Table 2.
Concentration of major volatile compounds in fermented musts obtained with the mixed starter H. uvarum/S. cerevisiae used in sequential or simultaneous inoculum.
| Volatile compounds | Odor threshold (μg/L)a | Odor descriptor | Odorant seriesb | H1+S Simultaneous | H1+S Sequential | S |
|---|---|---|---|---|---|---|
| μg/L | μg/L | μg/L | ||||
| ESTERS | ||||||
| Ethyl butyrate | 20 (a) | Fruity | 1 | 425 ± 77 | 319 ± 84 | 386 ± 5 |
| Isoamyl acetate | 30(c) | Banana | 1 | 2535 ± 1 | 2239 ± 140 | 2235 ± 49 |
| Ethyl hexanoate | 14 (b) | 1 | 645 ± 118 | 561 ± 26 | 510 ± 17 | |
| Ethyl lactate | 154,636 (c) | Acid. medicine | 6 | 1028 ± 459 | 720 ± 104 | 1006 ± 32 |
| Ethyl caprilate (octanoate) | 5 (b) | Sweet. fruity | 1.4 | 548 ± 111 | 573 ± 74 | 406 ± 42 |
| 3-hydroxy. ethyl butyrate | 20,000 (b) | Caramel. Toasted | 4 | 52 ± 34 | 65 ± 10 | 52 ± 2 |
| Ethyl (decanoate) caprate | 200 (c) | Sweet. fruity | 1.4 | 219 ± 56 | 252 ± 71 | 188 ± 27 |
| Diethyl succinate | 200,000 (b) | Vinous | 7 | 3735 ± 1820 | 4216 ± 1820 | 3851 ± 212 |
| Ethyl 9 decenoate | 14,100 | 200 ± 46 | 234 ± 88 | 102 ± 6 | ||
| 2-phenyl ethyl acetate | 250 (a) | Floral | 2 | 598 ± 93 | 696 ± 125 | 517 ± 65 |
| Diethyl malate | 760,000 (b) | Over-ripe. peach. cut grass | 1 | 340 ± 164 | 525 ± 310 | 291 ± 31 |
| 4 hydroxy-3 methoxy benzoic acid ethyl ester (ethyl vanillate) | 990 (b) | Sweet. vanillin | 4.5 | nd | 4855 ± 21 | Nd |
| Ethyl monosuccinate | 1,000,000 (c) | Caramel. coffee | 4 | 5648 ± 318 | 6052 ± 552 | 8476 ± 311 |
| TOTAL | 15,975 ± 3296 | 21,306 ± 3405 | 18,021 ± 799 | |||
| CARBONYL COMPOUNDS | ||||||
| Acetaldehyde | 500 (a) | Pungent. ripe apple | 1.6 | 269 ± 21 | 155 ± 65 | 125 ± 7 |
| Acetoin | 150,000 | 538 ± 192 | nd | 544 ± 26 | ||
| Furfural | 14,100 (c) | nd | nd | nd | ||
| Benzaldehyde | 350 (c) | Sweet. fruity | 1.4 | 94 ± 35 | 70 ± 6 | 58 ± 6 |
| TOTAL | 901 ± 248 | 224 ± 71 | 728 ± 38 | |||
| ALCOHOLS | ||||||
| 1-propanol | 830 (b) | 1.6 | 312 ± 33 | nd | 211 ±17 | |
| Isobutanol | 40,000 (b) | 3.6 | 966 ± 566 | 701 ± 362 | 1427 ± 13 | |
| 1-butanol | 150,000 (b) | Medicinal. phenolic | 6 | 109 ± 9 | nd | 178 ± 7 |
| Isoamyl alcohol | 30,000 (a) | Burnt. alcohol | 4.6 | 14,785 ± 3772 | 13,968 ± 3525 | 15,754 ± 201 |
| 3-methyl-1-pentanol | 50,000 (c) | Vinous. herbaceous. cacao | 1.3.7 | 124 ± 43 | 118 ± 21 | 142 ± 7 |
| 1-hexanol | 8000 (a) | Flower. green. cut grass | 2.3 | 492 ± 196 | 491 ± 220 | 776 ± 22 |
| (E)-3-hexen-1-ol | 55 ± 31 | 79 ± 14 | 81 ± 5 | |||
| (Z)-3-hexen-1-ol | 400 (a) | 3 | 66 ± 21 | 80 ± 2 | 56 ± 14 | |
| 2.3-butanediol (levo) | 15,0000 (b) | Fruity | 1 | 2712 ± 1238 | nd | 1063 ± 48 |
| 2.3-butanediol (meso) | fruity | 820 ± 79 | nd | 296 ± 30 | ||
| Methionol | 1000 (a) | Cooked vegetable | 7 | 196 ± 82 | 203 ± 0 | 261 ± 8 |
| Benzylalcohol | 200,000 (b) | Sweet. fruity | 1.4 | 190 ± 20 | 184 ± 30 | 179 ± 16 |
| Phenylethylalcohol | 10,000 (a) | Floral. roses | 2 | 11,577 ± 2399 | 12,962 ± 3194 | 13,760 ± 1186 |
| TOTAL | 31,939 ± 8488 | 28,786 ± 7367 | 34,184 ± 1574 | |||
| PHENOLS | ||||||
| Guaiacol | 10 (c) | Sweet. smoke | 4.6 | 108 ± 22 | nd | nd |
| Eugenol | 6 (c) | Spices. clove. honey | 4.5 | nd | 142 ± 62 | 42 ± 13 |
| Ethyl phenol | nd | nd | nd | |||
| 4 vinyl guaiacol | 40 (a) | Spices. curry | 5 | 363 ± 151 | 248 ± 54 | 218 ± 24 |
| 4 Hydroxy methyl acetophenone | nd | 163 ± 42 | nd | |||
| Siringol | 299 ± 80 | 148 ± 0 | ||||
| TOTAL | 770 ± 231 | 553 ± 158 | 408 ± 37 | |||
| LACTONES | ||||||
| Y-butyrolactone | 35 (c) | Sweat. toasted | 4 | 175 ± 116 | 96 ± 37 | 174 ± 10 |
| Cis methyl 4 octanolide | 67 | 4 | nd | nd | 89 ± 3 | |
| TOTAL | 175 ± 116 | 96 ± 37 | 262 ± 13 | |||
| TERPENS | ||||||
| Terpineol | 110 | 2 | 73 ± 1 | 50 ± 0 | 30 ± 12 | |
| TOTAL | ||||||
| ACIDS | ||||||
| Isobutyric acid | 2300 (b) | Rancid. butter. cheese | 6 | 166 ± 138 | 93 ±31 | 212 ± 24 |
| Butyric acid | 173 (b) | Rancid. cheese. sweat | 6 | 115 ± 50 | 83 ± 14 | 85 ± 3 |
| (3 methyl butanoic) isovaleric acid | 33 (c) | Sweet. acid | 4.6 | 244 ± 58 | 269 ± 105 | 434 ± 10 |
| Hexanoic acid | 420 (b) | Sweet | 6 | 2366 ± 96 | 2161 ± 67 | 2159 ± 115 |
| Octanoic acid | 500 (c) | Sweet. cheese | 6 | 4716 ± 372 | 4372 ± 1098 | 3922 ± 149 |
| Decanoic acid | 1000 (b) | Rancid. fat | 6 | 1178 ± 10 | 1344 ± 13 | 1278 ± 121 |
| TOTAL | 8785 ± 725 | 8322 ± 1328 | 8090 ± 422 | |||
The pure culture of S. cerevisiae was used as control.
Values expressed in μg/L are the mean of two injections. The standard deviation values (±) are indicated. n.d. not detectable.
b
Odorant series: 1 = Fruity; 2 = Floral; 3 = Green; 4 = Sweet; 5 = Spicy; 6 = Fatty; 7 = Others.