# Wild _Saccharomyces_ Produced Differential Aromas of Fermented Sauvignon Blanc Must
## 3 Results
### Determination of Volatile Compounds after Fermentation
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Retention** & **Compound** & **Selected Ions** & **Estimated LTPRI** & **LTPRI from Literature** & **Identification** & **Odor Descriptor** & **Perception Threshold** \\  & & **LTPRI** & **Literature** & **Method** & **Odor Descriptor** & **Threshold** \\ \hline
7592 & Ethyl acetate & 61, 88 & 891 & 890 \({}^{\circ}\) & STD \({}^{***}\), MS & Solvent \({}^{\text{a,b}}\), fruity & 12,000 \({}^{\circ}\) \\
10,937 & Ethyl isobutanoate & 116, 88, 71 & 966 & 968 \({}^{\circ}\) & STD, MS & Fruity, banana \({}^{\text{h}}\) & 15 \({}^{\circ}\) \\
17,674 & Ethyl pentanoate & 88, 57, 85 & 1126 & 1132 \({}^{\circ}\) & STD, MS & Fruity, apple \({}^{\text{e}}\) & 5 \({}^{\circ}\) \\
18,193 & 1-Butanol & 39, 57, 72 & 1159 & 1165 \({}^{\circ}\) & MS & Medicinal \({}^{\text{e}}\) & 150,000 \({}^{\circ}\) \\
18,262 & Thioacetic acid & 43,61, 42 & 1167 & 1163 \({}^{\text{j}}\) & MS & Tousetel \({}^{\text{j}}\), onion, garlic \({}^{\text{j}}\) & Nf \\
19,012 & 3-Hexen-2-one & 83, 55, 43 & 1182 & 1211 \({}^{\text{n}}\) & MS & Boiled vegetables, metal \({}^{\text{j}}\) & Nf \\  & 2 6-Dimethyl-4- & & & & & & \\
21,544 & heptanone & 57, 85, 41 & 1195 & Nf & MS & Nf \({}^{\text{*}}\) & Nf \\  & (isovalerone) & & & & & & \\
24,320 & 3-Methyl-1- & 42, 55, 70 & 1202 & 1205 \({}^{\text{j}}\) & STD, MS & Animal polish, whiskey \({}^{\text{d}}\) & 30,000 \({}^{\text{1}}\) \\
25,217 & 2-Hexanol & 45, 69, 41 & 1217 & 1238 \({}^{\text{n}}\) & MS & Nf & Nf \\  & & & & & & & Herbaceous, greasy \({}^{\text{h}}\) & \\
34,006 & 1-Hexanol & 56, 69, 84 & 1369 & 1372 \({}^{\text{1}}\) & STD, MS & \({}^{\text{1}}\), resinous; floral, green, cut grass \({}^{\text{d}}\), rh & 110 \({}^{\text{e}}\) \\  & & & & & & & \\
34,592 & (\(E\))-3-Hexen-1-ol & 41, 67 & 1376 & 1379 \({}^{\text{n}}\) & MS & Herbaceous \({}^{\text{1}}\) & 70 \({}^{\text{o}}\) \\
35,861 & (\(Z\))-3-Hexen-1-ol & 67, 41 & 1394 & 1401 \({}^{\text{n}}\) & MS & Herbaceous, bitter, fatty \({}^{\text{e}}\) & 1000 \({}^{\text{e}}\) \\
36,653 & 2,4-Hexadrenal & 81, 39, 41 & 1402 & 1407 \({}^{\text{n}}\) & MS & Vegetable \({}^{\text{j}}\) & 60 \({}^{\text{o}}\) \\
37,351 & Isootronello & 83, 55, 41 & 1459 & 1488 \({}^{\text{j}}\) & STD, MS & Candy, roses \({}^{\text{j}}\) & 40 \({}^{\text{o}}\) \\
41,250 & Linalool oxide & 59, 43 & 1480 & 1484 \({}^{\text{n}}\) & MS & Candy, floral, & 500 \({}^{\text{e}}\) \\
43,139 & Benzaldehyde & 51, 77, 106 & 1493 & 1529 \({}^{\text{e}}\) & MS & Almonds \({}^{\text{e}}\) & 2000 \({}^{\text{e}}\) \\
43,587 & Isovaleric acid & 60, 43, 41 & 1666 & 1660 \({}^{\text{e}}\) & STD, MS & Candy, cheese \({}^{\text{k}}\), rancidity \({}^{\text{e}}\) & 3000 \({}^{\text{e}}\) \\
43,921 & Ethyl decanoate & 88, 101, 29 & 1668 & 1651 \({}^{\text{e}}\) & STD, MS & Fruity, grape \({}^{\text{e}}\) & 200 \({}^{\text{1}}\) \\
44,040 & Diethyl succinate & 101, 129, 29 & 1691 & 1690 \({}^{\text{e}}\) & STD, MS & Wine \({}^{\text{e}}\)\({}^{\text{e}}\)\({}^{\text{e}}\)\({}^{\text{h}}\)\({}^{\text{e}}\)\({}^{\text{e}}\)\({}^{\text{e}}\) & 200,000 \({}^{\text{1}}\) \\
44,734 & Acetophenone & 105, 77, 51 & 1692 & 1690 \({}^{\text{j}}\) & MS & Floral, almonds \({}^{\text{j}}\) & 65 \({}^{\text{o}}\) \\
44,946 & \(\alpha\)-Terpineol & 81, 136, 43 & 1711 & 1713 \({}^{\text{e}}\) & STD, MS & Floral, candy \({}^{\text{e}}\), & 250 \({}^{\text{1}}\) \\  & 1,1,6-Trimethyl-1,2- & & & & & & \\
44,959 & dihydronaphthalene & 142, 159, 172 & 1697 & 1714 \({}^{\text{n}}\) & MS & Liqueur \({}^{\text{n}}\) & 540 \({}^{\text{m}}\) \\  & (TDN) & 70, 55, 56 & 1722 & 1735 \({}^{\text{n}}\) & MS & Candy, fatty \({}^{\text{e}}\) & 400 \({}^{\text{e}}\) \\
45,552 & 1-Decanol & 70, 91, 39 & 1725 & 1742 \({}^{\text{n}}\) & MS & Mint, spices \({}^{\text{n}}\) & Nf \\
46,065 & Verbenone & 107, 91, 39 & 1725 & 1742 \({}^{\text{n}}\) & MS & & \\ \hline \hline \end{tabular}
\end{table}