Volatile Composition, Sensory Profile, and Consumers’ Acceptance of Fondillón
Table 2
Identification and contents (μg·L−1) of volatile compounds in Fondillón wine.
Volatile compounds
Code
Descriptor
RT (min)
RI
ANOVA
F1
F2
F3
F4
F5
F6
F7
Exp.
Lit.‡
Concentration (μg·L−1)
Sulfur dioxide
V1
4.48
na
na
139 bϒ
16 d
14 d
163 b
292 a
61 c
38 cd
Acetic acid
V2
Vinegar
4.83
na
na
70 b
49 b
73 b
56 b
632 a
49 b
64 b
Ethyl acetate
V3
Anise, ethereal
5.14
na
na
737 c
746 c
959 c
631 c
3655 a
339 d
1733 b
Ethyl propanoate
V4
Pineapple, wine
5.58
712
714
9 d
19 d
28 d
20 d
119 c
353 b
1126 a
Isoamyl alcohol
V5
Whiskey
6.03
735
732
836 b
1262 a
1057 a
474 c
1100 a
106 d
27 d
Ethyl 2-methylpropanoate
V6
6.49
759
747
NS
20
18
23
12
172
8
125
(Z,Z)-2,3-Butanediol¥
V7
6.84
776
782
NS
21
23
24
50
38
9
88
(E,E)-2,3-Butanediol¥
V8
7.24
797
803
14 b
41 b
136 a
14 b
19 b
6 b
152 a
Ethyl lactate
V9
Butter, fruity
7.55
812
815
NS
184
155
123
231
97
35
230
Ethyl 2-methylbutyrate
V10
Apple, green, plum
8.19
845
847
NS
23
54
69
61
33
28
62
Ethyl 3-methylbutyrate
V11
Apple, green, plum
8.26
848
853
NS
31
54
51
53
51
19
56
1-Hexanol
V12
Green, herb
8.61
866
864
NS
33
54
40
74
38
29
48
Isoamyl acetate
V13
Banana, pear
8.76
874
875
76 b
72 b
66 b
103 a
89 ab
27 c
122 a
α-Thujene
V14
10.42
938
930
2 c
33 b
10 b
1 c
85 a
2 c
2 c
α-Pinene
V15
Woody
10.55
943
940
0 c
0 c
22 b
0 c
126 a
0 c
1 c
Benzaldehyde
V16
Almond, cherry
11.68
981
980
2 c
141 a
132 a
65 b
18 c
65 b
104 ab
Ethyl hexanoate
V17
Fruity, wine
12.32
1002
1000
NS
202
271
216
389
253
158
284
Limonene
V18
Citrus
13.78
1040
1033
NS
21
31
18
21
29
17
21
cis-β-Ocimene
V19
14.78
1066
1059
NS
5
8
5
5
8
5
4
Ethyl heptanoate
V20
Berry, fruity
16.16
1101
1100
NS
20
9
13
19
11
8
15
Ethyl sorbate
V21
Fruity, ethereal
16.40
1106
1111
557 a
14 b
20 b
2 b
2 b
4 b
42 b
Nonanal
V22
Fruity, nutty, citrus
16.77
1115
1112
NS
41
40
18
72
29
38
38
Phenethyl alcohol
V23
Honey, rose
17.48
1131
1127
416 c
589 b
423 c
617 a
706 a
270 c
550 bc
Octanoic acid
V24
Oily
19.48
1176
1180
NS
31
47
36
36
97
11
35
Benzyl acetate
Internal standard
19.53
1177
1168
1-Nonanol
V25
Citrus, rose
19.66
1180
1173
NS
13
37
26
25
37
15
14
Diethyl succinate
V26
Grape, fruity, wine
19.98
1187
1191
1051 b
1842 a
1643 ab
1949 a
1970 a
729 b
2053 a
Ethyl octanoate
V27
Apricot, floral
20.78
1205
1204
637 b
709 b
757 b
1959 a
1701 a
727 b
968 b
Decanal
V28
Floral, citrus
21.42
1219
1212
NS
28
27
17
39
19
29
22
Ethyl-2-phenyl acetate
V29
23.34
1260
1255
NS
11
16
21
29
24
10
22
Phenethyl acetate
V30
Fruity, grape, wine
23.92
1273
1265
NS
14
14
11
23
31
4
20
Vitispirane
V31
Camphor, eucalyptus
25.34
1303
1286
26 c
20 cd
83 a
63 b
8 d
19 cd
46 b
Ethyl nonanoate
V32
Fruity, nutty
25.48
1306
1297
1 b
0 b
2 b
22 a
10 b
1 b
0 b
γ-Nonalactone
V33
Whiskey
27.23
1344
1344
1 b
3 b
6 b
10 b
44 a
6 b
7 b
Decanoic acid
V34
Fatty, citrus
28.60
1374
1373
NS
1
9
6
4
15
0
4
TDN
V35
Petroleum
29.06
1384
1367
1 d
1 d
53 a
39 b
16 c
12 c
48 ab
Ethyl decanoate
V36
Grape, oily
30.19
1409
1405
24 d
21 d
40 d
237 b
548 a
81 c
48 cd
Dodecanal
V37
Herb, floral
31.05
1428
1420
3 b
2 b
4 b
10 b
81 a
3 b
2 b
(Z)-4-dodecenol¥
V38
31.78
1445
1457
21 c
54 b
70 ab
76 ab
119 a
20 c
49 b
Ethyl dodecanoate¥
V39
Green, fruity, floral
39.12
1615
1598
NS
1
0
0
2
23
1
1
Tetradecanal¥
V40
40.13
1640
1625
NS
2
1
1
3
25
1
1
Total (mg·L−1)
5.33 c
6.50 b
6.32 b
7.66 b
12.4 a
3.30 c
8.27 b
¥Tentatively identified; RT: retention time; RI: retention indexes; Exp.: experimental; Lit.: literature. ‡reference [22]. NS = not significant at ;,, and significant at , 0.01, and 0.001, respectively. ϒValues (mean of 3 replications) followed by the same letter, within the same row, were not significantly different (), according to Tukey’s least significant difference test.
