Table 3.
OAVs (≥ 1) for the main volatile compounds in the red pitaya wines resulting from different inoculations (columns 5–8) and fermentation temperatures (columns 8–11)
| Code | Compounds | Odour description* | Odour threshold (μg/L)a | BV818 | P3-3 | CF | SF (25 °C) | SF (17 °C) | SF (21 °C) | SF (29 °C) |
|---|---|---|---|---|---|---|---|---|---|---|
| A10 | 3,7-Dimethyl-(R)-6-octen-1-ol | Sweet, Rose | 40 | 1.7 | 0.6 | 1.7 | 2.0 | 2.1 | 1.9 | 1.7 |
| E1 | Ethyl acetate | Pineapple | 7500 | 0.9 | 0.4 | 0.9 | 1.0 | 1.0 | 1.2 | 1.0 |
| E3 | Isoamyl acetate | Banana | 30 | 1.8 | 1.6 | 1.9 | 2.3 | 1.4 | 2.9 | 1.0 |
| E4 | Ethyl hexanoate | Apple peel, fruit | 14 | 1.4 | 3.9 | 4.6 | 3.1 | 4.5 | 4.1 | 2.0 |
| E6 | Ethyl octanoate | Fruit, fat | 20 | 3.5 | 8.1 | 7.8 | 6.2 | 7.9 | 7.1 | 4.6 |
| E8 | Ethyl decanoate | Grape | 200 | 0.6 | 0.2 | 1.0 | 1.0 | 1.2 | 1.2 | 0.9 |
| E11 | Phenethyl acetate | Rose, honey, tobacco | 250 | 0.8 | 2.9 | 1.7 | 1.4 | 1.1 | 1.5 | 1.0 |
| AC6 | Octanoic acid | Sweat, cheese | 500 | 1.8 | 1.3 | 1.6 | 1.9 | 1.9 | 2.1 | 2.4 |
| AC8 | Decanoic acid | Rancid, fat | 150 | 3.2 | 1.0 | 2.7 | 3.5 | 2.7 | 3.9 | 2.8 |
| P1 | 4-Ethyl-2-methoxyphenol | Spice, clove | 11 | 5.0 | 19.1 | 9.6 | 7.9 | 6.5 | 6.8 | 10.0 |
*https://www.flavornet.org/flavornet.html
aOAVs were calculated by the ratio of the concentration of a compound to its odor threshold value