Data supplements
Supplemental Data
Supplemental Table 1
Retention indexes (RI) (on BP21 column), odors, and olfactory perception thresholds, boiling point (BP), partitioning coefficients, and ions monitored in SIM detection for each compound (adapted from Antalick et al. 2010).
Supplemental Table 2
Linearity, limits of detection (LOD) and quantification (LOQ), repeatability, reproducibility, and accuracy of the method.
Supplemental Figure 1
Evolution of mean concentrations of higher alcohol acetates with standard deviations according to wine age. Propyl, isobutyl, hexyl, and phenylethyl acetates in red wines (A) and white wines (C); isoamyl acetate in red wines (B) and white wines (D).
Supplemental Figure 2
Evolution of mean concentrations of ethyl esters of branched acids with standard deviations according to wine age. Ethyl 2-methylbutyrate, isovalerate, phenylacetate, and propionate in red wines (A) and white wines (C); ethyl isobutyrate in red wines (B) and white wines (D).Files in this Data Supplement: