Chemical Basis of Varietal Aroma

The odour thresholds given in Table 11.1 should be interpreted with caution. They differ according to the matrix in which they were determined (air, water, water-ethanol model, real wine), the sensitivity of the judges, the methodology 

Compound Odour description White wine (pg/L) Red wine (pg/L) Odour threshold (pg/L) 

Wine lactone Sweet, coconut like, spice 0.1 [8] 0.01-0.09 [15] 0.01 [8] 

Vitispiran ( )-6-methylene-2,10,10-trimethyl-l- oxaspiro[4.5]dec-7-en Balsamic, resinous 20-320, 800 in port wine [5] 800 [5] 

6-Trimethyl-1,2-dihydronaphthalene Petroleum-like, kerosene-like 1-59 [5] 20 [5] 

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