Table 2.
Volatile alcohols and esters present in the fermentation media at day 2 of fermentation
| Day2 | Threshold | Odor | VIN13 | EC1118 | BM45 | 285 | DV10 |
| Ethyl Acetate | 12 | Apple, Pineapple, fruity, solvent, balsamic | 4.87 ± 1.22 | 7.38 ± 0.72 | 7.32 ± 1.07 | 5.43 ± 1.27 | 7.32 ± 1.94 |
| Methanol | 0 ± 0.00 | 0 ± 0.00 | 0 ± 0.00 | 42.59 ± 3.08 | 41.72 ± 4.08 | ||
| Propanol | 306 | Alcohol, ripe fruit, stupefying | 27.16 ± 11.35 | 21.04 ± 4.26 | 20.87 ± 2.08 | 19.24 ± 2.60 | 23.15 ± 6.42 |
| Isobutanol | 74 | Alcohol, nail polish | 5.7 ± 1.25 | 6.77 ± 0.63 | 8.3 ± 0.81 | 7.28 ± 0.40 | 7.04 ± 0.61 |
| Isoamyl Acetate | 60 | Solvent marzipan, malt | bd | bd | bd | bd | 0.05 ± 0.01 |
| Butanol | 50 | Medicinal, wine-like | bd | bd | bd | bd | bd |
| Isoamyl alcohol | 26.54 ± 5.51 | 31.23 ± 2.74 | 30.39 ± 3.12 | 27.31 ± 1.87 | 31.09 ± 4.74 | ||
| Hexyl acetate | 0.67 | Apple, cherry, pear, floral | bd | bd | bd | bd | 0.01 ± 0.01 |
| Ethyl Lactate | 150 | Fruity, buttery | bd | bd | 4.08 ± 0.07 | bd | bd |
| Ethyl Caprylate | 0.58 | sweet pear banana | bd | bd | bd | bd | 0.05 ± 0.03 |
| Acetic Acid | Vinegar | 549 ± 56 | 766 ± 19 | 841 ± 22 | 756 ± 32 | 733 ± 60 | |
| Propionic Acid | 1.59 ± 0.62 | 1.55 ± 0.11 | 1.78 ± 0.32 | 1.7 ± 0.35 | 1.74 ± 0.15 | ||
| Iso-Butyric Acid | 8.1 | Rancid butter cheese | 0.75 ± 0.11 | 0.6 ± 0.03 | 0.62 ± 0.05 | 0.56 ± 0.07 | 0.7 ± 0.04 |
| Butyric Acid | 2.2 | Rancid cheese, sweet | 1.10 ± 0.27 | 1.19 ± 0.06 | 1.03 ± 0.06 | 0.96 ± 0.09 | 1.23 ± 0.08 |
| Ethyl Caprate | 0.5 | Brandy fruity grape floral | 0.02 ± 0.01 | 0.07 ± 0.03 | 0.09 ± 0.00 | 0.09 ± 0.01 | 0.11 ± 0.01 |
| Iso-Valeric Acid | 0.7 | Rancid cheese putrid | 0.36 ± 0.08 | 0.33 ± 0.13 | 0.28 ± 0.04 | 0.27 ± 0.04 | 0.340.05 |
| Diethyl Succinate | 1.2 | Fruity, melon | bd | bd | bd | bd | bd |
| Valeric Acid | SWEATY | 0.22 ± 0.05 | 0.29 ± 0.04 | 0.26 ± 0.08 | 0.29 ± 0.06 | 0.29 ± 0.06 | |
| 2-Phenylethyl Acetate | 1.8 | rosy honey fruity | 0.22 ± 0.05 | 0.51 ± 0.03 | 0.32 ± 0.03 | 0.33 ± 0.03 | 0.57 ± 0.03 |
| 2-Phenyl Ethanol | 200 | Rose, honey | 9.07 ± 2.37 | 12.8 ± 0.41 | 13.38 ± 1.07 | 14.88 ± 1.33 | 12.67 ± 1.36 |
| Octanoic Acid | 10 | Fatty, rancid, oily, soapy faint fruity | 0.81 ± 0.04 | 1.57 ± 0.05 | 1.01 ± 0.05 | 1.11 ± 0.07 | 1.74 ± 0.08 |
| Decanoic Acid | 6 | Fatty, rancid | 0.66 ± 0.07 | 1.46 ± 0.02 | 1.06 ± 0.12 | 1.22 ± 0.13 | 1.7 ± 0.11 |
* Values are expressed as mg.L-1 and are the average of 4 biological repeats ± standard deviation. Metabolites present at concentrations below the detection limit are indicated by "bd".