Table 8 Main aroma components of red raspberry wine fermented with Immobilized yeast or free yeast.

Alcohols

1

Propanol

0.3891

0.3950

2

Isobutanol

2.8885

2.7780

3

Isoamyl alcohol

6.8312

6.0499

4

a-Ionol

0.3762

0.4533

5

Phenylethanol

0.8822

0.9710

Esters

6

Ethyl acetate

2.7084

2.8018

7

Isobutyl acetate

0.1491

0.1330

8

Isoamyl acetate

2.5946

2.0802

9

Ethyl n-hexanoate

0.6160

0.5062

10

Ethyl octanoate

2.0175

1.3425

11

Ethyl sorbate

0.0702

0.0655

12

Ethyl caprate

0.6929

0.3870

13

Ethyl dodecanoate

0.1303

0.0499

14

Ethyl palmitate

0.2113

0.0864

15

Ethyl hex-4-enoate (other isomers)

0.0725

–

16

Octyl 4-ethylbenzoate

0.0435

–

17

Ethyl benzoate

0.0913

–

18

Cyclopropanecarboxylic acid, 2-phenylethyl ester

0.5557

–

19

E-11 hexadecenoic acid, Ethyl ester

0.0633

–

20

Ethyl glycolate

–

0.2444

21

Ethyl hexenoate

–

0.0649

22

Monoethyl malonate

–

0.4270

23

Phenethyl acetate

–

0.4501

24

Methyl caproate

–

0.0402

Acids

25

Phthalic acid, Isobutyl ester nonyl

0.0405

–

26

5-Methylanthranilic acid

–

0.0370

27

Octanoic acid

–

0.0480

Olefins, Alkanes

28

Diethoxydimethylsilane

0.0355

0.0467

29

Ethyl 9-decene

0.4748

0.3330

30

Dodecane

0.3573

–

Aldehydes, Ketones

31

Acetaldehyde

0.1037

0.0471

32

α-ionone

0.0632

0.0614

33

β-ionone

0.0893

0.0832

Benzene, Phenols

34

2,4-Di-tert-butylphenol

0.0404

0.0532

Others

35

Diacetyl

0.0907

–

36

4-O-Methyl-α-D-Mannoside

0.2513

–

37

1-Acetylguanidine

–

0.0879

38

Bis(2,4-dimethylamino)pyrimidine

–

0.4954