. 2021 Feb 9;9:100116. doi: 10.1016/j.fochx.2021.100116

Table 1.

Identification of odorants purged out during fermentations and trapped in LiChrolut-EN cartridges placed before the Muller valves of the fermenters. The GC-O experiment was carried out on an extract made by mixing the eluates of the different traps. Retention indexes (RI) in DB-WAX and DB-5 columns, identifications, olfactometric scores (MF%) and odor descriptors are presented in the table. Compounds are marked by letters according to the reliability of their identification (see legend).

RI (DB-WAX)	RI (DB-5)	Compound*	MF (%)	Odor description
1220	<900	isoamyl alcohol^A	87	cheese, rancid
940	<900	3-methylbutanal^A	78	cheese, rancid
935	<900	isopropyl acetate^A	62	fruity, strawberry
975	<900	ethyl isobutyrate^A	62	fruity, strawberry
2097		cresol^B	55	phenolic, leather
1929	1115	2-phenylethanol^A	53	floral, rose
1039	<900	ethyl butyrate^A	46	fruity, strawberry
1241	988	ethyl hexanoate^A	45	fruity
1513	1133	Z-2-nonenal^B	38	rancid, cucumber
1128	<900	isoamyl acetate^A	37	banana
1441	1193	ethyl octanoate^B	35	mushroom, plastic, humidity
1544	1153	E-2-nonenal^B	29	fat, rancid
1621	1391	ethyl decanoate^A	29	soap
1696	<900	2 and 3-methylbutyric acid^A	26	sweat, rancid
1842		guaiacol^B	26	smoky, burn
966	<900	ethyl propanoate^A	24	fruity
1425		1-nonen-3-one^C	24	mushroom, undergrowth
1468		decanal^C	24	grass, floral
1953		Z-whisky lactone^C	24	spicy
2169		2-phenoxyethanol^C	24	rancid, carton
2245		4-vinylguaiacol^C	24	spicy
2214		sotolon^C	22	spicy

* A: identification conclusive. Experimental RIs in two columns, odour and MS corresponded to the one obtained with the pure chemical standard; B: identity highly likely, one of the previous criteria (two RIs, odour, MS) failed; C: tentative identification based on RI on a single column, odour and previous literature.