Table 3B.
Quantification of volatile compounds identified in C6-C10 wines.
| Compounds | OTH mg/L | Odor description | Ref. | C6 mg/L ± sd | C7 mg/L ± sd | C8 mg/L ± sd | C9 mg/L ± sd | C10 mg/L ± sd |
|---|---|---|---|---|---|---|---|---|
| ALCOHOLS | ||||||||
| 1-propanol | 9 | Pungent, harsh | Penaido et al., 2006 | 1.13a ± 0.53 | 0.99a ± 0.17 | 1.19a ± 0.17 | Nd | Nd |
| 2-methyl-1-propanol | 40 | Fusel, spiritous | Gómez-Míguez et al., 2007 | 7.74a ± 1.60 | 8.01a ± 1.02 | 8.34a ± 0.24 | Nd | Nd |
| 1-butanol | 150 | Fusel, spiritous | Penaido et al., 2006 | 0.43a ± 0.10 | 0.08a ± 0.11 | 0.39a ± 0.10 | Nd | Nd |
| Isoamylic alcohols | 30 | Harsh, nail polish | González Álvarez et al., 2011 | 97.45b ± 7.80 | 93.52b ± 5.04 | 88.00b ± 9.71 | 34.11a ± 3.70 | 37.05a ± 4.11 |
| Hexanol | 4 | Herbaceous | Rocha et al., 2004 | 0.11a ± 0.02 | 0.27b ± 0.04 | Nd | Nd | Nd |
| Heptanol | 2.5 | Oily | 0.42a ± 0.03 | 0.39a ± 0.03 | 0.46a ± 0.05 | 0.29a ± 0.08 | 0.24a ± 0.04 | |
| (D,L)- butan-2,3-diol | 150 | Fruity | Penaido et al., 2006 | 1.56a ± 1.03 | 1.40a ± 1.03 | 1.28a ± 0.21 | Nd | Nd |
| (R,S)- butan-2,3-diol | 150 | Fruity | Penaido et al., 2006 | 0.96a ± 0.41 | 0.85a ± 0.11 | 0.54a ± 0.04 | Nd | Nd |
| Benzylalcohol | 200 | Flowery, sweet | González Álvarez et al., 2011 | 0.43a ± 0.61 | Nd | Nd | 0.72a ± 0.25 | 0.98a ± 0.20 |
| Phenyl ethyl alcohol | 10 | Rose | Rocha et al., 2004 | 56.56d ± 4.49 | 22.59b ± 3.10 | 49.48c ± 4.60 | 4.35a ± 1.12 | 5.66a ± 0.11 |
| Total amounts | 166.79 ± 16.62 | 128.1 ± 10.65 | 149.68 ± 15.12 | 39.47 ± 5.15 | 43.93 ± 4.46 | |||
| FATTY ACIDS | ||||||||
| Acetic acid | 200 | Vinegar | Guth, 1997 | 6.21c ± 2.22 | 7.34c ± 1.15 | 4.52c ± 1.71 | 1.64a ± 0.70 | Nd |
| 2-methyl propanoic acid | 2.3 | fatty, rancid | Gómez García-Carpintero et al., 2011b | 1.09ab ± 0.22 | 1.08ab ± 0.07 | 0.95ab ± 0.21 | 0.56a ± 0.13 | 0.70a ± 0.05 |
| Butanoic acid | 2.2 | Fatty-rancid, sweaty | Rocha et al., 2004 | 0.84b ± 0.13 | 0.69b ± 0.06 | 0.83b ± 0.22 | Nd | 0.31a ± 0.06 |
| 3-methyl butanoic acid | 1.5 | Fatty-rancid, cheesy | Moyano et al., 2002 | 2.74b ± 0.35 | 2.61ab ± 0.07 | 2.47ab ± 0.23 | 0.45a ± 0.10 | 0.49a ± 0.06 |
| Hexanoic acid | 8 | Rancid, grass, fruity | Rocha et al., 2004 | 10.35e ± 3.23 | 6.16b ± 0.57 | 9.53d ± 3.30 | 0.47a ± 0.10 | 0.77a ± 0.11 |
| Octanoic acid | 0.5 | Fatty acid, dry, dairy | Rocha et al., 2004 | 14.12ab ± 4.82 | 8.59a ± 1.33 | 11.87ab ± 2.60 | Nd | Nd |
| Decanoic acid | 1.4 | Fatty acid, dry, woody | Rocha et al., 2004 | 2.51a ± 0.66 | 4.59a ± 0.88 | 2.25a ± 0.26 | Nd | Nd |
| Benzoic acid | 1 | Chemical | 5.06ab ± 0.21 | 4.49ab ± 0.91 | Nd | 1.77ab ± 0.45 | 2.71ab ± 0.15 | |
| Total amounts | 42.91 ± 9.84 | 35.54 ± 5.04 | 32.42 ± 8.53 | 4.89 ± 1.48 | 4.99 ± 0.43 | |||
| ESTERS | ||||||||
| Ethyl-butanoate | 0.02 | Floral, fruity | Guth, 1997 | 1.04ab ± 0.35 | 0.69a ± 0.13 | 1.19b ± 0.35 | Nd | Nd |
| Isoamyl acetate | 0.03 | Banana, pear | Günata et al., 1985 | 3.74ab ± 0.11 | 1.65a ± 0.24 | 3.99b ± 0.16 | Nd | Nd |
| Ethyl hexanoate | 0.014 | Green apple | Günata et al., 1985 | 1.24b ± 0.50 | 0.55a ± 0.05 | 1.19b ± 0.30 | Nd | Nd |
| Ethyl lactate | 154.6 | Lactic | Gómez-Míguez et al., 2007 | 4.65b ± 0.42 | 6.06b ± 0.27 | 0.60a ± 0.08 | Nd | Nd |
| Ethyl octanoate | 0.6 | Sweet soap | Rocha et al., 2004 | 2.06a ± 0.34 | 1.33a ± 0.27 | 2.41a ± 0.80 | Nd | 2.31a ± 0.05 |
| 3-hydroxy ethyl butanoate | 20 | Fruity | González Álvarez et al., 2011 | 0.39a ± 0.05 | 0.36a ± 0.10 | 0.48a ± 0.06 | Nd | Nd |
| Ethyl decanoate | 0.2 | Fruity | 0.80a ± 0.04 | 1.03a ± 0.06 | 1.03a ± 0.04 | Nd | Nd | |
| Diethyl succinate | 200 | Fruity, melon | González Álvarez et al., 2011 | 0.47b ± 0.15 | 0.39a ± 0.07 | 0.38a ± 0.04 | Nd | Nd |
| Ethyl-9-decenoate | Nd | 0.92a ± 0.12 | 0.84a ± 0.08 | 1.17a ± 0.10 | Nd | Nd | ||
| Phenyl acetate | 0.25 | Flowery, rose, fruity | Guth, 1997 | 0.82a ± 0.33 | 0.41a ± 0.05 | 0.72a ± 0.08 | Nd | Nd |
| Monoethyl succinate | Nd | Chocolate | 7.23b ± 0.32 | 10.20c ± 1.45 | 4.18a ± 0.56 | Nd | Nd | |
| Total amounts | 23.38 ± 2.73 | 23.51 ± 2.77 | 17.35 ± 2.57 | 2.31 ± 0.05 | ||||
| ALDEHYDES/KETONS | ||||||||
| Acetoin | 150 | Moyano et al., 2002 | 1.36b ± 0.23 | 0.89a ± 0.16 | Nd | 1.09a ± 0.05 | 1.17a ± 0.06 | |
| Furfural | 3 | Caramel | 0.37a ± 0.07 | 0.47a ± 0.05 | 0.29a ± 0.05 | 1.56a ± 0.07 | 1.84a ± 0.04 | |
| Benzaldehyde | 2 | Bitter almond | Gómez García-Carpintero et al., 2011b | 0.36a ± 0.08 | 0.34a ± 0.05 | 0.55a ± 0.05 | 0.47a ± 0.07 | 0.48a ± 0.05 |
| Methyl-2-furoate | ND | 0.93a ± 0.16 | 0.73a ± 0.14 | 0.60a ± 0.07 | Nd | Nd | ||
| Total amounts | 3.01 ± 0.54 | 2.43 ± 0.40 | 1.44 ± 0.17 | 3.13 ± 0.19 | 3.48 ± 0.15 | |||
| LACTONES | ||||||||
| Butyrolactone | 0.035 | Sweet, toast, caramel | Moyano et al., 2002 | 0.45a ± 0.07 | Nd | 0.52a ± 0.05 | 1.07a ± 0.06 | 1.16a ± 0.07 |
| SULFUR COMPOUND | ||||||||
| 3-methylthio-1-propanol | 2 | Potato, baked cabbage | Guth, 1997 | 2.06ab ± 0.05 | 1.94ab ± 0.05 | 1.72ab ± 0.05 | 0.27a ± 0.04 | 0.32a ± 0.08 |
| PHENOLS | ||||||||
| 4-vinyl guaiacol | 0.38-1.1 | Black pepper, species | Rocha et al., 2004 | Nd | Nd | 0.96 a | Nd | Nd |
| PYRAZINE | ||||||||
| 2-methoxy-6-methyl pyrazine | 4.80b ± 0.12 | 1.20a ± 0.05 | ||||||
| TERPENS | ||||||||
| 2,6 dimethyl-7-octene 2,6 diol | 0.250 | Vilanova and Sieiro, 2006 | 0.56a ± 0.05 | 0.53a ± 0.07 | 0.50a ± 0.04 | 0.47a ± 0.07 | 0.59a ± 0.10 | |
| 4H-piran-4-one-2,3 dihydro-3,5 dihydroxy | ND | 1.87a ± 0.15 | 1.24a ± 0.16 | 3.34a ± 0.12 | 1.64a ± 0.06 | 2.58a ± 0.06 | ||
| Total amounts | 2.44 ± 0.20 | 1.77 ± 0.23 | 3.84± | 2.11 ± 0.13 | 3.16 ± 0.16 | |||
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.