Open Access
Table 2.
Concentration (mg L−1) of volatile compounds in Moscato wines produced with three varieties.
| Volatile compounds | Bianco R2 | Giallo | Branco | Olfatory Threshold |
|---|---|---|---|---|
| Aldehydes | ||||
| ethanal | 13.1 b | 21.2 ab | 29.7 b | 500 |
| hexanal | 2.10 a | 2.20 a | 2.00 a | 0.02 |
| Higher alcohols | ||||
| 1- propanol | 32.5 b | 82.0 a | 35.4 b | 306 |
| 2-methyl-1-propanol | 22.6 a | 21.9 ab | 18.7 b | 40 |
| 2-methyl-1-butanol | 25.0 a | 24.1 a | 23.5 a | 65 |
| 3-methyl-1-butanol | 95.5 a | 80.8 a | 90.0 a | 30 |
| hexanol | 3.60 a | 3.50 a | 3.70 a | 8.00 |
| 2-phenylethanol | 18.9 a | 10.5 b | 16.7 a | 10.0 |
| Acetates | ||||
| ethyl acetate | 15.8 b | 23.5 a | 18.4 ab | 160 |
| isomyl acetate | 2.20 a | 2.90 a | 1.00 b | 0.03 |
| hexyl acetate | 2.60 a | 2.60 a | 2.80 a | 0.67 |
| phenylethyl acetate | 0.30 a | 0.30 a | 0.30 a | 0.25 |
| Volatile acids | ||||
| octanoic acid | 8.30 a | 6.60 a | 8.80 a | 0.50 |
| decanoic acid | 7.30 a | 6.90 a | 7.10 a | 10.0 |
| Ethyl esters | ||||
| ethyl butirate | 2.10 a | 2.20 a | 2.20 a | 0.02 |
| ethyl hexanoate | 1.70 b | 1.70 b | 2.30 a | 0.01 |
| ethyl octanoate | 4.90 a | 5.10 a | 4.80 a | 0.005 |
| ethyl decanoate | 0.60 a | 0.40 ab | 0.30 b | 0.20 |
| Monoterpenoids | ||||
| (+) limonene | 0.02 a | 0.04 a | 0.03 a | 0.02 |
| (−) rose oxide | 0.15 a | 0.27 a | 0.13 a | 0.20 |
| linalool | 0.28 b | 1.18 a | 0.38 b | 0.05 |
| linalyl acetate | 0.09 a | 0.06 ab | 0.04 b | nf |
| α-terpineol | 1.19 b | 2.43 a | 0.76 c | 0.40 |
| citronellol | 0.24 a | 0.20 a | 0.22 a | 0.02 |
| nerol | 0.62 a | 0.45 ab | 0.34 b | 0.40 |
| geraniol | 0.76 ab | 1.00 a | 0.38 b | 0.13 |
| Others | ||||
| methanol | 15.8 b | 29.6 a | 18.4 b | nf |
| diethyl succinate | 5.50 a | 5.30 a | 4.80 a | 100 |
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