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. 2023 Nov 22;12(23):4212. doi: 10.3390/foods12234212

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© 2023 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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PLS analysis of volatile compounds and sensory description in black raspberry wine. V1: ethyl formate; V2: ethyl propanoate; V3: ethyl isobutyrate; V4: methyl 2-methylbutanoate-M; V5: methyl 2-methylbutanoate-D; V6: ethyl 2-methylbutanoate; V7: ethyl hexanoate-M; V8: ethyl octanoate; V9: ethyl lactate-M; V10: ethyl lactate-D; V11: isopropyl alcohol; V12: 2-methyl-1-propanol; V13: 3-methyl-3-buten-1-ol; V14: 3-methyl-1-pentanol; V15: butanal; V16: acetone; V17: 2-pentanone; V18: 2-octanone; V19: 3-hydroxy-2-butanone; V20: $α$ -terpinene; V21: terpinolene.