Table 1.

Odorants identified by Solid Phase Extraction-Gas Chromatography-Olfactometry (SPE-GC-O) in the two Syrah wines.

No.	Aroma Compounds a	RIZB-wax b	Odor Descriptions	Odor Intensity of c
				NS	YS
1	1,1-diethoxyethane	872	fruity, berry	1.5	2.0
2	ethyl acetate	895	fruity	2.5	2.3
3	ethyl propanoate	965	fruity	2.7	2.5
4	ethyl 2-methylpropanoate	974	fruity	3.7	3.5
5	2,3-butanedione	987	buttery	2.5	2.0
6	2-methylpropyl acetate	1018	fruity, lychee	1.9	2.3
7	ethyl butanoate	1041	dry fruit	2.8	2.7
8	butyl acetate	1056	fruity	2.8	2.7
9	ethyl 2-methylbutyrate	1060	fruity	2.7	2.3
10	2,3-pentanedione	1069	sour, fruity	2.0	2.3
11	ethyl 3-methylbutanoate	1074	fruity	3.5	3.5
12	2-methyl-propanol	1103	fusel	1.2	1.7
13	3-methylbutyl acetate	1132	fruity	3.7	2.5
14	ethyl pentanoate	1143	fruity	1.5	1.5
15	1-butanol	1163	whiskey, medicine	1.7	1.5
16	2- and 3-methyl-1-butanol	1223	medicine, brandy	5.0	5.0
17	ethyl hexanoate	1247	fruity	3.3	2.7
18	hexyl acetate	1268	fruity	1.5	1.3
19	3-hydroxy-2-butanone	1297	fruity	2.5	2.3
20	1-octen-3-one	1310	mushroom	1.2	1.5
21	3-methylpentanol	1335	fruity, green	1.5	1.3
22	ethyl lactate	1351	fruity	1.0	1.3
23	1-hexanol	1364	green	2.7	2.5
24	cis-3-hexenol	1401	green	1.7	1.5
25	trans-2-hexenol	1424	green	1.5	1.3
26	3-isopropyl-2-methoxypyrazine	1441	green pepper	1.7	1.5
27	ethyl octanoate	1444	fruity, floral	3.5	2.3
28	1-octen-3-ol	1461	mushroom	1.0	1.3
29	methional	1465	potato	3.5	3.0
30	furfural	1483	woody	1.5	1.7
31	3-sec-butyl-2-methoxypyrazine	1510	bell pepper	2.0	2.0
32	benzaldehyde	1525	almond	2.8	2.0
33	3-isobutyl-2-methoxypyrazine	1542	pepper	1.5	1.3
34	2-(methylthio) ethanol	1552	potato	2.2	2.3
35	linalool	1571	floral, citrus	1.2	1.5
36	ethyl 3-methylthiopropionate	1583	metallic, onion	1.7	1.3
37	2-methylpropanoic acid	1588	cheesy	1.5	2.0
38	butanoic acid	1628	sweaty	2.2	2.0
39	γ-butyrolactone	1642	nutty	1.2	1.0
40	ethyl decanoate	1651	fruity	2.2	1.7
41	furfuryl alcohol	1679	sweet, nutty	1.7	1.7
42	3-methylbutanoic acid	1687	sweaty	5.0	5.0
43	α-terpineol	1708	floral	2.7	3.2
44	3-(methylthio)propanol	1738	potato	2.2	2.0
45	β-citronellol	1759	floral	2.0	2.0
46	2-phenethyl acetate	1828	bread, sweet	2.7	3.0
47	β-damascenone	1841	tobacco, burnt sugar	4.2	4.0
48	hexanoic acid	1860	sweaty	2.8	3.0
49	geraniol	1865	citrus, floral	1.7	2.0
50	guaiacol	1872	phenolic, spicy	3.3	2.7
51	benzyl alcohol	1890	floral	2.8	2.7
52	cis-whisky lactone	1908	nutty, wood	3.5	3.8
53	2-phenylethanol	1935	floral, rose	4.5	4.2
54	β-ionone	1965	floral	1.7	1.5
55	trans-whisky lactone	1975	nutty, coconut	2.5	2.0
56	trans-2-hexenoic acid	1989	cheesy, herbal	1.7	1.7
57	o-cresol	2007	woody, phenolic	2.8	1.7
58	4-ethylguaiacol	2040	caramellic	3.3	3.2
59	γ-nonalactone	2049	nutty, woody	1.5	1.3
60	furaneol	2065	burnt sugar	3.5	3.2
61	octanoic acid	2078	sweaty	2.8	3.2
62	p-cresol	2087	horse	1.7	1.3
63	m-cresol	2103	leather	1.5	2.0
64	γ-decalactone	2149	fiber wood, sweet	2.5	1.5
65	ethyl cinnamate	2160	spice, sweet	2.5	2.0
66	eugenol	2179	honey, clove	3.5	2.7
67	4-ethylphenol	2194	medicine, horse	2.5	2.7
68	4-vinylguaiacol	2218	spice, anise	2.7	2.5
69	sotolon	2247	honey, caramel	3.3	2.7
70	2,6-dimethoxyphenol	2282	woody, phenolic	1.7	1.7
71	decanoic acid	2286	woody, rancid	2.7	1.3
72	ethyl anthranilate	2291	spice, sweet	2.7	1.7
73	isoeugenol	2366	sweet, floral	2.0	2.0
74	4-vinylphenol	2410	chemical, smoky	2.7	1.7
75	phenylacetic acid	2575	honey, rose	2.5	2.0
76	vanillin	2584	vanilla	2.7	1.7
77	methyl vanillate	2616	vanilla	1.8	2.0
78	ethyl vanillate	2658	vanilla	1.5	1.0
79	acetovanillone	2670	fruity, vanilla	1.7	1.3

^a Identification based on RI (compare retention index with authentic standards) and MS (mass spectrometry) or aroma description (A); ^b RI = retention index; ^c NS means Syrah wine from Ningxia Helan Mountain, YS from Yunnan Shangri-La.