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. 2021 May 29;10(6):1239. doi: 10.3390/foods10061239

Table 1.

Some important volatile organic compounds (VOCs) identified in fortified wines, chemical structure, aroma descriptors, and odor threshold (OT) [4,5,6,7,8,9,10,11].

Chemical Groups VOCs Chemical Structure Aroma Descriptor OT 1 (µg/L)
Terpenoids α-Terpeniol graphic file with name foods-10-01239-i001.jpg Floral, linden 250
Linalool graphic file with name foods-10-01239-i002.jpg Rose 25
Geraniol graphic file with name foods-10-01239-i003.jpg Citrus, floral 20
Citronellol graphic file with name foods-10-01239-i004.jpg Citrus, floral, sweet 100
Rotundone graphic file with name foods-10-01239-i005.jpg Pepper, spicy 0.016
C13 Norisoprenoids β-Damascenone graphic file with name foods-10-01239-i006.jpg Boiled apple, sweet 0.05
2,6,6-Trimethylcyclohex-2-ene-1,4-dione graphic file with name foods-10-01239-i007.jpg Musty, citrus, sweet honey 25
TDN 2 graphic file with name foods-10-01239-i008.jpg Floral, fruit 4
Vitispirane graphic file with name foods-10-01239-i009.jpg Floral, spice, wood 800
C6 compounds 1-Hexanol graphic file with name foods-10-01239-i010.jpg Herbaceous 8000
(Z)-3-Hexen-1-ol graphic file with name foods-10-01239-i011.jpg Green, bitter 400
1-Hexanal graphic file with name foods-10-01239-i012.jpg Green 97
Higher alcohols 3-Methylbutanol graphic file with name foods-10-01239-i013.jpg Fusel, sour 30,000
2-Phenylethanol graphic file with name foods-10-01239-i014.jpg Rose, honey 140,000
Benzyl alcohol graphic file with name foods-10-01239-i015.jpg Blackberry 200,000
Ethyl esters Ethyl acetate graphic file with name foods-10-01239-i016.jpg Solvent, nail polish, fruity 12,000
Ethyl hexanoate graphic file with name foods-10-01239-i017.jpg Green apple 14
Ethyl octanoate graphic file with name foods-10-01239-i018.jpg Sweet, flower 2
Ethyl decanoate graphic file with name foods-10-01239-i019.jpg Brandy, grape 200
Ethyl lactate graphic file with name foods-10-01239-i020.jpg Butter 150,000
Diethyl succinate graphic file with name foods-10-01239-i021.jpg Melon 500,000
Acetates Isoamyl acetate graphic file with name foods-10-01239-i022.jpg Banana, sweet 160
2-Phenylethyl acetate graphic file with name foods-10-01239-i023.jpg Rose, flower 1800
Acids Acetic acid graphic file with name foods-10-01239-i024.jpg Vinegar, sour 200,000
Hexanoic acid graphic file with name foods-10-01239-i025.jpg Cheese, fatty 3000
Octanoic acid graphic file with name foods-10-01239-i026.jpg Fatty, rancid 10,000
Decanoic acid graphic file with name foods-10-01239-i027.jpg Fatty, rancid 15,000
Carbonyl
compounds		 2-Phenylacetaldehyde graphic file with name foods-10-01239-i028.jpg Floral 1
Diacetyl graphic file with name foods-10-01239-i029.jpg Buttery 100
Benzaldehyde graphic file with name foods-10-01239-i030.jpg Almond 2000
Furanic compounds 2-Furfural graphic file with name foods-10-01239-i031.jpg Wood, nut 14,100
5-Methyl-2-furfural graphic file with name foods-10-01239-i032.jpg Caramel 20,000
HMF 3 graphic file with name foods-10-01239-i033.jpg Almond, nut 10,000
Volatile phenols 4-Vinyl-guaiacol graphic file with name foods-10-01239-i034.jpg Smoke, phenolic 40
Methyl vanillate graphic file with name foods-10-01239-i035.jpg Vanillin 3000
4-Vinyl-phenol graphic file with name foods-10-01239-i036.jpg Spicy, pharmaceutical 180
Lactones Sotolon graphic file with name foods-10-01239-i037.jpg Wood, nut, toast 19
γ-Decalactone graphic file with name foods-10-01239-i038.jpg Peach 88
Whisky lactone graphic file with name foods-10-01239-i039.jpg Caramel, nut, toast 67
Pyrazines IBMP 4 graphic file with name foods-10-01239-i040.jpg Leafy 0.016
SBMP 5 graphic file with name foods-10-01239-i041.jpg Green, pepper 0.002
IPMP 6 graphic file with name foods-10-01239-i042.jpg Leafy 0.002
Sulphur compounds 3-Mercaptohexyl acetate graphic file with name foods-10-01239-i043.jpg Passion fruit, box tree 0.0042
4-(Methylthio)-4-methyl-2-pentanone graphic file with name foods-10-01239-i044.jpg Box tree, tropical fruit 0.0008
3-Mercaptohexanol graphic file with name foods-10-01239-i045.jpg Passion fruit, grapefruit 0.06

1 OT—Odor threshold was determined using a synthetic wine model with an ethanol content ranging from 10 to 12% of ethanol; 2 TDN: 1,2-dihydro-1,1,6-trimethylnaphthalene; 3 HMF-5-hydroxymethyl-2-furfural; 4 IBMP: 3-isobutyl-2-methoxypyrazine; 5 SBMP: 3-sec-butyl-2-methoxypyrazine; and 6 IPMP: 3-isopropryl-2-methoxypyrazine.