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 2
Calibration table.
Substance
m/z quant
m/z qual
RT min
R2
Calibration range (µg/L)
Isoamyl acetate
70
55; 43
17.667
0.996
14.56–2912.00
Ethyl hexanoate
88
99; 60
23.580
0.999
13.92–2784.00
Ethyl octanoate
88
101; 127
33.213
0.996
14.56–2912.00
Ethyl decanoate
88
101
41.769
0.999
14.50–2899.20
Isoamyl octanoate
127
70
42.589
0.998
0.25–50.85
Methyl (E)-geranoate
114
69
43.789
0.996
0.05–10.45
Ethyl dodecanoate
88
101
49.398
0.989
0.24–48.90
Decadienoic acid ester
196 (182)
151
49.267
0.996
0.08–15.91
Calculated as ethyl (E,Z)-2,4-decadienoate equivalents;for methyl esters.
