Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Table 3

Volatile compounds of five home-brewed wines (mg/L, n = 3) identified by GC-MS.

Compound	RIcal^a	ID^b	Riref	DIW^h	SBSW^h	FCW^h	MW^h	BBW^h	Odour descriptor	Odour threshold(mg/L)
Esters
Ethyl acetate	873	R	907^c	16.902^f ± 0.24^gb	25.052 ± 0.13^d	17.033 ± 0.02^b	20.990 ± 0.01^c	14.793 ± 0.18^a	pineapple^i	12.27^p
Ethyl Lactate	1350	R	1358^c	0.928 ± 0.02^a	1.404 ± 0.01^c	0.931 ± 0.02^a	1.242 ± 0.01^b	0.906 ± 0.02^a	fruit^i	154^q
Ethyl octanoate	1434	R	1436^c	1.181 ± 1.02^b	2.322 ± 1.23^d	0.966 ± 0.28^a	1.581 ± 1.01^c	0.954 ± 0.28^a	Pineapple,pear^k	0.6^i
Ethyl decanoate	1630	R	1636^c	0.181 ± 0.13^b	0.029 ± 0.15^a	0.044 ± 0.02^a	0.181 ± 0.08^b	0.440 ± 0.15^c	Grape^i	0.023^r
Diethyl succinate	1693	R	1689^c	0.121 ± 0.02^a	0.116 ± 0.98^a	0.153 ± 0.09^b	0.121 ± 0.87^a	0.322 ± 0.28^c	Wine， fruit^i	200^s
γ-butyrolactone	1643	R	1647^c	nd	Nd	nd	nd	1.029 ± 0.15^a	Caramel, sweet^i	1^r
2-Phenylethyl acetate	1832	R	1829^c	0.262 ± 0.19^a	Nd	0.633 ± 0.48^c	0.262 ± 0.12^a	0.393 ± 0.17^b	Rose, honey, tobacco^i	0.25^t
Ethyl laurate	1845	R	1842^c	0.060 ± 0.04^a	0.408 ± 0.04^c	nd	0.041 ± 0.01^a	0.073 ± 0.01^b	Leaf^i	0.4^r
Diethyl phthalate	2295	M		0.040 ± 0.01^bc	0.029 ± 0.04^a	0.044 ± 0.01^c	0.042 ± 0.01^bc	0.029 ± 0.02^a	Odorless^j
Diisobutyl phthalate	2348	M		0.040 ± 0.01^b	0.029 ± 0.02^a	0.153 ± 0.08^c	0.041 ± 0.01^b	0.029 ± 0.02^a
Ethyl Tetradecanoate	2031	R	2042^c	nd	1.258 ± 0.09^a	nd	nd	nd	Ether^i	0.18^r
Neryl acetate	1718	R	1742^c	nd	1.029 ± 0.16^a	nd	nd	nd	Fruit^i	0.88−905.4^u
Ethyl hexadecanoate	2262	R	2250^c	nd	Nd	0.506 ± 0.12^c	0.020 ± 0.01^a	0.073 ± 0.03^b	Wax^i	>2^r
Ethyl valerate	1152	R	1133^c	nd	Nd	nd	nd	0.015 ± 0.09^a	Yeast, fruit^i	0.0015-0.005^r
Isoamyl formate	1195	M		nd	nd	nd	nd	8.486 ± 0.18^a	Plum black currant ethereal vinous dry earthy fruit green^j
Total esters				20.715 ± 1.68^a	31.676 ± 2.85^e	20.463 ± 3.97^a	24.459 ± 2.14^b	27.542 ± 1.58^bc
Alcohols
1-Propanol	1052	R	1037^c	4.676 ± 0.01^b	9.869 ± 0.04^d	1.201 ± 0.01^a	4.676 ± 0.06^b	4.745 ± 0.01^c	Alcohol, pungent^i	0.9^v
2-Butyl alcohol	1036	R	1024^c	19.509 ± 0.79^b	25.239 ± 0.98^c	0	19.509 ± 0.58^b	16.346 ± 0.74^a	Wine^i
1-Butanol	1134	R	1158^d	0.181 ± 0.07^b	0.378 ± 0.09^d	0.131 ± 0.09^a	0.181 ± 0.07^b	0.306 ± 0.08^c	Medicine,
Fruit^i	4.33^r
3-Methyl-1-butanol	1198	R	1205^c	9.029 ± 0.87^c	14.177 ± 0.98^d	7.183 ± 0.47^a	9.029 ± 0.67^c	8.544 ± 0.72^b	Whiskey, malt, burnt^i	1^r
2,3-Butanediol	1530	R	1583^c	2.499 ± 0.02^c	2.678 ± 0.04^d	2.336 ± 0.03^b	2.499 ± 0.04^c	1.121 ± 0.01^a	fruit, onion^i	>100^r
1,2-Propylene glycol	1565	M		0.081 ± ±0.02^d	0.058 ± 0.01^c	0.022 ± 0.02^a	0.081 ± 0.02^d	0.029 ± 0.01^b	Odorless very slight alcoholic^j	340^r
Phenylethyl alcohol	1921	R	1925^c	1.814 ± 0.12^b	1.633 ± 0.14^a	1.814 ± 0.02^b	3.603 ± 0.08^d	2.154 ± 0.30^c	Honey, spice, rose, lilac^i	0.06^r
Glycerol	2112	M		0.202 ± 0.12^c	0.175 ± 0.11^a	nd	0.202 ± 0.24^ab	nd	Odorless^j	>20000^r
1-Hexanol	1353	R	1360^c	nd	0.175 ± 1.12^c	0.153 ± 0.12^b	nd	0.087 ± 0.03^a	Grass
Resin,
flower^i	8^w
Fenchyl alcohol	1591	M		nd	0.116 ± 0.06^a	nd	nd	nd	Camphor borneol pine woody dry sweet lemon^j
Nerolidol	1846	M		nd	nd	nd	nd	2.558 ± 0.02^a	Floral green waxy citrus woody^j	2.25∼10^r
Nerol	1779	R	1770^c	nd	0.696 ± 0.18^a	nd	nd	nd	Flower
Grass^l; sweet^i	0.04^x
Leaf alcohol	1368	R	1392^e	nd	nd	nd	nd	1.029 ± 0.42^a	Grass^i	0.91^r
Alpha terpneol	1679	M		nd	nd	nd	nd	0.044 ± 0.08^a	Pine terpene lilac citrus woody floral^j	5^r
Cedrol	2005	R	2100^c	0.040 ± 0.02^b	nd	nd	0.043 ± 0.02^b	0.029 ± 0.08^a	Cedarwood woody dry sweet soft^j
2-Propanol	1550	M		nd	nd	1.048 ± 01.02^a	nd	nd	Alcohol musty woody^j	40∼78^r
Total alcohols				38.030 ± 1.84^b	55.194 ± 03.81^c	13.888 ± 01.78^a	39.823 ± 1.78^bc	36.992 ± 2.50^b
Aldehydes
Acetaldehyde	717	R	724^c	1.653 ± 0.08^b	2.154 ± 00.06^c	3.231 ± 00.12^d	0.786 ± 0.01^a	1.063 ± 0.07^a	Pungent ethereal aldehydic fruity^j	0.01^r
Furfural	1463	R	1455^c	0.081 ± 0.04^c	0.058 ± 00.01^b	nd	0.081 ± 0.04^c	0.029 ± 0.01^a	Sweet woody almond fragrant baked bread^j	0.77^r
Benzaldehyde	1501	R	1495^c	0.061 ± 0.01^a	0.146 ± 00.12^b	0.131 ± 00.25^b	0.065 ± 0.01^a	0.058 ± 0.02^a	Almond, burnt sugar^i	2^y
Anisaldehyde dimethyl acetal	1728	M		nd	nd	0.246 ± 00.01^b	0.081 ± 0.01^a	0.277 ± 0.02^b	Mild floral hawthorn, jasmine, lilac, elder flower^j
Ttal aldehydes				1.794 ± 0.13^b	2.358 ± 00.19^c	3.602 ± 00.38^d	1.008 ± 0.07^a	1.427 ± 0.12^ab
Ketones
3-Hydroxy-2-butanone	1275	R	1287^c	2.036 ± 0.96^c	0.728 ± 00.02^b	3.397 ± 00.28^d	2.036 ± 0.20^c	0.087 ± 0.01^a	Butter, cream^i	0.8^r
1-Hdroxy-2-acetone	1288	M		0.042 ± 0.01^a	nd	nd	0.047 ± 0.01^a	nd	Pungent sweet caramellic ethereal^j	0^r
1-Phenyl-2-acetone	1713	M		nd	0.403 ± 00.01^a	nd	nd	nd	Almond^j
β-Ionone	1471	M		nd	nd	nd	nd	0.069 ± 0.02^a	Floral woody sweet fruity berry tropical beeswax^j	0.00009^w
2-Octanone	1283	R	1285^c	nd	nd	nd	nd	0.029 ± 0.01^a	Earthy weedy natural woody herbal^j	0.05^r
Iso E super		M		nd	0.323 ± 00.01^b	nd	nd	0.082 ± 0.02^a	Woody dry ambergris cedar old wood ketonic phenolic^j
Geranyl acetone	1838	R	1840^c	0.041 ± 0.01^b	nd	nd	0.218 ± 0.06^a	nd	Magnolia, green^i	0.186^r
Total ketones				5.707 ± 1.24^b	6.17 ± 00.42^b	10.607 ± 01.04^d	4.322 ± 0.41^ab	3.128 ± 0.3^a
Acids
Acetic acid	1458	R	1450^c	1.915 ± 0.95^b	1.135 ± 00.68^b	17.183 ± 01.20^c	1.915 ± 0.82^b	0.466 ± 0.04^a	Sour^i	25.59-26^r
Hexanoic acid	1863	R	1864^c	0.046 ± 0.01^b	0.029 ± 00.02^a	nd	0.049 ± 0.01^b	0.073 ± 0.02^c	Green^m	0.42^w
Octanoic acid	2079	R	2083^c	0.161 ± 0.01^b	0.175 ± 00.04^c	0.109 ± 00.03^a	0.161 ± 0.01^b	0.116 ± 0.01^a	Candy,caramelized,perfumy,fruity,peachy,strawberry^n	0.5^w
Decanoic Acid	2368	R	2361^c	0.081 ± 0.03^b	nd	nd	0.081 ± 0.03^b	0.058 ± 0.02^a	Rancid,
fat^i	1^w
Dodecanoic acid	2516	R	2517^c	nd	0.146 ± 00.04^a	nd	nd	nd	Metal^i
Heptanoic acid	1836	M		nd	nd	nd	0.047 ± 0.01^a	nd	Rancid sour cheesy sweat^j	0.64-0.91^r
Propionic acid	1520	R	1523^c	nd	nd	0.066 ± 00.02^a	nd	nd	Pngent, rancid, soy^i	8.1^y
Total acids				2.203 ± 1.00^b	1.485 ± 00.78^a	17.358 ± 01.25^c	2.253 ± 0.88^b	0.713 ± 0.09^a
Phenols
4-Ethylpheno	2194	R	2195^c	1.498 ± 00.14^c	nd	0.808 ± 00.14^b	0.065 ± 0.02^a	nd	Phenol, spice^i	0.44^z
4-Ethylguaiacol	2018	R	2031^c	0.784 ± 00.04^c	nd	0.635 ± 00.12^b	0.043 ± 00.01^a	nd	Spice, clove^i	0.033^w
4-Vinylphenol	2425	R	2427^c	0.028 ± 00.01^a	0.084 ± 00.02^a	0.168 ± 00.04^b	0.126 ± 00.02^b	nd	Almond shell^i	0.18^aa
4-Vinylguaiacol	2202	R	2198^c	1.204 ± 00.12^b	nd	1.380 ± 00.09^b	0.184 ± 00.04^b	0.038 ± 0.01^a	Clove^o；clove, curry^i	0.04^bb
2,4-Di-tert-pentylphenol	2106	M		0.826 ± 00.28^b	0.932 ± 00.12^c	0.742 ± 00.18^b	0.826 ± 00.22^b	0.422 ± 0.09^a
Total phenols				4.340 ± 00.59^c	1.016 ± 00.14^b	3.733 ± 00.57^c	1.244 ± 00.31^b	0.460 ± 0.10^a
Terpenes
Cedrene		M		nd	nd	nd	nd	0.044 ± 0.02^a	Cedarwood woody^j
2,6-Dimethyl-2,6-Octadiene	1541	M		nd	0.116 ± 00.12^a	nd	nd	nd
α-curcumene	1552	M		nd	nd	nd	nd	0.058 ± 0.01^a
1-Dodecene	1758	M		nd	nd	nd	nd	0.087 ± 0.03^a
Citronellol	1759	R	1762^c	0.042 ± 00.01^b	0.204 ± 00.12^c	0.047 ± 00.03^b	0.043 ± 00.01^b	0.029 ± 0.01^a	Rose^i
β-Guaiene	1827	R	1831^c	nd	nd	nd	nd	0.058 ± 0.01^a	Wood, spice^i
Total terpenes				0.042 ± 00.01^a	0.320 ± 00.24^c	0.047 ± 00.03^a	0.043 ± 00.01^a	0.276 ± 0.08^b
Other
Piperidine	1944	M		nd	nd	nd	nd	0.015 ± 0.08^a	Heavy sweet floral animal^j	D: 70.6^r
Tetadecane	1380	R	1400^c	nd	nd	nd	nd	0.044 ± 0.06^a	Alkane^i	1^r
2-Methyltetrahydrothiophene	1788	M		0.064 ± 0.02^b	nd	nd	0.060 ± 0.02^b	0.015 ± 0.01^a
Total others				0.064 ± 0.02^a	0	0	0.060 ± 0.02^a	0.074 ± 0.15^b

Values in each row with different letters are significantly different (). Data are represented as the mean ± SD. nd: not found. (a). Linear retention index of unknown aroma compound on a HP-INNOWAX fused-silica capillary column (60 × 0.25 × mm × 0.25 μm) with a homologous series of n-alkanes(C7–C30). (b) Identification method is indicated as follows: M, mass spectrum and RI agree with of aroma compound conducted under similar GC-MS condition.; R, identification of retention index with literature data. (c) The referenced RI from the flavor net database (https://www.flavornet. org, accessed June 2007), (on C20 M stationary phase); in the literature. (d) The referenced RI from EI-Sayed. (e) The referenced RI from Kondjoyan and Berdague. (f) The means of aroma compounds of triplicates were calculated through an internal standard method (2-octanol). (g) Standard deviation of triplicates. (h) DIW, SBSW, FCW, MW, and BBW were abbreviation of Drunk the incense wine, Summer Black Seedless wine, Fuji cream wine, Muscat wine, and Black Beet wine, respectively. (i) Odour descriptor from https://www.flavornet.org/flavornet.html. (j) Odor descriptor from https://www.thegoodscentscompany.com/index.html. (k) Odor descriptor from [37]. (l) Odor descriptor from [38]; odor thresholds were determined in 14% ethanolic solution. (m) Odor descriptor from [39].. (n) Odor descriptor from [40]. (o) Odor descriptor from [41]. (p) Odor threshold from [42]. (q) Odor threshold from [43]. (i) Odor threshold from [38], odor thresholds were determined in 14% ethanolic solution. (r) Odor threshold from (shu). (s) Odor threshold from [43], thresholds were calculated in a 12% water/ethanol mixture. (t) Odor threshold from [44]. (u) Odor threshold from [45]. (v) Odor threshold from [46]. (w) Odor threshold from [47]. (x) Odor threshold from [48]. (y) Odour threshold from [43], thresholds were calculated in wine. (z) Odor threshold from [49]. (aa) Odor threshold from [50]. (bb) Odor threshold from [51].