the library

Aperitivo bitter (red)

Spirits & brews· liqueur

Every one of its 15 compounds carries a paper the library can cite.

• caprylic acidaromaacidreads as slight odor (PubChem)Measured in 21 of 338 ingredients.cite

  'Octanoic acid was detected in all the fortified wines analysed, whereas decanoic acid was not detected in Campari wine.' The acid fraction of this sample is the smallest of the set at 3% of the total fingerprint, against 13% on average for the vermouths. — Jasmins et al. 2023, Foods (Results and Discussion, acids paragraph)
• camphoraromaterpenoidreads as pungent aromatic taste (PubChem)Measured in 9 of 338 ingredients.cite

  named among the compounds placing the Campari AND Barolo wines in the same PCA quadrant. Joint naming, disclosed rather than smoothed away. — Jasmins et al. 2023, Foods (Results and Discussion, PCA of the volatilomic fingerprints, same sentence on the Campari and Barolo quadrant; also among the ten PLS-DA biomarkers)
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  one of the compounds common to every Italian fortified wine analysed. NOTE THE CONTRAST: the paper separately states that 3-methylbutanol, the other alcohol behind the alcohol fraction of the wines that have one, was NOT identified in Campari wine. — Jasmins et al. 2023, Foods (Results and Discussion, on the compounds common to all nine wines)
• ethyl lactatearomaalcoholreads as buttery odor (PubChem)Measured in 9 of 338 ingredients.cite

  named twice for this sample: among the compounds placing Campari and Barolo in the same PCA quadrant, and among the compounds the paper reports as common to every Italian fortified wine it analysed. — Jasmins et al. 2023, Foods (Results and Discussion, PCA discussion (Campari and Barolo quadrant) and the list of compounds common to all nine wines; also among the ten PLS-DA biomarkers)
• ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite

  one of the compounds common to every Italian fortified wine analysed, and named among the most abundant esters identified across the set. — Jasmins et al. 2023, Foods (Results and Discussion, on the compounds common to all nine wines)
• ethyl decanoatearomaesterMeasured in 17 of 338 ingredients.cite

  one of the compounds common to every Italian fortified wine analysed, and named among the most abundant esters identified across the set. — Jasmins et al. 2023, Foods (Results and Discussion, on the compounds common to all nine wines)
• decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite

  'Decanal was detected in Campari, Marsala2004, and VermouthD'. The carbonyl fraction of this sample is the smallest of the set, which the paper reports as under 1% of the total fingerprint for Campari and VermouthD. — Jasmins et al. 2023, Foods (Results and Discussion, carbonyl compounds paragraph)
• β-phellandrenearomaterpenoidreads as burning taste (PubChem)Measured in 18 of 338 ingredients.cite

  the second of the two compounds the paper reports as 'only detected in Campari wine' and offers as a marker of its authenticity. data/curated/quinquina-wine.json explicitly declines this compound for its Barolo sample on the strength of the same sentence, so the two profiles do not both claim it. — Jasmins et al. 2023, Foods (Results and Discussion, terpenoids paragraph; Abstract; Conclusions; and again in the PCA discussion)
• limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite

  'Limonene is the most abundant, in terms of the GC peak area, terpenoid identified in Campari wines'; the Abstract states that terpenoids were the most abundant chemical group in Campari bitter wines due to limonene's high contribution to the total volatilomic fingerprint. Terpenoids are 83% of this sample's total fingerprint, the highest of the nine wines. — Jasmins et al. 2023, Foods (Results and Discussion, terpenoids paragraph; Abstract)
• diethyl succinatearomaesterMeasured in 8 of 338 ingredients.cite

  one of the compounds common to every Italian fortified wine analysed, and named among the most abundant esters identified across the set. — Jasmins et al. 2023, Foods (Results and Discussion, on the compounds common to all nine wines)
• myrcenearomaterpenoidreads as pleasant (PubChem)Measured in 68 of 338 ingredients.cite

  'β-myrcene and β-phellandrene were only detected in Campari wine, which could be characteristic molecular biomarkers that define Campari's authenticity'. Detected in this sample and in none of the other eight Italian fortified wines analysed. No concentration is published; this paper's quantitative display is figures. — Jasmins et al. 2023, Foods (Results and Discussion, terpenoids paragraph, on compounds detected in only one wine of the nine; repeated in the Abstract and again in the Conclusions)
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  one of the compounds the paper reports as common to all the Italian fortified wines analysed, and named among the most abundant esters of the set. Esters are only 11% of this sample's fingerprint, the lowest of the nine. — Jasmins et al. 2023, Foods (Results and Discussion, on the compounds common to all nine wines; also among the ten PLS-DA biomarkers)
• borneolaromaterpenoidreads as piney, camphor-like odor (PubChem)Measured in 13 of 338 ingredients.cite

  named among the compounds whose presence places the Campari AND Barolo wines together in the negative quadrant of PC1 and PC2. THE NAMING IS JOINT and the claim says so; data/curated/quinquina-wine.json carries the same compound from the same sentence for its Barolo sample, with the same disclosure. — Jasmins et al. 2023, Foods (Results and Discussion, PCA of the volatilomic fingerprints, on why the Campari and Barolo wines occupy the same quadrant; also named among the ten PLS-DA biomarkers)
• anetholaromaetherreads as sweet taste (PubChem)Measured in 11 of 338 ingredients.cite

  one of the compounds the paper reports as common to all nine Italian fortified wines, and the only terpenoid in that common set. — Jasmins et al. 2023, Foods (Results and Discussion, on the compounds common to all nine wines)
• geranyl acetatearomaterpenoidreads as odor of lavender (PubChem)Measured in 24 of 338 ingredients.cite

  'geranyl acetate in Campari and VermouthW fortified wines' — detected in this sample and in the white vermouth (data/curated/bianco-vermouth.json), and in none of the other seven wines. — Jasmins et al. 2023, Foods (Results and Discussion, esters paragraph, on esters restricted to particular samples)