Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates

( ( ( (P < 0.05) and concentrations of 23 volatile compounds of 14 distillate fractions and 15 finished Piscos. Artificial 0.05) and concentrations of 23 volatile compounds of 14 distillate fractions and 15 finished Piscos. Artificial 0.05) and concentrations of 23 volatile compounds of 14 distillate fractions and 15 finished Piscos. Artificial 0.05) and concentrations of 23 volatile compounds of 14 distillate fractions and 15 finished Piscos. Artificial 0.05) and concentrations of 23 volatile compounds of 14 distillate fractions and 15 finished Piscos. Artificial fruit attribute, characteristic of the head fraction (FR1) can be tracked with esters. Linalool, main odor attribute of fruit attribute, characteristic of the head fraction (FR1) can be tracked with esters. Linalool, main odor attribute of fruit attribute, characteristic of the head fraction (FR1) can be tracked with esters. Linalool, main odor attribute of fruit attribute, characteristic of the head fraction (FR1) can be tracked with esters. Linalool, main odor attribute of fruit attribute, characteristic of the head fraction (FR1) can be tracked with esters. Linalool, main odor attribute of the 1st part of the heart (FR2) can be tracked with linalool molecule. The 2nd part of the heart (FR3) can be tracked the 1st part of the heart (FR2) can be tracked with linalool molecule. The 2nd part of the heart (FR3) can be tracked the 1st part of the heart (FR2) can be tracked with linalool molecule. The 2nd part of the heart (FR3) can be tracked the 1st part of the heart (FR2) can be tracked with linalool molecule. The 2nd part of the heart (FR3) can be tracked the 1st part of the heart (FR2) can be tracked with linalool molecule. The 2nd part of the heart (FR3) can be tracked with octanoic acid, decanoic acid, furfural and ethyl lactate, accounting for tails attribute. In blended and aged with octanoic acid, decanoic acid, furfural and ethyl lactate, accounting for tails attribute. In blended and aged with octanoic acid, decanoic acid, furfural and ethyl lactate, accounting for tails attribute. In blended and aged with octanoic acid, decanoic acid, furfural and ethyl lactate, accounting for tails attribute. In blended and aged with octanoic acid, decanoic acid, furfural and ethyl lactate, accounting for tails attribute. In blended and aged finished products, chemical markers accounting for the effects of distillate fractions were similar but not identical finished products, chemical markers accounting for the effects of distillate fractions were similar but not identical finished products, chemical markers accounting for the effects of distillate fractions were similar but not identical finished products, chemical markers accounting for the effects of distillate fractions were similar but not identical finished products, chemical markers accounting for the effects of distillate fractions were similar but not identical to the markers from samples obtained from the purely distilled samples. Chemical markers for FR1 are ethyl to the markers from samples obtained from the purely distilled samples. Chemical markers for FR1 are ethyl to the markers from samples obtained from the purely distilled samples. Chemical markers for FR1 are ethyl to the markers from samples obtained from the purely distilled samples. Chemical markers for FR1 are ethyl to the markers from samples obtained from the purely distilled samples. Chemical markers for FR1 are ethyl hexanoate, ethyl octanoate, ethyl decanoate. Differentiation between FR1 and FR2 is less evident than in the purely hexanoate, ethyl octanoate, ethyl decanoate. Differentiation between FR1 and FR2 is less evident than in the purely hexanoate, ethyl octanoate, ethyl decanoate. Differentiation between FR1 and FR2 is less evident than in the purely hexanoate, ethyl octanoate, ethyl decanoate. Differentiation between FR1 and FR2 is less evident than in the purely hexanoate, ethyl octanoate, ethyl decanoate. Differentiation between FR1 and FR2 is less evident than in the purely distilled samples due to the linalool and artificial fruit attribute correlation. Chemical markers for FR2, therefore, distilled samples due to the linalool and artificial fruit attribute correlation. Chemical markers for FR2, therefore, distilled samples due to the linalool and artificial fruit attribute correlation. Chemical markers for FR2, therefore, distilled samples due to the linalool and artificial fruit attribute correlation. Chemical markers for FR2, therefore, distilled samples due to the linalool and artificial fruit attribute correlation. Chemical markers for FR2, therefore, include linalool and esters ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The blending of the 2nd part of include linalool and esters ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The blending of the 2nd part of include linalool and esters ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The blending of the 2nd part of include linalool and esters ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The blending of the 2nd part of include linalool and esters ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The blending of the 2nd part of the heart (FR3) can be tracked with 2-phenylethanol, ethyl lactate, and decanoic acid. Oak aging was tracked with the heart (FR3) can be tracked with 2-phenylethanol, ethyl lactate, and decanoic acid. Oak aging was tracked with the heart (FR3) can be tracked with 2-phenylethanol, ethyl lactate, and decanoic acid. Oak aging was tracked with the heart (FR3) can be tracked with 2-phenylethanol, ethyl lactate, and decanoic acid. Oak aging was tracked with the heart (FR3) can be tracked with 2-phenylethanol, ethyl lactate, and decanoic acid. Oak aging was tracked with eugenol and whisky lactones, while 5-hydroxy-methyl-2-furfural accounted for added caramel. eugenol and whisky lactones, while 5-hydroxy-methyl-2-furfural accounted for added caramel. eugenol and whisky lactones, while 5-hydroxy-methyl-2-furfural accounted for added caramel. eugenol and whisky lactones, while 5-hydroxy-methyl-2-furfural accounted for added caramel. eugenol and whisky lactones, while 5-hydroxy-methyl-2-furfural accounted for added caramel.