Journal of Food Quality

Research Article

Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Table 2

Volatile compounds identified in 12 Cabernet sauvignon red wines with different marketing prices, including concentration (mg/L), the Kovats Index of aroma compounds on HP-INNOWAX (KI) and sensory descriptor for each compound detected by SPME/GC-MS. Each sample was analysed in triplicate. The obtained coefficients of regression (R²) were >0.998, and the relative standard deviations (RSD) were <5%.


Code	Compous	CKI^m	KIⁿ	IM^o	ODE^p	OTS^q (mg/L)	Concentration (mg/L)
							Class 1^w						Class 2^z
							W1	W2	W3	W4	W5	W6	W7	W8	W9	W10	W11	W12

	Esters
ES1	Ethyl acetate	897	888	A	Fruity, pineapple2	12.000a	1.92	1.33	1.20	1.97	1.54	1.52	1.89	1.73	2.36	2.97	1.60	4.08
ES2	Isoamyl acetate	1128	1131	A	Banana, sweet2	0.066d	0.06	0.07	0.11	0.09	0.09	0.24	0.07	0.15	0.10	0.15	0.05	0.20
ES3	Isopentyl formate	1233		B	Apple-like	NF	6.30	10.55	9.85	7.78	8.59	8.77	ND	ND	5.89	ND	ND	ND
ES4	Ethyl hexanoate	1239	1241	A	Apple peel, fruit2	0.008a	ND	0.16	0.21	0.20	ND	0.65	0.18	0.55	0.22	ND	ND	0.58
ES5	Ethyl 2-hexenoate	1350	1343	A	Fruity, green apple1	0.014c	ND	ND	0.01	ND	0.01	0.01	ND	0.01	ND	0.01	0.01	ND
ES6	Ethyl lactate	1357	1352	A	Fruity, anise2	154.000c	ND	2.13	1.40	ND	ND	ND	2.13	1.40	1.95	ND	1.82	2.01
ES7	Ethyl octanoate	1443	1436	A	Fruity, fatty1	0.240a	0.36	0.37	0.45	0.61	0.36	0.69	0.68	0.65	0.52	1.28	0.49	1.88
ES8	Ethyl 3-hydroxybutyrate	1534	1524	A	NF	20.000c	ND	ND	0.01	ND	0.01	0.02	ND	0.01	0.01	0.02	0.02	ND
ES9	Isoamyl lactate	1581	1523	A	Fatty, rancid1	NF	ND	ND	ND	ND	0.06	0.06	ND	ND	ND	0.09	ND	ND
ES10	Ethyl caprate	1648	1636	A	Grape4	0.500a	0.05	0.04	0.08	0.12	0.12	0.05	0.18	0.05	0.08	0.19	0.13	0.22
ES11	Ethyl methyl succinate	1650		C	NF	NF	ND	ND	ND	ND	0.04	0.04	ND	ND	ND	0.04	ND	ND
ES12	Diethyl succinate	1689	1688	A	Fruity, sweet1	1.200a	0.94	1.37	1.68	1.55	1.07	1.26	2.96	2.20	2.75	3.21	2.24	3.12
ES13	Methyl salicylate	1809	1788	A	NF	NF	ND	ND	0.03	0.02	0.03	0.02	0.11	0.12	0.04	0.07	0.08	0.06
ES14	Phenethyl acetate	1843		B	Floral1	1.800a	ND	0.02	ND	0.03	ND	ND	0.06	0.05	0.04	0.07	0.03	0.10
ES15	Ethyl 3-methylbutyl succinate	1920		C	Fruity1	NF	ND	ND	0.04	ND	0.03	0.03	0.05	ND	0.04	0.06	0.03	ND
ES16	Diethyl malate	2066	2041	A	NF	10.000c	ND	ND	ND	ND	ND	ND	ND	ND	ND	0.03	ND	ND
ES17	Ethyl hydrogen succinate	2400		C	Chocolate1	NF	0.10	0.10	ND	0.11	ND	ND	0.15	ND	0.10	0.20	ND	0.21
	Total esters						9.73	16.14	15.07	12.48	12.02	13.36	6.33	5.52	14.10	8.39	6.50	12.46

	Alcohols
AL1	1-propanol	1054	1037	A	Alcohol, ripe fruit1	306.000a	0.23	0.45	0.40	0.50	0.50	0.25	0.23	0.24	0.41	0.45	0.42	0.28
AL2	2-methyl-1-propanol	1106	1099	A	Alcohol, solvent1	75.000a	0.66	1.44	0.70	0.95	0.83	0.47	0.62	0.53	0.51	0.67	0.61	0.68
AL3	1-butanol	1162	1163	A	Medicine, fruit1	150.000a	0.04	0.04	0.04	0.04	0.06	0.04	ND	0.04	0.04	0.07	0.08	0.08
AL4	3-methyl-1-butanol	1221	1220	A	Cheese1	30.000b	ND	ND	ND	ND	ND	ND	6.02	6.43	5.89	8.39	5.14	9.06
AL5	1-pentanol	1263	1254	A	Almond, synthetic, balsamic6	64.000a	0.03	0.01	0.01	0.02	0.02	ND	ND	ND	0.01	ND	ND	ND
AL6	3-ethyl-1-butanol	1334	1343	A	Vinous, herbaceous, cacao6	50.000a	ND	ND	0.02	ND	ND	0.02	2.10	ND	ND	0.01	ND	0.02
AL7	3-methyl-2-pentanol	1362		C	Fruity, Cocoa2	NF	ND	ND	ND	ND	ND	ND	ND	ND	ND	2.48	ND	ND
AL8	3-Ethoxypropanol	1387		C	Fruity6	NF	ND	0.02	0.01	0.01	ND	0.02	ND	ND	0.02	ND	ND	0.02
AL9	cis-3-hexene-1-ol	1392	1391	A	Fruity, plant1	0.040c	0.02	0.02	0.02	0.02	0.02	0.03	0.04	0.05	0.02	0.03	0.02	0.04
AL10	1-heptanol	1461	1467	A	NF	0.425d	0.01	ND	0.01	ND	0.01	ND	ND	ND	ND	ND	ND	ND
AL11	2-ethyl-1-hexanol	1493	1503	A	Fruity, green cucumber2	8.000a	ND	ND	0.01	ND	ND	0.02	ND	ND	ND	0.01	0.01	0.03
AL12	2,3-butanediol	1551	1583	A	Fruity, onion2	0.030d	0.26	ND	0.13	0.26	0.22	0.39	0.24	0.31	0.29	0.57	0.48	0.35
AL13	1-octanol	1564	1553	A	Chemical, metal, burnt1	0.200d	0.02	0.04	0.02	0.02	0.02	ND	0.04	0.06	0.03	0.04	0.04	0.06
AL14	1,3-butanediol	1587		C	Fruity1	NF	ND	ND	ND	0.12	ND	ND	0.10	0.10	ND	0.13	0.19	ND
AL15	Benzyl alcohol	1902	1903	A	Floral, sweet1	200.000a	0.02	0.04	0.02	ND	0.02	0.08	0.08	0.09	0.04	0.06	0.16	0.05
AL16	Phenethyl alcohol	1941	1938	A	Rose, sweet2, honey6	200.000a	1.71	2.71	1.29	2.19	1.35	3.13	3.43	3.55	3.38	4.43	4.15	5.39
	Total alcohols						3.30	4.77	2.68	4.13	3.05	4.45	12.90	11.40	10.64	17.34	11.30	16.06

AD1	Aldehydes
AD2	Nonanal	1403	1385	A	Fat, citrus, green1	0.015a	ND	0.02	0.01	0.01	0.01	0.01	0.02	0.04	ND	0.02	ND	0.06
AD3	Furfural	1484	1479	A	Sweet, caramel1	3.000c	0.06	0.52	0.15	0.29	0.21	0.25	0.53	0.52	0.48	0.30	0.59	0.47
AD4	5-methyl-2-furfural	1597	1585	A	Almond, caramel, rubber1	0.003a	0.01	0.04	0.01	0.01	0.01	0.05	0.03	0.05	0.02	0.02	ND	0.26
AD5	Benzeneacetaldehyde	1671	1662	A	Fruity, almond2	NF	ND	ND	ND	ND	ND	0.01	ND	ND	ND	ND	ND	0.07
	Total aldehydes						0.07	0.58	0.17	0.31	0.23	0.32	0.58	0.61	0.50	0.34	0.59	0.86

	Furans
FU1	2-amylfuran	1294	1231	A	Sweet6	0.006a	ND	ND	ND	ND	ND	0.01	ND	ND	ND	0.02	ND	0.03
FU2	Acetylfuran	1527	1518	A	NF	NF	ND	0.02	0.01	0.02	0.02	ND	0.04	0.03	0.03	0.03	0.05	0.04
	Total furans						ND	0.02	0.01	0.02	0.02	0.01	0.04	0.03	0.03	0.05	0.05	0.07
	Ketones
KE1	Acetoin	1305	1294	A	Buttery1	150.000c	0.02	ND	ND	0.04	0.04	0.05	0.04	0.06	0.03	0.04	0.06	0.03
KE3	2H-pyran-2,6(3H)-dione	2024		B	Caramel, sweet2	NF	ND	ND	ND	0.01	ND	ND	ND	ND	ND	0.02	ND	0.04
	Total ketones						0.06	0.04	0.03	0.08	0.08	0.14	0.11	0.13	0.07	0.14	0.17	0.18

	Acids
AC1	Acetic acid	1462	1464	A	Vinegar1	200.000a	0.60	0.44	0.24	0.44	0.37	0.62	1.09	0.57	0.46	0.73	0.59	1.14
AC2	Isovaleric acid	1682	1686	A	Fatty-rancid, sweaty1	3.000a	ND	ND	ND	ND	ND	0.12	ND	ND	ND	ND	ND	ND
AC3	Hexanoic acid	1860	1851	A	Rancid, grass, fruity1	3.000d	0.11	0.25	0.13	ND	0.16	0.42	0.43	0.48	0.31	0.29	0.21	0.77
AC4	Heptanoic acid	1967	1981	A	Sweaty, cheese2	NF	ND	ND	ND	ND	ND	ND	0.02	0.02	ND	0.01	ND	ND
AC5	2-hexenoic acid	1977	1933	A	Fatty	NF	ND	ND	ND	0.01	0.01	0.01	0.01	ND	ND	ND	ND	ND
AC6	Octanoic acid	2075	2083	A	Fatty, dry, dairy1	0.500e	0.22	0.33	0.30	0.40	0.35	0.59	0.84	0.70	0.51	0.67	0.39	1.52
AC7	Decanoic acid	2286	2361	A	Fatty, dry, woody1	0.006a	0.07	0.08	0.05	0.09	0.07	0.10	0.14	ND	0.09	0.13	0.06	0.29
	Total acids						1.00	1.10	0.77	0.94	0.96	1.86	2.53	1.77	1.37	1.83	1.25	3.72

	Terpenes
TE1	DL-limonene	1189	1193	A	Citrus, mint4	0.010d	ND	ND	0.01	0.01	0.03	ND	0.03	0.04	ND	0.04	ND	0.03
TE2	Styrene	1270	1267	A	Balsamic, gasoline	NF	0.07	0.08	0.07	0.10	0.03	0.03	0.10	0.06	0.07	0.15	0.17	0.27
TE3	Vitispirane	1540		C	Camphor-like8	NF	0.03	ND	ND	ND	ND	0.04	ND	ND	ND	ND	ND	ND
	Total terpenes						0.10	0.08	0.08	0.11	0.06	0.07	0.13	0.10	0.07	0.19	0.17	0.30

	Phenols
PH1	Guaiacol	1889	1859	A	Smoky, sweet, medicine1	0.010a	ND	ND	ND	ND	ND	0.01	0.01	0.01	0.01	0.01	ND	0.02
PH2	Phenol	2032	2020	A	NF	NF	0.01	0.01	0.01	0.01	0.01	0.01	0.02	ND	0.01	0.01	ND	0.03
PH3	p-ethylguaiacol	2062		C	Phenolic1	0.033a	0.02	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
PH4	3-methyl-phenol	2192	2170	A	Phenolic1	NF	ND	ND	ND	0.01	ND	ND	0.02	0.02	ND	0.20	ND	ND
PH5	4-ethyl-phenol	2203	2170	A	Phenolic1	0.610a	0.13	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
PH6	2,4-di-t-butylphenol	2326	2315	A	Phenolic1	NF	0.50	1.20	0.79	0.84	0.08	1.95	ND	ND	ND	ND	ND	ND
	Total phenols						0.66	1.21	0.80	0.86	0.09	1.97	0.05	0.03	0.02	0.04	0.00	0.05

	Lactones
KE2	Butyrolactone	1664	1635	A	Sweet, buttery5	20.000c	0.04	0.04	0.03	0.03	0.04	0.09	0.07	0.07	0.04	0.08	0.11	0.11
	Total lactones						0.04	0.04	0.03	0.03	0.04	0.09	0.07	0.07	0.04	0.08	0.11	0.11

	Sulfur compounds
ME1	Methionol	1735	1727	A	Cooked potato1	0.500a	0.03	0.04	0.02	0.03	0.03	0.06	0.04	0.07	0.03	0.10	0.05	0.03
	Total Sulfur compounds						0.03	0.04	0.02	0.03	0.03	0.06	0.04	0.07	0.03	0.10	0.05	0.03

NF: not found ND: not detected mCKI: calculated Kovats Index of aroma compounds on HP-INNOWAX. nKI: theoretical retention index obtained from the database (http://webbook.nwast.gov/chemwastry/). oIM: identification methods: A, mass spectrum and KI agreed with authentic compounds tested in the same GC-MS condition; B, mass spectrum agreed with mass spectral data base; C, mass spectrum and KI agreed with mass spectral literature data base. pODE: odor description shown in literatures: 1 (Tufariello, Capone, & Siciliano, 2012); 2 (Niu et al., 2011); 3 (Li, Tao, Wang, & Zhang, 2008); 4 (Acree & Arn, 2004); 5 (Capone et al., 2013); 6 (Welke, Zanus, Lazzarotto, & Zini, 2014); 7 (Zheng et al., 2012); 8 (Loscos, Hernandez-Orte, Cacho, & Ferreira, 2007). qOTS: odor threshold of the volatile compounds shown in literatures: a (Welke et al., 2014); b (Álvarez, González-Barreiro, Cancho-Grande, & Simal-Gándara, 2011); c (Tufariello et al., 2012); d (Pino & Queris, 2011). wClass 1: including samples W1 to W6 belonging to marketing price area 39 to 79 RMB. zClass 2: including samples W7 to W12 belonging to marketing price area 188 to 258 RMB.