Volatile Profile of Sea Buckthorn Wines, Raw Juices and Must in Qinghai (China)

Figures & data

Table 1 Concentrations of volatile compounds in sea buckthorn wine from 2006 to 2008, juice, and must in 2008 (mg L⁻¹)

		Sweet		Dry		Juice		Must
Compounds	KI ^a	Mean ^b	sd	Mean ^b	sd	Mean ^c	sd	Mean ^d	sd
Acetates
Ethyl acetate	nc	2.289	0.57	2.194	0.40	0.684	0.07	3.961	0.84
2-Methybutyl acetate	1027	0.029	0.03	0.008	0.01	nd		0.090	0.03
Isoamyl acetate	1137	0.608	0.33	0.209	0.11	0.024	0.01	2.868	0.58
Hexyl acetate	1281	0.034	0.02	0.026	0.02	nd		0.052	0.03
1-Methylbutyl acetoacetate	1650	0.041	0.04	0.014	0.02	0.156	0.11	0.209	0.06
2-Phenethyl acetate	1815	0.097	0.05	nd		nd		0.350	0.15
Glycerol 1-acetate	2274	0.070	0.07	0.031	0.02	nd		nd
Sub total		3.168		2.482		0.864		7.530
Ethyl esters
Ethyl isobutyrate	nc	0.062	0.06	0.098	0.01	0.030	0.03	nd
Ethyl butyrate	1050	0.203	0.07	0.214	0.05	0.095	0.03	0.281	0.06
Ethyl 2-methylbutyrate	1068	0.011	0.02	0.051	0.01	0.138	0.02	nd
Ethyl isovalerate	1088	0.257	0.16	0.181	0.07	0.445	0.14	0.560	0.26
Ethyl hexanoate	1243	0.195	0.06	0.162	0.11	0.179	0.12	0.388	0.17
Ethyl heptylate	1328	0.044	0.04	0.030	0.02	0.139	0.04	0.141	0.05
Ethyl lactate	1363	0.042	0.04	0.247	0.20	nd		0.208	0.11
Ethyl octanoate	1441	0.151	0.14	0.754	0.27	0.168	0.01	0.671	0.11
Ethyl decanoate	1643	0.198	0.17	0.163	0.12	0.081	0.08	1.988	0.32
Ethyl benzoate	1678	0.011	0.02	0.153	0.22	0.346	0.11	0.212	0.09
Diethyl succinate	1688	0.768	0.18	1.243	0.38	0.249	0.05	nd
Ethyl phenacetate	1750	0.009	0.02	nd		0.066	0.01	0.075	0.03
Ethyl laurate	1825	0.026	0.05	0.169	0.17	0.097	0.10	1.110	0.12
Diethyl malate	2063	0.076	0.06	0.031	0.02	0.128	0.06	0.206	0.08
Monoethyl succinate	2418	0.154	0.12	0.125	0.07	nd		nd
Sub total		2.207		3.621		2.161		5.840
Higher alcohols
2-Butanol	1041	4.667	3.92	1.376	1.95	5.322	5.32	10.538	2.20
2-Methyl-1-propanol	1123	25.755	10.97	18.420	3.98	7.397	4.08	30.366	4.43
3-Methyl-1-butanol	1240	237.532	49.65	251.880	17.69	80.293	2.29	292.692	15.31
1-Hexanol	1368	1.754	1.45	3.285	0.64	nd		nd
1-Heptanol	1451	0.076	0.10	0.123	0.03	0.356	0.09	0.647	0.33
dl-6-Methyl-5-hepten-2-ol	1489	0.062	0.08	0.043	0.05	0.169	0.12	0.291	0.19
2,3-Butanediol,[R-(R*,R*)]-	1553	0.837	0.88	0.347	0.27	0.179	0.05	nd
1-Nonanol	1666	0.054	0.08	0.048	0.07	0.245	0.04	0.185	0.04
1-Dodecanol	1979	0.220	0.18	0.095	0.13	nd		nd
Benzyl alcohol	1847	0.402	0.80	1.351	1.91	4.227	0.48	4.756	0.91
Phenylethyl alcohol	1929	13.380	3.66	11.188	1.23	4.043	0.42	14.962	1.71
Glycerin	2307	3.294	2.92	3.553	1.78	0.504	0.14	0.387	0.07
Hydroquinone	2403	0.016	0.03	0.045	0.03	0.091	0.00	0.185	0.05
1,2-Benzenediol	2462	0.133	0.17	nd		0.120	0.02	0.076	0.02
Sub total		288.182		291.754		102.946		355.085
Fatty acids
Acetic acid	1472	16.607	13.78	3.390	1.12	1.162	1.16	1.873	0.64
3-Hydroxy-3-methyl butyric acid	1505	0.018	0.02	nd		0.074	0.07	0.059	0.06
Hexanoic acid	1806	1.841	0.23	2.181	0.65	1.370	0.31	nd
Octanoic acid	2081	8.086	1.83	7.960	4.45	3.421	0.69	5.237	0.79
n-Decanoic acid	2257	4.445	3.89	4.525	2.62	nd		5.262	0.37
n-Hexadecanoic acid	nc	0.380	0.51	0.885	0.94	nd		1.273	0.02
Sub total		31.377		18.941		6.027		13.704
Carbonyl compounds
1-Hydroxy-2-propanone	1321	2.785	2.56	0.208	0.29	nd		nd
Furfural	1481	0.561	0.47	0.035	0.05	0.199	0.11	nd
2,4-Dihydroxy-2,5-dimethyl-3(2H)-furan-3-one	1544	4.216	3.64	nd		nd		nd
5-Methyl-2-furancarboxaldehyde	1586	6.783	6.23	0.531	0.75	5.207	3.32	nd
2,5-Dimethyl-4-hydroxy-3(2H)-furanone	2054	0.142	0.17	0.014	0.02	nd		nd
5-(hydroxymethyl)-2-furancarboxaldehyde	2341	1.780	1.09	0.113	0.10	nd		0.191	0.04
Sub total		16.267		0.901		5.406		0.191
Norisoprenoid
Ionone	1531	0.002	0.01	0.003	0.001	nd		nd
2,7-dimethyl-naphthalene	2015	0.007	0.01	0.036	0.03	nd		0.080	0.01
Sub tatol		0.009		0.040		0.000		0.080
Terpenes
Linalool oxide	1453	0.006	0.01	0.019	0.02	0.074	0.04	0.078	0.02
Linalol	1556	0.009	0.02	0.120	0.12	0.120	0.07	0.063	0.01
Terpineol	1704	0.021	0.01	0.016	0.02	0.044	0.01	0.051	0.01
Sub total		0.036		0.155		0.238		0.192
^aRentention indices on a DB-Wax column.
^bAverage content of compounds in product (dry or sweet) from 2006 to 2008.
^cAverage content of compounds in two kinds of juices from different counties at 2008.
^dAverage contents of compounds in one new must from triplicate analysis at 2008.
nc: Rentention indices cannot be calculated in this analysis; nd: Compounds is not be detected.

Table 2 Percentage of seven series compounds relative to total contents of volatile compounds in sea buckthorn wines from 2006 to 2008, juice, and must in 2008 (%)

Compounds	Sweet	Dry	Juice	Must
Acetates	0.93	0.78	0.73	1.97
Ethyl ester	0.65	1.14	1.84	1.51
Higher alcohols	84.41	91.82	87.51	92.82
Fatty acid	9.19	5.96	5.12	3.58
Carbonyl	4.77	0.28	4.60	0.05
Norsoprenoid	0.01	0.00	0.00	0.02
Terpenes	0.05	0.01	0.20	0.05
Total	100	100	100	100

Figure 1 Ward's method hierarchical clustering (dendrogram) in function of the contents of volatile compounds in sea buckthorn wines, juices, and new fermented must. *Name of products including information of the variety of products and producing time, for example D0708 means dry wine produced in August 2007.