Table 2.
Identification and qualification of volatile compounds of Cabernet Sauvignon wines of four winemaking areas after AF
| No | Name | CAS | RIa | Method of IDb | Descriptionsc | Thresholds (mg/L)d |
|---|---|---|---|---|---|---|
| Higher alcohols | ||||||
| 1 | 1-Propanol | 71-23-8 | 1029.1 | S,MS,RI | Alcohol | 50 |
| 2 | 2-Methyl-1-propanol | 78-83-1 | 1097.3 | MS,RI | Fuel oil | 75 |
| 3 | 1-Butanol | 71-36-3 | 1152.3 | S,MS,RI | Alcohol | 150 |
| 4 | Isoamyl alcohol | 123-51-3 | 1208.7 | S,MS,RI | Bitter almond | 7 |
| 5 | Isohexanol | 626-89-1 | 1310.5 | MS,RI | ||
| 6 | 4-Penten-2-ol | 625-31-0 | 1315.9 | MS,RI | ||
| 7 | 3-Methyl-1-pentanol | 589-35-5 | 1323.3 | S,MS,RI | Apple, cocoa bean | |
| 8 | 1-Hexanol | 111-27-3 | 1348.8 | S,MS,RI | Green grass | 5.2 |
| 9 | 3-Hexen-1-ol | 544-12-7 | 1360.7 | MS,RI | Green grass | 0.4 |
| 10 | Neopentyl alcohol | 75-84-3 | 1480.4 | MS,RI | ||
| 11 | 2-Nonanol | 628-99-9 | 1516.1 | S,MS,RI | Rose, fruity | |
| 12 | (R,R)-2,3-Butanediol | 24347-58-8 | 1539.4 | MS,RI | ||
| 13 | 1-Octanol | 111-87-5 | 1556 | S,MS,RI | Citrus, herbs | 0.9 |
| 14 | 2,3-Butanediol | 513-85-9 | 1576.5 | MS,RI | Rubber | 120 |
| 15 | Methionol | 505-10-2 | 1875.9 | MS,RI | Raw potato, garlic | 1 |
| 16 | Benzyl alcohol | 100-51-6 | 2405.6 | S,MS,RI | Almond | 200 |
| 17 | Phenylethyl alcohol | 60-12-8 | 2517.2 | S,MS,RI | Muscat, peach | 7.5 |
| 18 | 1-Nonanol | 143-08-8 | 1684.9 | MS,RI | Grass | 0.015 |
| 19 | 1-Decanol | 112-30-1 | 2011.6 | MS,RI | Flora nerolia | 0.4 |
| Acids | ||||||
| 1 | Acetic acid | 64-19-7 | 1453 | MS,RI | Vinegar | 200 |
| 2 | 2-Methyl butyric acid | 116-53-0 | 1710.8 | MS,RI | 0.05 | |
| 3 | Octanoic acid | 124-07-2 | 2946.5 | S,MS,RI | Cheese, spoiled | 15 |
| 4 | n-Decanoic acid | 334-48-5 | 3542.6 | S,MS,RI | Unpleasant fats | 8 |
| 5 | Hexanoic acid | 142-62-1 | 2293.3 | S,MS,RI | Cat urine, sweat odor | 8.8 |
| Esters | ||||||
| 1 | Ethyl acetate | 141-78-6 | 891.9 | S,MS,RI | Fruity | 17 |
| 2 | Propyl formate | 110-74-7 | 1109.4 | MS,RI | ||
| 3 | Isoamyl acetate | 123-92-2 | 1122.6 | MS,RI | Babana | 0.2 |
| 4 | Ethyl caproate | 123-66-0 | 1233 | S,MS,RI | Green apple, fennel, strawberry | 0.014 |
| 5 | Ethyl glycolate | 623-50-7 | 1271 | MS,RI | ||
| 6 | Ethyl L(-)-lactate | 687-47-8 | 1342.9 | S,MS,RI | Milk, raspberry, coconut | 14 |
| 7 | Ethyl caprylate | 106-32-1 | 1435.4 | S,MS,RI | Fennel, sweet | 0.25 |
| 8 | Isoamyl lactate | 19329-89-6 | 1572.2 | MS,RI | ||
| 9 | Ethyl-2-furoate | 614-99-3 | 1642.6 | MS,RI | ||
| 10 | Ethyl caprate | 110-38-3 | 1658.8 | S,MS,RI | Apple, floral, wax | 0.2 |
| 11 | Diethyl succinate | 123-25-1 | 1739.7 | S,MS,RI | Melon, grass | 200 |
| 12 | Ethyl-9-decenoate | 1782 | MS,RI | |||
| 13 | Methyl salicylate | 119-36-8 | 2092.8 | MS,RI | Ilex | 0.1 |
| 14 | Ethyl phenylacetate | 101-97-3 | 2118.1 | S,MS,RI | Honey, syrup | |
| 15 | Butyl succinate | 2132.2 | MS,RI | |||
| 16 | Phenethyl acetate | 103-45-7 | 2216.1 | S,MS,RI | Fruity | 0.65 |
| 17 | Ethyl isopentyl succinate | 28024-16-0 | 2476.6 | MS,RI | ||
| Aldehydes/ketones | ||||||
| 1 | Acetoin | 513-86-0 | 1291.6 | MS,RI | Cream, fats | 150 |
| 2 | 2,6,8-Trimethyl-4-nonanone | 123-18-2 | 1395 | MS,RI | ||
| 3 | Furfural | 98-01-1 | 1470.6 | MS,RI | Caramel, wood, toast | 14.1 |
| 4 | 5-Methyl furfural | 620-02-0 | 1581.9 | MS,RI | Caramel, liquorice | |
| Terpenoids | ||||||
| 1 | β-Damascenone | 23726-93-4 | 2228.3 | MS,RI | Bark, sweet apple | 0.00005 |
| 2 | Linalool | 78-70-6 | 1547 | S,MS,RI | Marshmallow, lily | 0.1 |
| 3 | Citronellol | 106-22-9 | 2027.4 | S,MS,RI | Rose, grass, lilac | 0.1 |
| Volatile phenols | ||||||
| 1 | 2,4-DTBP | 96-76-4 | 3651.2 | MS,RI | Carbonate | 0.2 |
| Alkanes | ||||||
| 1 | Dimethyl hexane | 584-94-1 | 2344.6 | MS,RI | ||
aRetention indices in DB-wax column
bMethod of identification: S, by comparison of mass spectrum and retention time with those of standard compounds; MS, by comparison of mass spectrum with those included in the NIST 11.0
cOdor descriptions are mainly gathered from following literatures: Chen et al. (2016), Selli et al. (2009, 2012), Duarte et al. (2010)
dThresholds are mainly obtained from those literature which applied water as the matrix: Selli et al. (2009, 2012), Duarte et al. (2010), Zepka et al. (2014), Chen et al. (2016)