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Table 2 Volatile alcohols and esters present in the fermentation media at day 2 of fermentation

From: Linking gene regulation and the exo-metabolome: A comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast

Day2

Threshold

Odor

VIN13

EC1118

BM45

285

DV10

Ethyl Acetate

12

Apple, Pineapple, fruity, solvent, balsamic

4.87 ± 1.22

7.38 ± 0.72

7.32 ± 1.07

5.43 ± 1.27

7.32 ± 1.94

Methanol

  

0 ± 0.00

0 ± 0.00

0 ± 0.00

42.59 ± 3.08

41.72 ± 4.08

Propanol

306

Alcohol, ripe fruit, stupefying

27.16 ± 11.35

21.04 ± 4.26

20.87 ± 2.08

19.24 ± 2.60

23.15 ± 6.42

Isobutanol

74

Alcohol, nail polish

5.7 ± 1.25

6.77 ± 0.63

8.3 ± 0.81

7.28 ± 0.40

7.04 ± 0.61

Isoamyl Acetate

60

Solvent marzipan, malt

bd

bd

bd

bd

0.05 ± 0.01

Butanol

50

Medicinal, wine-like

bd

bd

bd

bd

bd

Isoamyl alcohol

  

26.54 ± 5.51

31.23 ± 2.74

30.39 ± 3.12

27.31 ± 1.87

31.09 ± 4.74

Hexyl acetate

0.67

Apple, cherry, pear, floral

bd

bd

bd

bd

0.01 ± 0.01

Ethyl Lactate

150

Fruity, buttery

bd

bd

4.08 ± 0.07

bd

bd

Ethyl Caprylate

0.58

sweet pear banana

bd

bd

bd

bd

0.05 ± 0.03

Acetic Acid

 

Vinegar

549 ± 56

766 ± 19

841 ± 22

756 ± 32

733 ± 60

Propionic Acid

  

1.59 ± 0.62

1.55 ± 0.11

1.78 ± 0.32

1.7 ± 0.35

1.74 ± 0.15

Iso-Butyric Acid

8.1

Rancid butter cheese

0.75 ± 0.11

0.6 ± 0.03

0.62 ± 0.05

0.56 ± 0.07

0.7 ± 0.04

Butyric Acid

2.2

Rancid cheese, sweet

1.10 ± 0.27

1.19 ± 0.06

1.03 ± 0.06

0.96 ± 0.09

1.23 ± 0.08

Ethyl Caprate

0.5

Brandy fruity grape floral

0.02 ± 0.01

0.07 ± 0.03

0.09 ± 0.00

0.09 ± 0.01

0.11 ± 0.01

Iso-Valeric Acid

0.7

Rancid cheese putrid

0.36 ± 0.08

0.33 ± 0.13

0.28 ± 0.04

0.27 ± 0.04

0.340.05

Diethyl Succinate

1.2

Fruity, melon

bd

bd

bd

bd

bd

Valeric Acid

 

SWEATY

0.22 ± 0.05

0.29 ± 0.04

0.26 ± 0.08

0.29 ± 0.06

0.29 ± 0.06

2-Phenylethyl Acetate

1.8

rosy honey fruity

0.22 ± 0.05

0.51 ± 0.03

0.32 ± 0.03

0.33 ± 0.03

0.57 ± 0.03

2-Phenyl Ethanol

200

Rose, honey

9.07 ± 2.37

12.8 ± 0.41

13.38 ± 1.07

14.88 ± 1.33

12.67 ± 1.36

Octanoic Acid

10

Fatty, rancid, oily, soapy faint fruity

0.81 ± 0.04

1.57 ± 0.05

1.01 ± 0.05

1.11 ± 0.07

1.74 ± 0.08

Decanoic Acid

6

Fatty, rancid

0.66 ± 0.07

1.46 ± 0.02

1.06 ± 0.12

1.22 ± 0.13

1.7 ± 0.11

  1. * Values are expressed as mg.L-1 and are the average of 4 biological repeats ± standard deviation. Metabolites present at concentrations below the detection limit are indicated by "bd".