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 3

The compounds whose OAV > 1 in all samples or partial samples.

	Compounds	OAVW1	OAVW2	OAVW3	OAVW4	OAVW5	OAVW6	OAVW7	OAVW8	OAVW9	OAVW10	OAVW11	OAVW12
ES2	Isoamyl acetate	0.91	1.06	1.67	1.36	1.36	3.64	1.06	2.27	1.52	2.27	0.76	3.03
ES4	Ethyl hexanoate	ND	20.00	26.25	25.00	ND	81.25	22.50	68.75	27.50	ND	ND	72.50
ES7	Ethyl octanoate	1.50	1.54	1.88	2.54	1.50	2.88	2.83	2.71	2.17	5.33	2.04	7.83
ES12	Diethyl succinate	0.78	1.14	1.40	1.29	0.89	1.05	2.47	1.83	2.29	2.68	1.87	2.60
AL9	cis-3-Hexene-1-ol	0.50	0.50	0.50	0.50	0.50	0.75	1.00	1.25	0.50	0.75	0.50	1.00
AL12	2,3-Butanediol	8.67	ND	4.33	8.67	7.33	13.00	8.00	10.33	9.67	19.00	16.00	11.67
AD2	Nonanal	ND	1.33	0.67	0.67	0.67	0.67	1.33	2.67	0.00	1.33	ND	4.00
AD4	5-Methyl-2-furfural	3.33	13.33	3.33	3.33	3.33	16.67	10.00	16.67	6.67	6.67	ND	86.67
FU1	2-Amylfuran	ND	ND	ND	ND	ND	1.67	ND	ND	ND	3.33	ND	5.00
TE1	DL-Limonene	0.44	0.66	0.60	0.80	0.70	1.18	1.68	1.40	1.02	1.34	0.78	3.04
AC6	Octanoic acid	11.67	13.33	8.33	15.00	11.67	16.67	23.33	0.00	15.00	21.67	10.00	48.33
AC7	Decanoic acid	ND	ND	1.00	1.00	3.00	ND	3.00	4.00	ND	4.00	ND	3.00
PH1	Guaiacol	ND	ND	ND	ND	ND	1.00	1.00	1.00	1.00	1.00	ND	2.00