Table 4.
Volatile alcohols and esters present in the fermentation media at day 14 of fermentation
| Day14 | Threshold | Odor | VIN13 | EC1118 | BM45 | 285 | DV10 |
| Ethyl Acetate | 12 | Apple, Pineapple, fruity, solvent, balsamic | 29.56 ± 7.56 | 28.79 ± 1.83 | 23.58 ± 2.42 | 23.24 ± 1.87 | 27.83 ± 1.11 |
| Methanol | 68.39 ± 4.8 | 62.3 ± 20.12 | 70.87 ± 7.02 | 63.92 ± 4.49 | 62.18 ± 6.21 | ||
| Propanol | 306 | Alcohol, ripe fruit, stupefying | 83.23 ± 13.34 | 53.5 ± 7.49 | 39.72 ± 4.13 | 41.63 ± 5.337 | 64.14 ± 6.96 |
| Isobutanol | 74 | Alcohol, nail polish | 11.27 ± 2.80 | 15.44 ± 1.30 | 19.58 ± 2.03 | 15.18 ± 1.15 | 15.33 ± 0.76 |
| Isoamyl Acetate | 60 | Solvent marzipan, malt | 0.10 ± 0.03 | 0.09 ± 0.01 | 0.07 ± 0.01 | 0.06 ± 0.00 | 0.09 ± 0.01 |
| Butanol | 50 | Medicinal, wine-like | 1.36 ± 0.14 | 1.26 ± 0.08 | 1.02 ± 0.18 | 1.03 ± 0.05 | 1.32 ± 0.04 |
| Isoamyl alcohol | 67.29 ± 4.89 | 71.44 ± 2.54 | 68.17 ± 8.81 | 61.59 ± 4.25 | 76.86 ± 6.50 | ||
| Hexyl acetate | 0.67 | Apple, cherry, pear, floral | 0.05 ± 0.04 | 0.14 ± 0.01 | 0.1 ± 0.00 | 0.1 ± 0.00 | 0.14 ± 0.00 |
| Ethyl Lactate | 150 | Fruity, buttery | 3.86 ± 0.19 | 3.96 ± 0.04 | bd | bd | 3.92 ± 0.09 |
| Ethyl Caprylate | 0.58 | sweet pear banana | 0.07 ± 0.00 | 0.11 ± 0.01 | 0.07 ± 0.01 | 0.07 ± 0.01 | 0.13 ± 0.01 |
| Acetic Acid | Vinegar | 1616 ± 158 | 1061 ± 120 | 1197 ± 133 | 838 ± 114 | 1251 ± 71 | |
| Propionic Acid | 1.96 ± 0.39 | 2.84 ± 0.22 | 2.18 ± 0.47 | 2.19 ± 0.24 | 3.4 ± 0.45 | ||
| Iso-Butyric Acid | 8.1 | rancid butter cheese | 0.74 ± 0.16 | 0.81 ± 0.079 | 0.7 ± 0.09 | 0.63 ± ± | 1.02 ± 0.12 |
| Butyric Acid | 2.2 | rancid cheese, sweet | 2.27 ± 0.66 | 4 ± 0.23 | 2.37 ± 0.62 | 2.35 ± 0.42 | 3.96 ± 0.29 |
| Ethyl Caprate | 0.5 | brandy fruity grape floral | 0.24 ± 0.04 | 0.45 ± 0.01 | 0.21 ± 0.04 | 0.26 ± 0.04 | 0.45 ± 0.03 |
| Iso-Valeric Acid | 0.7 | rancid cheese putrid | 0.74 ± 0.11 | 0.95 ± 0.11 | 0.71 ± 0.15 | 0.67 ± 0.05 | 1.01 ± 0.11 |
| Diethyl Succinate | 1.2 | Fruity, melon | 0.09 ± 0.02 | 0.17 ± 0.02 | 0.05 ± 0.03 | 0.04 ± 0.01 | 0.16 ± 0.03 |
| Valeric Acid | SWEATY | 0.26 ± 0.03 | 0.49 ± 0.11 | 0.26 ± 0.03 | 0.26 ± 0.04 | 0.41 ± 0.04 | |
| 2-Phenylethyl Acetate | 1.8 | rosy honey fruity | 0.35 ± 0.06 | 0.55 ± 0.04 | 0.26 ± 0.04 | 0.27 ± 0.05 | 0.61 ± 0.05 |
| 2-Phenyl Ethanol | 200 | Rose, honey | 11.88 ± 2.91 | 17.24 ± 0.69 | 16.68 ± 2.54 | 17.33 ± 2.28 | 17.98 ± 1.42 |
| Octanoic Acid | 10 | Fatty, rancid, oily, soapy faint fruity | 0.65 ± 0.08 | 1.07 ± 0.12 | 0.51 ± 0.14 | 0.65 ± 0.18 | 1.28 ± 0.09 |
| Decanoic Acid | 6 | Fatty, rancid | 0.84 ± 0.29 | 1.47 ± 0.07 | 0.64 ± 0.11 | 0.89 ± 0.19 | 1.52 ± 0.19 |
* 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".