Table 4.
Relative peak areas of selected volatiles detected in control and smoke-affected Chardonnay, Sauvignon Blanc, Merlot and Shiraz wines.
| Volatile Compounds (Aroma Descriptors [27 and References Therein]) | Chardonnay | Sauvignon Blanc | Merlot | Shiraz | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Harvest A | Harvest B | Harvest A | Harvest B | Harvest A | Harvest B | Harvest A | Harvest B | |||||||||
| C | S | C | S | C | S | C | S | C | S | C | S | C | S | C | S | |
| trans-3-hexen-1-ol (grassy) | 12 | 10 | 19 | 14 | 23 c | 69 a | 42 b | 18 c | tr | tr | tr | tr | 323 a | 192 b | 144 b | 53 c |
| cis-3-hexen-1-ol (green) | 14 | 16 | 8 | 11 | 145 a | 144 a | 19 b | 18 b | tr | tr | tr | tr | 113 b | 148 a | 72 c | 69 c |
| 2-phenylethanol (rose) | 2429 | 3416 | 6633 | 3657 | 4178 b | 8170 b | 12,519 a | 12,613 a | 4379 c | 4964 bc | 6374 ab | 7322 a | 14,892 b | 16,012 b | 24,075 a | 20,569 a |
| isoamyl alcohol (solvent) | 3561 b | 3635 b | 4795 a | 4365 a | 8757 d | 10,347c | 16,762 b | 18,001 a | 4595 b | 4671 b | 6562 a | 6159 a | 15,357 | 16,941 | 18,379 | 18,567 |
| isobutyl acetate (banana, pear) | 254 d | 290 c | 361 b | 442 a | 55 d | 97 c | 248 b | 332 a | 162 a | 178 a | 103 b | 98 b | nd | nd | nd | nd |
| 2-phenylethyl acetate (rosewater) | 128 | 196 | 283 | 240 | 154 c | 260 c | 966 b | 1157 a | 25 | 20 | 27 | 28 | 45 | 51 | 56 | 43 |
| diethyl succinate (caramel) | 394 c | 397 c | 727 b | 1148 a | 538 b | 749 b | 2323 a | 2416 a | 414 b | 475 b | 1071 a | 1044 a | 1431 b | 1548 b | 2994 a | 2828 a |
| ethyl 2-methyl butanoate (berry) | 23 b | 22 b | 39 a | 31 ab | 66 c | 73 c | 85 b | 95 a | 43 b | 51 b | 82 a | 104 a | 180 b | 188 b | 329 a | 244 ab |
| ethyl butanoate (fruity, strawberry) | 326 | 271 | 345 | 300 | 943 b | 979 b | 1813 a | 1747 a | 116 b | 127 b | 174 a | 171 a | 333 b | 325 b | 540 a | 152 c |
| ethyl 3-methylbutanoate (red fruit) | 49 c | 112 a | 65 b | 48 c | 103 c | 112 c | 166 b | 185 a | 79 b | 78 b | 79 b | 122 a | 201 b | 249 b | 245 b | 402 a |
| isoamyl acetate (banana) | 4261 c | 5174 b | 3519 d | 7613 a | 8504 d | 12,504 c | 33,395 b | 40,277 a | 304 c | 675 b | 935 a | 667 b | 4667 a | 3873 b | 4852 a | 4372 a |
| ethyl phenylacetate (floral) | 70 | 21 | 40 | 26 | 49 | 55 | 66 | 66 | 28 c | 32 bc | 49 ab | 63 a | 117 c | 120 c | 260 a | 201 b |
| trans-3-hexen-1-ol acetate (fruity) | 35 b | 50 a | 17 b | 25 ab | 141 b | 318 a | 67 c | 82 c | tr | tr | tr | tr | 29 | 19 | 12 | 14 |
| cis-3-hexen-1-ol acetate (fruity) | 40 b | 37 b | 61 a | 9 c | 68 c | 192 bc | 207 b | 373 a | tr | tr | tr | tr | tr | tr | tr | tr |
| ethyl acetate (nail polish) | 248 b | 286 ab | 358 ab | 435 a | 490 b | 653 b | 1991 a | 2174 a | 215 b | 212 b | 319 a | 311 a | 770 b | 691 b | 1171 a | 1117 a |
| ethyl hexanoate (green apple) | 7760 | 7607 | 8087 | 5674 | 40 bc | 37 c | 47 b | 63 a | 2267 b | 2611 b | 3654 a | 2509 b | 8227 | 7574 | 9007 | 8318 |
| ethyl octanoate (fruity) | 20,348 | 21,380 | 22,801 | 19,213 | 20,653 b | 24,149 b | 41,157 a | 40,783 a | 3606 b | 4070 b | 7304 a | 6124 a | 8922 b | 8850 b | 11,432 a | 10,105 ab |
| hexanoic acid (sweaty) | 1448 | 1164 | 1202 | 836 | 4050 a | 3586 a | 3268 ab | 2482 b | 280 | 320 | 356 | 332 | 315 b | 344 b | 671 a | 503 ab |
| octanoic acid (rancid cheese) | 4386 | 3860 | 3908 | 3277 | 14,083 | 13,729 | 14,315 | 13,236 | 404 | 457 | 556 | 460 | 536 a | 558 ab | 239 bc | 181 c |
| decanoic acid (plasticine) | 2576 | 1978 | 1994 | 1394 | 6788 | 7345 | 6271 | 5615 | tr | tr | tr | tr | 16 | 21 | 10 | 7 |
Values represent the mean of three replicates. Values followed by different letters are significantly different (compared within each variety), p < 0.05; nd = not detected; tr = trace (i.e., positive identification only); C = control; S = smoke-affected.