Number Volatile compounds Odor threshold (mg/L) Descriptor Initial musts (mg/L) Wines (day 18) (mg/L) Controls (no sucrose added) 20 g/L sucrose 60 g/L sucrose 100 g/L sucrose Esters 1 Ethyl acetate 15.00 [17 ] Ethereal-fruity 2 Ethyl butyrate 0.02 [18 ] Strawberry, lactic 3 Isoamyl acetate 0.16 [19 ] Banana 4 Methyl hexanoate Unknown Floral, fruity 5 Ethyl hexanoate 0.08 [20 ] Apple peel, fruit 6 Hexyl acetate 0.67 [17 ] Fruity, floral 7 Ethyl 2-hexenoate Unknown Spicy, candy, earthy 8 Ethyl 2-hydroxyisocaproate Unknown Lemon Trace 9 Ethyl heptanoate Unknown Fruity 10 Methyl octanoate 0.20 [21 ] Orange 11 Diethyl succinate 1250 [17 ] Wine, fruity 12 Methyl salicylate Unknown Cooked fruit 13 Ethyl octanoate 0.58 [17 ] Melon, wood 14 Ethyl 2-phenylacetate 0.65 [22 ] Fruity, sweet Trace 15 3-Methylbutyl hexanoate Unknown Cooked meat, mushroom 16 2-Phenylethyl acetate 0.25 [18 ] Jammy, plum, floral, fruity 17 Ethyl nonanoate 1.20 [22 ] Fruity, rose, waxy, rum, tropical 18 Ethyl decanoate 0.20 [19 ] Floral, soap 19 3-Methylbutyl octanoate 0.125 [19 ] Sweet, fruity, pineapple, coconut 20 Ethyl dodecanoate 1.50 [19 ] Oily, fatty, fruity Sum Alcohols 21 Isoamyl alcohol 30.00 [18 ] Harsh, nail polish 22 2,3-Butanediol 150.00 [22 ] Fruity, sweet, butter 23 1-Hexanol 8.00 [18 ] Green, grass 24 1-Octen-3-ol 0.02 [17 ] Mushroom 25 Benzyl alcohol 200.00 [20 ] Roasted, sweet 26 1-Octanol 0.80 [21 ] Chemical, metal, burnt 27 2-Phenylethanol 14.00 [19 ] Floral, rose 28 1-Nonanol 58.00 [22 ] Fatty, floral Sum Acids 29 Isovaleric acid 3.00 [18 ] Acid, rancid 30 Octanoic acid 0.50 [19 ] Butter, almondy 31 Hexanoic acid 0.42 [19 ] Leafy, wood, varnish 32 Decanoic acid 1.00 [19 ] Rancid, fat Sum Ketones and aldehydes 33 6-Methyl-5-hepten-2-one 0.05 [23 ] Fruity 34 β -Damascenone0.00014 [24 ] Apple, rose, honey 35 Geranyl acetone 0.06 [25 ] Floral 36 Phenyl acetaldehyde Unknown Rose 37 Decanal Unknown Orange Sum
