the library

Red wine

Spirits & brews· spirit

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

  1.320 to 3.007 mg/L across the ten wines against a cited threshold of 0.5 mg/L; carries no significance markers in the paper's table, i.e. it does not differ significantly across the ten varieties — Agostinelli et al. 2023, Plants (Table 3, row A6 'Octanoic acid')
• 2,3-butanedionearomaketonereads as strong odor (PubChem)Measured in 15 of 338 ingredients.cite

  0.528 to 1.781 mg/L across the ten wines against a cited threshold of 0.1 mg/L; highest in Touriga Franca and Syrah, which the paper's classes separate from the six lowest wines — Agostinelli et al. 2023, Plants (Table 3, row K1 '2,3-Butanedione')
• eugenolaromaphenolreads as odor of cloves (PubChem)Measured in 19 of 338 ingredients.cite

  0.158 to 0.549 mg/L across the ten wines against a cited threshold of 0.006 mg/L; Marselan is the highest by the paper's post-hoc classes and Syrah the lowest — Agostinelli et al. 2023, Plants (Table 3, row Ph1 'Eugenol')
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  181.421 to 350.514 mg/L across the ten wines against a cited threshold of 10 mg/L — the second-largest volatile by concentration after the amyl alcohols, highest in Syrah — Agostinelli et al. 2023, Plants (Table 3, row AL11 '2-Phenylethanol')
• ethyl isobutyratearomaesterMeasured in 6 of 338 ingredients.cite

  0.874 to 1.634 mg/L across the ten wines against a cited threshold of 0.015 mg/L; one of only two compounds in Table 3 that the paper's own significance markers show as NOT differing significantly between varieties, which is the strongest single argument for its place in a category profile — Agostinelli et al. 2023, Plants (Table 3, row E2 'Ethyl isobutyrate')
• ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite

  0.285 to 0.678 mg/L across the ten wines against a cited threshold of 0.002 mg/L; highest in Bobal, lowest in Marselan — Agostinelli et al. 2023, Plants (Table 3, row E10 'Ethyl octanoate')
• ethyl isovaleratearomaesterMeasured in 10 of 338 ingredients.cite

  0.036 to 0.137 mg/L across the ten wines against a cited threshold of 0.003 mg/L — Agostinelli et al. 2023, Plants (Table 3, row E6 'Ethyl isovalerate')
• isovaleric acidaromaacidreads as acid taste (PubChem)Measured in 9 of 338 ingredients.cite

  1.037 to 3.312 mg/L across the ten wines against a cited threshold of 0.0334 mg/L; lowest in Syrah, highest in Marselan — Agostinelli et al. 2023, Plants (Table 3, row A5 'Isovaleric acid')
• 2,3-pentanedionearomaketonereads as somewhat sweet odor similar to quinone ... buttery diacytl-like, fermented dairy and creamy, popcorn buttery (PubChem)Measured in 6 of 338 ingredients.cite

  0.040 to 0.567 mg/L across the ten wines against a cited threshold of 0.03 mg/L; Touriga Franca highest, Marselan lowest — Agostinelli et al. 2023, Plants (Table 3, row K2 '2,3-Pentanedione')
• methionalaromasulfur compoundreads as cooked potato (PubChem)Measured in 9 of 338 ingredients.cite

  0.092 to 0.217 mg/L across the ten wines, against a cited threshold of 0.0005 mg/L; lowest in Petit Verdot, highest in Syrah, with the paper's Bonferroni classes separating those two — Agostinelli et al. 2023, Plants (Table 3, row AD3 'Methional')
• ethyl 2-methylbutyratearomaesterMeasured in 9 of 338 ingredients.cite

  0.034 to 0.098 mg/L across the ten wines against a cited threshold of 0.018 mg/L; highest in Preto Martinho — Agostinelli et al. 2023, Plants (Table 3, row E5 'Ethyl 2-methylbutyrate')
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  456.168 to 1432.651 mg/L across the ten wines against a cited threshold of 30 mg/L — by concentration the largest volatile the paper measures in every wine, and again a single value for the two amyl alcohols together — Agostinelli et al. 2023, Plants (Table 3, row AL3 'Isoamyl alcohols')
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  0.455 to 0.758 mg/L across the ten wines against a cited threshold of 0.005 mg/L — Agostinelli et al. 2023, Plants (Table 3, row E9 'Ethyl hexanoate')
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  1.068 to 4.768 mg/L across the ten wines against a cited threshold of 0.03 mg/L; the paper's post-hoc classes put Touriga Franca, Bobal and Trincadeira together at the top and Marselan alone at the bottom — Agostinelli et al. 2023, Plants (Table 3, row E7 'Isoamyl acetate')
• 3-mercaptohexanolaromaalcoholMeasured in 1 of 338 ingredients.cite

  0.012 to 0.050 mg/L across the ten wines (lowest Merlot, highest Syrah), semi-quantified; the paper's threshold column gives 0.00006 mg/L, taken from a cited reference rather than measured here, which is what produces the very large OAVs — Agostinelli et al. 2023, Plants (Table 3 (Quantification of the probable odor active compounds), row AL9 '3-Mercaptohexanol')