. 2020 Nov 17;5(47):30587–30595. doi: 10.1021/acsomega.0c04524

Table 2. Volatile Compounds in Sugarcane Juice (Non-sterilized), Wine, and Raw Vinegar^a.

			relative content (%)
peak number	RT (min)	component	sugarcane juice	wine	vinegar
1	3.558	ethyl acetate	0.201 ± 0.004ⁱ	0.7325 ± 0.035^d,e	14.163 ± 0.400^c
2	4.613	ethyl lactate	8.19 ± 0.388^b	74.235 ± 0.974^a	43.640 ± 1.296^a
3	5.709	octamethylcyclotetrasiloxane	0.155 ± 0.005ⁱ	0.0205 ± 0.054^e	0.016 ± 0.002
4	5.893	isobutyl acetate	−	−	0.068 ± 0.011^e
5	7.158	ethyl Isovalerate	−	−	0.017 ± 0.008^e
6	7.432	N-hexanal	−	0.066 ± 0.008^e	0.056 ± 0.003^c
7	7.444	decane	−	−	0.049 ± 0.000
8	8.062	isobutanol	−	1.256 ± 0.055^c,d	0.575 ± 0.026^e
9	8.364	isoamyl acetate	−	0.010 ± 0.001^e	0.496 ± 0.012^e
10	8.555	3-penten-2-one	−	−	0.274 ± 0.024^e
11	8.579	trans-3-penten-2-one	−	0.182 ± 0.003^e	−
12	10.473	4-methyl-2-heptanone	1.467 ± 0.202^g,h	−	−
13	10.808	isoamyl alcohol	1.660 ± 0.086^g	15.142 ± 0.583^b	3.703 ± 0.093^d
14	11.154	ethyl caproate	−	0.140 ± 0.039^e	0.0785 ± 0.002^e
15	11.24	6-methyl-2-heptanone	0.131 ± 0.023ⁱ	−	−
16	11.362	4-ethoxy-2-pentanone	−	0.033 ± 0.001^e	0.051 ± 0.002^e
17	11.797	n-pentanol	1.442 ± 0.027^g,h	0.009 ± 0.001^e	−
18	12.446	octanal	0.171 ± 0.083ⁱ	0.0085 ± 0.002^e	0.025 ± 0.007^e
19	12.575	3-hydroxy-2-butanone	5.962 ± 0.514^d	−	0.093 ± 0.002^e
20	13.246	2-hexadecanol	0.641 ± 0.012^h,i	−	−
21	13.314	trans-2-heptenal	−	0.0125 ± 0.001^e	0.0285 ± 0.005^e
22	13.378	2-heptanol	10.768 ± 0.072^a	0.0395 ± 0.002^e	0.013 ± 0.000^e
23	13.626	methylheptenone	0.133 ± 0.005ⁱ	0.0055 ± 0.001^e	0.0065 ± 0.001^e
24	13.835	ethyl lactate	−	0.0295 ± 0.000^e	0.099 ± 0.002^e
25	14.086	n-hexanol	4.031 ± 0.082^f	0.0185 ± 0.001^e	0.018 ± 0.000
26	14.091	2-acetoxytetradecane	−	−	0.020 ± 0.000
27	14.736	nonanal	0.897 ± 0.478^g,h,i	0.054 ± 0.021^e	0.157 ± 0.046^e
28	15.206	1,3-hexadiene	−	0.004 ± 0.000	−
29	15.342	1,3-di-tert-butylbenzene	1.345 ± 0.143^g,h	0.214 ± 0.000	0.689 ± 0.13^e
30	15.527	ethyl caprylate		0.932 ± 0.687^c,d,e	0.413 ± 0.12^e
31	15.785	acetic acid	4.949 ± 0.863^e	1.736 ± 0.322^c	27.445 ± 0.362^b
32	16.569	decanal	2.037 ± 0.000	0.0285 ± 0.013^e	0.118 ± 0.029^e
33	16.577	decanol	1.604 ± 0.003	−	−
34	17.172	propionic acid	−	0.019 ± 0.001	0.0505 ± 0.008^e
35	17.619	n-octanol	1.734 ± 0.012^g	−	−
36	18.432	methyl benzoate	0.882 ± 0.031^g,h,i	0.041 ± 0.003^e	0.0385 ± 0.001^e
37	18.986	valeric acid	0.045 ± 0.000	0.028 ± 0.000	0.217 ± 0.008^e
38	21.313	o-methoxyphenol	6.780 ± 0.108^c	−	−
39	21.584	benzyl alcohol	0.142 ± 0.000	0.006 ± 0.000	−
40	22.035	phenylethanol		0.538 ± 0.049^d,e	0.876 ± 0.056^e
41	23.33	n-octanoic acid	0.172 ± 0.027ⁱ	0.646 ± 0.128^d,e	0.187 ± 0.013^e
42	24.721	4-vinyl-2-methoxyphenol	1.664 ± 0.009^g	−	0.005 ± 0.000
43	26.464	2-hydroxycinnamic acid	1.792 ± 0.000	−	0.014 ± 0.000
44	26.465	2,3-dihydrobenzofuran	1.763 ± 0.000	0.0115 ± 0.001^e	−
45	27.679	5-hydroxymethyl furfural	−	0.0205 ± 0.003^e	0.036 ± 0.007^e

Data are represented as mean ± SE. “−” not detected, RT = retention time.

Table 2. Volatile Compounds in Sugarcane Juice (Non-sterilized), Wine, and Raw Vinegara.

Table 2. Volatile Compounds in Sugarcane Juice (Non-sterilized), Wine, and Raw Vinegar^a.