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All issues Volume 68 (2023) BIO Web Conf., 68 (2023) 02043 Full HTML
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Table 3

Aroma-active compounds of Boğazkere wines detected by GC-O, with related descriptors, identification, and %MF values.

LRI Descriptor Çermik/Diyarbakır Güney/Denizli Pendore/Manisa FL ID Identification
%MF Min Max %MF Min Max %MF Min Max
916 red apple 82 75 89 81 77 84 82 75 89 ns MS,LRI,R Ethyl 2-methyl propanoate
992 fruit, apple 73 71 76 72 68 75 70 68 71 ns MS,LRI,R Ethyl butanoate
987 sweet 18 8 31 33 24 41 12 12 12 ns MS,LRI 1-Propanol
1018 strawberry, raspberry 88 86 91 82 80 84 86 82 88 ns MS,LRI,R Ethyl-2-methyl-butanoate+Ethyl-3-methyl-butanoate
1058 whey, lactic 73 71 75 62 54 71 66 66 66 ns MS,LRI,R Isobutyl alcohol
1119 banana 66b 61 71 77a 77 77 85a 84 86 ** MS,LRI,R Isomayl acetate
1176 cheese, chemical, alcohol 80b 80 82 82b 82 82 87a 85 88 ** MS,LRI,R Isoamyl alcohol
1241 strawberry, raspberry 79 75 82 80 80 80 82 80 84 ns MS,LRI,R Ethyl hexanoate
1310 milky, fruity 39 28 48 43 41 45 40 40 40 ns MS,LRI,R Ethyl lactate
1314 grass 31 16 41 28 24 32 20 20 20 ns MS,LRI,R 1-Hexanol
1394 vinegar 45 41 48 55 45 66 64 62 66 ns MS,LRI,R Acetic acid
1398 ripe fruit 49 43 55 56 52 61 43 40 45 ns MS,LRI Ethyl octanoate
1460 fruity 35 28 48 20 16 23 37 35 40 ns MS,LRI,R Ethyl-3-hydroxy butanoate
1544 Blackberry-whey 47a 43 54 30 28b 32 45a 43 47 * MS,LRI Ethyl 2-hydroxy-4-methylpentanoate +2-Methyl propanoic acid
1588 caramel 56 43 63 57 52 63 48 45 50 ns MS,LRI Gamma butyrolactone
1630 burned, caramel 49 40 58 48 46 49 53 50 55 ns MS,LRI,R 3-methyl butanoic acid
1651 ripe fruit, caramel 79 71 88 75 68 82 77 77 77 ns MS,LRI,R Diethyl succinate
1654 dry fruit 71 62 77 67 63 71 75 73 77 ns MS,LRI,R Ethyl decanoate
1757 flowery, rose, spicy 63 61 66 57 52 63 49 45 52 ns MS,LRI,R 2-phenylethyl acetate
1813 sweet spice 25 14 43 20 14 26 31 31 31 ns MS,LRI,R Hexanoic acid
1815 dry flowery, dry rose 31 16 50 16 16 16 nd ns MS,LRI,R Benzyl alcohol
1864 dry flower, honey, spicy 82a 75 86 66a 63 68 73ab 71 75 * MS,LRI,R 2-Phenylethyl alcohol
1934 sweet cherry, grape molasses 10 0 31 34 31 37 28 26 30 ns MS,LRI,R trans-whiskey lactone
1956 sour cherry juice, tobacco 51 35 61 55 42 68 77 77 77 ns MS,LRI p-Anisaldehyde
2025 boiled grape juice 40 40 40 49 32 66 40 40 40 ns MS,LRI Octanoic acid
2091 flower, cherry, boiled grape juice nd 26 0 52 16 16 16 ns MS,LRI 2-Phenoxyethyl alcohol
2151 boiled grape juice, burnt, tobacco 17 0 26 26 26 26 33 31 35 ns MS,LRI Nonanoic acid
2171 sour boiled grape juice-dry fruit 43 28 54 28 28 28 28 28 28 ns MS,LRI 4-Ethoxycarbonyl gamma-butyrolactone
2646 cherry-dried fruit 43b 37 47 64a 58 71 63a 62 64 * MS,LRI Mono-ethyl succinate

LRI, Kovats index value determined in DB-Wax column; %MF, Modified Frequency value of detected odour; %MF, average value of Boğazkere wines from Diyarbakır, Manisa and Denizli locations; Min. is the minimum value within the data; Max. is the maximum value within the data; FL: effect of location according to variance analysis; ns, not significant, * p <0.1 ** p <0.05 ; ID, Identification; MS: identification by comparison with the mass spectrum from NIST library. LRI: identification by comparison with data from previous literature. R: identification with the injection of reference compounds.

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