Table 4.
Concentration, odor perception threshold and odor activity value (OAV) of free volatile compounds from wine made from the interspecific hybrid varieties Frontenac, Maréchal Foch, Marquette, Sabrevois and St. Croix harvested in the province of Québec (Canada), during the season 2012. Concentrations and odor perception thresholds are in μg/L, unless otherwise indicated.
| Compound | Odor Perception Threshold (ref.) 1 | Frontenac | Maréchal Foch | Marquette | Sabrevois | St.Croix | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| means ± sd | OAV | means ± sd | OAV | means ± sd | OAV | means ± sd | OAV | means ± sd | OAV | ||
| Fatty Acid Degradation Products | |||||||||||
| hexanal | 5 (1) * | 4.80 2 ± 1.16 ab | 1 | 6.27 ± 1.07 b | 1 | 6.22 ± 0.74 b | 1 | 5.42 ± 2.15 ab | 1 | 3.82 ± 0.93 a | 1 |
| hexanol | 8000 (2) | 1098 ± 304 b | <0.5 | 2467 ± 770 c | <0.5 | 1795 ± 140 c | <0.5 | 853 ± 206 ab | <0.5 | 331 ± 72 a | <0.5 |
| (E)-3-hexenol | 1000 (3) # | 17.2 ± 5.4 a | <0.5 | 46.6 ± 15.8 b | <0.5 | 18.2 ± 1.8 a | <0.5 | 11.4 ± 3.3 a | <0.5 | 5.0 ± 0.8 a | <0.5 |
| (Z)-3-hexenol | 400 (2) | 82.3 ± 41.9 a | <0.5 | 66.0 ± 28.0 a | <0.5 | 282 ± 109 b | 1 | 71.7 ± 30.9 a | <0.5 | 50.5 ± 22.5 a | <0.5 |
| nonanal | 1 (4) * | 40.1 ± 16.8 a | 40 | 34.8 ± 14.5 a | 35 | 52.2 ± 25.4 a | 52 | 33.4 ± 7.0 a | 33 | 30.0 ± 7.6 a | 30 |
| (E,Z)-2,6-nonadienal | 0.01 (5) * | 1.26 ± 0.28 a | 126 | 1.44 ± 0.18 a | 144 | 1.15 ± 0.30 a | 115 | 1.13 ± 0.34 a | 113 | 1.19 ± 0.26 a | 119 |
| Sum | 1244 ± 326 b | 2622 ± 797 c | 2155 ± 239 c | 976 ± 232 ab | 422 ± 74 a | ||||||
| C13-Norisoprenoids | |||||||||||
| β-damascenone | 0.05 (2) | 3.99 ± 1.77 b | 80 | 2.25 ± 0.71 ab | 45 | 2.47 ± 0.85 ab | 49 | 1.72 ± 0.63 a | 34 | 3.38 ± 1.84 ab | 68 |
| Terpenes | |||||||||||
| β-myrcene | 14 (6) * | 0.63 ± 0.42 a | <0.5 | 1.11 ± 0.59 a | <0.5 | 2.74 ± 0.95 b | <0.5 | 0.98 ± 0.49 a | <0.5 | 0.83 ± 0.38 a | <0.5 |
| p-cymenene | - | 0.56 ± 0.55 a | - | 0.56 ± 0.50 a | 1.72 ± 1.12 b | 0.95 ± 0.55 ab | 0.46 ± 0.39 a | ||||
| linalool | 25.2 (7) | 7.49 ± 1.26 a | <0.5 | 9.17 ± 3.49 a | <0.5 | 36.2 ± 7.7 b | 1 | 8.84 ± 2.41 a | <0.5 | 7.07 ± 2.58 a | <0.5 |
| α-terpineol | 250 (2) | 0.66 ± 0.24 a | <0.5 | 0.87 ± 0.21 ab | <0.5 | 2.37 ± 0.59 c | <0.5 | 1.40 ± 0.41 b | <0.5 | 0.70 ± 0.37 a | <0.5 |
| β-citronellol | 100 (2) | 8.53 ± 3.50 a | <0.5 | 15.4 ± 4.0 a | <0.5 | 28.8 ± 6.2 b | <0.5 | 14.9 ± 6.5 a | <0.5 | 16.4 ± 6.0 a | <0.5 |
| nerol | 400 (8) | 3.66 ± 1.12 a | <0.5 | 4.75 ± 2.84 a | <0.5 | 7.73 ± 2.06 a | <0.5 | 4.78 ± 3.26 a | <0.5 | 4.54 ± 2.48 a | <0.5 |
| geraniol | 30 (7) | 2.03 ± 2.30 a | <0.5 | 6.61 ± 3.92 a | <0.5 | 19.1 ± 3.2 b | 1 | 4.07 ± 4.40 a | <0.5 | 4.19 ± 3.59 a | <0.5 |
| Sum | 23.6 ± 6.6 a | 38.5 ± 13.1 a | 98.6 ± 13.3 b | 35.9 ± 16.5 a | 34.2 ± 12.7 a | ||||||
| Volatile Phenols | |||||||||||
| eugenol | 6 (7) | 4.34 ± 1.92 a | 1 | 8.36 ± 2.31 a | 1 | 6.80 ± 0.67 a | 1 | 23.1 ± 4.79 b | 4 | 6.00 ± 1.66 a | 1 |
| p-vinylguaiacol | 40 (2) | 8.39 ± 2.17 ab | <0.5 | 11.6 ± 3.1 b | <0.5 | 9.54 ± 1.80 b | <0.5 | 9.24 ± 2.71 b | <0.5 | 5.51 ± 0.83 a | <0.5 |
| Sum | 12.7 ± 3.7 a | 20.0 ± 3.5 b | 16.3 ± 2.1 ab | 32.3 ± 6.3 c | 11.5 ± 1.7 a | ||||||
| Ethyl Esters | |||||||||||
| ethyl 2-methylpropanoate | 15 (7) | 281 ± 81 a | 19 | 281 ± 52 a | 19 | 254 ± 40 a | 17 | 283 ± 58 a | 19 | 265 ± 63 a | 18 |
| ethyl butanoate | 20 (2) | 130 ± 91 ab | 7 | 68.3 ± 48.6 a | 3 | 327 ± 300 b | 16 | 56.3 ± 44.5 a | 3 | 49.8 ± 37.3 a | 2 |
| ethyl-2-methylbutanoate | 18 (7) | 5.00 ± 5.3 ab | <0.5 | 8.89 ± 5.7 ab | <0.5 | 3.16 ± 2.2 a | <0.5 | 12.6 ± 6.9 b | 1 | 3.52 ± 3.4 a | <0.5 |
| ethyl 3-methylbutanoate | 3 (7) | 12.1 ± 5.7 a | 4 | 11.8 ± 3.0 a | 4 | 11.0 ± 3.1 a | 4 | 9.7 ± 0.9 a | 3 | 9.0 ± 1.1 a | 3 |
| ethyl hexanoate | 14 (7) | 450 ± 241 ab | 32 | 227 ± 146 a | 16 | 803 ± 319 b | 57 | 190 ± 146 a | 14 | 179 ± 173 a | 13 |
| ethyl octanoate | 5 (7) | 1 128 ± 682 ab | 226 | 781 ± 601 a | 156 | 2 383 ± 519 b | 477 | 643 ± 336 a | 129 | 768 ± 421 ab | 154 |
| ethyl decanoate | 200 (7) | 5.56 ± 1.50 a | <0.5 | 19 ± 27 a | <0.5 | 445 ± 323 b | 2 | 54 ± 29 a | <0.5 | 25 ± 50 a | <0.5 |
| ethyl-3-hydroxyhexanoate | 45 (9) | 6.50 ± 3.01 a | <0.5 | 13.5 ± 5.3 b | <0.5 | 5.24 ± 1.04 a | <0.5 | 19.1 ± 7.7 b | <0.5 | 3.57 ± 1.15 a | <0.5 |
| Sum | 2114 ± 877 a | 1397 ± 718 a | 4226 ± 260 b | 1217 ± 387 a | 1432 ± 535 a | ||||||
| Phenolic Esters | |||||||||||
| ethyl phenylacetate | 75 (10) | tr | 36.5 ± 57.5 b | tr | 9.39 ± 15.1 a | tr | |||||
| phenethyl acetate | 250 (7) | 19.4 ± 17.0 a | <0.5 | 30.3 ± 17.5 a | <0.5 | 10.4 ± 4.3 a | <0.5 | 23.1 ± 9.2 a | <0.5 | 36.5 ± 23.3 a | <0.5 |
| ethyl dihydrocinnamate | 1.6 (7) | 2.41 ± 1.02 a | 2 | 1.46 ± 0.67 a | 1 | 4.80 ± 1.30 b | 3 | 1.25 ± 0.42 a | 1 | 2.37 ± 0.91 a | 1 |
| ethyl cinnamate | 1.1 (7) | 4.23 ± 1.91 a | 4 | 3.58 ± 2.32 a | 3 | 3.47 ± 2.02 a | 3 | 3.88 ± 2.16 a | 4 | 3.59 ± 2.22 a | 3 |
| ethyl vanillate | 990 (11) | 16.1 ± 7.8 a | <0.5 | 32.2 ± 14.6 b | <0.5 | 23.8 ± 5.0 ab | <0.5 | 9.57 ± 4.77 a | <0.5 | 11.4 ± 1.5 a | <0.5 |
| Sum | 42.2 ± 19.7 a | 104 ± 70 b | 42.4 ± 4.5 ab | 47.2 ± 16.7 ab | 53.9 ± 23.3 ab | ||||||
| Fatty Acids | |||||||||||
| hexanoic acid | 420 (7) | 1302 ± 1052 ab | 3 | 850 ± 601 a | 2 | 2142 ± 779 b | 5 | 779 ± 306 a | 2 | 506 ± 270 a | 1 |
| octanoic acid | 500 (7) | 892 ± 771 ab | 2 | 214 ± 337 a | <0.5 | 1452 ± 548 b | 3 | 273 ± 580 a | 1 | 801 ± 855 ab | 2 |
| Sum | 2194 ± 1792 ab | 1064 ± 750 a | 3594 ± 1324 b | 1052 ± 828 a | 1307 ± 1053 a | ||||||
| Other Fermentation Products | |||||||||||
| isobutyl acetate | 6140 (9) | 53.5 ± 90.6 a | <0.5 | 25.7 ± 52.2 a | <0.5 | 28.7 ± 44.5 a | <0.5 | 88.1 ± 154.8 a | <0.5 | 25.6 ± 41.7 a | <0.5 |
| isoamyl acetate | 30 (2) | 1957 ± 1 404 a | 65 | 1324 ± 405 a | 44 | 1095 ± 938 a | 37 | 1243 ± 299 a | 41 | 1682 ± 820 a | 56 |
| hexyl acetate | 26 (12) | 2.82 ± 1.89 a | <0.5 | 3.28 ± 0.78 a | <0.5 | 2.32 ± 0.84 a | <0.5 | 1.89 ± 0.50 a | <0.5 | 1.77 ± 0.66 a | <0.5 |
| ethyl lactate (mg/L) | 100 (9) | 85.3 ± 42.3 b | 1 | 65.8 ± 13.4 ab | 1 | 57.6 ± 20.9 ab | 1 | 61.0 ± 17.4 ab | 1 | 45.5 ± 15.3 a | <0.5 |
| acetoin (mg/L) | 150 (12) | 21.3 ± 14.7 b | <0.5 | 7.91 ± 6.7 ab | <0.5 | 11.2 ± 9.3 ab | <0.5 | 2.61 ± 1.9 a | <0.5 | 2.96 ± 6.1 a | <0.5 |
| butyrolactone | 100,000 (9) | 320 ± 34 a | <0.5 | 376 ± 42 a | <0.5 | 358 ± 8 a | <0.5 | 345 ± 42 a | <0.5 | 333 ± 58 a | <0.5 |
| isobutanol | 40,000 (2) | 864 ± 261 a | <0.5 | 931 ± 207 a | <0.5 | 756 ± 106 a | <0.5 | 1 092 ± 266 a | <0.5 | 843 ± 351 a | <0.5 |
| 2-phenylethanol (mg/L) | 14 (7) | 47.4 ± 18 a | 3 | 62.6 ± 11 a | 4 | 48.0 ± 7.3 a | 3 | 51.0 ± 9.2 a | 4 | 55.6 ± 20 a | 4 |
1 Odor perception thresholds in wine-like matrices, except for those followed by a star (*), which were measured in water, and those followed by hash (#), that were measured in dipropylene glycol; Thresholds were obtained from the following references: (1) Buttery et al., 1989 [24]; (2) Guth, 1997 [25]; (3) Hatanaka et al., 1992 [26]; (4) Guadagni et al., 1963 [27]; (5) Teranishi et al., 1974 [28]; (6) Buttery et al., 1968 [29]; (7) Ferreira et al., 2000 [30]; (8) Ribéreau-Gayon et al., 1975 [31]; (9) Zea et al., 2007 [32]; (10) Tat et al., 2007 [33]; (11) Culleré et al., 2004 [34]; (12) Etievant, 1991 [35]. 2 Values are listed as mean ± standard deviation of six to eight samples per grape variety. Values on the same line followed by a different letter are significantly different according to Tukey’s least significant difference test (p ≤ 0.05). When a compound could be quantified in more than 50% of samples, but found to be under LOQ in the remaining samples, the mean was calculated using all samples, with the quantification value for samples above LOQ, and with LOQ/2 in samples containing levels below LOQ; tr: Compound was found below LOQ in most samples.