Table 3A.
Quantification of volatile compounds identified in C1-C5 wines.
| Compounds | OTH mg/L | Odor description | References | C1 mg/L ± sd | C2 mg/L ± sd | C3 mg/L ± sd | C4 mg/L ± sd | C5 mg/L ± sd |
|---|---|---|---|---|---|---|---|---|
| ALCOHOLS | ||||||||
| 1-propanol | 9 | Pungent, harsh | 1.47ab ± 0.44 | 1.53b ± 0.17 | 1.11ab ± 0.22 | 0.87ab ± 0.40 | ||
| Penaido et al., 2006 | 2.21b ± 0.80 | |||||||
| 2-methyl-1-propanol | 40 | Fusel, spiritous | Gómez-Míguez et al., 2007 | 7.72b ± 1.70 | 5.60b ± 0.43 | 8.70b ± 1.11 | 7.18b ± 1.45 | 6.07b ± 2.85 |
| 1-butanol | 150 | Fusel, spiritous | Penaido et al., 2006 | 0.52a ± 0.26 | 0.28a ± 0.11 | 0.67b ± 0.26 | 0.45b ± 0.36 | 0.35b ± 0.12 |
| Isoamylic alcohols | 30 | Harsh, nail polish | González Álvarez et al., 2011 | 85.66b ± 14.13 | 73.55b ± 7.22 | 99.05b ± 8.66 | 84.76b ± 6.54 | 75.79b ± 8.98 |
| Hexanol | 4 | Herbaceous | Rocha et al., 2004 | 0.32b ± 0.10 | 0.28b ± 0.03 | 0.15ab ± 0.04 | 0.30b ± 0.07 | 0.10b ± 0.04 |
| Heptanol | 2.5 | Oily | 0.26b ± 0.05 | 0.21b ± 0.03 | 0.43a ± 0.18 | 0.45a ± 0.18 | 0.44a ± 0.03 | |
| (D,L)- butan-2,3-diol | 150 | Fruity | Penaido et al., 2006 | 4.63b ± 2.15 | 2.65ab ± 0.75 | 3.89ab ± 3.30 | 2.33ab ± 0.40 | 1.16ab ± 0.65 |
| (R,S)- butan-2,3-diol | 150 | Fruity | Penaido et al., 2006 | 1.79a ± 0.22 | 0.89a ± 0.52 | 0.94a ± 0.23 | 0.64a ± 0.33 | 0.54a ± 0.20 |
| Benzylalcohol | 200 | Flowery, sweet | González Álvarez et al., 2011 | ND | 1.39b ± 0.06 | 0.81a ± 0.24 | 1.57b ± 0.26 | ND |
| Phenyl ethyl alcohol | 10 | Rose | Rocha et al., 2004 | 49.33c ± 9.41 | 38.64bc ± 6.60 | 52.31d ± 4.27 | 46.89c ± 5.90 | 49.13c ± 6.15 |
| Total amounts | 152.44 ± 28.82 | 124.96 ± 16.20 | 168.48 ± 18.46 | 145.68 ± 15.71 | 134.45 ± 19.42 | |||
| FATTY ACIDS | ||||||||
| Acetic acid | 200 | Vinegar | Guth, 1997 | 9.56d ± 5.60 | 5.44c ± 0.84 | 14.57e ± 5.46 | 10.11d ± 3.52 | 3.31b ± 0.19 |
| 2-methyl propanoic acid | 2.3 | Fatty, rancid | Gómez García-Carpintero et al., 2011b | 1.23b ± 0.36 | 0.92ab ± 0.12 | 1.62ab ± 0.17 | 1.13ab ± 0.29 | 1.07ab ± 0.51 |
| Butanoic acid | 2.2 | Fatty-rancid, sweaty | Rocha et al., 2004 | 1.11b ± 0.18 | 0.90ab ± 0.12 | 1.39c ± 0.47 | 0.89ab ± 0.25 | 0.71ab ± 0.33 |
| 3-methyl butanoic acid | 1.5 | Fatty-rancid, cheesy | Moyano et al., 2002 | 3.13b ± 0.87 | 1.95ab ± 0.15 | 2.87b ± 0.78 | 2.37ab ± 0.71 | 2.40ab ± 0.63 |
| Hexanoic acid | 8 | Rancid, grass, fruity | Rocha et al., 2004 | 10.79e ± 2.59 | 10.72e ± 1.30 | 13.09f ± 2.71 | 9.34d ± 1.32 | 8.64c ± 1.58 |
| Octanoic acid | 0.5 | Fatty acid, dry, dairy | Rocha et al., 2004 | 14.98bc ± 5.42 | 15.02bc ± 3.56 | 16.79c ± 4.07 | 11.98bc ± 2.34 | 10.81bc ± 3.40 |
| Decanoic acid | 1.4 | Fatty acid, dry, woody | Rocha et al., 2004 | 3.29a ± 0.46 | 3.01a ± 0.18 | 2.19a ± 0.22 | 2.88a ± 1.08 | 4.52a ± 0.75 |
| Benzoic acid | 1 | Chemical | 6.54ab ± 2.12 | 5.18ab ± 0.27 | 6.95b ± 0.64 | 5.22ab ± 0.41 | 3.59ab ± 0.46 | |
| Total amounts | 50.62 ± 17.61 | 43.14 ± 5.71 | 59.46 ± 14.53 | 43.92 ± 9.91 | 35.06 ± 7.83 | |||
| ESTERS | ||||||||
| Ethyl-butanoate | 0.02 | Floral, fruity | Guth, 1997 | 1.31b ± 0.54 | 1.07ab ± 0.03 | 1.20b ± 0.20 | 0.81ab ± 0.10 | 0.99ab ± 0.31 |
| Isoamyl acetate | 0.03 | Banana, pear | Günata et al., 1985 | 4.33b ± 1.65 | 4.33b ± 0.32 | 5.07b ± 0.93 | 2.15ab ± 0.24 | 5.22b ± 0.74 |
| Ethyl hexanoate | 0.014 | Green apple | Günata et al., 1985 | 1.70ab ± 0.43 | 1.30ab ± 0.07 | 1.95b ± 0.29 | 1.19ab ± 0.41 | 2.04b ± 0.21 |
| Ethyl lactate | 154.6 | Lactic | Gómez-Míguez et al., 2007 | 6.03cd ± 1.16 | 5.89cd ± 0.05 | 4.41c± 0.54 | 6.68d ± 0.93 | 2.29b ± 0.48 |
| Ethyl octanoate | 0.6 | Sweet soap | Rocha et al., 2004 | 2.22b ± 0.87 | 3.35b ± 0.81 | 6.22c ± 0.20 | 3.10b ± 0.10 | 6.71c ± 0.64 |
| 3-hydroxy ethyl butanoate | 20 | Fruity | González Álvarez et al., 2011 | 0.61b ± 0.26 | 0.35ab ± 0.07 | 0.69b ± 0.20 | 0.33ab ± 0.07 | 0.39ab ± 0.12 |
| Ethyl decanoate | 0.2 | Fruity | 1.17ab ± 0.32 | 1.37ab ± 0.37 | 0.36ab ± 0.10 | 0.85ab ± 0.29 | 5.78b ± 2.26 | |
| Diethyl succinate | 200 | Fruity, melon | González Álvarez et al., 2011 | 0.46ab ± 0.23 | 0.38ab ± 0.05 | 0.54b ± 0.04 | 0.45b ± 0.08 | 1.30c ± 0.15 |
| Ethyl-9-decenoate | ND | 0.48ab ± 0.08 | 0.33ab ± 0.07 | 1.05ab ± 0.40 | 1.10ab ± 0.36 | 2.45b ± 0.81 | ||
| Phenyl acetate | 0.25 | Flowery, rose, fruity | Guth, 1997 | 0.94abc ± 0.34 | 0.86abc ± 0.05 | 1.30bc ± 0.43 | 0.58abc ± 0.20 | 1.41c ± 0.12 |
| Monoethyl succinate | ND | Chocolate | 5.71abc ± 0.08 | 2.93ab ± 0.38 | 7.11bc ± 0.40 | 9.28bc ± 2.45 | 5.25abc ± 1.60 | |
| Total amounts | 24.42 ± 5.97 | 22.17 ± 2.27 | 29.92 ± 3.73 | 26.48 ± 5.23 | 33.81 ± 7.44 | |||
| ALDEHYDES/KETONS | ||||||||
| Acetoin | 150 | Moyano et al., 2002 | 0.49a ± 0.24 | ND | 1.01ab ± 0.10 | 0.47a ± 0.13 | 0.95ab ± 0.26 | |
| Furfural | 3 | Caramel | 0.34 ± 0.08 | 0.23 ± 0.03 | 0.29 ± 0.12 | 0.23 ± 0.07 | 0.31 ± 0.07 | |
| Benzaldehyde | 2 | Bitter almond | Gómez García-Carpintero et al., 2011b | 0.73a ± 0.25 | 0.63a ± 0.06 | 0.75a ± 0.24 | 0.49a ± 0.20 | 0.35a ± 0.06 |
| Methyl-2-furoate | ND | 0.87a ± 0.39 | 0.60a ± 0.09 | 0.81a ± 0.18 | 0.42a ± 0.13 | 0.38a ± 0.54 | ||
| Total amounts | 2.43 ± 0.96 | 1.46 ± 0.17 | 2.86 ± 0.64 | 1.61 ± 0.53 | 1.99 ± 0.93 | |||
| LACTONES | ||||||||
| Butyrolactone | 0.035 | Sweet, toast, caramel | Moyano et al., 2002 | 0.53a ± 0.24 | ND | 1.78a ± 0.044 | 2.79a ± 0.61 | ND |
| SULFUR COMPOUND | ||||||||
| 3-methylthio-1-propanol | 2 | Potato, baked cabbage | Guth, 1997 | 1.55ab ± 0.70 | 0.71ab ± 0.11 | 2.32b ± 0.70 | 1.99ab ± 0.50 | 1.36ab ± 0.98 |
| PHENOLS | ||||||||
| 4-vinyl guaiacol | 0.38-1.1 | Black pepper, species | Rocha et al., 2004 | 3.68b ± 0.72 | 3.41ab ± 0.92 | 3.53ab ± 1.51 | 0.68ab ± 0.28 | 1.72ab ± 0.46 |
| PYRAZINE | ||||||||
| 2-methoxy-6-methyl pyrazine | ||||||||
| TERPENS | ||||||||
| 2,6 dimethyl-7-octene 2,6 diol | 0.250 | Vilanova and Sieiro, 2006 | 0.64a ± 0.25 | 0.59a ± 0.06 | 0.86a ± 0.40 | ND | 0.30a ± 0.42 | |
| 4H-piran-4-one-2,3 dihydro-3,5 dihydroxy | ND | 2.50a ± 0.92 | 1.76a ± 0.22 | 3.55a ± 1.32 | 1.32a ± 0.45 | 1.20a ± 0.48 | ||
| Total amounts | 3.14 ± 1.17 | 2.35 ± 0.28 | 4.41 ± 1.72 | 1.32 ± 0.45 | 1.49 ± 0.90 | |||
Different letters in the same row indicate statistical differences (p < 0.05) using the Tukey test; ND, not determined; Data are average of three replicates ± standard deviation (SD); OTH, odor threshold.