Table 4.

OAVs (odour activity values) and descriptors of volatile compounds detected in cranberry wines.

No.	Compounds	Descriptor a	OAV											Thresholds (µg/kg) b
			Stevens				Pilgrim				Bergman
			White	Thermo	Red		White	Thermo	Red		White	Thermo	Red
1	Ethyl Acetate	floral	1143	962	1130		1143	986	1381		1116	821	1269	5
2	Methyl butyrate	apple	<1	<1	<1		2	1	2		1	1	1	1
3	Ethyl butyrate	fruity	358	336	390		450	469	531		390	304	345	0.1
4	Ethyl methylbutyrate	fruity	1109	911	1165		1071	1153	1324		1127	785	943	0.01
5	Isoamyl acetate	banana	14	13	19		16	16	29		15	13	20	2
6	Ethyl hexanoate	fruity	120	99	55		141	126	95		76	75	42	0.3
7	Methyl benzoate	herb	<1	<1	<1		<1	<1	1		<1	<1	1	110
8	Ethyl octanoate	fruity	9	7	1		10	8	3		5	6	1	5
9	Ethyl benzoate	floral, fruity	38	27	16		49	17	31		41	31	24	100
10	Ethyl cinnamate (trans)	floral	5	6	1		10	5	2		4	3	2	17
11	Isobutanol	wine	33	33	38		44	42	46		31	21	43	360
12	Isoamylalcohol	whiskey, pungent	105	103	107		116	108	120		101	101	96	250
13	α-terpineol	fresh, minty	10	8	10		10	10	11		15	15	17	28
14	Benzyl alcohol	floral	1535	1473	2170		765	627	1536		985	1273	1487	1.2
15	Geraniol (trans)	rose	17	15	16		21	21	24		19	16	18	4
16	Phenylethyl alcohol	green, floral	207,752	193,581	190,631		273,855	220,509	251,881		199,320	185,010	183,453	0.015
17	Methylbutyric acid	cheese, sweat	52	43	29		54	46	32		50	37	33	10
18	Hexanoic acid	sweat	3	5	3		5	6	4		3	3	2	93
19	Pentanal	pungent	<1	1	<1		<1	1	<1		1	<1	<1	12
20	D-Limonene	citrus, mint	2	2	2		2	2	2		2	2	2	4
21	β-damascenone	apple, rose, honey	1993	1328	1069		1888	1353	7085		1683	1763	1074	0.0007

^a, ^b: The descriptor and threshold were found in the literature [27].