# Wild _Saccharomyces_ Produced Differential Aromas of Fermented Sauvignon Blanc Must
## 3 Results
### Determination of Volatile Compounds after Fermentation

Table 1: Volatile compounds in unfermented Sauvignon Blanc (SB) must, along with their respective retention times, identification ions, retention indices, identification methods, odor descriptor, and perception threshold. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Retention** & **Compound** & **Selected Ions** & **Estimated** & **LTPRI** **from** & **Identification** & **Odor Descriptor** & **Perception** & **Threshold** \\
**Time** & & & & & & & **(ug L \({}^{-1}\))** \\ \hline
47,829 & 1-Undecanol & 55, 69, 41 & 1737 & 1738 \({}^{\rm e}\) & MS & Fruity \({}^{\rm e}\), tangerine \({}^{\rm l}\) & 41 \({}^{\rm e}\) \\
61,241 & \(\alpha\)-Ionone & 136, 121, 93 & 1808 & 1829 \({}^{\rm n}\) & STD, MS & Fruity, floral, & \\  & & & & & & & \({}^{\rm raspberry, violet \({}^{\rm h}\)}\) & 2,6 \({}^{\rm l}\) \\
61,925 & \(\beta\)-Damascenone & 190, 121, 69 & 1815 & 1842 \({}^{\rm e}\) & STD, MS & Raked apple \({}^{\rm l}\), & \\  & & & & & & & floral, honey \({}^{\rm d,l}\) & 0,05 \({}^{\rm l}\) \\
62,388 & Ethyl laurate & 88, 101 & 1838 & 1856 \({}^{\rm n}\) & STD, MS & Candy, floral \({}^{\rm e}\), & \\
63,044 & Hexanoic acid & 60, 73, 41 & 1869 & 1863 \({}^{\rm e}\) & STD, MS & Cheese, greasy \({}^{\rm e}\) & 420 \({}^{\rm l}\) \\
63,759 & Decyl isobutyrate & 43, 89, 71 & 1870 & Nf & MS & Nf & Nf \\
64,386 & Benzyl alcohol & 79, 108, 107 & 1871 & 1874 \({}^{\rm n}\) & MS & Candy, fruity \({}^{\rm e}\) & 200,000 \({}^{\rm l}\) \\
66,097 & 2-Phenylethanol & 65, 91, 92 & 1931 & 1939 \({}^{\rm n}\) & STD, MS & Roses, honey \({}^{\rm e}\)k & 14,000 \({}^{\rm l}\) \\
70,677 & Phenol & 94, 66, 65 & 1968 & 1962 \({}^{\rm n}\) & MS & medicinal \({}^{\rm n}\) & 5900 \({}^{\rm o}\) \\
71,382 & \(\beta\)-Ionone & 177, 192, 91 & 1985 & 1975\({}^{\rm n}\) & STD, MS & Violet \({}^{\rm d,l}\), & \\  & Isopropyl & & & & & & balsamic, roses \({}^{\rm d}\) & 0,09 \({}^{\rm l}\) \\
72,105 & myristate & 43, 102, 60 & 1999 & 2017 \({}^{\rm n}\) & MS & Nf & 800 \({}^{\rm e}\) \\
72,695 & Ethyl myristate & 88, 101, 43 & 2025 & 2044 \({}^{\rm n}\) & MS & Lily \({}^{\rm l}\) & Nf \\
72,881 & \(\gamma\)-Nonalactone & 85, 29, 41 & 2032 & 2044 \({}^{\rm n}\) & STD, MS & Coconut, peach \({}^{\rm b,gj}\) & 30 \({}^{\rm l}\) \\  & & & & & & Rancidity \({}^{\rm d,l}\) & \\  & & & & & & candy, cheese \({}^{\rm c}\), & \\
73,384 & Octanoic acid & 60, 73, 43 & 2048 & 2055 \({}^{\rm n}\) & STD, MS & candy, cheese \({}^{\rm c}\), & \\  & & & & & & animal, spices \({}^{\rm f}\), & 500 \({}^{\rm l}\) \\  & & & & & & & unpleasant \({}^{\rm d}\) & \\
80,756 & Ethyl cinnamate & 103, 131, 176 & 2140 & 2139 \({}^{\rm l}\) & STD, MS & \({}^{\rm c,f}\), floral, & 1,1 \({}^{\rm l}\) \\  & & & & & & strawberry, plum \({}^{\rm f}\) & \\
82,127 & Ethyl palmit & 88, 101 & 2234 & 2250 \({}^{\rm l}\) & MS & Waxy, greasy \({}^{\rm e}\) & 1500 \({}^{\rm e}\) \\
83,100 & Decanoic acid & 60, 129, 172 & 2279 & 2287 \({}^{\rm e}\) & STD, MS & rancid \({}^{\rm d,l}\), & \\  & & & & & & \({}^{\rm f}\) & \\
83,273 & Ethyl-9. & & & & & & \\
87,629 & 2-Hexadecanol & 55, 69, 83 & 2310 & 2302 \({}^{\rm e}\) & MS & Nf & Nf \\
96,623 & Hexyl & 129, 117, 91 & 2512 & 2526 \({}^{\rm l}\) & MS & Nf & Nf \\ \hline  & & & & & & & \\  & & & & & & & \\ \hline \multicolumn{7}{l}{\({}^{\rm a}\) Nf = not found. ** LTPRI** = linear temperature-programmed retention indexes. **STD** = mass spectra and retention index in agreement with the standard of the volatile compound. *** MS = mass spectra in agreement with the spectral database (NIST considering minimum 70% similarity). [24] \({}^{\rm a}\), [25] \({}^{\rm b}\), [26] \({}^{\rm c}\), [27] \({}^{\rm d}\), [23] \({}^{\rm e}\), [28] \({}^{\rm f}\), [29] \({}^{\rm g}\), [30] \({}^{\rm h}\), [31] \({}^{\rm l}\), [17] \({}^{\rm l}\), [32] \({}^{\rm k}\), [222] \({}^{\rm l}\), [33] \({}^{\rm m}\), [34] \({}^{\rm n}\), [35] \({}^{\rm o}\).} \\ \end{tabular}
\end{table} 
Table 1: _Cont._  
Figure 1: Principal component analysis (PCA) of volatile compounds produced in unfermented and fermented Sauvignon Blanc (SB) musets.