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Table 1.
Aromatic compounds and mean values that were quantified using SPME-GC-MS for each evaluated Brazilian sparkling wine.
| Chemical Compounds | RT† | Wine aromatic descriptor‡ | Mean concentration of aromatic compounds (mg.L-1) | ||||
|---|---|---|---|---|---|---|---|
| SW1 | SW2 | SW3 | SW4 | SW5 | |||
| Ethyl acetate | 4.083 | Fruity (apple, raspberry andstrawberry) | 21.75 | 21.65 | 26.67 | 19.82 | 17.03 |
| Ethyl butanoate | 8.688 | Pineapple, apple and cheese | 0.89 | 0.94 | 1.01 | 0.83 | 1.57 |
| 1-Propanol | 8.79 | Alcoholic | 0.86 | 1.74 | 1.50 | 0.75 | 0.99 |
| Isobutanol | 10.885 | Alcoholic | 3.78 | 2.89 | 2.71 | 3.00 | 7.89 |
| Isoamyl acetate | 11.93 | Banana or pear | 0.80 | 1.85 | 1.76 | – | – |
| Isoamyl alcohol | 15.276 | Malty, enamel, pungente | 66.75 | 58.43 | 46.74 | 52.91 | 74.75 |
| Ethyl hexanoate | 16.219 | Floral/fruity (pineapple,blackberry, apple and strawberry) | 3.80 | 6.92 | 6.58 | 5.05 | 4.83 |
| Ethyl lactate | 20.253 | Butter | 6.96 | 0.84 | 2.54 | 5.42 | 1.55 |
| 1-Hexanol | 20.493 | Freshly cut grass | 5.25 | 3.28 | 3.37 | 4.24 | 3.40 |
| Ethyl octanoate | 23.318 | Sweet aromas | 12.24 | 18.32 | 26.55 | 12.50 | 6.23 |
| Furfural | 24.45 | Yeast | 1.98 | 1.87 | 1.92 | 1.50 | 1.23 |
| 2-ethyl-hexanol | 25.059 | Earthy, lightly floral | 1.08 | – | – | 0.87 | 0.86 |
| 2, 3-butanediol | 26.682 | Sweet | – | 1.12 | 0.70 | – | – |
| Isoamyl lactate | 27.637 | Fruity | – | – | 0,64 | – | – |
| 2-ethyl-furanoate | 29.34 | Aged | – | 0.74 | – | – | – |
| Ethyl decanoate | 29.663 | Floral | 4.88 | 5.13 | 13.70 | 4.29 | 2.38 |
| Diethyl succinate | 30.842 | Aged | 19.03 | 18.44 | 10.91 | 17.84 | 33.60 |
| 4-ethyldecanoate | 31.207 | Pear and vegetative | – | – | 1.10 | – | – |
| Phenylethyl acetate | 34.012 | Apple and honey | – | – | – | – | 1,02 |
| Hexanoic acid | 35.663 | Animal, waxy, unpleasant | 8.65 | 9.22 | 9.52 | 7.63 | 6.93 |
| Phenylethanol | 37.366 | Roses and honey | 24.44 | 13.91 | 11.79 | 21.25 | 14.50 |
| Diethyl malate | 40.59 | Toffee | – | 0.78 | 0.75 | – | 1.34 |
| Octanoic acid | 41.085 | Waxy and coconut | 40.59 | 37.44 | 46.69 | 35.32 | 9.85 |
| Decanoic acid | 45.998 | Animal, waxy and palm oil | 11.92 | 8.63 | 23.19 | 10.43 | 2.42 |
| Caproleic acid | 47.361 | Waxy or unripe fruit | – | – | – | – | 0.75 |
| Phthalic acid | 54.695 | – | 0.76 | – | – | – | |
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