Table 3.
Perceived thresholds, odour activity value (OAV) and Mean ± standard deviation and Duncan test (n = 3) on the concentrations of volatile compounds (μg/L) of three different Primitivo wines vinified (D100) and with 25 % (D75) and 50 % (D50) of stems
| Threshold (μg/L) | Aroma | D100 | D75 | D50 | ANOVA | D100 OAV | D75 OAV | D50OAV | |
|---|---|---|---|---|---|---|---|---|---|
| Higher alcohols | |||||||||
| Propan-1-ol | 306,000 | Fresh, alcohol | 1179 ± 88 | 1059 ± 201 | 1108 ± 219 | n.s. | 0.004 | 0.003 | 0.004 |
| Isobutanol | 40,000 | Fusel, alcohol | 10,657 ± 480b | 11,801 ± 500ab | 12,137 ± 550a | * | 0.266 | 0.295 | 0.303 |
| 1-Butanol | 15,000 | Medicinal, alcohol | 602 ± 20b | 622 ± 34ab | 691 ± 35a | * | 0.040 | 0.041 | 0.046 |
| 1-Pentanol | 80 | Fruity, balsamic | 93 ± 10b | 139 ± 5a | 110 ± 18ab | * | 1.163 | 1.738 | 1.375 |
| Hexan-1-ol | 8000 | Green, grass | 696 ± 20b | 948 ± 18a | 954 ± 21a | *** | 0.087 | 0.119 | 0.119 |
| Hex-3-en-1-ol | 400 | Green, floral | 615 ± 32c | 840 ± 28b | 920 ± 35a | *** | 1.538 | 2.100 | 2.300 |
| 3-Ethoxy-propan-1-ol | 100† | Blackcurrant | 182 ± 10 | 193 ± 21 | 171 ± 12 | n.s. | 1.820 | 1.930 | 1.710 |
| Benzyl alcohol | 200,000 | Citrusy, sweet | 178 ± 31b | 210 ± 48ab | 309 ± 52a | * | 0.001 | 0.001 | 0.002 |
| 2-Phenylethanol | 14,000 | Flowery, pollen perfumed | 36,560 ± 368c | 40,439 ± 396b | 41,612 ± 453a | *** | 2.611 | 2.889 | 2.972 |
| Total higher alcohols | 50,384 | 55,411 | 57,092 | ||||||
| Ethyl esters | |||||||||
| Ethyl isobutyrate | 15‡ | Fruity | 148 ± 21 | 124 ± 25 | 153 ± 24 | n.s. | 9.867 | 8.267 | 10.200 |
| Ethyl isopentanoate | 3‡ | Fruity | 31 ± 5 | 21 ± 4 | 28 ± 6 | n.s. | 10.333 | 7.000 | 9.333 |
| Ethyl hexanoate | 5 | Fruity, anise | 173 ± 14 | 182 ± 23 | 201 ± 30 | n.s. | 34.600 | 36.400 | 40.200 |
| Ethyl lactate | 154,636 | Lactic, raspberry | 4460 ± 309 | 4541 ± 240 | 4366 ± 421 | n.s. | 0.029 | 0.029 | 0.028 |
| Ethyl octanoate | 2 | Pineapple, pear, floral | 80 ± 1b | 73 ± 2c | 87 ± 4a | ** | 40.000 | 36.500 | 43.500 |
| Ethyl 3-hydroxybutyrate | 20† | Fruity | 315 ± 30b | 320 ± 29b | 399 ± 35a | * | 15.750 | 16.000 | 19.950 |
| Ethyl decanoate | 200 | Fruity, fatty, pleasant | 90 ± 5a | 70 ± 9b | 69 ± 5b | * | 0.450 | 0.350 | 0.345 |
| Ethyl dodecanoate | 1500 | Flowery, fruity | 1 ± 0 | 2 ± 1 | 2 ± 0 | n.s. | 0.001 | 0.001 | 0.001 |
| Total ethyl esters | 5298 | 5333 | 5305 | ||||||
| Acetate esters | |||||||||
| Isoamyl acetate | 30 | Banana | 291 ± 48 | 312 ± 26 | 307 ± 47 | n.s. | 9.700 | 10.400 | 10.233 |
| Ethyl acetate | 7500 | Fruity, sweet | 34 ± 2b | 42 ± 4a | 44 ± 2a | * | 0.005 | 0.006 | 0.006 |
| Hexyl acetate | 670 | Pleasant, fruity, pear | 15 ± 1b | 18 ± 1ab | 20 ± 2a | * | 0.022 | 0.027 | 0.030 |
| Total acetate esters | 340 | 372 | 371 | ||||||
| Acids | |||||||||
| Butanoic acid | 173‡ | Rancid, cheese, vomit | 501 ± 35b | 587 ± 30a | 594 ± 25a | * | 0.003 | 0.003 | 0.003 |
| Hexanoic acid | 3000 | Cheese, rancid, fatty | 677 ± 72b | 698 ± 70ab | 870 ± 80a | * | 0.226 | 0.233 | 0.290 |
| Octanoic acid | 500 | Rancid, harsh, cheese, fatty acid | 465 ± 38b | 549 ± 44ab | 629 ± 62a | * | 0.930 | 1.098 | 1.258 |
| Decanoic acid | 15,000 | Fatty, unpleasant | 36 ± 5c | 115 ± 12b | 161 ± 14a | *** | 0.002 | 0.008 | 0.011 |
| Sum acids | 1679 | 1949 | 2254 | ||||||