Table 5
Volatile aromatic compounds in blended wines inoculated with mixed culture of wine yeasts after alcohol fermentation (unit: peak area value/1,000)

Compound names	Odor description	Sample							Ref.
		Control	A	B	C	D	E	F
		Aldehydes
Acetaldehyde		406	659	681	605	520	559	430
Benzaldehyde	Almond, burnt sugar	916	1355	978	812	1271	1058	982	[33]
Acids
Acetic acid	Pungent	693	1301	745	548	1148	641	715	[34]
Octanoic acid	Candy, caramelized, perfumy, fruity, peachy	1663	1092	1007	798	1959	1850	1449	[33]
Esters
Methyl acetate	Banana, pineapple	229	336	280	260	231	213	223	[35]
Ethyl acetate	Fruity, sweet	83691	130774	140934	140621	81971	85116	67744	[36]
Ethyl butyrate	Fruity, papaya, butter, sweet, apple, perfumed	836	1607	1296	1658	945	1046	815	[37]
Isoamyl acetate	Fresh, banana, sweet	31698	38322	37983	32018	33930	35474	32169	[34]
Ethyl hexanoate	Fruity, apple, banana	27957	23675	30886	22386	32179	38861	25812	[33, 37]
n-Hexyl acetate	Fruity, apple, pear	1447	2830	2473	2868	1793	1660	1713	[38]
Ethyl heptanoate		978	1078	1295	1286	965	1062	1021
Ethyl octanoate	Pineapple, pear	31677	47357	58723	39825	34582	38250	29639	[33]
Ethyl decanoate	Fatty acids, fruity, apple, solvent	6368	7063	9627	6523	6913	6863	6245	[37]
Ethyl benzoate	Camomile, flower, celery	1725	2144	3802	3184	1466	1649	2132	[34]
Ethyl decenoate	Sweet, fatty, nut-like	411	529	982	502	430	543	299	[15]
Methyl salicylate	Wintergreen, peppermint	2063	3752	3989	3879	2607	1551	2296	[15]
Phenethyl acetate	Floral, fruity, sweet	2062	3507	4041	3074	2124	1636	2031	[34]