Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine
Table 3
Concentrations of wine aroma compounds (expressed as μg/L) related to different yeast strains (BM 4×4, RA17, RC212, WLP77, JH-2, and CR476), Control (Control), and retention index (RI), ().
Number
RI
Compounds
Threshold (μg/L)
Odor descriptor
Odor series
Control
BM 4×4
RA17
RC212
WLP77
JH-2
CR476
1
895
Ethyl acetate
32000.0
Pineapple
1
1971 ± 72
2605 ± 157
2587 ± 120
2412 ± 155
2712 ± 142
2307 ± 83
2287 ± 74
2
953
Methyl butyrate
4300.0
Apple, banana, pineapple
1
278 ± 61
262 ± 53
312 ± 49
305 ± 26
254 ± 50
291 ± 38
287 ± 42
3
1018
Isobutyl acetate
365.7
Fruity, grassy, earthy
1, 5, 9
176 ± 29
211 ± 29
287 ± 41
275 ± 21
189 ± 33
183 ± 17
176 ± 38
4
1037
Ethyl butyrate
20.0
Pineapple, floral
1, 4
136 ± 12
172 ± 23
226 ± 45
238 ± 67
250 ± 35
254 ± 21
282 ± 55
5
1172
Isoamyl acetate
7000.0
Banana
1
1883 ± 96
2060 ± 153
2127 ± 103
2485 ± 105
2539 ± 86
2787 ± 120
2662 ± 167
6
1225
Ethyl caproate
23.0
Fruity, sweet
1, 3
103 ± 34
209 ± 36
313 ± 69
612 ± 134
403 ± 156
379 ± 73
285 ± 76
7
1248
Hexyl acetate
670.0
Fruity, anise
1, 5
135 ± 21
285 ± 43
137 ± 29
ND
179 ± 35
159 ± 48
152 ± 23
8
1413
Ethyl caprylate
580.0
Fruity
1
2155 ± 124
3125 ± 156
2786 ± 187
3312 ± 201
3263 ± 151
3078 ± 129
2076 ± 110
9
1602
Ethyl decanoate
1122.3
Grape
1
2143 ± 89
2663 ± 104
2200 ± 156
2511 ± 135
2350 ± 97
2400 ± 113
2139 ± 147
10
1639
Ethyl benzoate
60.0
Fruity
1
86.4 ± 15.0
62.5 ± 12.4
125.1 ± 5.6
200.8 ± 25.9
37.5 ± 8.2
22.3 ± 6.7
37.5 ± 10.3
11
1819
Ethyl laurate
3500.0
Sweet, fruity
1, 3
ND
265 ± 33
112 ± 22
387 ± 35
350 ± 36
283 ± 43
521 ± 49
12
1974
Ethyl myristate
836.2
Iris
4
237 ± 67
165 ± 81
636 ± 83
162 ± 35
885 ± 90
389 ± 56
265 ± 73
13
2010
Ethyl cinnamate
1000.0
Cinnamon, strawberry, honey
1, 3, 6
30.6 ± 6.4
ND
272.3 ± 49.4
88.4 ± 19.7
25.7 ± 11.2
102.0 ± 17.8
114.8 ± 25.4
14
1095
Isobutyl alcohol
7000.0
Ethanol, oil flavor
2, 7
1937 ± 83
2400.3 ± 143.1
2175 ± 98
2576 ± 85
2461 ± 135
2355 ± 176
2638 ± 71
15
1132
Butyl alcohol
500.0
Ethanol, oil flavor
2, 7
18.6 ± 2.1
77.8 ± 23.1
42.5 ± 9.6
150.1 ± 15.4
63.7 ± 12.2
72.3 ± 26.4
37.2 ± 8.3
16
1192
Isopentyl alcohol
300.0
Laurel oil flavor
4
3855 ± 254
6337.6 ± 364.1
5965 ± 469
5965 ± 469
4937 ± 211
5663 ± 369
6051 ± 298
17
1259
Pentyl alcohol
6000.0
Fruity, fatty
1, 2
50.3 ± 6.4
24.6 ± 2.4
126.2 ± 15.7
87.5 ± 9.4
77.4 ± 12.3
78.1 ± 19.5
136.6 ± 11.0
18
1533
Octyl alcohol
120.0
Fruity
1
4.3 ± 0.8
18.2 ± 9.4
30.8 ± 10.7
42.6 ± 15.6
16.3 ± 3.2
29.5 ± 9.5
13.3 ± 2.1
19
1900
Benzeneethanol
498.0
Honey, rose
4, 3
121 ± 9
266 ± 35
451 ± 22
237 ± 20
115 ± 8
257 ± 34
178 ± 15
20
1933
1-Dodecanol
2000.0
Floral
4
43.7 ± 10.4
35.3 ± 6.3
27.1 ± 5.2
129.0 ± 11.7
38.6 ± 9.6
39.1 ± 10.0
51.5 ± 13.1
21
2045
Eugenol
30.0
Clove
4
38.9 ± 7.0
25.6 ± 3.6
34.5 ± 4.6
11.7 ± 2.9
27.1 ± 5.3
19.8 ± 4.2
24.3 ± 5.9
22
1420
Acetic acid
327.5
Sour, rancid
2, 8
134.7 ± 19.4
76.6 ± 12.4
88.0 ± 15.3
150.5 ± 22.8
39.1 ± 9.5
30.7 ± 10.1
ND
23
1594
Isobutyric acid
240.0
Sour, rancid
2, 8
89.2 ± 15.7
10.1 ± 3.2
13.4 ± 2.5
57.5 ± 9.4
11.7 ± 2.3
24.2 ± 11.1
39.0 ± 8.6
24
2055
Octanoic acid
2950.0
Unpleasant, cheese
2
1070 ± 122
2510 ± 289
1099 ± 156
1227 ± 189
1335 ± 89
1573 ± 134
1952 ± 217
25
2287
Decanoic acid
13000.0
Fatty acid
2
830 ± 105
3200 ± 256
1088 ± 133
2289 ± 174
1085 ± 79
1232 ± 71
910 ± 78
26
1376
2-Nonanone
2000.0
Floral
2
19.0 ± 5.6
27.6 ± 4.7
21.4 ± 5.9
29.1 ± 8.2
17.6 ± 5.7
32.6 ± 3.5
22.5 ± 9.3
ND: not detected. Values with different superscript roman letters (a–d) in the same row are significantly different; represents significance at (P < 0.05), at (P < 0.01), and at (P < 0.0001). Reported odor descriptor and odor threshold come from Gürbüz et al. [34], Lund et al. [36], and Perestrelo et al. [37]. 1 = fruity; 2 = fatty; 3 = sweet; 4 = floral; 5 = green; 6 = spicy; 7 = solvent; 8 = sour; 9 = earth.
