# Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors
## 2 Results and Discussion
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**RT (min) 1** & **KI\({}_{\text{calc}}\) 2** & **KI\({}_{\text{Int}}\) 3** & **ID 4** & **Chemical Families** & **OTs (ug/L) 5** & **Odor descriptors 6** \\ \hline \multicolumn{6}{c}{**Acetals**} \\
4.99 & 1094 & 1096 & MS, RI, Std & 1,1-Diehncyethane & 1000 & Liquorices, **nuty**, pungent, **wood** \\
21.86 & 1512 & 1525 & MS, RI, Std & _cis-dioxane_ & - & **Wood** \\
26.84 & 1642 & 1639 & MS, RI, Std & _cis-dioxane_ & - & **Wood** \\
31.01 & 1755 & 1740 & MS, RI, Std & _Trans-dioxane_ & - & **Wood** \\ \hline \multicolumn{6}{c}{**Furanic compounds**} \\
18.03 & 1412 & 1434 & MS, RI, Std & _2-Acetylfuran_ & - & Balsamic-cinnamic, cereal, sweet, **tosat**, tobacco \\
20.86 & 1465 & 1458 & MS, RI, Std & _2-Fururant_ & 14,100 & **Alamond**, **caramel**, sweet, **wood** \\
22.45 & 1526 & 1524 & MS, RI, Std & _1-2-Furant_ & - & Raddis, **spice** \\
23.67 & 1550 & 1560 & MS, RI, Std & _5-Methyl_2-furfurant_ & 20,000 & Acid, almond, **caramel**, coffee, **spice**, **tosat** \\
26.01 & 1606 & 1606 & MS, RI, Std & _Ethyl_2-furfurant_ & 16,000 & Balsamic, scorned tone, **vanilla** \\
68.15 & 2412 & - & MS, RI, Std & _5-Ethoxymethyl_2-furfurant_ & 60,000 & **Alamond**, **carbboard**, **nuty** \\ \hline \multicolumn{6}{c}{**Latones**} \\
25.71 & 1594 & 1595 & MS, RI, Std & Buttyrolactone & 35,000 & **Caramel**, coconut, cream, peach \\
29.01 & 1690 & 1694 & MS, RI, Std & \(\gamma\)-Hexalactone & 1600 & Apricot, peach \\
36.65 & 1936 & 1933 & MS, RI, Std & \(\gamma\)-Otalactone & 400 & **Caramel**, coconut, cream, fatty, herbaceous, **nuty** \\
42.75 & 2197 & 2185 & MS, RI, Std & \(\gamma\)-Decalactone & 88 & Fruit, sweet \\
43.92 & 2218 & 2219 & MS, RI & _(2-Whiskylactone & 67 & Camamel, coconut, **nuty**, **tosat**, **wood** \\
45.44 & 2267 & 2241 & MS, RI, Std & \(\gamma\)-Dodecalactone & 1000 & Cocount, fruit, musk, sweet \\ \hline \multicolumn{6}{c}{**Volatile phenols**} \\
41.63 & 2076 & 2080 & MS, RI, Std & _2-Phenoyethanol_ & - & Alcoholic, **foxal**, rose \\
45.13 & 2257 & 2250 & MS, RI, Std & **Eugenol** & 5 & Balsamic, clove, herbaceous, **henoy**, **spice** \\
77.06 & 2563 & 2561 & MS, RI, Std & Vanillin & 4 & Sweet, **vanilla** \\
78.77 & 2620 & 2613 & MS, RI, Std & Methyl vanillin & 990 & **Vanilla** \\ \hline \hline \end{tabular}  
* 1: Retention time (min); 2: Kovats index \(n\)-allenes (C to Co) on Apr 20-20 capillary column; 3: Kovats index reported in literature for equivalent capillary column [21, 22, 23, 24, 25, 26, 27, 28, 29, 30]; 4 Method of identification: MS, mass spectrum comparison using NITS library; RI- retention index in agreement with literature value; Std: confirmed by authentic standard; 5: Odor threshold determined in 10-12% to ethanol [6, 31, 32, 33, 34, 35, 36]; 6: Odor descriptors [5, 11, 37, 48, 35, 36]; 7: Odor descriptors in bold are the potential aroma notes of Madeira wines; 8: VOCs in bold are common to all Madeira wines analyzed; 9: No information was found in literature; 9: TDN, 1-2-dihydro-1,1-6-trimethylhydplane.  
\end{table} 
Table 1: _Cont._