Table 1.
Volatile composition, with correspondent mean concentration (C) of banana, orange, mango and cherry vinegars and fruit wines*, along with the corresponding sensory descriptors and their reported perception thresholds (PT).
* Adapted from Coelho et al. (2015)
| Banana | Orange | Mango | Cherry | Descriptors | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| C/(μg L−1) | C/(μg L−1) | C/(μg L−1) | C/(μg L−1) | PT/(μg L−1) | ||||||
| Wine* | Vinegar | Wine* | Vinegar | Wine* | Vinegar | Wine* | Vinegar | |||
| Minor volatiles | ||||||||||
| Alcohols | ||||||||||
| 3-Ethoxy-1-propanol | 403.8 ± 145.8 | 66 ± 42 | 217.6 ± 56.5 | 103 ± 13.8 | 294.3 ± 75.4 | 84 ± 44 | 68 ± 5.0 | 35 ± 46 | 50,000b [1] | |
| 1-Octanol | – | – | 1052.5 ± 117.6 | – | – | – | – | 10,000 [1]b | Coconut, nuts, oily [2] | |
| Furfuryl alcohol | – | – | – | – | 161.4 ± 43.9 | – | – | – | 15,000 [3]a | Hay, moldy [3] |
| Benzyl alcohol | – | – | 56.1 ± 17.1 | – | 17.4 ± 3.7 | – | 382.0 ± 31.5 | 546 ± 353 | 200,000a [4] | Almonds, bitter [2] |
| 1-Dodecanol | – | – | – | 47 ± 19 | ||||||
| Esters | ||||||||||
| Isobutyl acetate | – | – | – | – | 342.1 ± 46.3 | – | 59.2 ± 1.4 | – | 1605 [5]a | Banana, fruity, sweet [2] |
| Ethyl butyrate | – | 299 ± 42.9 | 121.4 ± 0.6 | – | 364.5 ± 115.3 | – | 52.3 ± 9.7 | – | 20b [1], [6] | Fruity [7], papaya, sweet, butter, apple [2] |
| 3-Methylbutyl acetate | 3762.4 ± 1460.0 | – | 293.0 ± 61.8 | – | 2674.0 ± 879.1 | – | 1034.4 ± 16.1 | – | 30 [6], [1]b | Banana, apple, solvent [2] |
| Ethyl hexanoate | 911.8 ± 400.0 | – | 154.4 ± 45.6 | – | 413.6 ± 99.4 | – | 122.4 ± 8.0 | – | 14 [8]a | Apple, fruity, aniseed, sweet [4] |
| Z-3-hexenyl acetate | – | – | – | – | – | – | 14.5 ± 0.3 | – | – | – |
| Ethyl octanoate | 465.5 ± 160.3 | – | 127.4 ± 35.9 | – | 95.0 ± 13.2 | – | 42.6 ± 7.4 | – | 5 [8]a | Apple, sweet, fruity [2] |
| Ethyl 3-hydroxybutyrate | 45.3 ± 15.2 | 16 ± 7.0 | 9.2 ± 0.2 | – | 319.1 ± 50.0 | 158 ± 57.8 | 4.1 ± 0.6 | – | 20,000a [4] | |
| Ethyl decanoate | 273.4 ± 134.3 | – | 38.9 ± 11.0 | – | 29.4 ± 14.2 | – | 16.6 ± 2.0 | – | 200 [8]a | Fatty acid, fruity, apple, solvent [2] |
| Benzyl acetate | – | – | – | – | – | – | 35.7 ± 3.0 | 14 ± 4.3 | ||
| 2-Phenylethyl acetate | 659.4 ± 203.5 | – | 296.3 ± 81.3 | – | – | 99 ± 7.4 | 98.0 ± 9.3 | – | 250b [6] | Roses, honey, apple, sweet [2] |
| Monoterpenic alcohols | ||||||||||
| Linalool | – | – | 6725.1 ± 1560 | 2541 ± 298.7 | 44.3 ± 16.4 | – | 38.6 ± 5.6 | – | 25.2a [8] | Aniseed, terpene [2], lemon [9] |
| Isopulegol I | – | – | 183.5 ± 39.7 | 23 ± 1.5 | – | – | – | – | ||
| Fenchol | – | – | – | – | 41.7 ± 6.0 | – | – | – | 50 [10]c | Muddy [11] |
| Terpinen-4-ol | – | 12,403.5 ± 3146.1 | 7785 ± 324.2 | 91.3 ± 20.9 | – | 14.4 ± 5.8 | – | |||
| Myrcenol | – | – | – | – | 35.0 ± 2.8 | – | – | – | ||
| Borneol | – | – | – | – | 53.5 ± 15.0 | – | – | – | ||
| α-Terpineol | – | 3682.7 ± 983.9 | 2720 ± 97.47 | 1036.0 ± 275.3 | – | 11.8 ± 3.7 | – | 250a [8] | Pine, terpene [4] | |
| β-Citronellol | – | 306.6 ± 80.7 | 196 ± 7.77 | – | 9.3 ± 1.6 | – | 100b [1] | Citronella [12] | ||
| Nerol | – | 279.9 ± 32.2 | 128 ± 16.5 | – | 7.5 ± 2.1 | – | 400–500c [13] | Lime, floral-hyacinth, roses [4] | ||
| Geraniol | 241.1 ± 63.9 | 13.5 ± 1.3 | ||||||||
| Monoterpenic oxides and diols | ||||||||||
| trans-furan linalool oxide | 92.9 ± 10.7 | |||||||||
| cis-furan linalool oxide | 93.3 ± 20.0 | 70.0 ± 22.4 | ||||||||
| 8-Hydroxy-6,7-dihydrolinalool | 168.1 ± 54.5 | |||||||||
| E-8-hydroxylinalool | 131.7 ± 30.7 | 261.4 ± 99.2 | 11.4 ± 1.1 | |||||||
| Z-8-dihydroxylinalool | – | 139 ± 11.1 | – | 14.3 ± 2.1 | – | |||||
| C13-norisoprenoids | ||||||||||
| 3-Hydroxy-β-damascone | – | – | – | 50.8 ± 4.2 | 44 ± 8.5 | |||||
| 3-Hydroxy-7,8-dihydro-α-ionone | 12.2 ± 1.8 | |||||||||
| 3-Oxo-α-ionol | 30.1 ± 16.7 | – | 506.5 ± 156.1 | 181 ± 25.0 | 40.8 ± 12.2 | – | 664.7 ± 75.9 | 690 ± 155 | ||
| 3-Oxo-7,8-dihydro-α-ionol | 63.1 ± 35.9 | 280.7 ± 84.3 | 154.7 ± 39.6 | 45.0 ± 6.0 | ||||||
| Volatile phenols | ||||||||||
| Eugenol | 8204.6 ± 3027.4 | 1417 ± 189.5 | 236.2 ± 76.1 | 118 ± 5.43 | – | 224.6 ± 39.0 | 271 ± 52.7 | 6 [8]; 15 [3]a | Clove-like [7] [3] | |
| 4-Vinylguaiacol | 188.3 ± 48.7 | 18 ± 9.7 | 2890.2 ± 976.7 | 1631 ± 90.63 | 329.8 ± 90.1 | – | 6.1 ± 0.4 | – | 130 [3]; 1100 [8]a | Phenolic, bitter [2]; pharmaceutic-spicy [11] |
| 4-Vinylphenol | – | – | 636.8 ± 298.3 | 370 ± 26.1 | 23.1 ± 5.0 | – | 6.3 ± 0.9 | – | 180a [3] | Stramonium [3]; pharmaceutic [11] |
| Acetovanillone | 85.9 ± 38.1 | 49.7 ± 21.8 | – | 18.2 ± 2.6 | 1000 [4]a | |||||
| Zingerone | 37.0 ± 15.9 | – | 282.3 ± 90.9 | – | – | – | 12.1 ± 4.4 | 11 ± 3.4 | ||
| Volatile fatty acids | ||||||||||
| Propanoic acid | – | 510 ± 240 | 32.6 ± 9.6 | – | 40.8 ± 15.2 | 260 ± 221 | – | 467 ± 225 | 8100 [14]b | Vinegar [15] |
| Butanoic acid | 408.3 ± 153.6 | 14 ± 5.4 | 77.9 ± 26.8 | 77 ± 7.8 | 687.9 ± 186.9 | 476 ± 192 | 7.0 ± 2.4 | 28 ± 16 | 173 [8]a | Butter, cheesy, sweat [2] |
| 2-Methylpropanoic acid | 539.5 ± 188.6 | 898 ± 222 | – | – | 97.8 ± 18.8 | 559 ± 192 | 21.0 ± 2.6 | 443 ± 166 | 2300 [8]a | Sweaty, bitter, vinegar [2] |
| Isovaleric acid | 5345 ± 1022 | 4349 ± 460.7 | 8552 ± 3350 | 5863 ± 2438 | 33.4 [8]; 8 [16]a | Cheesy, sweaty, old hops [2] | ||||
| 3-Methyl + 2-methylbutyric acids | 727.8 ± 242.2 | 39.2 ± 9.7 | 241.8 ± 63.1 | 30.3 ± 3.3 | ||||||
| Hexanoic acid | 1047.0 ± 389.9 | 323 ± 80 | 971.5 ± 259.4 | 856 ± 46.7 | 731.6 ± 147.5 | 378 ± 63.1 | 193.8 ± 21.7 | – | 420 [8]a | Fatty acid, oily, sweaty [2]; green [12] |
| Octanoic acid | 2090.8 ± 797.0 | 129 ± 15.8 | 1047.1 ± 324.6 | 1660 ± 171.2 | 918.3 ± 219.2 | 344 ± 66.0 | 543.5 ± 56.5 | 338 ± 67.3 | 500 [8]a | Fatty acid, oily, sweaty [2] |
| Decanoic acid | 545.1 ± 174.4 | – | 21.9 ± 5.6 | 97.1 ± 9.7 | ||||||
| Lactones | ||||||||||
| Methoxyfuraneol | 48.1 ± 10.1 | |||||||||
| Furaneol | – | – | 1180.1 ± 281.5 | 383.93 ± 132.67 | – | 37 [16]a | Caramel [7] | |||
| γ-Decalactone | 22.9 ± 3.8 | 1000 [1]b | ||||||||
| Sulfur compounds | ||||||||||
| 2-Methyltetrahydrothiophen-3-one | 19.8 ± 2.3 | |||||||||
| 2-(Methylthio)ethanol | – | – | – | – | 50.5 ± 8.2 | – | – | – | ||
| Methionol | 65.0 ± 20.6 | – | – | – | 510.3 ± 115.9 | 55 ± 81 | 4.1 ± 0.7 | – | 1000 [8]a | Cooked potato-like [7] |
| Carbonyl compounds | ||||||||||
| Acetoin | 11,752 ± 3468.6 | 7062 ± 1619 | 5985 ± 3229 | 3828 ± 1192 | 152,600 [14]; 30,000 [1]b | Fruity, moldy, woody [2] | ||||
| Benzaldehyde | 15 ± 6.4 | – | – | 364.0 ± 48.3 | 28 ± 10 | 5000 [1]b | Almond [14] | |||
| 6-Methyl-5-hepten-2-one | 364.0 ± 48.3 | |||||||||
| Major volatiles | ||||||||||
| Acetaldehyde | 5260 ± 710 | – | 13,300 ± 1380 | 3435 ± 209.7 | 20,800 ± 2510 | – | 7430 ± 1180 | – | 25 [7]c | Fresh, green [7] |
| Methyl acetate | 3380 ± 270 | – | 6840 ± 1050 | 7039 ± 3251 | 6890 ± 1350 | 16,539 ± 1833 | – | – | ||
| Ethyl acetate | 66,100 ± 38,000 | – | 13,300 ± 480 | 6906 ± 2152 | 39,500 ± 2560 | 8522 ± 3155 | 18,400 ± 1040 | – | 7500 [6]b | Solvent, fruity [2] |
| Methanol | 42,400 ± 11,700 | 23,000 ± 4146 | 213,000 ± 40,200 | 41,911 ± 2058 | 109,000 ± 31,400 | 46,013 ± 13,519 | 16,800 ± 6070 | 25,564 ± 4147 | ||
| 1-Propanol | 193,000 ± 50,000 | – | 116,000 ± 3670 | 2865 ± 374.5 | 87,400 ± 9050 | – | 236,000 ± 29,300 | – | ||
| 2-Methyl-1-propanol | 63,700 ± 19,100 | 5657 ± 3874 | 15,300 ± 1410 | 2641 ± 302.4 | 45,000 ± 1340 | 3240 ± 450.1 | 24,500 ± 1650 | – | 550 [7]c | Malty [7] |
| 2-Methyl-1-butanol | 24,900 ± 7260 | 4035 ± 924.3 | 18,700 ± 810 | 3443 ± 473.5 | 43,100 ± 2290 | 6557 ± 2171 | 14,900 ± 1580 | – | 1200 [7]c | Malty [7] |
| 3-Methyl-1-butanol | 100,000 ± 26,300 | 5876 ± 4682 | 69,700 ± 1270 | 3372 ± 675.6 | 164,000 ± 11,500 | 3937 ± 1330 | 120,000 ± 1160 | – | 220 [7]c | Malty [7] |
| 2,3-Butanediol, levo | 365,000 ± 79,500 | – | 208,000 ± 26,000 | – | 245,000 ± 81,800 | – | 305,000 ± 63,400 | – | ||
| 2,3-Butanediol, meso | 119,000 ± 27,300 | – | 65,000 ± 11,700 | – | 93,400 ± 31,800 | – | 87,600 ± 20,700 | – | ||
| Diethyl succinate | 1420 ± 420 | 16,407 ± 2027 | – | 9074 ± 1461 | – | 9097 ± 1226 | – | 11,918 ± 1156 | ||
Errors represent standard deviation of fermentation triplicates
[1] Moreno et al. (2005), [2] Meilgaard (1975), [3] Boidron et al. (1988), [4] Gómez-Míguez et al. (2007), [5] Ferreira et al. (2002), [6] Guth (1997), [7] Czerny et al. (2008), [8] Ferreira et al. (2000), [9] Escudero et al. (2004), [10] La Guerche et al. (2006), [11] Boutou and Chatonnet (2007), [12] Ribéreau-Gayon et al. (2006), [13] Ribéreau-Gayon et al. (1975), [14] Étievant (1991), [15] Siebert et al. (2005), [16] Kotseridis and Baumes (2000)
aThreshold in model solution, bThreshold in hydroalcoholic solution, cThreshold in water, – Not detected