Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized Yeasts

Costa, Gustavo P.; Nicolli, Karine P.; Welke, Juliane E.; Manfroi, Vitor; Zini, Claudia A.

doi:10.21577/0103-5053.20180062

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Articles • J. Braz. Chem. Soc. 29 (9) • Sept 2018 • https://doi.org/10.21577/0103-5053.20180062 copy

Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized Yeasts

Authorship SCIMAGO INSTITUTIONS RANKINGS

Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main components responsible for differentiation of samples treated with mannoproteins/lees and others. Principal component analysis (PCA) showed differences between the sparkling wines produced with and without adjuvants (commercial mannoproteins or lees). Sparkling wines aged without adjuvants presented higher levels of decanoic and dodecanoic acids (fatty/metallic aroma), while the use of mannoproteins or lees resulted in higher content of some fruity esters, nerolidol and β-damascenone. Therefore, the combination of immobilized yeast and aging on mannoproteins or lees seems to be the most promising treatment to obtain the volatile profile that positively influence wine quality.

Keywords:
sparkling wine; immobilized yeast; traditional method; champenoise; aging; volatile compounds

Treatment	S. cerevisae	Amount / (g per bottle)^a a Bottles of 750 mL;	Adjuvant	Amount / (g per bottle)^a a Bottles of 750 mL;
T1	experimentally immobilized yeasts^b b yeasts were immobilized as described in Experimental section;	5.40^c c the amount of yeast cells was the same in all treatments (1010 colony forming units). Treatments T1 to T8 contained 0.15 g of dry S. cerevisiae that were hydrated with distilled water (1:10, m/v) at 25 °C for 30 min, totaling 1.5 mL of hydrated yeast, as recommended in the technical data sheet of EC1118®.21 T1 to T4 also contained 3.9 g of hydrated calcium alginate;	–	–
T2			commercial mannoproteins^d d Biolees® (Laffort);	0.03
T3			lees (traditional method)^e e fine lees recovered from traditional/Charmat sparkling wine previously produced. ProElif® (Proenol) is a product resulting from immobilization of S. cerevisiae in calcium alginate obtained as dehydrated spheres with 2 mm of diameter.	0.06
T4			lees (Charmatmethod)^e e fine lees recovered from traditional/Charmat sparkling wine previously produced. ProElif® (Proenol) is a product resulting from immobilization of S. cerevisiae in calcium alginate obtained as dehydrated spheres with 2 mm of diameter.	0.06
T5	free yeasts (commercial EC1118^®)	0.15^c c the amount of yeast cells was the same in all treatments (1010 colony forming units). Treatments T1 to T8 contained 0.15 g of dry S. cerevisiae that were hydrated with distilled water (1:10, m/v) at 25 °C for 30 min, totaling 1.5 mL of hydrated yeast, as recommended in the technical data sheet of EC1118®.21 T1 to T4 also contained 3.9 g of hydrated calcium alginate;	–	–
T6			commercial mannoproteins^d d Biolees® (Laffort);	0.03
T7			lees (traditional method)^e e fine lees recovered from traditional/Charmat sparkling wine previously produced. ProElif® (Proenol) is a product resulting from immobilization of S. cerevisiae in calcium alginate obtained as dehydrated spheres with 2 mm of diameter.	0.06
T8			lees (Charmatmethod)^e e fine lees recovered from traditional/Charmat sparkling wine previously produced. ProElif® (Proenol) is a product resulting from immobilization of S. cerevisiae in calcium alginate obtained as dehydrated spheres with 2 mm of diameter.	0.06
T9	immobilized (commercial ProElif^®)	0.80^c c the amount of yeast cells was the same in all treatments (1010 colony forming units). Treatments T1 to T8 contained 0.15 g of dry S. cerevisiae that were hydrated with distilled water (1:10, m/v) at 25 °C for 30 min, totaling 1.5 mL of hydrated yeast, as recommended in the technical data sheet of EC1118®.21 T1 to T4 also contained 3.9 g of hydrated calcium alginate;	–	–

No.	Compound	CAS No.	LTPRI_exp^a a Experimental retention index (RI) calculated using n-alkanes (C8-C24) analyzed in polar (DB-Wax) column of a GC-MS;	LTPRI_lit^b b literature RI obtained in a polar column: Gürbüz et al.,13 Fan and Qian,30 Umano et al.,31 Werkhoff et al.,32 Bosch-Fusté et al.,33 Escudero et al.,34 and Zhao et al.;35	LTPRI_exp^c c experimental RI calculated using n-alkanes (C8-C24) analyzed in nonpolar (DB-5) column of a GC-MS;	LTPRI_lit^d d literature RI obtained in a nonpolar column as described by Adams;36 ^,⁸8 Pérez-Magariño, S.; Martínez-Lapuente, L.; Bueno-Herrera, M.; Ortega-Heras, M.; Guadalupe, Z.; Ayestarán, B.; J. Agric. Food Chem. 2015, 63, 5670.	Odor^e e odor description as reported by Tao and Li,14 Nicolli et al.,18 Li et al.,37 Qian and Wang,38 Choi,39 and Peinado et al.;40
No.	Compound	CAS No.	DB-Wax		DB-5
Fatty acids
1	hexanoic acid^f f positively identified compounds using standards;	142-62-1	1858	1861¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	985	967	pungent, rancid, wax¹⁸18 Nicolli, K. P.; Biasoto, A. C. T.; Souza-Silva, E. A.; Guerra, C. C.; Santos, H. P.; Welke, J. E.; Zini, C. A.; Food Chem. 2018, 243, 103.
2	octanoic acid^f f positively identified compounds using standards;	124-07-2	2079	2086¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	NF	–	rotten fruit¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.
3	decanoic acid^f f positively identified compounds using standards;	334-48-5	2285	2282³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695.	1378	1364	fatty¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.^,³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695.
4	dodecanoic acid^f f positively identified compounds using standards;	143-07-7	2496	2477³¹31 Umano, K.; Nakahara, K.; Shoji, A.; Shibamoto, T.; J. Agric. Food Chem. 1999, 47, 3702.	1564	1565	metallic³⁷37 Li, H.; Tao, Y.-S.; Wang, H.; Zhang, L.; Eur. Food Res. Technol. 2008, 227, 287.
Higher or fusel alcohols
5	1-hexanol^f f positively identified compounds using standards;	111-27-3	1357	1363¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	879	863	cut grass,¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990. green grass³⁷37 Li, H.; Tao, Y.-S.; Wang, H.; Zhang, L.; Eur. Food Res. Technol. 2008, 227, 287.
6	2-ethyl-1-hexanol^f f positively identified compounds using standards;	104-76-7	1495	1490³¹31 Umano, K.; Nakahara, K.; Shoji, A.; Shibamoto, T.; J. Agric. Food Chem. 1999, 47, 3702.	1030	1030	fruity, sweet¹⁴14 Tao, Y.; Li, H.; Nat. Sci. 2009, 1, 176. DOI: 10.4236/health.2009.13028. https://doi.org/10.4236/health.2009.1302...
7	2-nonanol	628-99-9	1525	1530³²32 Werkhoff, P.; Güntert, M.; Krammer, P.; Sommer, M.; Kaulen, J.; J. Agric. Food Chem. 1998, 46, 1076.	1103	1097	fruity, green³⁷37 Li, H.; Tao, Y.-S.; Wang, H.; Zhang, L.; Eur. Food Res. Technol. 2008, 227, 287.
8	2,3-butanediol^f f positively identified compounds using standards;	513-85-9	1546	1545¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	780^g g LTPRI values were extrapolated from the linear relation between retention times of n-alcanes and their predetermined LTPRI. CAS: Chemical Abstracts Service; LTPRIexp and LTPRIlit: experimental and literature linear temperature programmed retention indices, respectively; DB-Wax: polyethylene glycol stationary phase; DB-5: 5% diphenyl-95% dimethyl polysiloxane stationary phase; NF: in the LTPRIexp column, it means that this compound was not detected in this specific stationary phase; in the odor column, it means that the odor of this specific compound was not found in scientific literature.	785	cream,¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990. fruity, floral¹⁸18 Nicolli, K. P.; Biasoto, A. C. T.; Souza-Silva, E. A.; Guerra, C. C.; Santos, H. P.; Welke, J. E.; Zini, C. A.; Food Chem. 2018, 243, 103.
9	1-octanol	111-87-5	1563	1563¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1073	1063	fruity, sweet¹⁸18 Nicolli, K. P.; Biasoto, A. C. T.; Souza-Silva, E. A.; Guerra, C. C.; Santos, H. P.; Welke, J. E.; Zini, C. A.; Food Chem. 2018, 243, 103.
10	2-phenylethanol^f f positively identified compounds using standards;	60-12-8	1945	1946¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1114	1106	rose,¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990. floral¹⁸18 Nicolli, K. P.; Biasoto, A. C. T.; Souza-Silva, E. A.; Guerra, C. C.; Santos, H. P.; Welke, J. E.; Zini, C. A.; Food Chem. 2018, 243, 103.
11	1-dodecanol^f f positively identified compounds using standards;	12-53-8	1972	1981¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1476	1469	unpleasant³⁷37 Li, H.; Tao, Y.-S.; Wang, H.; Zhang, L.; Eur. Food Res. Technol. 2008, 227, 287.
12	tridecanol	112-70-9	NF	-	1577	1575	NF
Ketones
13	2-nonanone	821-55-6	1385	1386³¹31 Umano, K.; Nakahara, K.; Shoji, A.; Shibamoto, T.; J. Agric. Food Chem. 1999, 47, 3702.	1094	1087	fruity³⁸38 Qian, M.; Wang, Y.; J. Food Sci. 2005, 70, 13.
C13-Norisoprenoids
14	β-damascenone^f f positively identified compounds using standards;	23696-85-7	1830	1831¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1387	1383	honey, sweet¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.
Esters
15	isoamyl acetate^f f positively identified compounds using standards;	123-92-2	1120	1125¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	884	869	banana¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.^,¹⁸18 Nicolli, K. P.; Biasoto, A. C. T.; Souza-Silva, E. A.; Guerra, C. C.; Santos, H. P.; Welke, J. E.; Zini, C. A.; Food Chem. 2018, 243, 103.
16	ethyl hexanoate^f f positively identified compounds using standards;	123-66-0	1237	1235³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695.	1001	997	fruity, sweet¹⁸18 Nicolli, K. P.; Biasoto, A. C. T.; Souza-Silva, E. A.; Guerra, C. C.; Santos, H. P.; Welke, J. E.; Zini, C. A.; Food Chem. 2018, 243, 103.
17	isoamyl butyrate	106-27-4	1268	1255³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695.	NF	–	floral, fruity³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695.
18	hexyl acetate^f f positively identified compounds using standards;	142-92-7	1270	1269⁵5 Martínez-Lapuente, L.; Guadalupe, Z.; Ayestarán, B.; Pérez-Magariño, S.; Food Chem. 2015, 174, 330.	1015	1007	fruity¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.
19	ethyl lactate^f f positively identified compounds using standards;	97-64-3	1340	1334³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695.	814g	821	fruity³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695.
20	ethyl octanoate^f f positively identified compounds using standards;	106-32-1	1440	1444⁶6 Juega, M.; Nunez, Y. P.; Carrascosa, A. V.; Martinez-Rodriguez, A. J.; J. Food Sci. 2012, 77, 499.	1200	1196	ripe fruit,¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990. fruity,³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695.^,³⁴34 Escudero, A.; Gogorza, B.; Melús, M. A.; Ortín, N.; Cacho, J.; Ferreira, V.; J. Agric. Food Chem. 2004, 52, 11. sweet¹⁸18 Nicolli, K. P.; Biasoto, A. C. T.; Souza-Silva, E. A.; Guerra, C. C.; Santos, H. P.; Welke, J. E.; Zini, C. A.; Food Chem. 2018, 243, 103.
21	ethyl decanoate^f f positively identified compounds using standards;	110-38-3	1644	1648¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1398	1395	fruity,¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990. grape²2 Brasil; Decreto No.8.198 de 20 de fevereiro de 2014. Available at http://www.planalto.gov.br/ccivil_03/_ato2011-2014/2014/decreto/d8198.htm, accessed in March 2018. http://www.planalto.gov.br/ccivil_03/_at...
22	isoamyl octanoate	2035-99-6	1662	1670¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1449	1442	oily¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.
23	diethyl succinate or diethyl butanedioate^f f positively identified compounds using standards;	123-25-1	1685	1687¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1183	1176	floral,¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990. fruity, sweet³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695.
24	ethyl 9-decenoate^f f positively identified compounds using standards;	67233-91-4	1694	1691³³33 Bosch-Fusté, J.; Riu-Aumatell, M.; Guadayol, J. M.; Caixach, J.; López-Tamames, E.; Buxaderas, S.; Food Chem. 2007, 105, 428.	NF	–	rose¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.
25	ethyl phenylacetate^f f positively identified compounds using standards;	101-97-3	1771	1779¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1259	1254	rose, fruity¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.
26	2-phenethyl acetate^e e odor description as reported by Tao and Li,14 Nicolli et al.,18 Li et al.,37 Qian and Wang,38 Choi,39 and Peinado et al.;40	103-45-7	1830	1830³⁴34 Escudero, A.; Gogorza, B.; Melús, M. A.; Ortín, N.; Cacho, J.; Ferreira, V.; J. Agric. Food Chem. 2004, 52, 11.	1247	1243	flowery³⁴34 Escudero, A.; Gogorza, B.; Melús, M. A.; Ortín, N.; Cacho, J.; Ferreira, V.; J. Agric. Food Chem. 2004, 52, 11.
27	ethyl-4-decenoate	76649-16-6	NF	–	1390	1380	NF
28	ethyl dodecanoate^f f positively identified compounds using standards;	106-33-2	1852	1856¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1596	1594	sweet, fruity³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695.
29	methyl tetradecanoate	124-10-7	2014	2009³³33 Bosch-Fusté, J.; Riu-Aumatell, M.; Guadayol, J. M.; Caixach, J.; López-Tamames, E.; Buxaderas, S.; Food Chem. 2007, 105, 428.	1727	1722	waxy³⁹39 Choi, H. S.; J. Agric. Food Chem. 2003, 51, 2687.
30	methyl hexadecanoate	628-97-7	2206	2207³³33 Bosch-Fusté, J.; Riu-Aumatell, M.; Guadayol, J. M.; Caixach, J.; López-Tamames, E.; Buxaderas, S.; Food Chem. 2007, 105, 428.	1928	1921	fruity¹⁸18 Nicolli, K. P.; Biasoto, A. C. T.; Souza-Silva, E. A.; Guerra, C. C.; Santos, H. P.; Welke, J. E.; Zini, C. A.; Food Chem. 2018, 243, 103.
31	ethyl hexadecanoate	123-66-0	2285	2288¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1995	1992	fruity, apple, wine-like³⁷37 Li, H.; Tao, Y.-S.; Wang, H.; Zhang, L.; Eur. Food Res. Technol. 2008, 227, 287.
32	methyl linoleate	112-63-0	NF	–	2103	2095	NF
Terpenes
33	linalool^f f positively identified compounds using standards;	78-70-6	1565	1569³⁴34 Escudero, A.; Gogorza, B.; Melús, M. A.; Ortín, N.; Cacho, J.; Ferreira, V.; J. Agric. Food Chem. 2004, 52, 11.	1101	1095	flowery³⁴34 Escudero, A.; Gogorza, B.; Melús, M. A.; Ortín, N.; Cacho, J.; Ferreira, V.; J. Agric. Food Chem. 2004, 52, 11.
34	nerolidol^f f positively identified compounds using standards;	40716-66-3	2001	1999³⁵35 Zhao, Y.; Xu, Y. ; Li, J.; Fan, W.; Jiang, W.; J. Food. Sci. 2009, 74, 90.	1567	1561	apple, rose³⁹39 Choi, H. S.; J. Agric. Food Chem. 2003, 51, 2687.
35	α-terpineol^f f positively identified compounds using standards;	98-55-5	1699	1719¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.	1189	1186	floral¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990.
36	geranyl acetone	689-67-8	NF	–	1456	1453	NF

^a
Experimental retention index (RI) calculated using n-alkanes (C8-C24) analyzed in polar (DB-Wax) column of a GC-MS;
^b
literature RI obtained in a polar column: Gürbüz et al.,¹³13 Gürbüz, O.; Rouseff, J. M.; Rouseff, R. L.; J. Agric. Food Chem. 2006, 54, 3990. Fan and Qian,³⁰30 Fan, W.; Qian, M. C.; J. Agric. Food Chem. 2006, 54, 2695. Umano et al.,³¹31 Umano, K.; Nakahara, K.; Shoji, A.; Shibamoto, T.; J. Agric. Food Chem. 1999, 47, 3702. Werkhoff et al.,³²32 Werkhoff, P.; Güntert, M.; Krammer, P.; Sommer, M.; Kaulen, J.; J. Agric. Food Chem. 1998, 46, 1076. Bosch-Fusté et al.,³³33 Bosch-Fusté, J.; Riu-Aumatell, M.; Guadayol, J. M.; Caixach, J.; López-Tamames, E.; Buxaderas, S.; Food Chem. 2007, 105, 428. Escudero et al.,³⁴34 Escudero, A.; Gogorza, B.; Melús, M. A.; Ortín, N.; Cacho, J.; Ferreira, V.; J. Agric. Food Chem. 2004, 52, 11. and Zhao et al.;³⁵35 Zhao, Y.; Xu, Y. ; Li, J.; Fan, W.; Jiang, W.; J. Food. Sci. 2009, 74, 90.
^c
experimental RI calculated using n-alkanes (C8-C24) analyzed in nonpolar (DB-5) column of a GC-MS;
^d
literature RI obtained in a nonpolar column as described by Adams;³⁶36 Adams, R. P.; Identification of Essential Oil Component by Gas Chromatography/Mass Spectrometry, 4th ed.; Allured Publishing Corporation: Carol Stream, 2007.
^e
odor description as reported by Tao and Li,14 Nicolli et al.,¹⁸18 Nicolli, K. P.; Biasoto, A. C. T.; Souza-Silva, E. A.; Guerra, C. C.; Santos, H. P.; Welke, J. E.; Zini, C. A.; Food Chem. 2018, 243, 103. Li et al.,³⁷37 Li, H.; Tao, Y.-S.; Wang, H.; Zhang, L.; Eur. Food Res. Technol. 2008, 227, 287. Qian and Wang,³⁸38 Qian, M.; Wang, Y.; J. Food Sci. 2005, 70, 13. Choi,³⁹39 Choi, H. S.; J. Agric. Food Chem. 2003, 51, 2687. and Peinado et al.;⁴⁰40 Peinado, R. A.; Moreno, J.; Medina, M.; Mauricio, J. C.; Biotechnol. Lett. 2004, 26, 757.
^f
positively identified compounds using standards;
^g
LTPRI values were extrapolated from the linear relation between retention times of n-alcanes and their predetermined LTPRI. CAS: Chemical Abstracts Service; LTPRI_exp and LTPRI_lit: experimental and literature linear temperature programmed retention indices, respectively; DB-Wax: polyethylene glycol stationary phase; DB-5: 5% diphenyl-95% dimethyl polysiloxane stationary phase; NF: in the LTPRI_exp column, it means that this compound was not detected in this specific stationary phase; in the odor column, it means that the odor of this specific compound was not found in scientific literature.

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