Table 5.
Odor activity value (OAVs) of volatile compound in goji berry fermented wines.
| Volatile | Threshold (μg/L) | Aroma Descriptor | Aroma Series | DF | DF-G | DP | DP-G | FF | FF-G | FP | FP-G |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Butanoic acid | 173 [45] | Butter, cheese, stinky [45] | 1 [46] | 8.7 a | 8.6 a | 8.6 a | 8.7 a | 2.4 b | 2.4 b | 2.4 b | 2.2 b |
| Octanoic acid | 500 [37] | Rancid, cheese, fatty acid [28] | 1 [28] | 2.0 a | 1.6 a | 2.1 a | 1.8 a | 1.5 a | 1.2 a | 1.2 a | 1.1 a |
| Decanoic acid | 1000 [37] | Fatty, rancid [37] | 1 [46] | 2.7 a | 2.2 a | 6.1 a | 3.3 a | 5.0 a | 4.2 a | 2.6 a | 2.8 a |
| Isopentyl alcohol | 30000 [47] | Solvent, sweety, alcohol, polish [38] | 1,2 [38] | 6.3 b | 6.2 b | 6.3 b | 6.1 b | 7.2 a | 7.2 a | 5.8 b | 5.8 b |
| [R-(R*,R*)]-2,3-Butanediol | 150000 [28] | Fruit, sweet, butter [28] | 1,2,3 [28] | 2.5 b | 2.4 b | 2.3 b | 1.9 b | 11.8 a | 6.5 a | 8.8 a | 11.6 a |
| [S-(R*,R*)]-2,3-Butanediol | 150000 [28] | Fruit, sweet, butter [28] | 1,2,3 [28] | 0.8 a | 0.8 a | 0.8 a | 0.6 a | 2.0 a | 1.3 a | 1.4 a | 2.3 a |
| Methionol | 1000 [28] | Cabbage, cooked potato, garlic [28] | 4 [28] | 1.3 a | 1.2 a | 1.3 a | 1.3 a | 0.8 a | 0.5 a | 0.8 a | 0.8 a |
| Phenylethyl Alcohol | 14000 [28] | Roses, honey [28] | 5 [28] | 1.5 a | 1.4 a | 1.4 a | 1.4 a | 1.1 a | 0.8 a | 1.0 a | 0.9 a |
| Ethyl cinnamate | 1.1 [47] | Flowery, balsamic [48] | 5 [46] | 1.7 a | 2.3 a | 2.2 a | 2.7 a | 1.9 a | 2.3 a | 1.6 a | 2.0 a |
| 4-Ethylphenol | 440 [28] | Phenolic, leather [28] | 6 [28] | 3.3 b | 3.4 b | 3.4 b | 3.3 b | 18.6 a | 13.7 ab | 26.5 a | 22.7 a |
| Ethyl Acetate | 5000 [8,49] | Spicy, pineapple, fruity [38] | 3 [46] | 6.2 a | 6.5 a | 6.3 a | 6.0 a | 4.0 b | 4.1 b | 4.4 b | 4.8 b |
| Ethyl hexanoate | 14 [47] | Banana, green, apple [28] | 3 [28] | 4.9 a | 5.0 a | 4.7 a | 4.6 a | 1.8 bc | 1.9 b | 1.2 c | 1.2 c |
| Ethyl octanoate | 5 [28] | Sweet, floral, fruity, banana, pear [28] | 3,5 [46] | 1.6 ab | 1.6 a | 1.5 b | 1.5 ab | 0.9 c | 0.9 c | 0.6 d | 0.7 d |
| Ethyl caprate | 200 [37] | Brandy, fruity, grape [37] | 3 [37] | 3.7 b | 3.7 b | 4.4 a | 4.6 a | 3.1 bc | 3.0 c | 2.1 d | 2.3 d |
| Isopentyl acetate | 30 [47] | Sweety, fruity [38] | 2,3 [46] | 30.5 a | 31.4 a | 23.7 b | 22.5 b | 14.9 c | 15.7 c | 6.9 d | 7.4 d |
| β-Ionone | 0.09 [47] | Violet [32] | 5 [46] | 92.6 a | 91.6 a | 80.7 a | 84.8 | 21.8 c | 21.8 c | 56.8 b | 50.6 b |
DF and DP indicate dried goji berry fermented wine made of free-run and pressed juice, respectively. DF-G and DP-G represent dried goji berry fermented wine made of free-run and pressed juice after the glycosidase treatment, respectively. FF and FP are fresh goji berry fermented wine made of free-run and pressed juice, respectively. FF-G and FP-G stand for fresh goji berry fermented wine made of free-run and pressed juice after the glycosidase treatment, respectively. Volatile compounds with available odor threshold and aroma descriptor from literature and OAV above 1 are listed. 1, 2, 3, 4, 5, and 6 in aroma series column represent fatty, caramel, fruity, herbaceous (or vegetal), floral, and chemical note, respectively.