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All issues Volume 15 (2019) BIO Web Conf., 15 (2019) 02032 Full HTML
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Table 4.

Percent concentration of volatile compounds identified in analysed wines and their odour descriptors.

No. Compound nam RT FINALWINES PERCENT OF TOTAL AREA Odour descriptors Ref.
V1 V2 V3 V4 V5 V6
ALCOHOLS
1 1-propanol 11.46 0.50 1.97 1.63 2.11 2.23 1.95 Fruity  [5]
2 1-butanol 15.64 0.17 0.12 0.15 0.14 0.12 0.16 Fusel, spirits  [5]
3 1-hexanol 24.97 1.22 0.84 0.81 0.95 0.78 0.64 Vegetal, green, fruity, apple-skin, oily  [12] [13]
4 isoamylalcohol (isopentyl alcohol) 18.53 37.18 41.82 42.39 45.67 45.50 49.88 Harsh, nail polish, banana  [5]
5 benzeneethanol (Phenylethyl alcohol) 47.19 13.50 12.85 12.78 12.64 15.25 10.79 Floral, rose  [5]
6 3-penten-2-ol 16.83 0.09 0.12 0.09 0.11 0.11 0.14 Kiwi, fruity, acrid, pungent  [14]
7 3-ethoxy-1-propanol 26.02 0.68 1.09 1.13 1.21 0.89 1.21 Fruity  [15]
ESTERS
8 ethyl octanoate 28.59 2.33 1.67 1.80 1.90 1.66 2.22 Fruity, banana, apple, pineapple, pear, floral, sweet, soap  [12] [5] [15]
9 ethyl caproate 19.73 1.15 0.71 0.70 0.78 0.64 0.92 Fruity, pineapple-banana  [12]
10 ethyl lactate 24.70 0.95 1.86 1.92 2.07 2.15 1.57 Ethereal, buttery odour  [16]
11 ethyl 3-hydroxy butyrate 32.23 0.15 0.34 0.34 0.32 0.39 0.39 Fresh fruits  [15]
12 butanoic acid ethyl ester 11.57 0.19 0.34 0.42 0.44 0.35 0.42 − −
13 isoamylacetate (3-Methylbutyl acetate) 14.91 3.60 1.25 1.11 1.40 1.07 1.33 Fruity, banana, solvent, pear  [12] [5]
14 ethyl decanoate 36.92 1.85 1.15 1.44 1.26 1.07 1.38 Floral, soap, fatty  [5]
15 diethyl hydroxybutanedioate (Diethyl tartrate) 51.48 0.24 0.46 0.44 0.53 0.54 0.27 − −
16 butanedioic acid diethyl ester (Diethyl succinate) 38.48 0.31 0.43 0.42 0.44 0.46 0.51 Faint, pleasant odour  [12]
17 butandienoic acid, diethyl ester 63.18 2.41 2.41 2.47 2.88 3.04 3.31 Fruity, waxy, floral, slightly musty  [16]
28 ethyl 4-hydroxybutanoate 43.30 2.18 0.92 0.90 0.80 0.89 0.78 −
19 phenylethylacetate 43.76 0.33 − − − − − Honey, floral, rose, green, hay, cocoa  [13]
20 1-hexyl acetate 21.46 0.15 − − − − − Fruity, fresh, green, sweet, apple, pear, banana peel  [13]
21 isopropyl acetate 40.91 1.08 1.87 1.90 1.53 1.60 2.16 − −
22 butyl acetate 45.80 0.34 0.41 0.46 0.42 0.48 0.38 Fruity, pineapple  [16]
ACIDES
23 acetic acid 30.49 2.59 0.57 0.56 0.60 0.59 0.69 Green, sour, rancid  [9]
24 butanoic acid 37.54 0.32 0.29 0.27 0.29 − 0.33 Animal  [12]
25 isovaleric acid (3-methyl butanoic acid) 39.07 0.18 0.31 0.31 0.31 0.28 0.36 Rancid, cheese, rotten fruits  [17]
26 isobutyric acid 35.15 0.15 0.13 0.14 0.15 0.11 0.18 Pungent, ethereal, fruity, rum-like nuance  [16]
27 hexanoic acid 45.40 4.28 2.42 2.45 2.09 1.93 2.31 Rancid, fatty  [17]
38 octanoic acid 52.52 8.18 4.44 4.29 5.19 4.74 3.63 Fatty acid, dry, dairy, cheese, sweet  [17]
29 stearic acid 72.16 − 2.03 1.97 2.17 2.21 1.66 − −
30 decanoic acid 59.04 2.19 0.89 0.93 1.05 1.06 0.73 Rancid, fat, dry, woody  [9]
*

Ref – References.

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