Article(id=1320880708927734139, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880262012056083, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025040367, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1745942400000, receivedDateStr=2025-04-30, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852101785, onlineDateStr=2026-10-24, pubDate=1789401600000, pubDateStr=2026-09-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852101785, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852101785, creator=13701087609, updateTime=1792852101785, updator=13701087609, issue=Issue{id=1320880262012056083, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='18', pageStart='1', pageEnd='613', issueExtLink='null', onlineDate='null', pubDate='1789401600000', pubDateStr='2026-09-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=1, specialIssue=null, createTime=1792851995232, creator='13701087609', updateTime=1792921655980, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1321172440479290195, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880262012056083, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1321172440479290196, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880262012056083, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=274, endPage=283, ext={EN=ArticleExt(id=1320880709103894908, articleId=1320880708927734139, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Flavor Analysis of Musalais Wine Brewing with Different Grapes in Xinjiang, columnId=1320880262846722580, journalTitle=Science and Technology of Food Industry, columnName=Modern Analysis and Intelligent Detection, runingTitle=null, highlight=null, articleAbstract=
To explore the flavor characteristics of Musalais wine made from different grape varieties, 'Hetian Hong' 'Red Globe' and 'Munage' were selected as raw materials for brewing Musalais. Volatile aroma components in wine samples were extracted and analyzed using SPME-GC×GC-HMS technology, and combined sensory evaluation to analyze the flavor characteristics of three types of Mussalais. The results showed that a total of 84 volatile aromatic compounds were detected in three varieties of Musalais, including 21 types of alcohols, 29 types of esters, 10 types of acids, 3 types of aldehydes, 10 types of ketones, 5 types of phenols, and 6 other types of substances. Among them, alcohols and esters accounted for a relatively large proportion. The alcohol content of MNG Musalais accounted for 37.55% of the total volatile aromatic substances, ester content accounts for 50.20%. The alcohol and ester contents of HTH Musalais were 40.32% and 39.03%. HDQ Musalais contained 32.93% alcohol and 52.36% esters. Combining relative odor activity values, 11 key aromatic compounds were screened out, the main aromatic compounds in MNG Musalais were ethyl butyrate, isovaleric acid ethyl ester, linalool, isovaleric acid, and 4-ethylguaiacol. The main compounds in the HTH Musalais variety were ethyl caproate and damascenone, while the main compounds in the HDQ Muscat variety were ethyl hexanoate, ethyl caprylic acid, and ethyl phenylacetate. The sensory characteristics showed that HDQ Musalais was smooth and slightly sweet, with fruity, sweet and slightly caramelized aroma; The MNG Musalais was fresh, with obvious floral and milky aroma and slightly caramelized aroma, and HTH Musalais was prominent in alcoholic and nutty aroma, with typical Musalais flavor. The results of this study show the influence of raw materials on the flavor of Musalais, and provide a theoretical basis for the adoption of new varieties of Musalais in subsequent brewing.
, authors=Rumei WU, Yingjie CHEN, Wanxue'er ZHANG, Xin FANG, Hexiang BAI, Jing HE, Dongmin JIAN, Qiling CHEN, Xingyuan YANG
*, authorsList=Rumei WU, Yingjie CHEN, Wanxue'er ZHANG, Xin FANG, Hexiang BAI, Jing HE, Dongmin JIAN, Qiling CHEN, Xingyuan YANG, authorCompany=null, correspAuthors=Xingyuan YANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320880710152470917, articleId=1320880708927734139, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=新疆不同葡萄酿造慕萨莱思的风味分析, columnId=1320880262997717526, journalTitle=食品工业科技, columnName=现代分析与智能检测, runingTitle=null, highlight=null, articleAbstract=
为探究不同葡萄原料酿造慕萨莱思风味特征，以‘和田红’（HTH）、‘红地球’（HDQ）及‘木纳格’（MNG）为原料酿造慕萨莱思，利用SPME-GC×GC-HMS技术提取分析酒样的挥发性香气成分，结合感官评价分析3种慕萨莱思的风味特征。结果表明，3个品种慕萨莱思共检测到84种挥发性香气物质，包括醇类21种、酯类29种、酸类10种、醛类3种、酮类10种、酚类5种及其他类物质6种，其中醇类、酯类物质占比较大，MNG慕萨莱思的醇类占总挥发性香气物质含量的37.55%、酯类占50.20%，HTH慕萨莱思的醇类、酯类占比分别为40.32%、39.03%；HDQ慕萨莱思醇类占32.93%、酯类占52.36%。结合相对气味活度值共筛选出11种关键香气物质，MNG慕萨莱思主要为丁酸乙酯、乙酸异戊酯、芳樟醇、异戊酸、4-乙基愈创木酚；HTH慕萨莱思为辛酸乙酯、大马士酮；HDQ慕萨莱思主要为正己酸乙酯、癸酸乙酯、乙酸苯乙酯。感官评价表明，3种慕萨莱思的感官特征存在明显差异，HDQ慕萨莱思口感微甜，具有果香、甜香及轻微焦糖香；MNG慕萨莱思香气清新，花香和奶香明显，略带焦糖香；HTH萨莱思醇香和坚果香突出，具有典型慕萨莱思风味。该研究结果探明了原料对慕萨莱思风味的影响，为后续酿造慕萨莱思采用新品种提供了理论基础。
, authors=吴汝梅, 陈英杰, 张婉雪儿, 方心, 白鹤翔, 贺婧, 简东民, 陈其玲, 杨兴元
*, authorsList=吴汝梅, 陈英杰, 张婉雪儿, 方心, 白鹤翔, 贺婧, 简东民, 陈其玲, 杨兴元, authorCompany=null, correspAuthors=杨兴元, authorNote=
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吴汝梅（1999−），女，硕士研究生，研究方向：食品加工与安全，E-mail：3238778427@qq.com
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吴汝梅（1999−），女，硕士研究生，研究方向：食品加工与安全，E-mail：3238778427@qq.com
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Food Science and Technology, 2021, 46(7): 100−105.], articleTitle=null, refAbstract=null), Reference(id=1320880727537861128, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=52, authorNames=null, journalName=null, refType=null, unstructuredReference=HOU X J, ZHAO Y X, GONG H C, et al. Research and development of low-alcohol bubbly Musalais products with mixed fermentation of double yeast[J]. Food Science and Technology, 2021, 46（7）: 100−105., articleTitle=null, refAbstract=null), Reference(id=1320880727642718729, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=31, rfOrder=53, authorNames=null, journalName=null, refType=null, unstructuredReference=张明霞, 吴玉文, 段长青. 葡萄与葡萄酒香气物质研究进展[J]. 中国农业科学, 2008(7): 2098−2104. [ZHANG M X, WU Y W, DUAN C Q. Progress in study of aromatic compounds in grape and wine[J]. Scientia Agricultura Sinica, 2008(7): 2098−2104.], articleTitle=null, refAbstract=null), Reference(id=1320880727747576330, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=31, rfOrder=54, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHANG M X, WU Y W, DUAN C Q. Progress in study of aromatic compounds in grape and wine[J]. Scientia Agricultura Sinica, 2008（7）: 2098−2104., articleTitle=null, refAbstract=null), Reference(id=1320880727835656715, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=32, rfOrder=55, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHU L X, ZHANG M M, LIU Z, et al. Levels of furaneol in Msalais wines: A comprehensive overview of multiple stages and pathways of its formation during Msalais wine making[J]. Molecules, 2019, 24(17): 3104., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320880710387351942, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, xref=null, ext=[AuthorCompanyExt(id=1320880710391546247, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, companyId=1320880710387351942, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=College of Food Science and Pharmacy, Xinjiang Agricultural University, Urmuqi 830052, China), AuthorCompanyExt(id=1320880710399934856, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, companyId=1320880710387351942, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052)])], figs=[ArticleFig(id=1320880716817220036, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=EN, label=Fig.1, caption=
Production flow of Musalais wine, figureFileSmall=4CUbOWVPcQwMb1csuTHoiw==, figureFileBig=JLhCyP0JOagyj5HZlwehZQ==, tableContent=null), ArticleFig(id=1320880716905300421, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=CN, label=图1, caption=
慕萨莱思制备工艺流程, figureFileSmall=4CUbOWVPcQwMb1csuTHoiw==, figureFileBig=JLhCyP0JOagyj5HZlwehZQ==, tableContent=null), ArticleFig(id=1320880717089849798, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=EN, label=Fig.2, caption=
Quantity and the relative content of aroma substance in different grape varieties of Musalais wine, figureFileSmall=DZjxmn3yyQf70+DPAVhJfQ==, figureFileBig=gzuzs2wi50P4IzYvCBYs5Q==, tableContent=null), ArticleFig(id=1320880717177930183, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=CN, label=图2, caption=
不同葡萄品种慕萨莱思香气物质数量和香气成分相对含量, figureFileSmall=DZjxmn3yyQf70+DPAVhJfQ==, figureFileBig=gzuzs2wi50P4IzYvCBYs5Q==, tableContent=null), ArticleFig(id=1320880717253427656, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=EN, label=Fig.3, caption=
Appearance and taste profiles in different grape varieties of Musalais wine, figureFileSmall=49FmyqdISxYSLql8K8Inrg==, figureFileBig=KIucLJnhKQo8Xm6er39OGA==, tableContent=null), ArticleFig(id=1320880717328925129, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=CN, label=图3, caption=
不同葡萄品种慕萨莱思外观与口感剖面图, figureFileSmall=49FmyqdISxYSLql8K8Inrg==, figureFileBig=KIucLJnhKQo8Xm6er39OGA==, tableContent=null), ArticleFig(id=1320880717421199818, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=EN, label=Fig.4, caption=
Profile in different grape varieties of Musalais wine aroma scores, figureFileSmall=FCx/3iauOICS+QKy72w7BA==, figureFileBig=1qVujVjVqgwhY7JmgmYkYg==, tableContent=null), ArticleFig(id=1320880717492502987, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=CN, label=图4, caption=
不同葡萄品种慕萨莱思香气得分剖面图, figureFileSmall=FCx/3iauOICS+QKy72w7BA==, figureFileBig=1qVujVjVqgwhY7JmgmYkYg==, tableContent=null), ArticleFig(id=1320880717563806156, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=EN, label=Table 1, caption=
Sensory score scale of Musalais wine
, figureFileSmall=null, figureFileBig=null, tableContent=
| 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
|---|
| 无 | 极弱 | 弱 | 微弱 | 中等偏下 | 中等 | 中等偏上 | 明显 | 突出 | 卓越 |
), ArticleFig(id=1320880717643497933, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=CN, label=表1, caption=
慕萨莱思的感官评分标准
, figureFileSmall=null, figureFileBig=null, tableContent=
| 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
|---|
| 无 | 极弱 | 弱 | 微弱 | 中等偏下 | 中等 | 中等偏上 | 明显 | 突出 | 卓越 |
), ArticleFig(id=1320880717702218190, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=EN, label=Table 2, caption=
Basic physical and chemical indexes of the different grape varieties of Musalais wine
, figureFileSmall=null, figureFileBig=null, tableContent=
| 样品 | 酒精度
（%vol） | 总酸
（g/L） | 还原糖
（g/L） | pH |
|---|
| MNG | 11.32±0.04b | 7.17±0.10b | 20.74±0.05b | 4.05±0.02a |
| HTH | 11.65±0.05a | 7.26±0.07a | 19.55±0.12c | 4.00±0.03a |
| HDQ | 11.15±0.04c | 7.12±0.05b | 22.19±0.09a | 3.92±0.02ab |
), ArticleFig(id=1320880717781909967, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=CN, label=表2, caption=
不同葡萄品种慕萨莱思基础理化指标
, figureFileSmall=null, figureFileBig=null, tableContent=
| 样品 | 酒精度
（%vol） | 总酸
（g/L） | 还原糖
（g/L） | pH |
|---|
| MNG | 11.32±0.04b | 7.17±0.10b | 20.74±0.05b | 4.05±0.02a |
| HTH | 11.65±0.05a | 7.26±0.07a | 19.55±0.12c | 4.00±0.03a |
| HDQ | 11.15±0.04c | 7.12±0.05b | 22.19±0.09a | 3.92±0.02ab |
), ArticleFig(id=1320880717874184656, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=EN, label=Table 3, caption=
Volatile aroma composition of Musalais from different grape varieties
, figureFileSmall=null, figureFileBig=null, tableContent=
| 序号 | 香气物质 | CAS号 | 香气描述[14−23] | 相对含量（%） |
|---|
| MNG | HTH | HDQ |
|---|
| 1 | 苯乙醇 | 3913-2-8 | 玫瑰花香 | 13.05 | 20.03 | 16.34 |
| 2 | 苯甲醇 | 100-51-6 | 杏仁味 | 0.06 | 0.05 | ND |
| 3 | 3-甲基-1-戊醇 | 589-35-5 | 威士忌、苹果味 | 0.38 | 0.12 | 0.08 |
| 4 | 2-壬基醇 | 628-99-9 | 橙子乳酪味 | ND | 0.05 | ND |
| 5 | 2,3-丁二醇 | 513-85-9 | 果香、奶油香 | 0.78 | 0.98 | 0.51 |
| 6 | 异戊醇 | 123-51-3 | 指甲油、威士忌 | 11.00 | 11.55 | 5.17 |
| 7 | 正己醇 | 111-27-3 | 椰果味 | 6.16 | 3.05 | 7.72 |
| 8 | 异丁醇 | 78-83-1 | 果香、醇香 | 3.55 | 3.79 | 1.07 |
| 9 | 橙花醇 | 106-25-2 | 花香 | 0.10 | ND | 0.11 |
| 10 | 反式-橙花叔醇 | 40716-66-3 | 花香 | 0.06 | 0.05 | 0.07 |
| 11 | 芳樟醇 | 78-70-6 | 紫丁香、玫瑰花 | 0.11 | 0.04 | 0.17 |
| 12 | 3-甲硫基丙醇 | 505-10-2 | 洋葱味 | 0.3 | 0.12 | 0.05 |
| 13 | 2-庚醇 | 543-49-7 | 柠檬、甜花香 | ND | 0.08 | ND |
| 14 | （S）-1,2-丙二醇 | 79-33-4 | − | 1.50 | ND | 0.75 |
| 15 | 4-戊烯-2-醇 | 625-31-0 | 蘑菇香、蜡香 | 0.39 | 0.11 | 0.17 |
| 16 | 苯氧乙醇 | 122-99-6 | 玫瑰香气 | ND | ND | 0.46 |
| 17 | 四氢熏衣草醇 | 2051-33-4 | 薰衣草香 | ND | 0.1 | 0.08 |
| 18 | 香叶醇 | 106-24-1 | 花香、果香 | ND | 0.09 | ND |
| 19 | 二丙酮醇 | 123-42-2 | − | ND | 0.04 | ND |
| 20 | 3-甲基-2-丁醇 | 598-75-4 | 果香 | 0.06 | 0.07 | 0.07 |
| 21 | 三缩四乙二醇 | 112-60-7 | − | 0.05 | 0.11 | 0.11 |
| 醇类小计 | | | | 37.55 | 40.32 | 32.93 |
| 22 | 月桂酸乙酯 | 106-33-2 | 花香、果香 | 4.74 | 3.84 | 1.35 |
| 23 | 乙酸乙酯 | 141-78-6 | 果香、菠萝香 | 0.39 | 0.52 | 0.40 |
| 24 | 乙酸苯乙酯 | 103-45-7 | 果香、玫瑰花 | 2.74 | 1.46 | 2.14 |
| 25 | 乙酸甲酯 | 106-70-7 | 香蕉、青苹果香 | ND | ND | 0.05 |
| 26 | 乙酸异戊酯 | 105-54-4 | 香蕉、甜水果 | 12.23 | 11.19 | 11.91 |
| 27 | 乙酸异丙酯 | 108-21-4 | 果香 | 0.09 | ND | 0.19 |
| 28 | 丁酸乙酯 | 123-86-4 | 苹果味、菠萝香气味 | 0.62 | 0.29 | 0.56 |
| 29 | 己酸异戊酯 | 2198-61-0 | 香蕉、菠萝香 | 0.07 | 0.04 | 0.07 |
| 30 | 辛酸异戊酯 | 2035-99-6 | 果香、辛辣味 | 0.33 | 0.22 | 0.31 |
| 31 | 丁二酸二乙酯 | 123-25-1 | 甜香 | 0.38 | 0.19 | 0.11 |
| 32 | 正己酸乙酯 | 123-66-0 | 青苹果、花香 | 6.75 | 3.12 | 10.38 |
| 33 | 乳酸乙酯 | 97-64-3 | 奶酪、覆盆子香 | 0.02 | 0.02 | 0.02 |
| 34 | 丙酸乙酯 | 105-37-3 | 成熟热带水果香 | 0.04 | ND | ND |
| 35 | 辛酸乙酯 | 106-32-1 | 甜橙味 | 10.54 | 8.761 | 12.35 |
| 36 | 丁酸丁酯 | 109-21-7 | 香蕉、菠萝香 | 0.04 | 0.05 | 0.04 |
| 37 | 水杨酸甲酯 | 119-36-8 | 冬青、薄荷香 | 0.03 | 0.02 | 0.05 |
| 38 | 甲酸-2-苯乙酯 | 104-62-1 | 玫瑰、风信子香 | 0.03 | 0.02 | ND |
| 39 | 十四酸乙酯 | 124-06-1 | 紫罗兰香 | 0.83 | 1.22 | 0.46 |
| 40 | 十八酸乙酯 | 111-61-5 | 蜡香 | 0.12 | ND | 0.09 |
| 41 | 月桂酸异戊酯 | 6309-51-9 | 木香 | 0.08 | 0.05 | 0.02 |
| 42 | 油酸乙酯 | 111-62-6 | 花香、果香 | 0.24 | 0.46 | 0.10 |
| 43 | 棕榈酸乙酯 | 628-97-7 | 果味，奶油味 | 0.10 | 0.14 | 0.10 |
| 44 | 癸酸乙酯 | 110-38-3 | 果香、玫瑰香 | 6.84 | 5.76 | 10.06 |
| 45 | 乙酸己酯 | 142-92-7 | 甜杏仁味 | 0.02 | ND | 0.05 |
| 46 | 庚酸乙酯 | 106-30-9 | 白兰地、果香 | 0.10 | 0.05 | 0.02 |
| 47 | 壬酸乙酯 | 123-29-5 | 果香、玫瑰 | 0.14 | 0.09 | 0.06 |
| 48 | 亚麻酸乙酯 | 1191-41-9 | − | 0.08 | ND | ND |
| 49 | 反式-4-癸烯酸乙酯 | 76649-16-6 | 果香 | 2.59 | 1.52 | 1.47 |
| 50 | 乳酸异戊酯 | 19329-89-6 | 奶油、坚果香 | 0.02 | ND | ND |
| 酯类小计 | | | | 50.20 | 39.03 | 52.36 |
| 51 | 辛酸 | 124-07-2 | 奶酪香 | 2.07 | 2.25 | 3.16 |
| 52 | 己酸 | 142-62-1 | 干酪香 | 0.96 | 1.36 | 1.08 |
| 53 | L-乳酸 | 79-33-4 | 黄油、奶油味 | ND | ND | 0.66 |
| 54 | 苯甲酸 | 65-85-0 | − | ND | 0.03 | ND |
| 55 | 月桂酸 | 143-07-7 | 金属味 | 0.16 | 0.29 | 0.11 |
| 56 | 异戊酸 | 503-74-2 | 奶酪香 | 0.46 | ND | 0.38 |
| 57 | 醋酸 | 64-19-7 | 醋味 | 1.09 | 1.36 | 1.08 |
| 58 | 棕榈油酸 | 56219-10-4 | 蜡香、奶油香 | 2.87 | 1.55 | 0.06 |
| 59 | 癸酸 | 334-48-5 | 脂肪味 | 0.3 | 0.14 | 0.31 |
| 60 | 2-甲基己酸 | 4536-23-6 | 奶油味 | 0.27 | 0.4 | 0.2 |
| 酸类小计 | | | | 8.18 | 7.38 | 7.04 |
| 61 | 大马士酮 | 23726-93-4 | 蜂蜜香、花香 | 0.60 | 0.06 | 0.05 |
| 62 | 2,3-戊二酮 | 600-14-6 | 黄油香、焦香 | 0.39 | 0.14 | 0.07 |
| 63 | 环己酮 | 6971-63-7 | − | 0.05 | 0.02 | 0.01 |
| 64 | 3-戊烯-2-酮 | 3102-33-8 | − | ND | 0.06 | ND |
| 65 | 2-庚酮 | 110-43-0 | 植物香、木香 | ND | 0.07 | ND |
| 66 | 二氢-2-甲基-3（2H）-噻吩酮 | 13679-85-1 | 浆果味 | 0.11 | ND | ND |
| 67 | 仲辛酮 | 111-13-7 | 植物香 | ND | 0.03 | 0.02 |
| 68 | 甲基庚烯酮 | 110-93-0 | 柑橘、柠檬香 | 0.02 | 0.02 | 0.02 |
| 69 | 2,6-二（叔丁基）-4-羟基-4-甲基-2,5-环己二烯-1-酮 | 10396-80-2 | − | 0.12 | 0.06 | ND |
| 70 | 4,5-二甲基二氢呋喃-2（3H）-酮 | | − | ND | 8.24 | 5.49 |
| 酮类小计 | | | | 1.29 | 8.70 | 5.66 |
| 71 | 糠醛 | 498-60-2 | 焦香 | 0.15 | 0.13 | 0.14 |
| 72 | 2-乙基-2-己烯醛 | 645-62-5 | − | 0.28 | 0.17 | ND |
| 73 | 2,4,6-三甲基苯甲醛 | 487-68-3 | − | ND | 0.06 | 0.06 |
| 醛类小计 | | | | 0.43 | 0.36 | 0.20 |
| 74 | 4-乙基愈创木酚 | 2785-89-9 | 烟熏味、酱油味 | 0.16 | 0.09 | 0.01 |
| 75 | 4-乙基苯酚 | 123-07-9 | 愈创木酚味 | 0.20 | 0.36 | 0.05 |
| 76 | 2,4-二叔丁基苯酚 | 96-76-4 | 石炭酸味 | 0.30 | 0.79 | 0.24 |
| 77 | 2-甲氧基-4-乙烯苯酚 | 7786-61-0 | 烟熏味 | 0.06 | 0.12 | 0.26 |
| 78 | 2-硝基苯酚 | 88-75-5 | − | ND | 0.03 | ND |
| 酚类小计 | | | | 0.72 | 1.39 | 0.56 |
| 79 | 苯乙烯 | 100-42-5 | 汽油味、花香 | 0.04 | 0.05 | ND |
| 80 | 2,4-二甲基苯乙烯 | 2234-20-0 | − | ND | 0.10 | 0.15 |
| 81 | 壬烯 | 124-11-8 | − | 1.15 | 2.48 | 0.82 |
| 82 | 萘 | 91-20-3 | − | 0.20 | 0.24 | 0.16 |
| 83 | 2-甲基-2-丁烯 | 513-35-9 | − | 0.10 | ND | ND |
| 84 | 1-十一炔 | 2243-98-3 | − | 0.14 | 0.15 | 0.12 |
| 其他小计 | | | | 1.63 | 2.82 | 1.25 |
), ArticleFig(id=1320880717953876433, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=CN, label=表3, caption=
不同葡萄品种慕萨莱思挥发性香气成分
, figureFileSmall=null, figureFileBig=null, tableContent=
| 序号 | 香气物质 | CAS号 | 香气描述[14−23] | 相对含量（%） |
|---|
| MNG | HTH | HDQ |
|---|
| 1 | 苯乙醇 | 3913-2-8 | 玫瑰花香 | 13.05 | 20.03 | 16.34 |
| 2 | 苯甲醇 | 100-51-6 | 杏仁味 | 0.06 | 0.05 | ND |
| 3 | 3-甲基-1-戊醇 | 589-35-5 | 威士忌、苹果味 | 0.38 | 0.12 | 0.08 |
| 4 | 2-壬基醇 | 628-99-9 | 橙子乳酪味 | ND | 0.05 | ND |
| 5 | 2,3-丁二醇 | 513-85-9 | 果香、奶油香 | 0.78 | 0.98 | 0.51 |
| 6 | 异戊醇 | 123-51-3 | 指甲油、威士忌 | 11.00 | 11.55 | 5.17 |
| 7 | 正己醇 | 111-27-3 | 椰果味 | 6.16 | 3.05 | 7.72 |
| 8 | 异丁醇 | 78-83-1 | 果香、醇香 | 3.55 | 3.79 | 1.07 |
| 9 | 橙花醇 | 106-25-2 | 花香 | 0.10 | ND | 0.11 |
| 10 | 反式-橙花叔醇 | 40716-66-3 | 花香 | 0.06 | 0.05 | 0.07 |
| 11 | 芳樟醇 | 78-70-6 | 紫丁香、玫瑰花 | 0.11 | 0.04 | 0.17 |
| 12 | 3-甲硫基丙醇 | 505-10-2 | 洋葱味 | 0.3 | 0.12 | 0.05 |
| 13 | 2-庚醇 | 543-49-7 | 柠檬、甜花香 | ND | 0.08 | ND |
| 14 | （S）-1,2-丙二醇 | 79-33-4 | − | 1.50 | ND | 0.75 |
| 15 | 4-戊烯-2-醇 | 625-31-0 | 蘑菇香、蜡香 | 0.39 | 0.11 | 0.17 |
| 16 | 苯氧乙醇 | 122-99-6 | 玫瑰香气 | ND | ND | 0.46 |
| 17 | 四氢熏衣草醇 | 2051-33-4 | 薰衣草香 | ND | 0.1 | 0.08 |
| 18 | 香叶醇 | 106-24-1 | 花香、果香 | ND | 0.09 | ND |
| 19 | 二丙酮醇 | 123-42-2 | − | ND | 0.04 | ND |
| 20 | 3-甲基-2-丁醇 | 598-75-4 | 果香 | 0.06 | 0.07 | 0.07 |
| 21 | 三缩四乙二醇 | 112-60-7 | − | 0.05 | 0.11 | 0.11 |
| 醇类小计 | | | | 37.55 | 40.32 | 32.93 |
| 22 | 月桂酸乙酯 | 106-33-2 | 花香、果香 | 4.74 | 3.84 | 1.35 |
| 23 | 乙酸乙酯 | 141-78-6 | 果香、菠萝香 | 0.39 | 0.52 | 0.40 |
| 24 | 乙酸苯乙酯 | 103-45-7 | 果香、玫瑰花 | 2.74 | 1.46 | 2.14 |
| 25 | 乙酸甲酯 | 106-70-7 | 香蕉、青苹果香 | ND | ND | 0.05 |
| 26 | 乙酸异戊酯 | 105-54-4 | 香蕉、甜水果 | 12.23 | 11.19 | 11.91 |
| 27 | 乙酸异丙酯 | 108-21-4 | 果香 | 0.09 | ND | 0.19 |
| 28 | 丁酸乙酯 | 123-86-4 | 苹果味、菠萝香气味 | 0.62 | 0.29 | 0.56 |
| 29 | 己酸异戊酯 | 2198-61-0 | 香蕉、菠萝香 | 0.07 | 0.04 | 0.07 |
| 30 | 辛酸异戊酯 | 2035-99-6 | 果香、辛辣味 | 0.33 | 0.22 | 0.31 |
| 31 | 丁二酸二乙酯 | 123-25-1 | 甜香 | 0.38 | 0.19 | 0.11 |
| 32 | 正己酸乙酯 | 123-66-0 | 青苹果、花香 | 6.75 | 3.12 | 10.38 |
| 33 | 乳酸乙酯 | 97-64-3 | 奶酪、覆盆子香 | 0.02 | 0.02 | 0.02 |
| 34 | 丙酸乙酯 | 105-37-3 | 成熟热带水果香 | 0.04 | ND | ND |
| 35 | 辛酸乙酯 | 106-32-1 | 甜橙味 | 10.54 | 8.761 | 12.35 |
| 36 | 丁酸丁酯 | 109-21-7 | 香蕉、菠萝香 | 0.04 | 0.05 | 0.04 |
| 37 | 水杨酸甲酯 | 119-36-8 | 冬青、薄荷香 | 0.03 | 0.02 | 0.05 |
| 38 | 甲酸-2-苯乙酯 | 104-62-1 | 玫瑰、风信子香 | 0.03 | 0.02 | ND |
| 39 | 十四酸乙酯 | 124-06-1 | 紫罗兰香 | 0.83 | 1.22 | 0.46 |
| 40 | 十八酸乙酯 | 111-61-5 | 蜡香 | 0.12 | ND | 0.09 |
| 41 | 月桂酸异戊酯 | 6309-51-9 | 木香 | 0.08 | 0.05 | 0.02 |
| 42 | 油酸乙酯 | 111-62-6 | 花香、果香 | 0.24 | 0.46 | 0.10 |
| 43 | 棕榈酸乙酯 | 628-97-7 | 果味，奶油味 | 0.10 | 0.14 | 0.10 |
| 44 | 癸酸乙酯 | 110-38-3 | 果香、玫瑰香 | 6.84 | 5.76 | 10.06 |
| 45 | 乙酸己酯 | 142-92-7 | 甜杏仁味 | 0.02 | ND | 0.05 |
| 46 | 庚酸乙酯 | 106-30-9 | 白兰地、果香 | 0.10 | 0.05 | 0.02 |
| 47 | 壬酸乙酯 | 123-29-5 | 果香、玫瑰 | 0.14 | 0.09 | 0.06 |
| 48 | 亚麻酸乙酯 | 1191-41-9 | − | 0.08 | ND | ND |
| 49 | 反式-4-癸烯酸乙酯 | 76649-16-6 | 果香 | 2.59 | 1.52 | 1.47 |
| 50 | 乳酸异戊酯 | 19329-89-6 | 奶油、坚果香 | 0.02 | ND | ND |
| 酯类小计 | | | | 50.20 | 39.03 | 52.36 |
| 51 | 辛酸 | 124-07-2 | 奶酪香 | 2.07 | 2.25 | 3.16 |
| 52 | 己酸 | 142-62-1 | 干酪香 | 0.96 | 1.36 | 1.08 |
| 53 | L-乳酸 | 79-33-4 | 黄油、奶油味 | ND | ND | 0.66 |
| 54 | 苯甲酸 | 65-85-0 | − | ND | 0.03 | ND |
| 55 | 月桂酸 | 143-07-7 | 金属味 | 0.16 | 0.29 | 0.11 |
| 56 | 异戊酸 | 503-74-2 | 奶酪香 | 0.46 | ND | 0.38 |
| 57 | 醋酸 | 64-19-7 | 醋味 | 1.09 | 1.36 | 1.08 |
| 58 | 棕榈油酸 | 56219-10-4 | 蜡香、奶油香 | 2.87 | 1.55 | 0.06 |
| 59 | 癸酸 | 334-48-5 | 脂肪味 | 0.3 | 0.14 | 0.31 |
| 60 | 2-甲基己酸 | 4536-23-6 | 奶油味 | 0.27 | 0.4 | 0.2 |
| 酸类小计 | | | | 8.18 | 7.38 | 7.04 |
| 61 | 大马士酮 | 23726-93-4 | 蜂蜜香、花香 | 0.60 | 0.06 | 0.05 |
| 62 | 2,3-戊二酮 | 600-14-6 | 黄油香、焦香 | 0.39 | 0.14 | 0.07 |
| 63 | 环己酮 | 6971-63-7 | − | 0.05 | 0.02 | 0.01 |
| 64 | 3-戊烯-2-酮 | 3102-33-8 | − | ND | 0.06 | ND |
| 65 | 2-庚酮 | 110-43-0 | 植物香、木香 | ND | 0.07 | ND |
| 66 | 二氢-2-甲基-3（2H）-噻吩酮 | 13679-85-1 | 浆果味 | 0.11 | ND | ND |
| 67 | 仲辛酮 | 111-13-7 | 植物香 | ND | 0.03 | 0.02 |
| 68 | 甲基庚烯酮 | 110-93-0 | 柑橘、柠檬香 | 0.02 | 0.02 | 0.02 |
| 69 | 2,6-二（叔丁基）-4-羟基-4-甲基-2,5-环己二烯-1-酮 | 10396-80-2 | − | 0.12 | 0.06 | ND |
| 70 | 4,5-二甲基二氢呋喃-2（3H）-酮 | | − | ND | 8.24 | 5.49 |
| 酮类小计 | | | | 1.29 | 8.70 | 5.66 |
| 71 | 糠醛 | 498-60-2 | 焦香 | 0.15 | 0.13 | 0.14 |
| 72 | 2-乙基-2-己烯醛 | 645-62-5 | − | 0.28 | 0.17 | ND |
| 73 | 2,4,6-三甲基苯甲醛 | 487-68-3 | − | ND | 0.06 | 0.06 |
| 醛类小计 | | | | 0.43 | 0.36 | 0.20 |
| 74 | 4-乙基愈创木酚 | 2785-89-9 | 烟熏味、酱油味 | 0.16 | 0.09 | 0.01 |
| 75 | 4-乙基苯酚 | 123-07-9 | 愈创木酚味 | 0.20 | 0.36 | 0.05 |
| 76 | 2,4-二叔丁基苯酚 | 96-76-4 | 石炭酸味 | 0.30 | 0.79 | 0.24 |
| 77 | 2-甲氧基-4-乙烯苯酚 | 7786-61-0 | 烟熏味 | 0.06 | 0.12 | 0.26 |
| 78 | 2-硝基苯酚 | 88-75-5 | − | ND | 0.03 | ND |
| 酚类小计 | | | | 0.72 | 1.39 | 0.56 |
| 79 | 苯乙烯 | 100-42-5 | 汽油味、花香 | 0.04 | 0.05 | ND |
| 80 | 2,4-二甲基苯乙烯 | 2234-20-0 | − | ND | 0.10 | 0.15 |
| 81 | 壬烯 | 124-11-8 | − | 1.15 | 2.48 | 0.82 |
| 82 | 萘 | 91-20-3 | − | 0.20 | 0.24 | 0.16 |
| 83 | 2-甲基-2-丁烯 | 513-35-9 | − | 0.10 | ND | ND |
| 84 | 1-十一炔 | 2243-98-3 | − | 0.14 | 0.15 | 0.12 |
| 其他小计 | | | | 1.63 | 2.82 | 1.25 |
), ArticleFig(id=1320880718037762514, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=EN, label=Table 4, caption=
ROAV of characteristic aroma compounds of different grape varieties of Musalais
, figureFileSmall=null, figureFileBig=null, tableContent=
| 序号 | 香气化合物 | 香气描述 | 阈值[23−25]（μg/L） | ROAV |
|---|
| MNG | HTH | HDQ |
|---|
| 1 | 乙酸乙酯 | 果香、菠萝香 | 750 | 0.11 | 0.04 | 0.07 |
| 2 | 丙酸乙酯 | 果香、甜香 | 1800 | <0.01 | 0.00 | 0.00 |
| 3 | 乙酸异丙酯 | 果香、香蕉味 | 100 | 0.18 | 0.00 | 0.25 |
| 4 | 乳酸乙酯 | 乳酪香、覆盆子味 | 14000 | <0.01 | <0.01 | <0.01 |
| 5 | 丁酸乙酯 | 酸果香、草莓味 | 20 | 6.41 | 0.83 | 3.74 |
| 6 | 乙酸异戊酯 | 玫瑰、柑橘 | 30 | 84.48 | 24.89 | 53.52 |
| 7 | 正己酸乙酯 | 草莓味、青苹果味 | 14 | 100.00 | 12.76 | 100.00 |
| 8 | 乙酸己酯 | 玫瑰、蜂蜜 | 670 | <0.01 | 0.00 | 0.01 |
| 9 | 庚酸乙酯 | 菠萝、新鲜果香 | 400 | 0.05 | <0.01 | <0.01 |
| 10 | 辛酸乙酯 | 菠萝味、花香 | 5 | 436.94 | 100.00 | 346.69 |
| 11 | 壬酸乙酯 | 果香、玫瑰、蜡味 | 1300 | 0.02 | <0.01 | <0.01 |
| 12 | 乳酸异戊酯 | 奶油香 | 200 | 0.02 | 0.00 | 0.00 |
| 13 | 癸酸乙酯 | 果香、椰子香 | 200 | 7.20 | 1.64 | 6.78 |
| 14 | 辛酸异戊酯 | 甜味、奶油味 | 125 | 0.56 | 0.10 | 0.33 |
| 15 | 水杨酸甲酯 | 冬青油香气 | 100 | 0.07 | 0.01 | 0.07 |
| 16 | 乙酸苯乙酯 | 花香、果香、木香 | 250 | 2.27 | 0.33 | 1.16 |
| 17 | 月桂酸乙酯 | 花果香、肥皂味 | 1500 | 0.68 | 0.15 | 0.12 |
| 18 | 十四酸乙酯 | 冬青油香气 | 2000 | 0.09 | 0.04 | 0.03 |
| 19 | 棕榈酸乙酯 | 水果香、蜡香 | 1500 | 0.13 | <0.01 | <0.01 |
| 20 | 丁二酸二乙酯 | 果香、花香 | 15 | 5.30 | 0.73 | 1.02 |
| 21 | 异丁醇 | 酒精味、甜味 | 40000 | <0.01 | <0.01 | <0.01 |
| 22 | 3-甲基-1-戊醇 | 辛辣味、香草 | 500 | 0.16 | 0.01 | 0.02 |
| 23 | 正己醇 | 浆果、薰衣草味 | 8000 | 0.16 | 0.02 | 0.10 |
| 24 | 2-壬基醇 | 柑橘香、果香 | 12 | 0.00 | 0.26 | 0.00 |
| 25 | 芳樟醇 | 奶酪、汗臭味 | 25 | 1.07 | 0.22 | 0.58 |
| 26 | 2,3-丁二醇 | 果香味、奶油味 | 120000 | <0.01 | <0.01 | <0.01 |
| 27 | 3-甲硫基丙醇 | 土豆味、蒜味 | 1000 | 0.06 | <0.01 | <0.01 |
| 28 | 橙花醇 | 花香、果香 | 400 | 0.03 | <0.01 | 0.02 |
| 29 | 苯甲醇 | 苦杏仁味 | 100000 | <0.01 | <0.01 | 0.00 |
| 30 | 苯乙醇 | 玫瑰花、蜂蜜味 | 14000 | 0.19 | 0.08 | 0.16 |
| 31 | 异戊醇 | 玫瑰、果香、焦香 | 30000 | 0.08 | 0.02 | 0.02 |
| 32 | 香叶醇 | 花香 | 30 | / | 0.10 | / |
| 33 | 醋酸 | 醋味 | 20000 | 0.01 | <0.01 | <0.01 |
| 34 | 己酸 | 甜香 | 420 | 0.47 | 0.19 | 0.51 |
| 35 | 辛酸 | 奶酪、汗臭味 | 1000 | 0.43 | 0.13 | 0.43 |
| 36 | 异戊酸 | 微弱蜡香 | 300 | 1.90 | 0.00 | 0.14 |
| 37 | 月桂酸 | 脂肪、蜡香 | 1000 | 0.03 | <0.01 | 0.03 |
| 38 | 癸酸 | 甜香、烘焙香气 | 15000 | <0.01 | <0.01 | <0.01 |
| 39 | 4-乙基愈创木酚 | 丁香、烟熏味 | 30 | 1.11 | 0.18 | 0.06 |
| 40 | 4-乙烯基愈创木酚 | 甜香 | 100 | 0.12 | 0.07 | 0.35 |
| 41 | 2,3-戊二酮 | 花香、奶油香 | 200 | 0.40 | 0.04 | 0.05 |
| 42 | 大马士酮 | 花香、果香 | 0.05 | 237.13 | 66.51 | 126.24 |
| 43 | 糠醛 | 杏仁香、果香 | 300 | 0.02 | <0.01 | 0.02 |
| 44 | 苯乙烯 | 煤油味、芳香味 | 730 | 0.01 | <0.01 | 0.01 |
), ArticleFig(id=1320880718117454291, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880708927734139, language=CN, label=表4, caption=
不同葡萄品种慕萨莱思特征香气化合物的ROAV
, figureFileSmall=null, figureFileBig=null, tableContent=
| 序号 | 香气化合物 | 香气描述 | 阈值[23−25]（μg/L） | ROAV |
|---|
| MNG | HTH | HDQ |
|---|
| 1 | 乙酸乙酯 | 果香、菠萝香 | 750 | 0.11 | 0.04 | 0.07 |
| 2 | 丙酸乙酯 | 果香、甜香 | 1800 | <0.01 | 0.00 | 0.00 |
| 3 | 乙酸异丙酯 | 果香、香蕉味 | 100 | 0.18 | 0.00 | 0.25 |
| 4 | 乳酸乙酯 | 乳酪香、覆盆子味 | 14000 | <0.01 | <0.01 | <0.01 |
| 5 | 丁酸乙酯 | 酸果香、草莓味 | 20 | 6.41 | 0.83 | 3.74 |
| 6 | 乙酸异戊酯 | 玫瑰、柑橘 | 30 | 84.48 | 24.89 | 53.52 |
| 7 | 正己酸乙酯 | 草莓味、青苹果味 | 14 | 100.00 | 12.76 | 100.00 |
| 8 | 乙酸己酯 | 玫瑰、蜂蜜 | 670 | <0.01 | 0.00 | 0.01 |
| 9 | 庚酸乙酯 | 菠萝、新鲜果香 | 400 | 0.05 | <0.01 | <0.01 |
| 10 | 辛酸乙酯 | 菠萝味、花香 | 5 | 436.94 | 100.00 | 346.69 |
| 11 | 壬酸乙酯 | 果香、玫瑰、蜡味 | 1300 | 0.02 | <0.01 | <0.01 |
| 12 | 乳酸异戊酯 | 奶油香 | 200 | 0.02 | 0.00 | 0.00 |
| 13 | 癸酸乙酯 | 果香、椰子香 | 200 | 7.20 | 1.64 | 6.78 |
| 14 | 辛酸异戊酯 | 甜味、奶油味 | 125 | 0.56 | 0.10 | 0.33 |
| 15 | 水杨酸甲酯 | 冬青油香气 | 100 | 0.07 | 0.01 | 0.07 |
| 16 | 乙酸苯乙酯 | 花香、果香、木香 | 250 | 2.27 | 0.33 | 1.16 |
| 17 | 月桂酸乙酯 | 花果香、肥皂味 | 1500 | 0.68 | 0.15 | 0.12 |
| 18 | 十四酸乙酯 | 冬青油香气 | 2000 | 0.09 | 0.04 | 0.03 |
| 19 | 棕榈酸乙酯 | 水果香、蜡香 | 1500 | 0.13 | <0.01 | <0.01 |
| 20 | 丁二酸二乙酯 | 果香、花香 | 15 | 5.30 | 0.73 | 1.02 |
| 21 | 异丁醇 | 酒精味、甜味 | 40000 | <0.01 | <0.01 | <0.01 |
| 22 | 3-甲基-1-戊醇 | 辛辣味、香草 | 500 | 0.16 | 0.01 | 0.02 |
| 23 | 正己醇 | 浆果、薰衣草味 | 8000 | 0.16 | 0.02 | 0.10 |
| 24 | 2-壬基醇 | 柑橘香、果香 | 12 | 0.00 | 0.26 | 0.00 |
| 25 | 芳樟醇 | 奶酪、汗臭味 | 25 | 1.07 | 0.22 | 0.58 |
| 26 | 2,3-丁二醇 | 果香味、奶油味 | 120000 | <0.01 | <0.01 | <0.01 |
| 27 | 3-甲硫基丙醇 | 土豆味、蒜味 | 1000 | 0.06 | <0.01 | <0.01 |
| 28 | 橙花醇 | 花香、果香 | 400 | 0.03 | <0.01 | 0.02 |
| 29 | 苯甲醇 | 苦杏仁味 | 100000 | <0.01 | <0.01 | 0.00 |
| 30 | 苯乙醇 | 玫瑰花、蜂蜜味 | 14000 | 0.19 | 0.08 | 0.16 |
| 31 | 异戊醇 | 玫瑰、果香、焦香 | 30000 | 0.08 | 0.02 | 0.02 |
| 32 | 香叶醇 | 花香 | 30 | / | 0.10 | / |
| 33 | 醋酸 | 醋味 | 20000 | 0.01 | <0.01 | <0.01 |
| 34 | 己酸 | 甜香 | 420 | 0.47 | 0.19 | 0.51 |
| 35 | 辛酸 | 奶酪、汗臭味 | 1000 | 0.43 | 0.13 | 0.43 |
| 36 | 异戊酸 | 微弱蜡香 | 300 | 1.90 | 0.00 | 0.14 |
| 37 | 月桂酸 | 脂肪、蜡香 | 1000 | 0.03 | <0.01 | 0.03 |
| 38 | 癸酸 | 甜香、烘焙香气 | 15000 | <0.01 | <0.01 | <0.01 |
| 39 | 4-乙基愈创木酚 | 丁香、烟熏味 | 30 | 1.11 | 0.18 | 0.06 |
| 40 | 4-乙烯基愈创木酚 | 甜香 | 100 | 0.12 | 0.07 | 0.35 |
| 41 | 2,3-戊二酮 | 花香、奶油香 | 200 | 0.40 | 0.04 | 0.05 |
| 42 | 大马士酮 | 花香、果香 | 0.05 | 237.13 | 66.51 | 126.24 |
| 43 | 糠醛 | 杏仁香、果香 | 300 | 0.02 | <0.01 | 0.02 |
| 44 | 苯乙烯 | 煤油味、芳香味 | 730 | 0.01 | <0.01 | 0.01 |
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