Table 11.
Identification of aromatic compounds in grape stem extracts.
| Grape Variety | Compound | Retention Index | Odor Description | ||
|---|---|---|---|---|---|
| DB-WAX | Ultra-1 | DB-5 | |||
| Cabernet Sauvignon and Chardonnay [73] | hexanal | 1099 | 800 | green | |
| (E)-2- hexanal | 1200 | 844 | green | ||
| (Z)-1,5-octandien-3-one | 1346 | 963 | geranium-like, metallic green | ||
| 2-methoxy-3-isopropylpyrazine | 1394 | 1092 | grassy, earthy | ||
| unknown | 1484 | - | cucumber-like | ||
| 2-methoxy-3-isobutylpyrazine | 1500 | 1211 | herbaceous, earthy | ||
| (E,Z)-2,6-nonadienal | 1561 | 1150 | cucumber-like | ||
| dodecanal | 1737 | 1402 | citrus skin -like | ||
| Syrah [76] | 3-isobutyl-2-methoxypyrazine | 1530 | 1184 | green pepper | |
| γ-octalactone | 1877 | 1276 | sweet, almond, coconut | ||
| trans-4,5-epoxy-E-2-decenal | 2011 | 1381 | metallic | ||
| furaneol (2.5-dimethyl-4-3(2H)-furanone) | 2036 | 1073 | caramel, red fruit jam aroma | ||
| eugenol (4-allyl-2-methoxyphenol) | 2171 | 1365 | clove | ||
| sotolon (3-hydroxy-4.5-dimethylfuran-2(5H)-one | 2198 | 1105 | curry | ||
| vanillin | 1564 | 1407 | vanilla | ||