Table 1.
Aromatic compounds, families, descriptors, and minimum and maximum content found in the studied granulates and cork macerates.
| Aromatic Compound | Aromatic Descriptor | Content (µg/g) |
|---|---|---|
| Vainillins | ||
| Vanillin | vanilla | 9−170 |
| Acetovanillone | vanilla | 0.6−14 |
| Volatile phenols | ||
| Guaicol | wood, smoked, sweet, medicine | 0.03−5.0 |
| 4-vinylguaicol | wood, spice cloves, curry | 0.5−23 |
| Eugenol | spice cloves, honey | 0.01−0.3 |
| Isoeugenol | carmination | 0.06−2.4 |
| Cerulignol | spicy | 0.04−2.2 |
| Aldehydes | ||
| Benzaldehyde | almonds, sweet, caramel | 0.02−0.21 |
| Nonenal | wax, citrus | 0.03−0.47 |
| Phenylacetaldehyde | green, grass, honey | 0.05−4.5 |
| Alcohols | ||
| Phenylethyl alcohol | flowers, honey, pollen | 0.01−2.26 |
| Benzyl alcohol | roses, almond | 0.05−0.13 |
| Terpenols | ||
| Camphor | mint | 0−0.23 |
| Borneol | pine tree | 0−0.2 |
| 4-terpineol | spices, wood, soil | 0.02−0.14 |
| α-terpineol | flowers, lilac, sweet | 0−0.2 |
| Lactones | ||
| γ-nonalactone | coconut, peach | 0.03−0.11 |
| Fatty acids | ||
| Nonanoic acid | wax, dry, fatty | 0.12−0.67 |
| Vanillic acid | vanilla | 0.07−0.86 |
| Octanoic acid | coconut, lactic, rancid, cheese, sweat | 0.14−3.38 |
| Dodecanoic acid | coconut, fatty, metallic | 0−6.3 |
| Benceneacetic acid | honey, fruity, sour | 0−3.0 |
| Furans | ||
| Furfural | caramel, candy | 0−0.19 |