | Apple, citrus, | 0.11 | 1.98 | 0.72 | 0.62 | 0.72 | 1.31 |
| 7 | Prop-1-ene-3,3’-thiobis | Garlic, pepper | 1 | 6.63 | 2.80 | 1.83 | 1.59 | 2.05 |
| 8 | O-Cresol | Must, phenol, smoke | 1.2 | 0.85 | 1.85 | 1.56 | 1.65 | 1.73 |
| 9 | 2,6-Dimethylphenol | Coffee, phenol | 0.2 | 12.05 | 26.63 | 23.81 | 26.6 | 26.29 |
| 10 | 2-Acetylpyrazine | Baked, nutty | 0.4 | 1.67 | 3.87 | 3.28 | 3.53 | 3.43 |
# CK, APYA, APYB, APYC, and APYD represent YB4 treated with 0%, 6%, 9%, 12%, and 15% NaCl. The odor description was sourced from the literature (Flavornet, the odor database). ψ, All odor thresholds were obtained from Odor and Flavor Detection Thresholds in Water (expressed in parts per billion, mg/L).