Table 3.
The specific volatiles produced by a specific yeast
| Code | Compounds | Odour description | D254 (μg/L) | VIC (μg/L) | BV818 (μg/L) | CECA (μg/L) |
|---|---|---|---|---|---|---|
| Alcohols | ||||||
| A6 | Heptan-1-ol | Chemical, green | – | – | 8.4 | – |
| Esters | ||||||
| E4 | Ethyl isobutyrate | Sweet, rubber | 12.2 | – | – | – |
| E8 | 2-Methylbutyl acetate | Fruit | – | 900.0 | – | – |
| E11 | Ethyl benzoate | Camomile, flower, celery, fruit | 0.7 | – | – | – |
| Acids | ||||||
| AC2 | Isobutyric acid | Rancid, butter, cheese | 11.3 | – | – | – |
| Aldehydes and ketones | ||||||
| AK4 | Octanal | Fat, soap, lemon, green | – | – | – | 2.1 |
| Sulphur compounds | ||||||
| S4 | Dihydro-2-methyl-3(2H)-thiophenone | Cabbage, onion, must | – | – | – | 5.6 |
| Furans | ||||||
| F2 | 2,4-Dimethylfuran | – | – | – | 4.0 | |
| F3 | 4-Hydroxy-2,5-dimethylfuran-3-one | Caramel | – | – | 15.1 | – |