Table 1 Concentrations (μg/L), odor quality and thresholds of a selected subset of aromatic compounds found in Parellada wines fermented with the T73Ges strain
Compounda | Aroma descriptorb/OTVsc (μg/L) | YR70d | YR377d |
|---|---|---|---|
Monoterpenes | |||
Linalool (6) | Floral/(6) | 2.36 ± 0.41 | 141.18 ± 19.55 |
Citronellyl acetate (9) | Fresh, fruity reminiscent of rose/(250) | 0.81 ± 0.14 | 116.32 ± 12.23 |
Geranyl acetate (10) | Pleasant, flowery reminiscent to rose lavender/(9) | nd | 12.84 ± 1.51 |
Citronellol (11) | Rose-like/(40) | 2.27 ± 0.38 | 526.35 ± 67.17 |
Nerol (12) | Fresh, sweet, rose-like/(300) | 1.33 ± 0.06 | 12.62 ± 1.03 |
Geraniol (13) | Rose-like/(40–75) | nd | 749.17 ± 93.64 |
α-Terpineol | Lilac/(330–350) | nd | nd |
Alcohols | |||
3-Methyl 1 butanol (2) | Fusel oil, whiskey characteristic pungent/(250–300) | 79,376.67 ± 12,716.18 | 81,726.68 ± 4,294.14 |
1-Hexanol (4) | Herbaceous, woody, sweet, green fruity/(2,500) | 343.79 ± 93.98 | 383.42 ± 54.91 |
1-Octanol (7) | Fresh, orange–rose/(110–130) | 24.13 ± 4.24 | 27.21 ± 3.59 |
2-Phenylethyl alcohol (14) | Rose-like (750–1,100) | 24,524.45 ± 3,065.82 | 26,508.69 ± 2,570.46 |
Esters | |||
Isoamyl acetate (1) | Fruity, banana, sweet, fragrant/(2) | 458.55 ± 49.51 | 484.51 ± 79.92 |
Ethyl caproate (3) | Fruity with a pineapple–banana note, winery/(1) | 190.52 ± 21.36 | 175.71 ± 16.52 |
Ethyl caprylate (5) | Pleasant, fruity, floral, wine-apricot note/(15) | 225.23 ± 17.95 | 178.66 ± 23.60 |
Ethyl decanoate (8) | Fruity reminiscent of grape (cognac)/(23–122) | 61.42 ± 5.50 | 56.46 ± 6.60 |
Total monoterpenes | 6.77 ± 0.99 | 1,558.48 ± 195.13 | |