Fig. 2: Comparison of wine headspace volatile profiles following spiking of pooled saliva shows that different compounds are released.
From: Variation of wine preference amongst consumers is influenced by the composition of salivary proteins
a Comprehensive two-dimensional GC data displaying compounds separated and identified in the GC × GC–MS analysis. The internal standard (IS) is highlighted in black. Compounds labelled according to esters (ES), alcohols (AH), aldehydes (AD), acids (AC), terpenes (TP) and ketones (KT) are highlighted in red, blue, green, magenta, purple and orange, respectively. ES: 1: ethyl propanoate, 2: ethyl 2-methylpropanoate, 3: isobutyl acetate, 4: ethyl butanoate, 5: ethyl 2-methylbutanoate, 6: ethyl 3-methylbutanoate, 7: 3-methylbutyl acetate, 8: ethyl pentanoate, 9: methyl hexanoate, 10: 3-methylbutyl propanoate, 11: ethyl hexanoate, 12: isoamyl butanoate, 13: hexyl acetate, 14: ethyl heptanoate, 15: isobutyl hexanoate, 16: methyl octanoate, 17: ethyl octanoate, 18: isopentyl hexanoate, 19: ethyl decanoate, 20: 3-methylbutyl octanoate, 21: diethyl succinate, 22: ethyl 9-decenoate, 23: phenylethyl acetate, 24: ethyl dodecanoate and 25: diethyl phthalate. AH: 1: 1-propanol, 2: 1-butanol, 3: 3-methyl-1-butanol, 4: 1-pentanol, 5: 4-methyl-1-pentanol, 6: 3-ethyl-1-butanol, 7: 1-hexanol, 8: trans-2-hexenol, 9: 1-heptanol, 10: 2-ethyl-1-hexanol, 11: 2,3-butanediol and 12: phenylethyl alcohol. AD: 1: octanal, 2: nonanal, 3: furfural and 4: benzaldehyde. AC: 1: octanoic acid. TP: 1: limonene, 2: γ-terpinene and 3: styrene. KT: 1: 4-octanone and 2: butyrolactone. b The effects on wine volatile release after mixing with Western and Chinese pooled saliva samples were compared. Blue and red lines indicate the detected compounds in the headspace are significantly (p < 0.05) higher in the wine–Western saliva and wine–Chinese saliva mixtures, respectively. The grey line indicates the difference is not significant.
