1
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h ps://idus.us.es/
“This is he pee e iewed e sion o he ollowing a icle: Ubeda, C., Callejón,
R.M., T oncoso, A.M., Mo eno-Rojas, J.M., Peña, F. and Mo ales, M.L. (2012),
Cha ac e iza ion o odou ac i e compounds in s awbe y inega s. Fla ou
F ag . J., 27: 313-321, which has been published in inal o m a
h ps://doi.o g/10.1002/ j.3103. This a icle may be used o non-comme cial
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2
Ti le: CHARACTERIZATION OF ODOUR ACTIVE COMPOUNDS IN
STRAWBERRY VINEGARS
Au ho s: C. Ubeda1, R.M. Callejón1, A.M. T oncoso1, J.M. Rojas2, F. Peña2, M.L.
Mo ales1*
Add ess:
1Á ea de Nu ición y B oma ología. Facul ad de Fa macia. Uni e sidad de Se illa. c/ P.
Ga cía González nº2, E- 41012. Se ille. Spain.
2IFAPA Cen o Alameda del Obispo. A da. Menéndez Pidal s/n, E-14004. Có doba.
Spain.
*Co esponding au ho : e-mail: [email p o ec ed]; Tel.: 34-954-556760; Fax.: 34-954-
233765
Abs ac
Odou -ac i e compounds in s awbe y inega s we e de e mined by gas
ch oma og aphy equipped wi h an ol ac ome e (GC-O) using he modi ied equency
(MF) echnique. The ini ial s awbe y subs a e was also analysed showing ha e hyl 2-
me hylbu y a e, mesi u ane, β-damascenone, u aneol and γ-decalac one we e p ese ed
du ing he double e men a ion p ocess, p esen ing high MF alues. The inal a oma ic
p o ile o s awbe y inega s is o med bo h by compounds om he subs a e and by
hose o med du ing alcoholic and ace ous e men a ion. Due o hei high MF, a o al o
12 odou zones, iden i ied as ace ic, bu y ic and iso ale ic acids, me hional, 3-nonen-2-
one, 2-phenyle hanol, pan olac one+ u aneol, p- inylguaiacol, so olon, phenylace ic
acid and anillin, we e conside ed as possible impac odo an s o s awbe y inega s.
Finally, all po en ial impac odo an s wi h simila senso y desc ip o s we e g ouped in o
8 ca ego ies, hese being: ui y, swee , g assy, spicy, bu e -lac ic-cheesy, chemical,
empy euma ic and miscellaneous. Acco ding o he MF pe cen age o hese ca ego ies,
3
g assy, ui y, swee and spicy a oma seem o ha e he highes in luence on he o e all
imp ession o s awbe y inega s.
Keywo ds: impac odo an , ol ac ome y, inega , s awbe y, modi ied equency.
In oduc ion
Because o i s wo ldwide a ailabili y and i s g ea a ay o a ie ies, inega is one o
he wo ld’s mos widesp ead and common p oduc s. In Spain, inega is mainly
p oduced by he double e men a ion (alcoholic and ace ous) o g apes. P esen ,
inno a ions in inega p oduc ion alls in o wo a eas: imp o ing p oduc ion p ocesses
and employing di e en aw ma e ials.
S awbe ies a e p ized o bo h hei a oma and la ou . Spain is he wo ld’s second
la ges s awbe y p oduce . Since he e a e su pluses o second quali y s awbe y, his
makes i an a ac i e candida e o use as a aw ma e ial in p oducing new kinds o
inega s.
A oma is ce ainly one o he mos impo an de e minan s in ood quali y and
accep ance[1]. The e o e, when in oducing a new ood p oduc , he cha ac e iza ion o
i s a oma is an impo an aspec o be conside ed. A oma is de e mined by a la ge
numbe o compounds ha a e in ol ed in di e en ways. Among he abo e, odou -
ac i e compounds play an impo an ole in pe cei ed a oma and especially, impac
odo an s, ha di ec ly in luence in i .
An essen ial ool when cha ac e izing he ol ac o y impac o an odo an (i s odou
desc ip o and in ensi y) is he coupling o Gas Ch oma og aphy/Ol ac ome y
(GC/O)[2]. Among he di e en ypes o ol ac ome ic analysis, he h ee main ones a e:
dilu ion me hods, pe cei ed in ensi y me hods and equency o de ec ion me hods. The
equency o de ec ion has been p o ed o p o ide quan i a i e es ima es o he senso y
impo ance o a compound [3] and has e en been p o ed o be accu a e enough o
4
p o ide a eal quan i a i e da a[4], bu i s limi ed due o he ac ha once he
concen a ion becomes highe han he less sensi i e membe o he panel, he signal
becomes sa u a ed[5]. This limi a ion can be pa ly o e come by combining he
equency o de ec ion wi h a simple measu emen o in ensi y, which also has been
p o ed o p o ide eliable quan i a i e da a[6]. As concen a ion inc eases, odou
in ensi y may con inue o inc ease, howe e he equency o de ec ion migh no
inc ease when all membe s o he panel a e inally able o de ec he odo an [5].
The combina ion o in ensi y and equency o de ec ion can be done h ough he so
called modi ied equency (MF) which is he geome ic mean o he de ec ion equency
o an a oma ic zone (exp essed as a pe cen age) and he a e age in ensi y (exp essed as
a pe cen age o he maximum in ensi y)[7]. This concep is use ul because he
disc imina i e capabili ies o he de ec ion equency may be imp o ed by aking
in ensi y in o accoun [8] and, mo eo e , because he membe s o a as ing panel can
ha e widely di e gen sensi i i ies[7]. MF, he e o e, p o ides mo e eliable esul s.
The ola ile composi ion o s awbe y has been he objec o ex ensi e s udy. The
a oma o his ui is gene ally a complex mix u e o es e s, u anones, and e pene
alcohols wi h smalle amoun s o lac ones, aldehydes, alcohols and sulphu
compounds[9-16]. Among he abo e, u aneol and mesi u ane a e conside ed o be he
wo majo la ou con ibu o s due o hei low odou h eshold and hei high
quan i ies[17]. These compounds ha e been con i med in se e al s udies on he odou -
ac i e compounds in di e en s awbe y a ie ies. In hese wo ks, he au ho s ha e
iden i ied a conside able numbe o odou -ac i e compounds and hey ag ee on
u aneol, mesi u ane and γ-decalac one as being impac odo an s in s awbe y[18,19].
In his wo k we ha e de e mined odou -ac i e compounds and he possible impac
odo an s by GC-O in s awbe y inega s ob ained h ough double e men a ion.
5
Mo eo e , an ol ac ome ic analysis o he s a ing subs a e has been also pe o med o
asce ain whe he he key odo an s o aw ma e ial emain in he inal p oduc s.
Expe imen al
Chemicals
Dichlo ome hane and anhyd ous sodium sulpha e we e pu chased om Me ck
(Da ms ad , Ge many), all o hem we e o analy ical quali y.
S awbe y inega samples
Vinega s analyzed in his s udy we e p oduced om second quali y s awbe ies o
Cama osa a ie y. Fo ha pu pose, ui was c ushed and mixed wi h pec oly ic
enzymes and sulphu dioxide. Besides, 50 g/L o suc ose we e added o ensu e an
app op ia e inal acidi y in he esul ing inega . This s a ing subs a e (F8P2) was
submi ed o wo ypes o alcoholic e men a ions, spon aneous and inocula ed wi h he
yeas Saccha omyces ce e isiae QA23 a a concen a ion o 2x106 cells/mL. All
esul ing wines we e spon aneously ace i ied by su ace cul u e. Thus, we ob ained wo
di e en inega s: F8VI ( om inocula ed alcoholic e men a ion) and F8VE ( om
spon aneous alcoholic e men a ion).
Sample ex ac ion
The liquid-liquid ex ac ion me hod was pe o med o ob ain a ep esen a i e ex ac o
he samples[9]. The p ocedu e ollowed was: 5 g o anhyd ous sodium sulpha e was
added o 50 mL o each sample and was ex ac ed wice du ing 5 minu es wi h 5 mL o
dichlo ome hane using a magne ic s i ba . Then, 2.5 mL o he o ganic phase was
concen a ed 5 imes unde a ni ogen s eam.
Gas Ch oma og aphy-Ol ac ome y condi ions (GC-O)
Analyses we e conduc ed using a Va ian 3800 GC (Middelbu g, The Ne he lands)
equipped wi h a lame ioniza ion de ec o (FID) and an OP275 ol ac ome e (GL

6
Science Inc., Tokyo, Japan). Two mic oli e s o each ex ac we e injec ed in spli less
mode in o a DB-WAX column wi h 60 m x 0.25 mm x 0.22 μm ilm hickness (J & W
Scien i ic, Agilen Technologies Inc., San a Cla a, USA). The o en empe a u e
p og am was as ollows: 40° o 1 min, inc easing o 220 °C a a a e o 2°C/min and
held o 30 min. The column e luen was spli 2:3 in o a FID and a hea ed sni ing po .
The injec o and de ec o empe a u e was 220ºC. The ca ie gas was H2 a a low a e
o 1 mL/min. The senso y panel was composed o h ee ained as e s, all o hem
sni ed each sample wice, assigning o each pe cei ed odou an in ensi y le el: 1, 2 o
3. Resul s we e exp essed as “modi ied equency” (MF), calcula ed wi h he o mula
p oposed by D a nieks[20].
Gas Ch oma og aphy-Mass Spec ome y (GC-MS) condi ions
Analyses we e conduc ed using an Agilen 6890 GC sys em coupled o an Agilen
5975ine quad upole mass spec ome e and equipped wi h a Ge s el MP2 headspace
au osample (Müllheim an de Ruh , Ge many). The analy ical column was a CP-Wax
57CB column o 50 m × 0.25 mm and 0.20 µm ilm hickness (Va ian, Middelbu g, The
Ne he lands). The injec o po was hea ed o 220°C and 2 L o sample ex ac we e
injec ed in spli less mode wi h a pu ge low o 70 mL/min and pu ge ime o 2 minu e.
The ca ie gas was He a a low a e o 1 mL/min. The o en empe a u e p og am was
he same employed in GC-O. Quad upole, sou ce and ans e line empe a u es we e
150, 230 and 250 °C, espec i ely. Elec on ioniza ion mass spec a da a om m/z
29~350 we e collec ed in he scan mode, wi h an ioniza ion ol age o 70 eV.
Iden i ica ion o A oma Compounds
In he GC-MS analysis, ola ile compounds we e iden i ied based on he compa ison o
he e en ion imes o indi idual s anda d and compu e ma ching wi h he e e ence
mass spec a om he NIST 98 lib a y.
7
In he GC-O analysis, compounds we e iden i ied by he compa ison o hei linea
e en ion indices (LRIs) wi h hose ob ained in GC-MS analysis o ex ac and s anda ds
as well as wi h LRIs and odou quali ies om Fla o ne (www. la o ne .o g)[21] and
Phe obase (www.phe obase.com)[22] online da a bases and li e a u e[9,23-38].
Linea e en ion indices (LRIs) we e calcula ed on he basis o e en ion imes o n-
alkanes (C10–C32) unde iden ical condi ions o each ins umen .
S a is ical analysis
All s a is ical analyses we e pe o med using S a is ica so wa e e sion 7.0 so wa e
package (S a so , Tulsa, USA). A p incipal componen analysis (PCA) was ca ied ou
as an unsupe ised me hod in o de o asce ain he deg ee o di e en ia ion be ween
samples and which compounds we e in ol ed.
Resul s and Discussion
In his s udy, we only conside ed hose odou zones which we e de ec ed in a leas hal
o he o al sni ing ials as odou -ac i e. The odou zones and hei co esponding
iden i ica ion a e lis ed in Table 1, some o hem we e only en a i ely iden i ied (TI).
Thus, GC-O analyses e idenced 79, 55 and 49 odou -ac i e zones in subs a e, F8VI
and F8VE inega s espec i ely.
In he subs a e, he odou zones ha p esen ed maxima MF (100) we e hose which
we e iden i ied as me hyl bu y a e (LRI 990, TI), isoamyl alcohol (LRI 1208), cis-2-
nonenal (LRI 1504, TI), γ-decalac one (LRI 2150) , γ-dodecalac one (LRI 2382) and
anillin (LRI 2564, TI). Some ha e been p e iously epo ed as impo an componen s
in s awbe y a oma. Thus, me hyl bu y a e is one o he majo es e s p esen in his
ui [39,40]. Acco ding o Gomes da Sil a and Cha es das Ne es[41], p ominen lac ones
we e γ-decalac one and γ–dodecalac one, gi ing ui y no es. Cis-2-nonenal has been
desc ibed as a equen odo an p esen in di e en s awbe y a ie ies[42]. On he o he
8
hand, he p esence o anillin among he a oma compounds in s awbe y has been
sca cely obse ed by o he au ho s[43,44] and un il now i had been desc ibed as an
odou -ac i e compound in one a ie y only [45].
As expec ed, u aneol (LRI 2034) and i s me hoxy de i a i e[46], mesi u ane (LRI
1594), he s awbe y componen s mos quo ed as cha ac e impac compounds, also
eached high MF; 91 and 75, espec i ely.
Wi hin hose odou zones which eached high MF, we can highligh hose ha we ha e
en a i ely iden i ied o he i s ime in s awbe y such as 2,6-dime hylpy azine (LRI
1305), 2- u u yl hiol (LRI 1433), guaiacol (LRI 1881), 6,7-dyhyd o-7-hyd oxylinalool
(LRI 1971), 4-e hylphenol (LRI 2183), so olon (LRI 2203) and e hyl hexadecanoa e
(LRI 2270). The i s wo odo an s and so olon a e ypical compounds p oduced by he
Mailla d eac ion[47-49]. The p esence o hese compounds may be due o he same
o ma ion pa hway, since s awbe y has educing suga s as well as amino acids.
Mo eo e , sni e s also pe cei ed some o -odou a ibu es en a i ely iden i ied as
ola ile phenols wi h high MF: guaiacol and 4-e hylphenol. Se e al au ho s poin o
hese compounds as o - la ou s in di e en ood ma ices[50,51]. Mo eo e , hey a e
ela ed o ui con amina ion caused by di e en mic oo ganisms[52,53].
In addi ion o he abo e-men ioned compounds, we ound o he impo an odou zones
wi h MF highe han 70, p o iding ui y no es, co esponding o ypical s awbe y
es e s (e hyl bu y a e (LRI 1029) and e hyl hexanoa e (LRI 1234, TI)). Fu he mo e, we
iden i ied linalyl ale a e/ci onellol (LRI 1766, TI) and ne olidol (LRI 2003) a ound
his MF alue, gi ing g assy and ci ic a oma cha ac e s.
Among he 38 odou zones wi h a signi ican con ibu ion o he a oma (MF>70), we
we e, e en en a i ely, unable o iden i y ou o hem.
9
The compa ison o ol ac ome ic analysis esul s o subs a e and inega s showed ha
a o al o 29 odo an s p esen in he s awbe y pu ee we e de ec ed bo h in inega s
p oduced om wines whose subs a e had been inocula ed and hose which had been
ob ained om spon aneous e men a ion. These odo an s we e, he e o e, p ese ed
h oughou he double e men a ion p ocess. Mos o hem, howe e , p esen ed lowe
MF alues in inega han in he subs a e due o he losses and ans o ma ions
unde gone du ing he alcoholic and ace ous e men a ions[54,55]. The a oma ic p o ile o
wine inega s is he esul o he pe manence o hose ola ile compounds om he aw
ma e ial (g ape a ie als a oma), syn hesized by yeas du ing alcoholic e men a ion and
hose o med du ing he ace ous e men a ion. The esul s showed ha a e he double
e men a ion, some cha ac e is ic compounds o s awbe y[27,56] such as: γ-decalac one,
u aneol, mesi u ane, β-damascenone (LRI 1821) and e hyl 2-me hylbu y a e (LRI
1040) we e p ese ed om he aw ma e ial o bo h inega s. Su p isingly, mo eo e ,
hey eached high MF alues.
On he o he hand, he impac odo an s o s awbe y, e hyl bu y a e and γ-
dodecalac one, we e only pe cei ed in inega p oduced om wine ob ained by
inocula ion o he subs a e while me hyl bu y a e was pe cei ed only in inega om
wine ob ained by spon aneous e men a ion.
These esul s indica e ha he o e all odou imp ession o inega would e oke
a oma ic no es o he aw s awbe y ma e ial used.
Mo eo e , we obse ed he appea ance o odou zones, o an inc ease in he MF sco es
o o he odou zones co esponding o compounds usually o med in ace ous
e men a ion[9,57]. The e o e, a oma ic no es such as bu e (diace yl, LRI 970) and
pungen (ace ic acid, LRI 1405), appea ed in he inega s. The cheese odou , iden i ied
as iso ale ic acid (LRI 1669), inc eased i s MF (53 in he subs a e), eaching he
16
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18
Figu e Cap ions
Figu e 1. Da a sco es (MF) (a) and a iable loadings (b) plo s on he planes made up o
he fi s wo p incipal componen s (PC1 agains PC2). The compound names
co esponding o he numbe o a iables a e loca ed in Table 1.
Figu e 2. Con ibu ion o each a oma ca ego y as a pe cen age o he o al MF o odou
zones ha migh be po en ial impac odo an s in a leas one sample.
19
Table 1. Odou ac i e compounds in s awbe y subs a e and ob ained inega s.
LRI
DB-Wax
LRI CP-Wax
o /and li e a u e
Odou Desc ip o
Odo an d
Fa
FMb
Fa
FMb
Fa
FMb
Iden i ica ionc
Subs a e
Inocula ed
Spon aneous
934
-
s awbe y acid
unknown
-
-
-
-
3
41
-
963
961e
plas ic, syn he ic
e hyl p opiona e
-
-
3
41
3
41
MS, OD
970
969[9];970[23,24]
bu e
diace yl
-
-
4
67
4
67
LRI, OD
990
990[21]
s awbe y
me hyl bu y a e1
6
100
-
-
6
100
LRI, OD
1012
1012e; 1014[25]
medicinal
isobu yl ace a e
4
47
-
-
-
-
LRI, MS, OD
1020
1022[21]
ui , s awbe y, pineapple
me hyl iso ale a e2
6
71
-
-
-
-
LRI, OD
1029
1029e;1032[24]
banana, s awbe y, soap
e hyl bu y a e3
5
75
5
53
-
-
LRI, MS, OD
1040
1040e,1041[26]
banana, ui
e hyl 2-me hylbu y a e4
6
82
6
58
6
82
LRI, MS, OD
1055
1055e,1056[26]
ui , s awbe y, banana
e hyl iso ale a e
4
67
3
41
3
41
LRI, MS, OD
1066
1067[22];1069[27]
me allic, ubbe , swea
hexanal5
5
75
-
-
-
-
LRI
1069
-
oas ed b ead, co ee
unknown6
5
75
-
-
-
-
-
1083
1083e,1084[9,28]
ubbe , swea , la ex
isobu anol
4
67
-
-
-
-
LRI, MS, OD
1105
1105e
banana
isoamyl ace a e
3
41
-
-
-
-
MS, OD
1144
1146e,1145[21]
/1145[21]
boiled po a o, ege able, g ass
1-bu anol/my cene7
6
82
3
58
3
41
LRI, MS, OD/
LRI, OD
1166
1169[29]
g een, plas ic, ubbe ,
limonene
3
41
-
-
-
-
LRI, OD
1183
1181[30]/1185[25]
swee , medicinal, aspi in
me hyl hexanoa e/e hyl 3-
me hylpen anoa e
4
47
-
-
-
-
LRI, OD
1208
1205,1208[21];
1212e
ancid, ubbe , chemical
isoamyl alcohols(2-me hyl-1-
bu anol+3-me hyl-1-bu anol)8
6
100
4
47
6
58
LRI, MS, OD
1220
1220[21]
plas ic
2-hexenal
4
67
-
-
-
-
LRI, OD
1224
-
chicken, cooked, syn he ic, ege able
unknown
-
-
3
41
-
-
-
20
1234
1230e,1240[30]
s awbe y, blackbe y, ci us, iole
e hyl hexanoa e9
5
75
-
-
-
-
LRI, MS, OD
1247
-
ege able, plas ic, lowe
unknown
3
41
-
-
-
-
-
1264
1269[31]
boiled po a o, boiled ege able
α- e pinolene
4
58
-
-
-
-
LRI,OD
1289
-
me allic, pain
unknown
-
-
-
-
3
41
-
1302
1303[25];1306[24]
plas ic, cooked ege able, me allic
1-oc en-3-one
5
53
-
-
-
-
LRI, OD
1305
1308[21]
oas ed co n, boiled po a o
1-oc en-3-one+2,6-
dime hylpy azine10
5
75
4
47
5
53
LRI, OD/ LRI,
OD
1317
1315[25]
ba becue
2-me hyl-3- u an hiol
-
-
3
58
5
53
LRI, OD
1327
1331[33]
oas ed, chicken soup, dai y p oduc ,
plas ic
2-ace yl-1-py olidone
-
-
-
-
6
58
LRI, OD
1347
1345[21]/1345[21]
ege able, g ass
2-oc enal/3-nonenal
3
41
-
-
-
-
LRI, OD
1350
1350[28];
1355[34]; 1357e
plas ic
1-hexanol
3
58
-
-
-
-
LRI, MS, OD
1373
1368[24];1377[34]/
1377[21]
g een lea , ish
dime hyl isul ide/ ans-2-hexenol11
6
71
-
-
-
-
LRI, OD/LRI,
OD
1391
-
baked po a o, ege able
unknown
3
58
-
-
-
-
-
1396
1394[25, 30];
1396e
baked po a o, mush oom
cis-3-hexenol12
5
75
3
41
3
41
LRI, MS, OD
1405
1405e
pungen
ace ic acid13
-
-
6
82
6
82
MS, OD
1419
1424[25]
anise, swee , plas ic doll
e hyl cyclohexanoa e
5
53
-
-
-
-
LRI, OD
1433
1436[25]
oas , co ee
2- u u yl hiol14
6
82
-
-
-
-
LRI, OD
1435
1432e;1436[21]
ui , s awbe y, lemon
e hyl oc anoa e
3
58
3
41
-
-
LRI, MS, OD
1450
1449[35]/1452[25]
baked po a o
me hional15
-
-
6
100
4
82
LRI, OD
1463
1568
s awbe y, banana, anilla, swee
benzaldehyde
-
-
3
41
-
-
MS, OD
1500
-
oas , bu ned, ho i on
unknown
3
41
-
-
-
-
-
1502
-
ege able, baked po a o, o ange
unknown
3
58
-
-
-
-
-
1504
1502[35]
oas ed, ege able, i e wa e
cis-2-nonenal16
6
100
4
47
3
41
LRI, OD
1508
1511[36]
i e wa e , apou
3-nonen-2-one17
4
67
5
91
5
91
LRI, OD
1535
1534e
plas ic, ancid
2-(me hyl hio)e hanol
3
58
-
-
-
-
MS, OD
1560
1560[30]
g ass, boiled g een beans, lowe
linalool
4
67
-
-
-
-
-
1563
1563[21]; 1565e
cheese, omi
isobu y ic acid
-
-
-
-
4
58
LRI, MS,OD
21
1581
1575[21]
iole , lowe , ege able, soap
E,Z-2,6-nonadienal18
6
82
4
75
3
71
LRI, OD
1594
1584[22]; 1592e
ca amel, swee , co on candy
mesi u ane19
5
75
3
41
6
71
LRI, MS, OD
1611
-
i e wa e , ancid
unknown
3
58
-
-
-
-
-
1616
-
cu g ass, i e wa e
unknown
3
50
-
-
-
-
-
1619
1621[25]
oas ed, peanu , ancid
2-ace ylpy azine
3
58
-
-
-
-
LRI, OD
1623
1623e; 1632[35]
cheese, omi
bu y ic acid
6
82
6
82
6
82
LRI, MS, OD
1648
1645[21];1647e
i e wa e , ui compo e, swee ,
plas ic
ace ophenone
3
41
-
-
3
41
LRI, MS, OD
1669
1665[21]
cheese
iso ale ic acid20
5
53
6
100
6
100
LRI, OD
1692
1692e
ui , lowe , plas ic, apou
γ-hexalac one
3
41
-
-
-
-
MS, OD
1700
1702e; 1711[22]
cu g ass, soap, plas ic, lowe
α- e pineol
4
67
4
47
-
-
LRI, MS, OD
1715
1718e;1706[37]
plas ic doll, anise
benzyl ace a e21
5
75
-
-
-
-
LRI, MS, OD
1721
1720[21]
min , lemon, ege able
ca one
5
65
5
53
3
58
LRI, OD
1731
1731e;1738[38]
plas ic, i e wa e
me hionol
3
58
4
67
-
-
LRI, MS, OD
1740
-
plas ic, bi umen, pneuma ic
unknown
4
67
-
-
4
58
-
1766
1765[21]/1762[21];
1769[34]
ancid, lowe , ci ic, esh
linalyl ale a e/ci onellol22
5
75
-
-
3
41
LRI, OD/ LRI,
OD
1785
1784[21]
min , plas ic
e hyl salicyla e
3
58
-
-
-
-
LRI, OD
1810
-
plas ic, peanu , ba becue
unknown23
3
58
5
75
4
67
-
1821
1818[25]
ui p ese e, quince compo e, oas
apple
-damascenone24
6
82
5
75
3
58
LRI, OD
1824
1823e;1829[21]
min , lowe , jasmine
2-phenyle hanol ace a e
-
-
4
58
-
-
LRI, MS, OD
1836
lico ice, cu y, spicy
unknown25
-
-
6
82
-
-
-
1844
1838e;1842[21]
plas ic, swea , dung, ancid
e hyl dodecanoa e26
5
75
-
-
-
-
LRI, MS, OD
1861
1864[25]
i e wa e , oli e, clo e, ba becue
guaiacol27
6
82
4
67
4
67
LRI, OD
1877
1880e
boiled po a o, me allic, min , iole
benzyl alcohol
4
58
-
-
4
58
MS, OD
1915
1916[25]
ose, hyacin h
2-phenyle hanol28
5
53
6
71
5
75
LRI, MS, OD
1919
1920e
coconu , swee
hyd oxycinnamyl ace a e
-
-
3
41
-
-
MS, OD
1926
-
cu g ass, lima beans, gasoline
unknown 29
5
75
-
-
-
-
-
1941
-
chamomile, u ine
unknown
-
-
4
67
-
-
-
1957
-
lemon, baked po a o
unknown
3
41
-
-
-
-
-

22
1967
1967[34]
ipe ui , quince compo e, oas apple
δ-oc alac one
-
-
4
47
-
-
LRI, OD
1971
1972e
lemon, washing powde , g een beans,
g ass
6,7-dihyd o-7-hyd oxylinalool30
6
82
-
-
-
-
MS
1988
-
ca amel, me allic, swee , honey
unknown
3
41
-
-
4
58
-
2003
2009[21]/2006[27];
2010[22]
soap, ege able
ans-ne olidol/cis-ne olidol31
5
75
3
41
-
-
LRI, MS, OD
2034
2034e;2033[21]/
2033[33]
co on candy, ca amel, quince
pan olac one+ u aneol32
6
91
6
100
5
75
LRI, MS, OD
2054
-
swea , g ass, s agnan wa e
unknown 33
5
75
-
-
-
-
-
2064
-
g een beans, baked po a o, ancid oil
unknown34
5
75
-
-
-
-
-
2085
2084[35]/2091[25]
empe a, bu ned plas ic
p/m-c esol 35
-
-
5
75
-
-
LRI, OD
2150
2157e;2165[38]
ui , blackbe y, peach
γ-decalac one36
6
100
6
100
4
67
LRI, MS, OD
2155
-
men hola ed
unknown
-
-
3
58
2
47
-
2167
2170e; 2159[28];
2176[25]
clo e, sponge cake
eugenol37
6
82
3
41
-
-
LRI, MS, OD
2183
2182[35]; 2185[25]
empe a, cucumbe
4-e hylphenol38
4
75
5
75
3
58
LRI, OD
2196
2198[21]
coconu , clo e, oas ed
p- inylguaiacol39
4
75
6
82
5
91
LRI, OD
2203
2203[22]; 2204[25]
lico ice, cu y
so olon40
3
71
6
82
4
82
LRI, OD
2219
2216[22]
liquo
δ-decalac one41
-
-
-
-
3
71
LRI, MS, OD
2230
2223[21]/2234[38]
g ass, banana, ui , honey
o-aminoace ophenone
-
-
3
41
3
58
LRI, OD
2241
2247[21]
spice, coconu , lowe , oas ege able
abhexone42
4
67
5
75
3
58
LRI, OD
2270
2269e
empe a, ba becue, bu ned plas ic
e hyl hexadecanoa e43
4
75
5
75
-
-
MS, OD
2319
-
min , lemon, oo hpas e, ui
unknown
4
47
3
58
3
58
-
2382
2384[21]; 2385e
apple, ap ico , s awbe y, swee , milk
γ –dodecalac one 44
6
100
4
58
-
-
LRI,MS, OD
2396
-
banana, lowe , clo e
unknown
4
47
-
-
3
58
-
2437
2426[21]
i e wa e , clo e, spicy, ba becue
δ –dodecalac one45
4
82
6
58
-
-
LRI, OD
2455
2452e
swee , cinnamon
couma an
-
-
4
58
-
-
MS, OD
2490
-
plas ic, bleach, ancid
unknown
4
67
-
-
-
-
-
2545
-
swee , coconu
unknown
-
-
4
67
-
-
-
2556
2251[21];2553e[37]
ose, honey
phenylace ic acid46
4
75
6
100
5
91
LRI, OD
2564
2569[22]
anilla, ca amel
anillin47
6
100
5
75
4
75
LRI, OD
23
2600
2598[21]
honey, anilla
me hyl anilla e
-
-
3
58
-
-
LRI, OD
2636
-
Compo e, banana, s awbe y
unknown
3
41
-
-
-
-
-
2644
2640[21]
honey
ace o anillone
-
-
3
71
-
-
LRI, OD
aF: F equency o occu ence
bMF: Modi ied equency.
cLRI: Inden i ied by Lineal Re en ion Index; MS: Iden i ied by ma ching mass spec a
o GC-MS analysis o ex ac wi h hose om he NIST 98 lib a y; OD: Odou desc ip o .
dCo esponding numbe o his compound in Figu e 1.
eLRI in column CP-Wax 57CB o compound iden i ied by GC-MS.
24
Figu e 1a
Subs a e
Inocula ed
Spon aneous
-6 -4 -2 0 2 4 6 8
Fac o 1: 73,42%
-5
-4
-3
-2
-1
0
1
2
3
4
5
Fac o 2: 26,58%
25
Figu e 1b
1, 4
3
8,10
15 18
19
13,17,20,40
22
23
28
31
32
35
37
39
41
42
43
46
-1,5 -1,0 -0,5 0,0 0,5 1,0 1,5
Fac o 1 : 73,42%
-1,5
-1,0
-0,5
0,0
0,5
1,0
1,5
Fac o 2 : 26,58%
36
27,29,30,33,34,47
2,5,6,9,11,12,14,21,26
16
45
24
45
7
38
25