Table 6.
Linear retention index, odor threshold and odor description of volatile compounds of wines
| Compounds | LRI | Odor threshold (mg/L) | Odor description | |
|---|---|---|---|---|
| Exp.a | Lit.b | |||
| Alcohols | ||||
| 1‐Propanol, 2‐methyl | 1,098 | 1,097 | 40 [1] | Wine, solvent, bitter |
| 1‐Butanol, 3‐methyl | 1,217 | 1,215 | 30 [1] | Whiskey, malt, burnt |
| 1‐Pentanol, 3‐methyl‐ | 1,332 | 1,325 | 1 [2] | Herb, cacao |
| 1‐Hexanol | 1,361 | 1,354 | 8 [3] | Resin, flower, green |
| 1‐Hexanol, 2‐ethyl‐ | 1,503 | 1,492 | 270 [4] | Rose, green |
| Phenylethyl alcohol | 1,927 | 1,925c | 0.75–1.1 [5] | Honey, spice, rose, lilac |
| Esters | ||||
| Ethyl acetate | 895 | 893 | 12.3 [1] | Pineapple |
| Ethyl isobutyrate | 965 | 960 | 0.015 [3] | Fruit, apple |
| Ethyl isovalerate | 1,028 | 1,024 | 0.003 [3] | Fruit, lemon, anise |
| Ethyl butyrate | 1,034 | 1,040 | 0.002 [3] | Apple |
| Isoamyl acetate | 1,132 | 1,125 | 0.03 [1] | Banana |
| Ethyl 2‐methylbutyrate | 1,145 | 1,138 | 0.018 [3] | Fruit, anise |
| Ethyl hexanoate | 1,242 | 1,238 | 0.014 [3] | Apple peel, fruit |
| Ethyl heptanoate | 1,340 | 1,331 | 0.0022 [6] | Fruit |
| Ethyl octanoate | 1,442 | 1,438 | 0.005 [3] | Fruit, fat |
| Ethyl decanoate | 1,653 | 1,647 | 0.2 [3] | Grape |
| Diethyl succinate | 1,663 | 1,689c | 200 [7] | Wine, fruit |
| Ethyl phenylacetate | 1,778 | 1,785c | 0.65 [5] | Fruit, sweet |
| Acids | ||||
| Acetic acid | 1,483 | 1,480 | 20–175 | Sour, pungent, vinegar |
| Hexanoic acid | 1,855 | 1,847 | 0.42 [3] | Sweat |
| Octanoic acid | 2,092 | 2,083c | 0.5 [3] | Sweat, cheese |
| Aldehydes | ||||
| Nonanal | 1,402 | 1,396 | 0.001 [5] | Fat, citrus, green |
| Furfural | 1,482 | 1,474 | 14 [3] | Bread, almond, sweet |
LRI, linear retention index. aLRI on HP‐Innovax column, experimentally determined using homologous series of C8‐C30 alkanes. bLRI taken from Bianchi, Careri, Mangia, and Musci (2007). cLRI taken from www.flavornet.org. [1] Guth (1997); [2], Zea, Moyano, Moreno, Cortes, and Medina (2001); [3] Ferreira, Lòpez, and Cacho (2000); [4] Fazzalari, 1978; [5] Buttery, Turnbaugh, and Ling (1988); [6] Takeoka, Flath, Mon, Teranishi, and Guentert (1990); [7] Tominaga, Murat, and Dubourdieu (1998).