Table 3.

Odour thresholds (OT), odour description, odour activity values (OAVs) of most potent volatiles in wines.

Compounds	OT	Odour description	Aromatic series	Odour activity value
				2016				2017
				R	W	B	CK	R	W	B	CK
Ethyl butyrate	20	Strawberry	Fruity	0.42	1.00	1.09	0.47	0.68	0.47	0.88	0.52
Isoamyl acetate	30	Banana, pear, apple, sweet	Fruity, sweet	11.80	10.93	15.66	11.52	21.97	14.55	16.97	10.81
Ethyl octanoate	2	Fruity, cream, milk, sweet	Fruity, sweet	164.10	151.57	210.94	185.55	193.49	131.03	245.74	225.18
Ethyl hexanoate	14	Green apple, strawberry	Fruity	0.95	1.45	1.53	1.49	1.59	1.23	1.15	1.25
Ethyl decanoate	100	Sweet, grape, fatty	Sweet, fruity, fatty	0.36	1.89	1.13	2.03	0.78	1.24	0.66	0.84
Geranyl acetate	9	Floral	Floral	0.86	0	1.10	0.59	0.59	0.23	0.62	0
Ethyl butanoate	1	Pineapple	Fruity	1.32	0.75	0.89	0.66	1.26	1.17	1.78	0.63
2-Methylbutyl acetate	5	Banana	Fruity	0.98	0.73	1.24	1.07	1.1	0.84	0.97	0.87
1-Hexanol	30	Green, fruity, mellow, sweet	Green, fruity, sweet	1.39	1.45	1.67	1.40	1.61	1.37	2.23	1.40
Damascenone	0.05	Sweet, woody, fruity, floral, green	Sweet, fruity, floral, green	26.40	17.40	33	22	12.60	9.80	30.80	0
β-cyclocitral	5	Sweet, floral, herbaceous	Floral, sweet	6.20	2.24	5.36	3.29	51.77	39.30	5.50	19.84
Nonanal	1	Wax, orange, flower	Citrusy, Floral	21.14	20.21	32.55	15.03	11.06	0	17.31	0

Note: Odour Activity Values (OAVs), ratio of the concentration of a molecule to its odour threshold. OT, Odour threshold (ppb in water), all the thresholds were obtained from references (Belisario-Sánchez et al., 2011, Fariña et al., 2015, Pino and Mesa, 2006, Wen et al., 2014). R, red. W, white. B, black. CK, control.