. 2016 Sep;54(3):351–359. doi: 10.17113/ftb.54.03.16.4416

Table 3. Concentrations of volatile compounds identified in the jabuticaba vinegar by GC-FID.

No.	Compound	LRI	γ mg/L	Odour quality
	Aldehyde (1)
1	Acetaldehyde	709	3.72	Fresh, green^a
	Higher alcohols (4)
2	2-Heptanol	1329	11.48	Coconut-like, ketonic solvent-like, unpleasant^b
3	2-Methyl-1-propanol	1079	7.35	Malty^a
4	2-Methyl-1-butanol and 3-methyl-1-butanol	1240	22.21	Malty, solvent-like^a
5	2-Phenylethanol	1896	31.40	Flowery, honey-like^a
	Terpene (1)
6	α-Terpineol	1682	4.17	Pine-like, terpenoid- -like^b
	Acetate (1)
7	Phenylethyl acetate	1826	1.38	Apple-like, honey- -like, rosy, sweet^b; flowery^c
	Diether (1)
8	1,1-diethoxyethane	755	1.63	n.d.
	Furan (1)
9	Furfuryl alcohol	1639	14.81	n.d.
	Acids (5)
10	Decanoic	2287	2.61	Waxy, tallow, rancid, soapy^b; fatty^c
11	Isobutyric	1546	6.38	Sweet, bitter^b; cheesy, rancid^c
12	Hexanoic	1850	1.20	Fatty acid-like, vegetable oil-like^b; cheesy, sweet^c
13	Propionic	1523	2.77	Vinegar-like^c
14	Octanoic	2061	1.77	Fatty acid-like, vegetable oil-like^b; rancid, harsh^c
	Ketone (1)
15	Acetoin	1309	149.64	Buttery, creamy, cheesy^d
	Ethyl esters (2)
16	Ethyl acetate	816	179.38	Solvent-like, fruity^b
17	Ethyl octanoate	1398	148.23	Apple-like, fruity^b; sweet^a

LRI=linear retention index; ^aCzerny et al. (58), ^bMeilgaard (59), ^cSiebert et al. (60), ^dRomano and Suzzi (61); n.d.=not determined