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Table 4 Volatile alcohols and esters present in the fermentation media at day 14 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

Day14

Threshold

Odor

VIN13

EC1118

BM45

285

DV10

Ethyl Acetate

12

Apple, Pineapple, fruity, solvent, balsamic

29.56 ± 7.56

28.79 ± 1.83

23.58 ± 2.42

23.24 ± 1.87

27.83 ± 1.11

Methanol

  

68.39 ± 4.8

62.3 ± 20.12

70.87 ± 7.02

63.92 ± 4.49

62.18 ± 6.21

Propanol

306

Alcohol, ripe fruit, stupefying

83.23 ± 13.34

53.5 ± 7.49

39.72 ± 4.13

41.63 ± 5.337

64.14 ± 6.96

Isobutanol

74

Alcohol, nail polish

11.27 ± 2.80

15.44 ± 1.30

19.58 ± 2.03

15.18 ± 1.15

15.33 ± 0.76

Isoamyl Acetate

60

Solvent marzipan, malt

0.10 ± 0.03

0.09 ± 0.01

0.07 ± 0.01

0.06 ± 0.00

0.09 ± 0.01

Butanol

50

Medicinal, wine-like

1.36 ± 0.14

1.26 ± 0.08

1.02 ± 0.18

1.03 ± 0.05

1.32 ± 0.04

Isoamyl alcohol

  

67.29 ± 4.89

71.44 ± 2.54

68.17 ± 8.81

61.59 ± 4.25

76.86 ± 6.50

Hexyl acetate

0.67

Apple, cherry, pear, floral

0.05 ± 0.04

0.14 ± 0.01

0.1 ± 0.00

0.1 ± 0.00

0.14 ± 0.00

Ethyl Lactate

150

Fruity, buttery

3.86 ± 0.19

3.96 ± 0.04

bd

bd

3.92 ± 0.09

Ethyl Caprylate

0.58

sweet pear banana

0.07 ± 0.00

0.11 ± 0.01

0.07 ± 0.01

0.07 ± 0.01

0.13 ± 0.01

Acetic Acid

 

Vinegar

1616 ± 158

1061 ± 120

1197 ± 133

838 ± 114

1251 ± 71

Propionic Acid

  

1.96 ± 0.39

2.84 ± 0.22

2.18 ± 0.47

2.19 ± 0.24

3.4 ± 0.45

Iso-Butyric Acid

8.1

rancid butter cheese

0.74 ± 0.16

0.81 ± 0.079

0.7 ± 0.09

0.63 ± ±

1.02 ± 0.12

Butyric Acid

2.2

rancid cheese, sweet

2.27 ± 0.66

4 ± 0.23

2.37 ± 0.62

2.35 ± 0.42

3.96 ± 0.29

Ethyl Caprate

0.5

brandy fruity grape floral

0.24 ± 0.04

0.45 ± 0.01

0.21 ± 0.04

0.26 ± 0.04

0.45 ± 0.03

Iso-Valeric Acid

0.7

rancid cheese putrid

0.74 ± 0.11

0.95 ± 0.11

0.71 ± 0.15

0.67 ± 0.05

1.01 ± 0.11

Diethyl Succinate

1.2

Fruity, melon

0.09 ± 0.02

0.17 ± 0.02

0.05 ± 0.03

0.04 ± 0.01

0.16 ± 0.03

Valeric Acid

 

SWEATY

0.26 ± 0.03

0.49 ± 0.11

0.26 ± 0.03

0.26 ± 0.04

0.41 ± 0.04

2-Phenylethyl Acetate

1.8

rosy honey fruity

0.35 ± 0.06

0.55 ± 0.04

0.26 ± 0.04

0.27 ± 0.05

0.61 ± 0.05

2-Phenyl Ethanol

200

Rose, honey

11.88 ± 2.91

17.24 ± 0.69

16.68 ± 2.54

17.33 ± 2.28

17.98 ± 1.42

Octanoic Acid

10

Fatty, rancid, oily, soapy faint fruity

0.65 ± 0.08

1.07 ± 0.12

0.51 ± 0.14

0.65 ± 0.18

1.28 ± 0.09

Decanoic Acid

6

Fatty, rancid

0.84 ± 0.29

1.47 ± 0.07

0.64 ± 0.11

0.89 ± 0.19

1.52 ± 0.19

  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".