the library

Table grape

Fruit & berry· orchard fruit

Every one of its 11 compounds carries a paper the library can cite.

• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  3.08-24.32 ug/L across the 17 varieties, highest in 'Zaoheibao'; the only alcohol outside the C6 block present in all seventeen, and the largest of them — Wang et al. 2023, Foods (Table 2, alcohols block, row 'Phenylethyl alcohol')
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  167.15-803.41 ug/L across the 17 varieties, highest in 'Manicure Finger'; present in every variety — Wang et al. 2023, Foods (Table 2, C6 compounds block, row 'Hexanal')
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  up to 155.89 ± 12.97 ug/L in 'Zaoheibao' and 139.53 in 'Jumeigui', but absent from five of the seventeen varieties — the classic muscat marker behaving as a marker should, present in the muscat-derived cultivars and missing from the rest — Wang et al. 2023, Foods (Table 2, terpenes block, row 'Linalool')
• 2-ethylhexanolaromaalcoholreads as sweet, fatty-floral taste with fruital note (PubChem)Measured in 9 of 338 ingredients.cite

  0.93-6.20 ug/L across the 17 varieties — present in every one, never large; highest in 'Sunmmer Black' [sic] at 6.20 ± 0.35 — Wang et al. 2023, Foods (Table 2, alcohols block, row '2-Ethyl hexanol')
• ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite

  30.07-210.77 ug/L across the 17 varieties, highest in 'Sweet Sapphire'; the only ester other than ethyl acetate present in all seventeen — Wang et al. 2023, Foods (Table 2, esters block, row 'Ethyl butyrate')
• 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite

  41.56-230.94 ug/L across the 17 varieties, highest in 'Italy' at 230.94 ± 9.62; present in every variety — Wang et al. 2023, Foods (Table 2, C6 compounds block, row 'Hexanol')
• citronellolaromaterpenoidreads as rose odor (PubChem)Measured in 15 of 338 ingredients.cite

  up to 616.44 ± 15.84 ug/L in 'Ruby Seedless' and 562.71 in 'Zaoheibao', against 4.29 in 'Zhengyanwuhe' and not detected at all in four varieties — a 144-fold spread between the varieties that have it, and the largest terpene in the table — Wang et al. 2023, Foods (Table 2, terpenes block, row 'Citronellol')
• ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite

  347.97-5086.95 ug/L across the 17 varieties — the largest single compound in every one of them, highest in 'Ruby Seedless' at 5086.95 ± 26.87 and lowest in 'Zaoheibao' at 347.97 ± 6.72 — Wang et al. 2023, Foods (Table 2 (Aroma substance concentrations of 17 different table grape varieties, ug/L), esters block, row printed 'Etnyl acetate')
• geranic acidaromaterpenoidMeasured in 2 of 338 ingredients.cite

  10.58-262.30 ug/L across the 17 varieties, highest in 'Aishenmeigui' and 'Jumeigui' at 262.30 ± 22.61; the only terpene present in all seventeen — Wang et al. 2023, Foods (Table 2, terpenes block, row 'Geranic acid')
• 2-HexenalaromaaldehydeMeasured in 31 of 338 ingredients.cite

  703.91-1190.67 ug/L across the 17 varieties — the second largest compound overall and the largest C6, highest in 'Italy' at 1190.67 ± 5.15; present in every variety — Wang et al. 2023, Foods (Table 2, C6 compounds block, row printed '(E)-2-Hexanal')
• trans-2-hexenolaromaalcoholMeasured in 17 of 338 ingredients.cite

  63.85-370.35 ug/L across the 17 varieties, highest in 'Ruby Seedless'; present in every variety — Wang et al. 2023, Foods (Table 2, C6 compounds block, row printed '(E)-2-Hexanol')