. 2019 Feb 27;24(5):836. doi: 10.3390/molecules24050836

Table 1.

Differentiated flavor compounds in rosé and white wines (VIP > 1, p < 0.05).

No. ^a	CAS	Compounds ^b	‘Cabernet Sauvignon’ Rosé Wines			‘Chardonnay’ Dry White Wines
No. ^a	CAS	Compounds ^b	VIP1	VIP2	p values	VIP1	VIP2	p values
C10	104-76-7	2-Ethylhexanol	1.145	1.055	0.024	1.045	1.229	7.07 × 10⁻⁷
C12	112-30-1	1-Decanol	0.286	0.617	0.001	1.443	1.022	0.035
C24	106-30-9	Ethyl heptanoate	1.876	1.720	0.022	0.348	1.025	0.992
C29	124-06-1	Ethyl tetradecanoate	1.404	1.245	0.022	0.155	0.944	0.029
C33	111-11-5	Methyl octanoate	1.266	1.187	0.021	0.711	1.121	0.954
C38	2035-99-6	Isoamyl octanoate *	1.136	1.111	0.002	0.117	1.44	0.678
C48	142-62-1	Hexanoic acid **	1.655	1.464	0.022	0.717	0.917	0.975
C55	1450-72-2	2-Hydroxy-5-methylacetophenone	Trace	Trace	Trace	1.673	1.218	0.013
C60	18794-84-8	β-Farnesene	Trace	Trace	Trace	1.053	0.963	0.000
C64	8013-90-9	α-Ionone *	0.341	0.851	0.003	1.464	1.039	0.037
C65	23726-93-4	β-Damascenone **	1.301	1.274	0.014	0.428	0.883	0.749
C68	100-42-5	Styrene	0.691	0.934	0.001	1.121	0.847	0.010
C69	90-05-1	Guaiacol *	1.777	1.575	0.04	Trace	Trace	Trace

The data in bold were the most differentiated compounds (VIP>1, p < 0.05); ^a. The No. was in accordance with Table S2; ^b. * OAV > 0.1, ** OAV > 1.0.