Table 3.

Volatile odor-active compounds (OAV ≥ 1) in citrus wines.

Compounds	Description	Threshold a	Sc-Hu	Sc-Td	Sc-Hop	Sc
1-Pentanol	Fruity, balsamic	8 [41]	6.20	38.70	12.88	6.74
Phenylethanol	Honey, rose, spicy	14 [42]	13.07	19.36	21.88	2.37
Ethyl acetate	Pineapple, fruity, solvent	7.5 [42]	20.47	4.27	10.89	0.58
Isoamyl acetate	Banana, pear	0.03 [42]	1513.67	1586.67	1317.67	617.00
Phenethyl acetate	Rose, honey, tobacco	0.25 [42]	149.84	186.36	314.20	27.76
Ethyl butyrate	Strawberry	0.02 [43]	17.00	246.25	28.25	45.25
Ethyl caproate	Pineapple, fruity, flowery	0.014 [44]	460.71	885.71	561.79	587.86
Ethyl octanoate	Pineapple, pear, soapy	0.002 [42]	10,862.50	18,902.50	505.00	15,627.50
Ethyl caprate	Fruity, fresh	0.28	51.39	68.29	43.75	90.64
Octanoic acid	Sweat, cheesy	0.5 [43]	0.00	40.08	0.00	4.45
D-Limonene	Floral, green, citrus	0.2 [41]	6.10	0.00	6.30	0.00
1-Pentene	Honey, peach, sweat	0.02678 [45]	0.00	0.00	103.44	0.00
Phenylacetaldehyde	Rose	0.001 [46]	100.00	0.00	193.33	0.00
4-Vinyl guaiacol	Coffee, beer, apple	1.1 [42]	0.00	4.01	0.00	0.21

^a Threshold values were expressed as mg/L. OVA was the ratio between concentration of the volatile compound to its odor threshold. Sc-Hu, S. cerevisiae/H. uvarum co-fermentation; Sc-Td, S. cerevisiae/T. delbrueckii co-fermentation; Sc-Hop, S. cerevisiae/H. opuntiae co-fermentation; Sc, S. cerevisiae fermentation.