. 2021 Dec 1;11(12):957. doi: 10.3390/membranes11120957

Table 2.

Concentrations (µg/L) of volatile compounds present in the original wines and the fractions dealcoholized (0.7% v/v ethanol) with both methods.

Compounds	RI DB-WAX	White Wine			Rosé Wine			Red Wine			Odor Descriptor ^a	Odor Threshold (µg/L) ^b	Aroma Classes ^c
Compounds	RI DB-WAX	CK	RO	VD	CK	RO	VD	CK	RO	VD	Odor Descriptor ^a	Odor Threshold (µg/L) ^b	Aroma Classes ^c
Esters
Ethyl acetate	897	61 ^a	41 ^b	6 ^c	398 ^a	49 ^b	3 ^c	40 ^a	16 ^b	ND	Fruity, balsamic	7500	2,4
Isobutyl acetate	1019	ND	ND	ND	6 ^a	3 ^b	ND	ND	ND	ND	Fruity	1600	2
Ethyl butanoate	1041	38 ^a	5 ^b	ND	19 ^a	9 ^b	1 ^c	31 ^a	16 ^b	ND	Floral, fruity	400	1,2
Isoamyl acetate	1128	2155 ^a	730 ^b	516 ^b	5422 ^a	1777 ^b	ND	1122 ^a	453 ^b	173 ^c	Fruity	30	2
Ethyl hexanoate	1238	2152 ^a	184 ^b	2 ^b	1712 ^a	127 ^b	2 ^c	966 ^a	160 ^b	1 ^c	Fruity	14	2
Hexyl acetate	1277	30 ^a	19 ^b	9 ^c	1157 ^a	196 ^b	86 ^b	72 ^a	ND	ND	Fruity, herb	670	2,6
Ethyl (Z)hex-3-enoate	1296	9 ^a	1 ^b	ND	ND	ND	ND	ND	ND	ND	/	/	/
Ethyl heptanoate	1338	1 ^a	ND	ND	3 ^a	ND	ND	ND	ND	ND	Fruity	220	2
Ethyl 2-hexenoate	1350	7 ^a	1 ^b	1 ^b	17 ^a	3 ^b	ND	8 ^a	2 ^b	ND	/	/	/
Heptyl acetate	1377	ND	ND	ND	6 ^a	ND	ND	ND	ND	ND	Floral	1500	1
Ethyl octanoate	1439	8991 ^a	92 ^b	18 ^b	3856 ^a	206 ^b	17 ^c	2505 ^a	58 ^b	6 ^c	Floral, fruity	240	1,2
Ethyl trans-4-decenoate	1503	1	ND	ND	38 ^a	8 ^b	1 ^c	252 ^a	20 ^b	ND	/	/	/
Ethyl nonanoate	1522	92 ^a	11 ^b	3 ^c	3 ^a	ND	ND	8 ^a	ND	ND	Floral, fruity	1300	1,2
Ethyl 3-hydroxybutyrate	1523	6 ^a	2 ^b	2 ^b	ND	ND	ND	10 ^a	8 ^ab	7 ^b	/	20,000	2
Isoamyl lactate	1554	ND	ND	ND	3 ^a	1 ^b	1^c	ND	ND	ND	/	/	/
Ethyl decanoate	1640	1819 ^a	17 ^b	5 ^b	1177 ^a	97 ^b	2 ^c	736 ^a	4 ^b	ND	Fruity	200	2
Isoamyl octanoate	1662	26 ^a	3 ^b	ND	8 ^a	6 ^b	ND	ND	ND	ND	Fruity	125	2
Diethyl succinate	1679	29 ^a	18 ^b	12 ^c	9 ^a	6 ^b	5 ^b	339 ^a	97 ^b	86 ^b	Fruity	6000	2,3
Benzyl acetate	1736	ND	ND	ND	10 ^a	2 ^b	1 ^b	ND	ND	ND	Green	/	6
Methyl salicylate	1751	ND	ND	ND	4 ^a	ND	ND	ND	ND	ND	Peppermint	40	/
Phenethyl acetate	1823	235 ^a	62 ^b	1 ^b	693 ^a	297 ^b	162 ^c	87 ^a	32 ^b	ND	Floral	250	1
Ethyl dodecanoate	1847	ND	ND	ND	ND	ND	ND	297 ^a	ND	ND	Floral, fruity	3500	1,2
Ethyl hexadecanoate	2245	2 ^a	1 ^b	ND	14 ^a	6 ^b	1 ^c	3 ^a	1 ^b	ND	Fruity, waxy	1500	2,3
Total esters		15,654	1187	575	14,555	2793	282	6536	867	273
Higher alcohols
Isobutanol	1099	3 ^a	3 ^a	ND	3 ^a	2 ^b	ND	71 ^a	18 ^b	ND	Bitter, green	40,000	3,6
1-Pentanol	1214	2556 ^a	852 ^b	5 ^b	2724 ^a	864 ^b	6 ^c	6306 ^a	1529 ^b	1 ^c	Balsamic, bitter almond	64,000	3,4
4-methyl-1-pentanol	1320	ND	ND	ND	ND	ND	ND	6 ^a	2 ^b	ND	Almond	5,000	4
1-Hexanol	1358	124 ^a	46 ^b	1 ^b	130 ^a	54 ^b	1 ^c	346 ^a	134 ^b	ND	Floral, green	110	1,6
3-Ethoxy-1-propanol	1363	5 ^a	4 ^a	ND	ND	ND	ND	ND	ND	ND	Fruity	100	2
cis-3-Hexen-1-ol	1369	5 ^a	1 ^b	ND	5 ^a	2 ^b	1 ^c	ND	ND	ND	Fruity, green	400	6,2
1-Heptanol	1460	3 ^a	2 ^b	1 ^c	3 ^a	2 ^b	1 ^c	17 ^a	10 ^b	1 ^c	Oily	2500	3
2-Ethyl-1-hexanol	1493	ND	ND	ND	3 ^b	5 ^a	ND	17 ^a	18 ^a	ND	Fruity, floral	8000	1,2
2,3-Butanediol	1547	9 ^a	4 ^b	2 ^c	14 ^a	3 ^b	3 ^b	5 ^a	2 ^b	2 ^b	Fruity	150,000	2
1-Octanol	1561	13 ^a	11 ^ab	1 ^b	7 ^a	4 ^b	1 ^c	32 ^a	13 ^b	1 ^c	Floral, fatty	40	1,3
1-nonanol	1639	5 ^a	2 ^b	1 ^b	4 ^a	4 ^a	1 ^b	43 ^a	9 ^b	1 ^c	Fruity	600	2,7
1-Decanol	1765	14 ^a	3 ^b	2 ^b	18 ^a	3 ^b	ND	24 ^a	3 ^b	ND	Fatty	400	3
1-Undecanol	1869	ND	ND	ND	3 ^a	1 ^b	ND	ND	ND	ND	Fruity	/	2
Benzyl alcohol	1883	11 ^a	5 ^b	ND	21 ^a	16 ^b	11 ^c	53 ^a	34 ^b	12 ^c	Fruity, floral	200,000	1,2
2-Phenylethanol	1918	930 ^a	274 ^b	185 ^b	904 ^a	672 ^b	554 ^c	2785 ^a	688 ^b	564 ^c	Floral	10,000	1
Dodecanol	1970	10 ^a	5 ^b	1 ^c	9 ^a	2 ^b	1 ^c	ND	ND	ND	Fatty	7	3
Total higher alcohols		3688	1212	199	3848	1634	580	9705	2460	582
Acids
Acetic acid	1453	47 ^a	4 ^b	13 ^b	21 ^a	2 ^b	ND	58 ^a	4 ^c	23 ^b	Sour, vinegar	200,000	3,4
Isobutyric acid	1568	4 ^a	ND	1 ^b	2 ^a	ND	2 ^b	7 ^a	2 ^b	1 ^b	Cheesy	200,000	3
Butanoic acid	1627	10 ^a	ND	5 ^b	8 ^a	3 ^c	5 ^b	11 ^a	2 ^c	4 ^b	Rancid, sweat	173	3
2-Methylbutanoic acid	1670	19 ^a	ND	ND	8 ^a	4 ^b	ND	ND	ND	ND	Fatty, rancid	250	3
2-methylhexanoic acid	1671	ND	ND	ND	ND	ND	ND	36 ^a	8 ^b	8 ^b	Rancid	/	3
Hexanoic acid	1845	542 ^a	115 ^ab	103 ^b	414 ^a	107 ^b	91 ^c	388 ^a	81 ^b	40 ^c	Cheesy, fatty	420	3
Octanoic acid	2056	1440 ^a	443 ^b	189 ^b	3094 ^a	114 ^c	289 ^b	727 ^a	216 ^b	34 ^c	Rancid, fatty	500	3
Decanoic acid	2275	145 ^a	33 ^b	17 ^b	112 ^a	101 ^b	17 ^c	175 ^a	28 ^b	15 ^c	Rancid, fatty	1400	3
Total acids		2207	595	328	3659	331	404	1402	341	125
Terpenics and C₁₃-Norisoprenoids
Linalool	1550	14 ^a	8 ^b	1 ^c	9 ^a	7 ^a	1 ^b	ND	ND	ND	Floral	25	1
α-Terpineol	1705	3 ^a	2 ^b	1 ^c	4 ^a	1 ^b	ND	ND	ND	ND	Floral	250	1
Citronellol	1770	9 ^a	5 ^ab	ND	16 ^a	8 ^b	1 ^c	17 ^a	8 ^b	1 ^c	Floral	100	1
Nerol	1806	ND	ND	ND	3 ^a	1 ^b	ND	10 ^a	ND	ND	Floral, citrus	400	1
β-damascenone	1831	37 ^a	21 ^{a b}	2 ^b	14 ^a	9 ^b	1 ^c	15 ^a	6 ^b	1 ^c	Floral, fruity	0.05	1,2
Geraniol	1852	25 ^a	5 ^b	1 ^c	12 ^a	5 ^b	1 ^c	ND	ND	ND	Floral	20	1
Geranyl acetone	1860	10 ^a	7 ^a	1 ^b	5 ^a	2 ^b	1 ^c	5 ^a	ND	ND	Floral	60	1
Nerolidol	2039	14 ^a	3 ^b	1 ^b	ND	ND	ND	ND	ND	ND	Floral, fruity	100	1,2
Total		112	51	7	63	33	5	47	14	2
Other compounds
Benzaldehyde	1528	60 ^a	13 ^b	6 ^b	110 ^a	15 ^b	1 ^c	12 ^a	4 ^b	1 ^c	Fruity	350	2
Methionol	1724	4 ^a	1 ^b	ND	2 ^a	ND	ND	8 ^a	1 ^b	ND	Cooked potato, garlic	1500	6
Total		64	14	6	112	15	1	20	5	1

Data are means ± SD (n = 3). Different letters represent significant differences at a significant level of 0.05. RI; calculated Retention Index. “/” means not found. “ND” means that the aroma compound is not detected or is found in trace amounts. RO; reverse osmosis technique, VD; vacuum distillation technique. ^a Odor descriptions are mainly obtained from the following literature: flavornet database (http://www.flavornet.org (accessed on 15 August 2021)) [9,57,58,59,60,61,62,63,64,65,66,67,68,69]. ^b Thresholds are mainly gotten from the following literature: [9,57,58,59,60,61,62,63,64,65,66,68]. ^c Each compound was attributed to 1 or more aroma class of sensory descriptors as follows: 1, floral; 2, fruity; 3, fatty; 4, pungent; 5, spicy; 6, vegetative; 7, earthy.