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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

From: De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine 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
  1. nd, not detected.
  2. aNumbers between brackets refer to the GC peaks in Fig. 3.
  3. bAroma descriptors according to Feranoli’s [35].
  4. cOdor detection threshold values (OTVs) in water (μg/L) were taken from the lists of Leffingwell & Associates (http://www.leffingwell.com/).
  5. dValues represent the means and standard deviation of two different microvinifications, three technical replications and two analytical replications.