| 1 | Ethyl acetate | 5.00 | Water | Pino JA, Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J, 21, 207-213 (2006) |
| 2 | 1-Propanol | 9.00 | Water | Pino JA, Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J, 21, 207-213 (2006) |
| 3 | Isobutanol | 6.51 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |
| 4 | Isoamyl acetate | 1.60 | Water | Quilter MG, Hurley JC, Lynch FJ, Murphy MG. The Production of Isoamyl Acetate from Amyl Alcohol by Saccharomyces cerevisiae. J Inst Brew, 109, 3-90 (2003) |
| 5 | 1-Butanol | 0.46 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |
| 6 | Isoamyl alcohol | 0.30 | Water | Pino JA, Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J, 21, 207-213 (2006) |
| 7 | Ethyl hexanoate | 0.002 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |
| 8 | Acetoin | 0.01 | Water | Boonbumrung S, Tamura H, Mookdasanit J, Nakamoto H, Ishihara M, Yoshizawa T, Varanyanond W. Characteristic aroma components of the volatile oil of yellow keaw mango fruits determined by limited odor unit method. Food Sci Technol Res, 7, 200-206 (2001) |
| 9 | Ethyl lactate | 128.00 | Water | Fan WL. Determination of odor thresholds of volatile aroma compounds in Baijiu by a forced-choice ascending concentration series method of limits. Liquor Making, 38, 80-84 (2011) |
| 10 | 3-Ethoxypropanol | 10.00 | Beer | Barrett J, Halsey SA, Peppard TL. Flavour stability of ales brewed using hydrolysed maize syrup-sensory and analytical aspects. J Inst Brew, 89(5), 356-360 (1983) |
| 11 | Ethyl octanoate | 0.02 | Water | Giri A, Osako K, Okamoto A, Ohshima T. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Res Int, 43, 1027-1040 (2010) |
| 12 | Acetic acid | 99.00 | Water | Czerny M, Christlbauer M, Christlbauer M, Fischer A, Granvogl M, Hammer M, Harti C, Hernandez NM, Schieberle P. Re-investigation on odour thresholds of key aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions. Eur Food Res Technol, 228, 265-273 (2008) |
| 13 | Isobutyl lactate | 340.00 | 14% EtOH | Moreno JA, Zea L, Moyano L, Medina M. Aroma compounds as markers of the changes in sherry wines subjected to biological ageing. Food Control, 16, 333-338 (2005) |
| 14 | 2,3-Butanediol | 0.10 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |
| 15 | γ-Butyrolactone | 20.00 | Water | Takahashi K. Study on shelf life of sake. J Brew Soc Jpn, 85, 286-292 (1990) |
| 16 | Ethyl decanoate | 0.01 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |
| 17 | Isovaleric acid | 0.49 | Water | Czerny M, Christlbauer M, Christlbauer M, Fischer A, Granvogl M, Hammer M, Harti C, Hernandez NM, Schieberle P. Re-investigation on odour thresholds of key aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions. Eur Food Res Technol, 228, 265-273 (2008) |
| 18 | Diethyl succinate | 100.00 | 14% EtOH | Moreno JA, Zea L, Moyano L, Medina M. Aroma compounds as markers of the changes in sherry wines subjected to biological ageing. Food Control, 16, 333-338 (2005) |
| 19 | Methionol | 0.12 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |
| 20 | Ethyl isovalerate | 0.003 | 11% water/ethanol solution containing 7 g/L glycerol and 5 g/L tartaric acid, pH adjusted to 3.4 with 1 M NaOH | Escudero A, Gogorza B, Melús MA, Ortín N, Cacho JA, Ferreira V. Characterization of the aroma of a wine from maccabeo: key role played by compounds with low odor activity values. J Agric Food Chem, 52(11), 3516-3526 (2004) |
| 21 | Phenethyl acetate | 0.25 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |
| 22 | Ethyl laurate | 5.90 | Water | Pino JA, Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J, 21, 207-213 (2006) |
| 23 | 2-Phenylethanol | 1.10 | Water | Pino JA, Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J, 21, 207-213 (2006) |
| 24 | Ethyl myristate | 4.00 | water | Pino JA, Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J, 21, 207-213 (2006) |
| 25 | Lactic acid | 9.00 | Air | Endo R, Kohgo T, Oyake T. Research on odor nuisance in Hokkaido (part2). Chemical analysis of odors. In: Proc of the 8th Annual Meeting of the Japan Society of Air Pollution, Symposium (1): Hazard nuisance pollution problems due to odors (1967) |
| 26 | Ethyl palmitate | 2.00 | Water | Pino JA, Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J, 21, 207-213 (2006) |
| 27 | Monoethyl succinate | 1,000.00 | 14% ethanolic solution | Moreno JA, Zea L, Moyano L, Medina M. Aroma compounds as markers of the changes in sherry wines subjected to biological ageing. Food Control, 16, 333-338 (2005) |
| 28 | Ethyl linoleate | 0.45 | 9.4%(w/w) grain spirit | Salo P, Nykanen L, Suomalainen H. Odor thresholds and relative intensities of volatile aroma components in an artificial beverage imitating whisky. J Food Sci, 37, 394-398 (1972) |
| 29 | Acetal | 0.0049 | Water | Fritsch HT, Schieberle P. Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer. J Agric Food Chem, 53, 7544-7511 (2005) |
| 30 | Diacetyl | 0.01 | Water | Leksrisompong P, Barbano DM, Foegeding AF, Gerard P, Drake M. The roles of fat and pH on the detection thresholds and partition coefficients of three compounds: diacetyl, decalactone and furaneol. J Sens Stud, 25, 347-370 (2010) |
| 31 | Isobutyric acid | 6.55 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |
| 32 | Ethyl undecanoate | 0.00 | Air | Goldenberg DM. Geruchswahrnehmung und Schwellen von Duftgemischen beim Menschen. Hals Nasen Ohrenheikunde, Zwanglose Schriftenreihe, 19, Barth, Leipzig (1967) |
| 33 | Ethyl Oleate | 0.87 | 9.4%(w/w) grain spirit | Salo P, Nykanen L, Suomalainen H. Odor thresholds and relative intensities of volatile aroma components in an artificial beverage imitating whisky. J Food Sci, 37, 394-398 (1972) |
| 34 | Propylene glycol | 340.00 | Water | Alexander HC, McCarty WM, Bartlett EA, Syverud AN. Aqueous odor and taste threshold values of industrial chemicals. J Am Water Works Assoc, 74, 595-599 (1982) |
| 35 | Ethyl isobutyrate | 0.00002 | Water | Seideneck R, Schieberle P. Comparison of the key aroma compounds in hand-squeezed and unpasteurized, commercial NFC juices prepared from Brazilian Pera Rio oranges. Eur Food Res Technol, 232, 995-1005 (2011) |
| 36 | Acetol | 10.00 | Water | Takahashi H, Sumitani H, Inada Y, Mori D. Identification of volatile compounds of kombu (Laminaria spp.) and their odor description. Nippon Shokuhin Kagaku Kogaku Kaishi, 49, 228-237 (2002) |
| 37 | 2-Hydroxy-3-pentanone | 0.01 | Water | Boonbumrung S, Tamura H, Mookdasanit J, Nakamoto H, Ishihara M, Yoshizawa T, Varanyanond W. Characteristic aroma components of the volatile oil of yellow keaw mango fruits determined by limited odor unit method. Food Sci Technol Res, 7, 200-206 (2001) |
| 38 | Ethyl nonanoate | 0.38 | Water | Pino JA, Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J, 21, 207-213 (2006) |
| 39 | Isobutyl acetate | 0.03 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |
| 40 | Ethyl butyrate | 0.0009 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |
| 41 | Ethyl 3-hydroxybutyrate | 2.50 | Water | Takeoka GR, Buttery RG, Turnbaugh JG, Benson M. Odor thresholds of various branched esters. Lebensm Wiss Technol, 28, 153-156 (1995) |
| 42 | Butyric acid | 0.0020 | Water | Czerny M, Christlbauer M, Christlbauer M, Fischer A, Granvogl M, Hammer M, Harti C, Hernandez NM, Schieberle P. Re-investigation on odour thresholds of key aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions. Eur Food Res Technol, 228, 265-273 (2008) |
| 43 | 4-vinylguaiacol | 0.01 | Water | Giri A, Osako K, Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem, 120, 621-631 (2010) |