. 2020 May 1;57(12):4469–4480. doi: 10.1007/s13197-020-04484-5

Table 2.

Mean concentration (μg/L) of volatile compounds detected in the red pitaya wines resulting from different inoculations (columns 7–10) and fermentation temperatures (columns 10–13)

Code	Compounds	RI^#	RI (literature)^##	Identified^###	Odour description^*	BV818	P3-3	CF	SF (25 °C)	SF (17 °C)	SF (21 °C)	SF (29 °C)
Alcohols
A1	Propan-1-ol	1031	1024^a	MS, RI, S	Alcohol, pungent	148 ± 5^C	98 ± 4^D	192 ± 7^A	179 ± 3^AB	156 ± 10^C	162 ± 11^BC	147 ± 6^C
A2	2-Methyl-1-propanol	1093	1099^a	MS, RI, S	Wine, solvent, bitter	666 ± 7^D	295 ± 7^F	571 ± 6^E	792 ± 8^B	802 ± 7^B	725 ± 11^C	857 ± 9^A
A3	Butan-1-ol	1148	1153^b	MS, RI, S	Medicine, fruit	20 ± 1^D	43 ± 2^A	39 ± 2^AB	30 ± 1^C	19 ± 2^D	23 ± 2^D	38 ± 1^B
A4	3-Methyl-1-butanol	1236	1220^b	MS, RI, S	Whiskey, malt, burnt	4498 ± 31^F	2043 ± 11^G	5698 ± 51^E	6381 ± 18^B	5865 ± 20^D	6533 ± 49^A	6014 ± 52^C
A5	Hexan-1-ol	1350	1354^a	MS, RI, S	Resin, flower, green	40 ± 2^F	92 ± 4^A	54 ± 3^DE	58 ± 1^CD	47 ± 2^EF	65 ± 3^C	76 ± 2^B
A6	6-Methyl-2-heptanol	1380	-	MS, S		15 ± 1^C	-	10 ± 1^D	22 ± 1^AB	15 ± 2^C	25 ± 1^A	20 ± 1^B
A7	2-Nonanol	1510	-	MS, S	Cucumber	34 ± 1^B	18 ± 1^C	33 ± 3^B	52 ± 1^A	33 ± 2^B	53 ± 2^A	37 ± 2^B
A8	2,3-Butanediol	1540	1553^c	MS, RI, S	Butter, cream	55 ± 2^CD	63 ± 2^AB	61 ± 2^BC	50 ± 2^D	69 ± 2^A	58 ± 3^BC	37 ± 2^E
A9	Octan-1-ol	1560	1556^a	MS, RI, S	Chemical, metal, burnt	43 ± 1^C	51 ± 2^B	42 ± 2^C	44 ± 3^C	62 ± 3^A	40 ± 1^C	53 ± 1^B
A10	3,7-Dimethyl-(R)-6-octen-1-ol	1694	1717^d	MS, RI, S	Sweet, Rose	70 ± 3^CD	24 ± 1^E	67 ± 3^D	78 ± 1^AB	84 ± 4^A	74 ± 2^BC	68 ± 2^CD
A11	Phenethyl alcohol	1924	1923^a	MS, RI, S	Honey, spice, rose, lilac	3303 ± 40^E	2022 ± 26^F	4470 ± 38^D	5893 ± 27^A	5612 ± 22^B	5205 ± 31^C	5288 ± 41^C
Esters
E1	Ethyl acetate	868	-	MS, S	Pineapple	6736 ± 45^D	3174 ± 22^E	6723 ± 19^D	7283 ± 21^C	7480 ± 22^B	8643 ± 31^A	7551 ± 18^B
E2	Isobutyl acetate	1014	1020^c	MS, RI, S	Fruit, apple, banana	31 ± 2^E	76 ± 3^A	66 ± 3^B	45 ± 1^D	61 ± 4^BC	57 ± 2^C	39 ± 1^D
E3	Isoamyl acetate	1128	1131^b	MS, RI, S	Banana	53 ± 2^CD	48 ± 2^DE	56 ± 1^C	68 ± 2^B	43 ± 1^E	87 ± 4^A	31 ± 1^F
E4	Ethyl hexanoate	1231	1239^a	MS, RI, S	Apple peel, fruit	20 ± 1^E	55 ± 1^B	64 ± 1^A	44 ± 2^C	63 ± 1^A	58 ± 2^B	28 ± 2^D
E5	Ethyl lactate	1364	1364^e	MS, RI, S	Fruit	1210 ± 10^C	358 ± 6^E	1233 ± 7^C	1278 ± 11^B	1345 ± 8^A	1320 ± 14^A	1178 ± 8^D
E6	Ethyl octanoate	1441	1437^a	MS, RI, S	Fruit, fat	69 ± 2^E	162 ± 7^A	156 ± 10^A	123 ± 4^C	158 ± 5^A	141 ± 2^B	92 ± 2^D
E7	Isoamyl lactate	1606	-	MS, S		69 ± 2^AB	-	56 ± 3^C	60 ± 3^C	62 ± 4^BC	75 ± 3^A	58 ± 1^C
E8	Ethyl decanoate	1633	1634^a	MS, RI, S	Grape	120 ± 4^E	46 ± 3^F	191 ± 7^C	206 ± 3^B	240 ± 3^A	232 ± 2^A	171 ± 4^D
E9	Diethyl succinate	1677	1688^b	MS, RI, S	Wine, fruit	35 ± 2^D	23 ± 1^E	42 ± 1^C	55 ± 2^B	71 ± 2^A	52 ± 1^B	67 ± 1^A
E10	Ethyl phenylacetate	1774	1771^f	MS, RI, S	Fruit, sweet	429 ± 9^C	12 ± 0^E	411 ± 7^D	478 ± 6^B	483 ± 7^B	511 ± 5^A	446 ± 5^C
E11	Phenethyl acetate	1790	1808^f	MS, RI, S	Rose, honey, tobacco	201 ± 3^G	714 ± 9^A	415 ± 6^B	340 ± 4^D	287 ± 4^E	367 ± 5^C	245 ± 2^F
E12	Ethyl myristate	2042	2020^g	MS, RI, S	Ether	149 ± 4^BC	-	138 ± 2^C	143 ± 2^C	178 ± 6^A	159 ± 4^B	124 ± 5^D
E13	Ethyl hexadecanoate	2250	2257^h	MS, RI, S	Wax	68 ± 4^B	11 ± 1^C	74 ± 4^B	88 ± 3^A	93 ± 5^A	96 ± 2^A	70 ± 1^B
Acids
AC1	Acetic acid	1450	1446^h	MS, RI, S	Sour	4595 ± 38^C	1197 ± 16^G	4702 ± 42^B	4397 ± 21^D	3306 ± 31^F	5022 ± 19^A	3656 ± 22^E
AC2	Isobutyric acid	1585	1597^e	MS, RI, S	Rancid, butter, cheese	27 ± 2^E	69 ± 3^A	55 ± 1^B	48 ± 2^C	50 ± 2^BC	52 ± 3^BC	36 ± 1^D
AC3	Hexanoic acid	1853	1851^a	MS, RI, S	Sweat	301 ± 7^BC	216 ± 11^E	286 ± 16^BCD	268 ± 3^D	311 ± 10^AB	285 ± 4^CD	332 ± 7^A
AC4	2-Ethylhexanoic acid	1956	-	MS, S		887 ± 15^D	730 ± 12^E	911 ± 17^D	975 ± 8^C	1034 ± 12^B	906 ± 4^D	1086 ± 11^A
AC5	Heptanoic acid	1975	1970^b	MS, RI, S		-	21 ± 1^A	18 ± 2^A	14 ± 2^B	10 ± 1^C	19 ± 1^A	12 ± 1^BC
AC6	Octanoic acid	2058	2065^a	MS, RI, S	Sweat, cheese	878 ± 16^D	625 ± 21^F	778 ± 14^E	956 ± 6^C	945 ± 8^C	1044 ± 13^B	1177 ± 12^A
AC7	Nonanoic acid	2179	2192ⁱ	MS, RI, S	Green, fat	-	17 ± 2^BC	20 ± 2^B	27 ± 3^A	15 ± 2^BC	31 ± 2^A	13 ± 1^C
AC8	Decanoic acid	2288	2300ⁱ	MS, RI, S	Rancid, fat	475 ± 11^C	145 ± 9^E	410 ± 5^D	520 ± 7^B	408 ± 8^D	580 ± 8^A	426 ± 5^D
Aldehydes and ketones
AK1	Benzaldehyde	1530	1529^h	MS, RI, S	Almond, burnt sugar	-	14 ± 1^B	21 ± 2^A	14 ± 1^B	21 ± 1^A	19 ± 2^A	10 ± 1^C
AK2	Acetoin	1274	1287^j	MS, RI, S	Butter, cream	58 ± 3^C	33 ± 2^E	69 ± 2^AB	65 ± 2^B	72 ± 3^A	68 ± 1^AB	45 ± 2^D
Phenols
P1	4-Ethyl-2-methoxyphenol	2025	-	MS, S	Spice, clove	55 ± 2^E	210 ± 5^A	106 ± 2^B	87 ± 3^C	72 ± 2^D	75 ± 2^D	110 ± 3^B

The red pitaya wines kept at 18 °C for 40 days were sampled for the analysis of volatile compounds. Values shown represent the averages of triplicate samples (data are mean ± SD). Values with different superscript capital letters in the same row are significantly different (p < 0.05)

-: not detected/founded

^#The retention indices of compounds were determined on the INNOWAX column, relative to C6-30 n-alkane standards

^##RIs reported in literatures. (a) Xiao et al. 2014a; (b) Niu et al. 2011; (c) Xiao et al. 2011; (d) Peña et al. 2005; (e) Weldegergis et al. 2007; (f) Isogai et al. 2005; (g) Erdemoglu et al. 2003; (h) Xiao et al. 2014b; (i) Tabanca et al. 2001; (j)Viegas and Bassoli 2007

^#^##Identified volatile compounds by mass spectra (MS), retention indice (RI) and standard compounds (S)

^*https://www.flavornet.org/flavornet.html