Chromatography-Olfactometry Study of the Aroma of Fino Sherry Wines
Table 1
Retention time, odor descriptors, and odorant series of the compounds detected by the sniffers grouped in three odorant zones (OZ).
Odor descriptors
Odorant series
Compound
Aging years/escala
0/5
1.5/4
2.5/3
4.5/2
6/1
OZ1
8.5
Pungent, fruity
Fr
Acetaldehyde
8.9
Chocolate, coffee, toasted
E
n.i.
9.4
Varnish, strawberry
Ch, Fr
Ethyl acetate
9.6
Green apple
Fr
1,1-Diethoxyethane
10.5
Apple, strawberry
Fr
Ethyl isobutanoate
10.9
Butter, cookie
Fa
2,3-Butanedione
11.1
Glue, fatty
Ch, Fa
Methyl butanoate
11.5
Liqueur
B
n.i.
12.2
Strawberry, pineapple, peach
Fr
Ethyl butanoate
13.0
Overripe melon
Fr
n.i.
13.2
Alcohol, nail polish
Ch
Isobutanol
15.0
Toasted
E
n.i.
15.3
Banana, strawberry
Fr
Isoamyl acetate
19.9
Vinous, solvent
Ch
Isoamyl alcohols
21.5
Fruity, almond
Fr
Ethyl hexanoate
22.0
Toasted
E
n.i.
27.0
Herbaceous
V
Octanal
27.9
Butter, cheese
Fa
Acetoin
34.5
Cookie, fruity
Fa, Fr
Ethyl lactate
41.0
Fruity
Fr
Ethyl octanoate
46.1
Floral, burnt wood
Fl, E
Furfural
OZ2
57.8
Fruity
Fr
n.i.
63.0
Toasted, burnt, fruity
E, Fr
-Butyrolactone
64.6
Cheese, rancid
Fa
Butanoic acid
OZ3
73.5
Toasted, synthetic
E, Ch
n.i.
78.0
Cut hay
V
Methionol
83.5
Peach, roast apple
Fr
n.i.
84.6
Rose
Fl
Phenethyl acetate
89.3
Cheese, rancid
Fa
Hexanoic acid
93.0
Medicinal
B
n.i.
99.4
Rose
Fl
Phenethyl alcohol
103.0
Vanilla
S
-Oak lactone
108.4
Toasted, clove
E, S
4-Ethylguaiacol
113.7
Milky, rancid
Fa
Octanoic acid
119.0
Milky, cookie
Fa
n.i.
121.0
Toasted, burnt, fruity
E, Fr
-Decalactone
123.0
Smoked, tobacco
E
n.i.
125.6
Burnt, cinnamon
E, S
Eugenol
128.5
Milky, cookie
Fa
n.i.
131.0
Curry, tobacco
S
Sotolon
136.7
Caramel, coffee, raisin
E, Fr
n.i.
Fr: fruity; E: empyreumatic; Ch: chemical; Fa: fatty; B: balsamic; V: vegetable; Fl: floral; S: spicy n.i.: not identified. The ā+ā indicates that sensation was detected by at least two sniffers and the āā when the odor was detected only by one or none sniffers.