Table 1.

Concentrations and odors corresponding to the different aroma compounds in wine.

Compound	Concentration in Wine (mg/L) [37]	Aroma Threshold (mg/L)								Aroma Descriptors [37]
		Water		Ethanol (10% v/v)		Wine		Synth. Wine
Ethyl acetate	22.5–63.5	0.005–5	[38]	7.5	[37]					Fruit, solvent
Isoamyl acetate	0.1–3.4	0.002	[38]	0.03	[37]					Banana, pear
2-phenylethyl acetate	0–18.5			0.25	[37]					Floral, fruity, rose
Isobutyl acetate	0.01–1.6	0.066	[38]							Banana, fruity
Exiyl acetate	0–4.8					0.7	[37]			Sweet, perfume
Ethyl butanoate	0.01–1.8	0.001	[38]	0.02	[37]					Floral, fruity
Ethyl esanoate	0.03–3.4			0.05	[37]					Green apple
Ethyl octanoate	0.05–3.8			0.02	[37]					Soap
Ethyl decanoate	0–2.1							0.2	[37]	Floral, soap
Propanol	9–6.8	9	[38]			500	[37]			Pungent, astringent
Butanol	0.5–8.5	0.5	[38]	150	[37]					Alcoholic
Isobutanol	9–174			40	[37]					Alcoholic
Isoamyl alcohol	6–490	0.25–0.3	[38]	30	[37]					Astringent, solvent
Hexanol	0.3–12					4	[37]			Herbaceous
2- Phenylethyl alcohol	4–197			10	[37]					Floral, rose
Acetic acid	100–1150			280	[37]					Acidic, vinegar
Acetaldehyde	10–75	0.015–0.12	[38]			100	[37]			Unripe walnut, bruised fruit, sherry
Diacetyl	<5	0.0023–0.0065				0.2–2.8	[37]			Buttery
Glycerol	5–14					5.2 g/L	[37]			Odorless (slight sweet taste)
Linalool	0.002–0.01	0.006	[38]					0.025	[37]	Rose
Geraniol	0.001–0.044	0.04–0.075	[38]	30	[37]					Rose
Citronellol	0.015–0.042	0.04–0.086	[38]	100	[37]					Citronella
2-Acetyl-1-pyrroline (ACPY)	traces	0.0001	[37]							Mouse urine
2-Acetyltetrahydropyridine (ACPTY)	0.005–0.1	0.0016	[37]							Mouse urine
4-Ethylphenol	0.012–6.5			0.14	[37]	0.6	[37]			Medicinal, stable
4-Ethylguaiacol	0.001–0.44	0.04	[38]	0.033	[37]	0.11	[37]			Phenolic, sweet
4-Vinylphenol	0.04–0.45	0.02	[37]							Drug
4-Vinylguaiacol	0.001–0.71	10	[37]							Cloves, phenolic