Table 1. Esters detected in Cheongsoo, Chardonnay and Riesling white wines

Compounds CAS1) RT2) Cheongsoo Chardonnay Riesling OTV5)(μg/L) Odor descriptor
Conc.3)(μg/L) OAV4) Conc.(μg/L) OAV Conc.(μg/L) OAV
Esters
1 Ethyl Acetate 141-78-6 2.306 0.00a6) -7) 226.61a <1 0.00a - 12,000y pineapple
2 Isoamyl acetate 123-92-2 7.093 488.28a 16.28 0.00b - 0.00b - 30z banana, sweet
3 Hexyl acetate 142-92-7 12.372 153.66a <1 16.08b <1 0.00b - 670x fruity, pear
4 Ethyl butanoate 105-54-4 4.634 52.40a 2.62 95.08a 4.75 0.00a - 20z strawberry
5 Ethyl hexanoate 123-66-0 10.806 885.46a 110.68 140.91b 17.61 274.56b 34.32 8y fruity, apple
6 Ethyl heptanoate 106-30-9 15.402 0.00a - 3.18a 1.45 0.00a - 2.2y fruity, apple
7 Ethyl octanoate 106-32-1 19.198 2169.44a 433.89 397.22b 79.44 274.01b 54.80 5z sweet, pear
8 Methyl formate 107-31-3 21.165 96.67a - 36.49a - 198.55a -
9 Hexyl propionate 2445-76-3 24.501 0.00a - 0.00a - 68.10a -
10 Ethyl decanoate 110-38-3 27.416 963.99a 4.82 185.77b <1 51.42b <1 200z fruity, grape
11 Ethyl trans-4-decenoate 76649-16-6 29.406 100.33a - 21.82ab - 0.00b -
12 Ethyl 9-decenoate 67233-91-4 29.503 0.00a - 6.97a - 0.00a - 100y rose
13 Methyl 2-hydroxybenzoate 119-36-8 32.109 0.00b - 8.95a - 3.42b - Nf8) minty, sweet
14 Methyl N-hydroxybenzenecarboximidoate NIST8),222866 33.419 500.87a - 171.25a - 653.94a -
15 Phenethyl acetate 103-45-7 33.831 105.79a - 63.81a - 62.76a - 250w pleasant, floral
16 Ethyl dodecanoate 106-33-2 34.857 60.11a - 0.00a - 10.75a - 3,500y sweet, fruity
Subtotal 5577.02 1374.14 1597.51
1)CAS, chemical abstract service.
2)RT, retention time.
3)Conc., concentration.
4)OAV was calculated by dividing the concentration by odor threshold value of the compound.
5)OTV: zFerreira et al., 2000 (27); yWelke et al., 2014 (32); xJiang & Zhang, 2010(33); wLi et al., 2008 (34).
6)Different letters within each rows indicates statistical differences (n=3, p<0.05).
7)Not found.
8)National institute of standards and technology.