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. 2015 Jun 15;20(6):10980–11016. doi: 10.3390/molecules200610980

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© 2015 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).

PMC Copyright notice

Biplots of four redundancy analyses relating berry volatile compounds (juice and berry skin, independent variables, yellow circles) to wine volatile compounds (dependant variables, red triangles) in the interspecific hybrid grape varieties Frontenac, Marquette, Maréchal Foch, Sabrevois and St. Croix (n = 32), for the following groups of compounds: Fatty acid degradation products (A), Terpenes and C₁₃-norisoprenoids (B); Non-aromatic acids, esters, alcohol and acetates (C); and Aromatics (D). The variables are identified as follow: (A) Berry juice (_J) and skin variables (_Sk): hexanal (C6CHO_J; C6CHO_Sk), (Z)-3-hexenal (Z3C6_J), (E)-2-hexenal (E2C6_J; E2C6_Sk), 2-octanone (C8one_J), (E)-2-heptenal (E2C7_J), hexanol (C6OH_J; C6OH_Sk), (Z)-3-hexenol (Z3C6OH_J; Z3C6OH_Sk), (E,E)-2,4-hexadienal (EEC6_J), (E)-2-hexenol (juice: 2; E2C6OH_Sk), 1-octen-3-ol (C8OH_J; C8OH_Sk), (E,E)-2,4-heptadienal (juice: 1), (E,Z)-2,4-heptadienal (juice: 3), decanal (dec_J), (E,Z)-2,6-nonadienal (non_J), 2-undecanone (und_J); Wine variables: hexanal (C6CHO_W), hexanol (C6OH_W), (E)-3-hexenol (E3C6OH_W), (Z)-3-hexenol (Z3C6OH_W), nonanal (C9CHO_W), (E,Z)-2,6-nonadienal (wine: 4); (B) Berry juice (_J) and skin variables (_Sk): β-myrcene (bmyrc_J; bmyrc_Sk), (R)-(+)-limonene (limon_J; limon_Sk), linalool (linal_J; linal_Sk), α-terpineol (aterp_J), β-citronellol (bcitron_Sk), nerol (nerol_Sk), β-damascenone (bdam_J; bdam_Sk), α-ionone (aiono_J), α-ionol (aionol_J), β-ionone (biono_J; biono_Sk); Wine variables: β-myrcene (bmyrc_W), p-cymenene (pcymen_W), linalool (linal_W), α-terpineol (aterp_W), β-citronellol (bcitron_W), nerol (nerol_W), geraniol (ger_W), β-damascenone (bdam_W); (C) Berry juice (_J) and skin variables (_Sk): ethyl propanoate (etpro_J), ethyl 2-methylpropanoate (etibut_J), ethyl butanoate (etbut_J; etbut_Sk), ethyl 2-methylbutanoate (et2MB_J; et2MB_Sk), ethyl 3-methylbutanoate (etival_J), ethyl (E)-2-butenoate (etcro_J; etcro_Sk), ethyl hexanoate (ethex_J), isoamyl acetate (iaAce_J); Wine variables: ethyl 2-methylpropanoate (etibut_W), ethyl butanoate (etbut_W), ethyl-2-methylbutanoate (et2MB_W), ethyl 3-methylbutanoate (etiva_W), ethyl hexanoate (ethex_W), ethyl octanoate (etoct_W), ethyl decanoate (etdec_W), ethyl-3-hydroxyhexanoate (et3OHH_W), hexanoic acid (hexac_W), octanoic acid (octac_W), isobutyl acetate (ibAce_W), isoamyl acetate (iaAce_W), hexyl acetate (hAce_W), ethyl lactate (etlact_W), acetoin (ace_W), butyrolactone (butlac_W), isobutanol (ibutOH_W); (D) Berry juice (_J) and skin variables (_Sk): 2-phenylacetaldehyde (PhCHO_J, PhCHO_Sk), 2-phenylethanol (PhEtOH_J; PhEtOH_Sk), eugenol (eug_J, eug_Sk), p-vinylguaiacol (VG_J); Wine variables: eugenol (eug_W), p-vinylguaiacol (VG_W), ethyl phenylacetate (etPhAce_W), phenethyl acetate (PhAc_W), ethyl dihydrocinnamate (etdhcin_W), ethyl cinnamate (etcin_W), ethyl vanillate (etvan_W), 2-phenylethanol (PhEtOH_W).