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. Author manuscript; available in PMC: 2016 Jun 27.
Published in final edited form as: J Agric Food Chem. 2014 Jul 1;62(28):6820–6827. doi: 10.1021/jf500947x

Table 2.

δ13C Values in Natural Abundance Control Fermentationsa

compound n δ13CVPDB (‰) SD (‰) groupb
acetic acid 3 –13.48 2.25 A
isobutyric acid 3 –17.78 3.78 A, B
decanoic acid 3 –22.84 1.84 B, C
isoamyl alcohol 3 –24.12 1.69 B, C D
hexanoic acid 3 –24.24 1.29 B, C, D
isobutyl alcohol 3 –24.47 0.40 B, C, D
octanoic acid 3 –24.63 1.19 B, C, D
ethyl octanoate 3 –24.80 1.97 B, C, D
ethyl lactate 2 –25.84 0.46 B, C, D, E, F
1-butanol 3 –25.89 2.03 C, D, E
ethyl hexanoate 3 –25.94 1.88 C, D, E
ethyl 3-hydroxybutyrate 3 –27.02 2.74 C, D, E, F
ethanol 3 –27.47 0.10 C, D, E, F
isoamyl acetate 3 –28.58 2.15 C, D, E, F
hexyl acetate 3 –29.15 7.55 C, D, E, F
methionol 3 –29.40 0.59 C, D, E, F
β–phenylethanol 3 –31.29 0.86 D, E, F
phenylethyl acetate 3 –33.97 1.66 F
1-hexanol 2 –34.19 0.21 E, F
a

Results are for means and standard deviations of fermentation replicates.

b

Compounds with different letters differ at p < 0.05 level (Tukey's test).