Table 2.
Summary of HS-SPME-GC-MS results (p < 0.05).
| Peak number | LRI-Lit a | LRI-Actb | Compound name | Odorc | 2010–2011 vintaged,e | 2015–2016 vintagef | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Ctrl | TD-vg | Ctrl | TD-v | TB-v | TD-m | TB-m | |||||
| ALCOHOL DERIVED ACETATE | |||||||||||
| 1h | 880 | 841 | Ethyl acetate (μg/L) | Fruity, sweet, green | 371 | 91 | 719 ± 358 | 636 ± 227 | 539 ± 204 | 719 ± 171 | 690 ± 193 |
| 6 | 1,126 | 1,111 | 3-Methylbutyl acetate (μg/L) | Fruity, sweet, banana | 172 | 57 | 774 ± 117 | 778 ± 148 | 731 ± 195 | 810 ± 180 | 775 ± 96 |
| 9 | 1,272 | 1,270 | Hexyl acetate (μg/L) | Fruity, green, apple | n/a | n/a | 33 ± 19 | 27 ± 9 | 27 ± 10 | 29 ± 5 | 22 ± 5 |
| STRAIGHT-CHAIN ESTERS | |||||||||||
| 2 | 1,034 | 1,016 | Ethyl butanoate (μg/L) | Fruity, juicy, pineapple | 215 | 212 | 593 ± 485 | 525 ± 236 | 385 ± 145 | 567 ± 365 | 638 ± 196 |
| 8 | 1,233 | 1,231 | Ethyl hexanoate (mg/L) | sweet, Fruity, green | 1,234 | 800 | 2.6 ± 0.4 | 2.9 ± 0.9 | 2.6 ± 0.3 | 2.8 ± 0.3 | 2.9 ± 0.2 |
| 14 | 1,439 | 1,435 | Ethyl octanoate (mg/L) | waxy, Fruity, sweet | 490 | 160 | 1.2 ± 0.3 | 1.1 ± 0.2 | 1.0 ± 0.1 | 1.1 ± 0.01 | 1.2 ± 0.2 |
| 17 | 1,638 | 1,638 | Ethyl decanoate (μg/L) | Waxy, fruity, sweet | 105 | 42 | 180 ± 41 | 182 ± 29 | 184 ± 23 | 171 ± 34 | 183 ± 28 |
| OTHER ESTERS | |||||||||||
| 3 | 1,050 | 1,052 | Ethyl 2-methylbutanoate (μg/L) | Apple, fruity, fresh | 49 | 98 | n/a | n/a | n/a | n/a | n/a |
| 4 | 1,066 | 1,066 | Ethyl 3-methylbutanoate (μg/L) | Sweet, apple, pineapple | 87 | 149 | n/a | n/a | n/a | n/a | n/a |
| 10 | 1,339 | 1,345 | Butyl lactate (μg/L) | Creamy, fruity, vanilla | n/a | n/a | 34 ± 6 | 37 ± 12 | 37 ± 10 | 44 ± 13 | 32 ± 9 |
| 13 | 1,399 | 1,426 | Ethyl 2-methyloctanoate (μg/L) | n/a | n/a | n/a | 42 ± 8 | 38 ± 14 | 33 ± 4 | 36 ± 22 | 41 ± 17 |
| 18 | 1,680 | 1,677 | Diethyl butanedioate (μg/L) | Fruity, apple, ylang | 300 | 399 | 42 ± 14 | 37 ± 8 | 42 ± 4 | 34 ± 10 | 39 ± 8 |
| ALCOHOLS | |||||||||||
| 5 | 1,094 | 1,085 | Isobutanol (μg/L) | Whiskey, fusel, ethereal | 71 | 73 | 96 ± 31 | 85 ± 22 | 80 ± 20 | 80 ± 7 | 78 ± 18 |
| 7 | 1,208 | 1,210 | Isopentanol (mg/L) | Whiskey, malt, burnt | 187 | 181 | 339 ± 15 | 347 ± 19 | 344 ± 18 | 345 ± 12 | 343 ± 24 |
| 11 | 1,355 | 1,358 | 1-Hexanol (mg/L) | Green, fruity, oily | 4,358 | 2,901 | 5.3 ± 0.7 | 5.3 ± 1.3 | 4.5 ± 0.7 | 5.9 ± 1.1 | 5.5 ± 2.2 |
| 15 | 1,461 | 1,461 | 1-Heptanol (μg/L) | Green, fermented, nutty | n/a | n/a | 158 ± 72 | 188 ± 131 | 187 ± 85 | 178 ± 178 | 222 ± 191 |
| 19 | 1,913 | 1,910 | Phenylethyl Alcohol (mg/L) | Foral, rose, dried rose | 22 | 21 | 15 ± 2 | 14 ± 3 | 15 ± 2 | 14 ± 2 | 12 ± 5 |
Linear retention index obtained from NIST chemistry webbook.
Actual linear retention index calculated based on alkane standards.
Odor of compounds obtained from Flavornet, The Good Scents Company and The Pherobase.
Replicates if Grape samples in each group in the 2010–2011 vintage were mixed in to one sample and analyzed for the biochemical composition.
Concentration of ethyl acetate, butyl lactate, diethyl butanedioate, isobutanol and ethyl 2-methyloctanoate were expressed as ug/L in 4-octanol correspondent, while ethyl hexanoate, ethyl octanoate, isopentanol, 1-hexanol and phenylethyl alcohol were expressed in mg/L.
One-way ANOVA conduced for the samples in the 2015–2016 vintage at p < 0.05, a, b were used to indicate statistically significant differences.
Internal standard 4-octanol (Peak 12) and quality control ethyl non-anoate (Peak 16) not shown in the table.
Control group (Ctrl), basal leaves removal at veraison (TB-v) at mid ripeness (TB-m), apical leaves removal at veraison (TD-v) at mid ripeness (TD-m).