Table 7.

The limit of detection (LOD), limit of quantitation (LOQ) and mass to charge ratio (m/z) of volatile compounds identified in Cabernet Sauvignon wine, RO and NF retentates.

Compound	LOD	LOQ	m/z	Compound	LOD	LOQ	m/z
Acids	µg/L	µg/L		Esters	µg/L	µg/L
Acetic acid	30.0	100.0	60	Ethyl hexanoate	1.2	4.0	115–144
Octanoic acid	0.9	3.0	101–115	Ethyl 4-hydroxybutanoate	1.2	4.0	132
Nonanoic acid	0.6	2.0	129–158	Diethyl succinate	50.7	169.0	129–174
Decanoic acid	1.2	4.0	129–172	Ethyl octanoate	9.6	32.0	127–172
Lauric acid	0.3	1.0	157–200	Ethyl hydrogen succinate	8.7	29.0	128–146
Myristic acid	0.3	1.0	185–228	Phenethyl acetate	2.7	9.0	104–164
Palmitic acid	0.3	1.0	213–256	Ethyl decanoate	2.7	9.0	155–200
Alcohols				Ethyl vanillate	0.6	2.0	151–196
Isoamyl alcohol	96.0	320.0	70–88	Ethyl laurate	0.9	30.0	183–228
1-butanol	33.6	112.0	56–74	Hexyl salicylate	0.3	1.0	120–222
2,3-butanediol	27.6	92.0	45–90	Ethyl myristate	0.6	2.0	88–256
1-hexanol	1.8	6.0	84–102	Diisobutyl phthalate	3.3	11.0	149–278
Methionol	0.6	2.0	88–106	Ethyl pentadecanoate	1.8	6.0	225–270
Benzyl alcohol	0.3	1.0	79–108	Methyl palmitate	1.5	5.0	239–270
1-octanol	0.3	1.0	112–130	Dibutyl phthalate	1.2	4.0	149–278
2-phenylethanol	87.3	291.0	91–122	Ethyl palmitate	5.4	18.0	239–284
Dodecanol	0.3	1.0	168–186	Ethyl linoleate	0.3	1.0	263–308
Carbonyl compounds				Ethyl oleate	0.6	2.0	264–310
4-propylbenzaldehyde	0.3	1.0	119–148	Ethyl stearate	1.5	5.0	267–312
Geranyl acetone	0.3	1.0	176–194	Volatile phenols
Lily aldehyde	0.3	1.0	189–204	4-ethylphenol	1.8	6.0	107–122
Hexyl cinnamaldehyde	0.3	1.0	129–216	4-ethylguaiacol	0.9	3.0	137–152
Terpenes				2,4-Di-T-butylphenol	54.3	181.0	191–206
α-terpinolene	0.3	1.0	121–136
Nerol	0.3	1.0	139–154
β-citronellol	0.6	2.0	138–156
β-damascenone	0.3	1.0	175–190
Phenanthrene	0.3	1.0	178