TABLE 7.
Aroma descriptors for analyzed flavor compounds listed in Table 6
| Compound | Range of concn (mg/liter) in wine | Aroma threshold (mg/liter)a | Aroma description |
|---|---|---|---|
| Isobutanol | 9.0-174 | 40* | Fusel alcohol odor; spirituous; bitter |
| Isoamyl alcohol | 6.0-490 | 30* | Harsh; nail polish, whiskey, and malt odors; burnt |
| 2-Phenylethanol | 4.0-197 | 10* | Floral; rose, honey, and spice scents |
| Isobutyl acetate | 0.01-1.6 | 1.6*** | Banana aroma; fruity |
| Isoamyl acetate | 0.1-3.4 | 0.03* | Banana and pear aromas |
| Ethyl acetate | 22.5-63.5 | 7.5* | Nail polish odor; scent of pineapple; fruity |
| Ethyl butyrate | 0.01-1.8 | 0.02* | Floral; fruity |
| Ethyl octanoate | 0.05-3.8 | 0.02* | Smell of sweet soap and fat; fruity |
| Diethyl succinate | 0.9-9.4 | 1,200* | Wine aroma; fruity; sweet |
| Diacetyl | 0.5-10 | 0.2-2.8**** | Buttery |
a
*, determined in 10% ethanol; **, determined in water; ***, determined in synthetic wine; and ****, determined in wine.