The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines

Table 1

Results of the expert survey/perception threshold as per the BET process [18].

Aromatic substance	Average typicity (%)						Detection threshold µg/L
	T1	T2	T3	T4	T5	Total
Ethyl (E,Z)-2,4-decadienoate	28	36	0	0	16	80	2
Methyl (E)-geranoate	0	0	48	10	0	58	8
Isoamyl acetate	0	0	0	52	0	52	30
Ethyl hexanoate	10	0	0	4	38	52	14
Ethyl octanoate	0	42	0	16	0	58	80
Isoamyl octanoate	2	22	6	0	0	30	28
Ethyl dodecanoate	0	0	26	0	14	40	70
Ethyl decanoate	0	18	2	0	16	36	88

T1: overripe pear; T2: fresh pear; T3: cooked, processed pear; T4: exotic pear candy; T5: oily waxy pear-like.0 = not typical; 100 = very typical.