Chromatography-Olfactometry Study of the Aroma of Fino Sherry Wines

Table 1

Retention time, odor descriptors, and odorant series of the compounds detected by the sniffers grouped in three odorant zones (OZ).

	𝑅𝑡	Odor descriptors	Odorant series(a)	Compound	Aging years/escala
					0/5th	1.5/4th	2.5/3th	4.5/2th	6/1th
OZ1	8.5	Pungent, fruity	Fr	Acetaldehyde	+	+	+	+	+
	8.9	Chocolate, coffee, toasted	E	n.i.	−	−	−	−	+
	9.4	Varnish, strawberry	Ch, Fr	Ethyl acetate	+	+	+	+	+
	9.6	Green apple	Fr	1,1-Diethoxyethane	+	+	+	+	+
	10.5	Apple, strawberry	Fr	Ethyl isobutanoate	+	+	+	+	+
	10.9	Butter, cookie	Fa	2,3-Butanedione	+	+	+	+	+
	11.1	Glue, fatty	Ch, Fa	Methyl butanoate	+	+	+	+	+
	11.5	Liqueur	B	n.i.	+	−	−	−	−
	12.2	Strawberry, pineapple, peach	Fr	Ethyl butanoate	+	+	+	+	+
	13.0	Overripe melon	Fr	n.i.	−	−	+	+	+
	13.2	Alcohol, nail polish	Ch	Isobutanol	+	+	+	+	+
	15.0	Toasted	E	n.i.	−	−	−	−	+
	15.3	Banana, strawberry	Fr	Isoamyl acetate	+	+	−	−	−
	19.9	Vinous, solvent	Ch	Isoamyl alcohols	+	+	+	+	+
	21.5	Fruity, almond	Fr	Ethyl hexanoate	+	+	+	+	+
	22.0	Toasted	E	n.i.	+	+	+	−	−
	27.0	Herbaceous	V	Octanal	−	−	+	+	+
	27.9	Butter, cheese	Fa	Acetoin	+	+	+	+	+
	34.5	Cookie, fruity	Fa, Fr	Ethyl lactate	+	+	+	+	+
	41.0	Fruity	Fr	Ethyl octanoate	+	+	+	+	+
	46.1	Floral, burnt wood	Fl, E	Furfural	−	−	−	+	+
OZ2	57.8	Fruity	Fr	n.i.	−	−	−	+	+
	63.0	Toasted, burnt, fruity	E, Fr	𝛾-Butyrolactone	+	+	+	+	+
	64.6	Cheese, rancid	Fa	Butanoic acid	−	+	+	+	+
OZ3	73.5	Toasted, synthetic	E, Ch	n.i.	+	+	+	+	+
	78.0	Cut hay	V	Methionol	+	+	+	+	+
	83.5	Peach, roast apple	Fr	n.i.	−	−	−	−	+
	84.6	Rose	Fl	Phenethyl acetate	+	−	−	−	−
	89.3	Cheese, rancid	Fa	Hexanoic acid	+	+	+	+	+
	93.0	Medicinal	B	n.i.	+	+	+	+	+
	99.4	Rose	Fl	Phenethyl alcohol	+	+	+	+	+
	103.0	Vanilla	S	𝑍-Oak lactone	−	+	+	+	+
	108.4	Toasted, clove	E, S	4-Ethylguaiacol	+	+	+	+	+
	113.7	Milky, rancid	Fa	Octanoic acid	−	−	+	+	+
	119.0	Milky, cookie	Fa	n.i.	−	+	+	+	+
	121.0	Toasted, burnt, fruity	E, Fr	𝛾-Decalactone	−	−	+	+	+
	123.0	Smoked, tobacco	E	n.i.	−	−	+	+	+
	125.6	Burnt, cinnamon	E, S	Eugenol	+	+	+	+	+
	128.5	Milky, cookie	Fa	n.i.	−	−	−	−	+
	131.0	Curry, tobacco	S	Sotolon	−	−	+	+	+
	136.7	Caramel, coffee, raisin	E, Fr	n.i.	+	+	+	+	+

(a)Fr: fruity; E: empyreumatic; Ch: chemical; Fa: fatty; B: balsamic; V: vegetable; Fl: floral; S: spicy
n.i.: not identified.
The “+” indicates that sensation was detected by at least two sniffers and the “−” when the odor was detected only by one or none sniffers.