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 3

Validation table.

Substance	LOD (µg/L)	LOQ (µg/L)	Srt (%)	Recovery (%)
Isoamyl acetate	24.378	80.580	4.55	100.71
Ethyl hexanoate	23.001	76.030	3.40	94.38
Ethyl octanoate	9.23	30.530	2.34	104.5
Ethyl decanoate	17.495	57.828	2.38	108.6
Isoamyl octanoate	0.051	0.168	2.80	103.1
Methyl (E)-geranoate	0.047	0.154	3.16	107.3
Ethyl dodecanoate	0.117	0.388	9.67	92.6
Decadienoic acid ester	0.036	0.119	3.64	102.4

Calculated as ethyl (E,Z)-2,4-decadienoate equivalents.