Supplemental Data for:
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- Κρειος Αθανασίου
- 5 χρόνια πριν
- Προβολές:
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1 Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63: doi: /jev Supplementl Tle 1 Summry of F vlues from the ANOVA crried out on the descriptive nlysis dt using ll three min effects (judge J, wine W, repliction R) nd ll two-wy interctions (judge*wine JxW, judge*repliction JxR, wine*repliction WxR) in fixed-effect model t p < Significnce is noted with n sterisk (*). A pseudo-mixed model (Gy 1998) ws pplied for significnt JxW nd WxR interctions. F vlues nd significnce levels in prentheses represent the originl vlues efore the pseudo-mixed model (error df = 442). J (df = 13) W (df = 17) R (df = 2) JxW (df = 221) JxR (df = 26) WxR (df = 34) Fresh veggie * 1.44 (1.86) ns (*) * Cnned veggie * Fruit * 2.44 * 3.74 * Florl * 1.94 (2.26) * (*) * 1.42 * 1.22 Menthol * * 1.16 * 1.40 * 1.24 Butter * * * 1.03 Lctic * * * 1.01 Vnill * * * 0.81 Ok-smoke * 1.72 * * 0.76 Medicinl * 3.48 (4.83) * (*) * 1.74 * 1.13 Soy suce * 3.17 (4.20) * (*) * 1.33 * 3.00 * 1.37 * Erthy * 2.79 (4.23) * (*) * 1.80 * 0.63 Chemicl * 1.61 * * 0.82 Sulfur * 2.08 * 2.89 * * 0.69 Sherry * 1.82 * 2.99 * * 0.78 Spice * * 1.11 Blck pepper * 1.85 * * 0.82 Sweet * 3.22 (4.07) * (*) * Sour * 2.10 * * 0.67 Bitter * * * 1.04 Astringent * 3.35 (4.95) * (*) 2.91 * 1.48 * 3.45 * 1.16 Hot * 2.11 * 3.53 * Wtery * * 1.18 * 4.48 * 0.96 Pseudo-mixed model pplied (F = MS W / MS JxW or F = MS W / MS WxR ) (Gy 1998). 1
2 Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63: doi: /jev Wine Supplementl Tle 2 Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. 2-Methylpropnol 1-Butnol 2-Methylutnol 1-Hexyl cette 4-Methylpentnol 3-Methylpentnol 1-Hexnol 1-Heptnol 1-Octnol 1-Nonnol Blend 1.73E+06 cd 1.75E+06 cd 1.07E+08 cdefg 3.65E+05 d 6.61E+05 d 9.02E+05 d 1.28E+07 f 7.57E E E+05 cd F 1.32E+06 f 1.13E+06 ghi 7.78E+07 j n.d. e 3.51E+05 j 3.24E+05 i 5.19E+06 l 5.20E+05 cd 5.34E+05 gh 5.50E+05 e M 1.60E+06 de 1.14E+06 ghi 9.85E+07 fghi 3.81E+05 d 4.25E+05 ghi 6.38E+05 ef 8.98E+06 ij 5.19E+05 cd 6.17E+05 defg 7.33E+05 cd MF E+06 ef 1.10E+06 i 8.79E+07 ij 1.33E+06 c 3.81E+05 ij 4.51E+05 h 7.15E+06 k 5.13E+05 d 4.99E+05 h 6.47E+05 de MF E+06 def 1.13E+06 hi 9.52E+07 hi n.d. e 3.95E+05 hij 5.66E+05 fg 8.11E+06 jk 5.15E+05 d 5.54E+05 gh 7.24E+05 cd MF E+06 ef 1.11E+06 i 9.57E+07 ghi n.d. e 4.01E+05 hij 5.55E+05 g 8.25E+06 j 5.06E+05 d 5.26E+05 gh 7.55E+05 cd MS E+06 ef 1.32E+06 f 1.05E+08 defgh 1.44E+06 c 4.74E+05 fg 7.18E+05 e 1.03E+07 gh 5.37E+05 cd 5.89E+05 efgh 7.79E+05 c MS E+06 def 1.24E+06 fgh 1.03E+08 efgh 1.67E+06 c 4.57E+05 g 6.76E+05 e 9.75E+06 hi 5.48E+05 cd 6.58E+05 def 8.42E+05 c MSF E+06 cde 1.26E+06 fg 1.01E+08 fgh 3.69E+05 d 4.45E+05 gh 6.70E+05 e 9.43E+06 hi 5.30E+05 cd 5.59E+05 fgh 7.68E+05 cd S 1.74E+06 cd 1.76E+06 cd 1.14E+08 cde 3.23E+05 de 6.51E+05 d 9.96E+05 c 1.56E+07 c 5.28E+05 cd 7.11E+05 cd 7.90E+05 c SF E+06 ef 1.51E+06 e 9.85E+07 fghi 1.46E+06 c 5.25E+05 ef 7.13E+05 e 1.08E+07 g 5.62E+05 c 6.63E+05 de 7.29E+05 cd SF E E E E E E E E E E+05 SF E E E+08 cd 2.16E E+05 c 1.28E E E E E+05 SM E+06 c 1.85E+06 c 1.19E+08 c 2.01E E+05 c 1.21E E E E+05 c 8.26E+05 c SM E E E E+05 d 8.80E E E E E E+05 c SM E+06 cd 1.75E+06 cd 1.00E+08 fgh 3.28E+05 de 6.48E+05 d 9.97E+05 c 1.51E+07 cd 5.44E+05 cd 7.17E+05 cd 8.54E+05 SMF E E+06 c 1.08E+08 cdef n.d. e 6.88E+05 d 1.00E+06 c 1.42E+07 de 7.63E E E+05 cd SMF E+06 cde 1.66E+06 d 1.08E+08 cdef 3.00E+05 de 5.77E+05 e 8.54E+05 d 1.34E+07 ef 5.15E+05 d 6.95E+05 d 7.90E+05 c LSD 2.27E E E E E E E E E E+05 Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. 2
3 Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63: doi: /jev Supplementl Tle 2 continued Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. 1-Propnol Butnoic cid Pentnoic cid Hexnoic cid Octnoic cid Decnoic cid -2-hydroxy hexnote Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. cette 3-Methyl-utyl cette 3-Methyl utnol Blend 1.54E E E E E E E+06 cd 4.02E E+05 i 2.03E+08 de F 1.35E+06 c 5.01E+05 i 1.84E+06 f 4.81E+06 e 1.09E+07 cdef 3.53E+06 c 6.57E+05 h 3.76E+07 c 2.25E+07 gh 1.56E+08 j M 7.76E+05 g 6.47E+05 fgh 2.16E+06 def 6.15E+06 cde 1.01E+07 cdef 2.05E+06 g 1.40E+06 ef 3.41E+07 cdef 2.97E+07 cdef 1.84E+08 gh MF E+06 d 5.75E+05 hi 1.96E+06 ef 4.97E+06 e 9.60E+06 ef 2.65E+06 cdefg 1.03E+06 g 3.61E+07 cd 2.79E+07 cdefg 1.69E+08 i MF E+05 efg 6.24E+05 ghi 2.08E+06 ef 5.43E+06 de 9.25E+06 f 2.24E+06 efg 1.27E+06 f 3.58E+07 cd 3.02E+07 cde 1.80E+08 hi MF E+05 efg 6.55E+05 fgh 2.15E+06 def 5.87E+06 cde 1.02E+07 cdef 2.46E+06 defg 1.34E+06 ef 3.56E+07 cd 3.16E+07 c 1.80E+08 hi MS E+05 def 7.19E+05 defg 2.33E+06 cde 6.00E+06 cde 9.39E+06 f 2.08E+06 g 1.53E+06 e 3.40E+07 cdef 3.06E+07 cde 1.97E+08 ef MS E+05 efg 6.97E+05 efgh 2.31E+06 cde 5.98E+06 cde 9.18E+06 f 2.21E+06 efg 1.56E+06 de 3.45E+07 cde 3.16E+07 c 1.92E+08 efg MSF E+05 de 6.69E+05 fgh 2.19E+06 def 5.99E+06 cde 9.98E+06 def 2.16E+06 fg 1.41E+06 ef 3.46E+07 cde 3.11E+07 cd 1.89E+08 fgh S 1.37E+06 c 8.32E+05 cd 2.52E+06 cd 7.58E+06 c 1.10E+07 cdef 2.27E+06 efg 1.92E+06 c 3.03E+07 f 2.26E+07 gh 2.12E+08 cd SF E+06 c 7.70E+05 cdef 2.51E+06 cd 7.25E+06 cd 1.37E+07 cd 3.32E+06 cd 1.42E+06 ef 3.46E+07 cde 2.40E+07 fgh 1.89E+08 fgh SF E E E E E E E E+07 cd 3.32E+07 c 2.31E+08 SF E E E E E E+06 c 2.64E E+07 def 2.19E+07 h 2.17E+08 c SM E+06 c 1.30E E E E+07 c 3.23E+06 cde 2.72E E+07 ef 3.27E+07 c 2.21E+08 c SM E E E E E+07 cde 3.13E+06 cdef 2.68E E+07 cd 3.55E E+08 SM E+05 fg 8.56E+05 c 2.67E+06 c 7.76E+06 c 1.18E+07 cdef 2.44E+06 defg 2.01E E+07 ef 2.51E+07 defgh 2.17E+08 c SMF E E E E E E E E E E+08 cd SMF E+06 c 8.16E+05 cde 2.53E+06 cd 7.73E+06 c 1.25E+07 cdef 2.66E+06 cdefg 1.78E+06 cd 3.23E+07 def 2.46E+07 efgh 2.01E+08 de LSD 1.21E E E E E E E E E E+07 3
4 Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63: doi: /jev Supplementl Tle 2 continued Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. 3-Methyl-utyl decnote Methyl hexnote Methyl octnote Methyl decnote 2-Methyl utnoic cid Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. 2-Butyl -2-methyl furn Butyrolctone propnote utnote -3-methyl utnote Blend 9.03E+05 cd n.d. d 9.14E+05 e 2.30E+05 cde 2.34E+06 cd 9.10E+06 f 6.19E E+05 cd 3.01E+06 c 1.31E+06 cd F 3.76E+05 h n.d. d 6.06E+05 h 1.74E+05 f 1.35E+06 e 2.39E+06 hi 3.86E+05 cd 4.17E+05 hi 1.72E+06 g 7.56E+05 h M 6.05E+05 fg 1.94E+05 c 9.21E+05 de 2.30E+05 cde 1.31E+06 e 2.40E+06 hi 3.54E+05 d 5.01E+05 cdefg 2.57E+06 cdef 1.23E+06 cdef MF E+05 gh n.d. d 8.23E+05 f 2.57E E+06 e 2.16E+06 i 3.57E+05 d 4.68E+05 defgh 2.26E+06 def 1.05E+06 efg MF E+05 fg n.d. d 9.25E+05 de 2.48E+05 c 1.31E+06 e 2.13E+06 i 3.52E+05 d 5.52E+05 c 2.58E+06 cde 1.24E+06 cdef MF E+05 fg n.d. d 9.48E+05 cde 2.75E E+06 e 2.12E+06 i 3.37E+05 d 5.06E+05 cdef 2.69E+06 cde 1.31E+06 cd MS E+05 ef 2.21E E+05 e 2.29E+05 cde 1.47E+06 e 5.33E+06 g 3.92E+05 cd 5.01E+05 cdefg 2.70E+06 cde 1.31E+06 cd MS E+05 ef 2.34E E+05 cd 2.39E+05 cd 1.47E+06 e 3.81E+06 h 3.62E+05 d 5.59E+05 c 2.73E+06 cd 1.34E+06 cd MSF E+05 efg 2.27E E+05 e 2.12E+05 e 1.39E+06 e 3.83E+06 h 3.76E+05 d 5.15E+05 cde 2.65E+06 cde 1.27E+06 cde S 5.04E+05 gh n.d. d 6.77E+05 g n.d. g 1.57E+06 de 1.66E E+05 c 3.62E+05 i 2.22E+06 efg 1.02E+06 fg SF E+05 de n.d. d 6.58E+05 gh n.d. g 1.75E+06 cde 9.80E+06 f 5.09E E+05 efgh 2.07E+06 fg 9.66E+05 gh SF E+06 n.d. d 8.96E+05 e 2.21E+05 de 2.42E+06 c 1.90E E E+05 cdef 3.26E E+06 c SF E+06 n.d. d 8.97E+05 e 2.13E+05 e 2.37E+06 cd 1.90E E E+05 efgh 2.95E+06 c 1.31E+06 cd SM E+06 n.d. d 1.17E E E E+07 e 6.37E E E+06 c 1.39E+06 c SM E+06 n.d. d 1.01E+06 c 2.21E+05 de 2.42E+06 c 1.92E E E+05 c 3.55E E+06 SM E+06 n.d. d 7.23E+05 g n.d. g 1.73E+06 cde 1.51E+07 c 5.04E E+05 ghi 2.40E+06 def 1.12E+06 defg SMF E+06 n.d. d 1.03E E+05 c 1.34E E+06 f 6.67E E E E+06 SMF E+05 c n.d. d 6.93E+05 g n.d. g 1.60E+06 cde 1.35E+07 d 4.94E E+05 fgh 2.29E+06 def 1.06E+06 efg LSD 1.46E E E E E E E E E E+05 4
5 Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63: doi: /jev Supplementl Tle 2 continued Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. hexnote heptnote octnote nonote decnote -9- decnote -4-hydroxy utnote Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. dodecnote tetrdecnote 2-Phenylethyl ester Blend 5.22E+07 c 8.02E E E E E E+05 c 2.11E E E+05 F 3.59E+07 g 6.54E+05 c 1.26E+08 cdef 5.27E+05 de 4.33E E E+05 de 1.76E+06 c 3.44E+05 d 5.59E+05 c M 4.06E+07 efg 4.36E+05 g 1.09E+08 g n.d. f 3.30E+07 cd 2.65E+05 gh 3.13E+05 cde 1.44E+06 de 2.90E+05 de 6.27E+05 c MF E+07 fg 5.56E+05 e 1.20E+08 cdefg 5.37E+05 cde 3.78E+07 c 4.11E+05 c n.d. f 1.22E+06 fg 2.00E+05 e 5.66E+05 c MF E+07 defg 4.97E+05 f 1.16E+08 cdefg 5.63E+05 cd 3.47E+07 cd 3.21E+05 ef 2.19E+05 de 1.23E+06 efg 2.51E+05 de 6.05E+05 c MF E+07 defg 4.65E+05 fg 1.15E+08 cdefg 5.70E+05 cd 3.44E+07 cd 2.97E+05 efg 2.16E+05 de 1.26E+06 efg 2.81E+05 de 6.08E+05 c MS E+07 cdefg 4.70E+05 fg 1.10E+08 fg 5.41E+05 cde 2.88E+07 de 2.31E+05 hi 2.05E+05 de 9.32E+05 hi 2.20E+05 e 6.36E+05 c MS E+07 g 4.80E+05 fg 1.15E+08 cdefg 5.86E+05 c 3.27E+07 cd 2.70E+05 g n.d. f 1.15E+06 g 2.98E+05 de 6.39E+05 c MSF E+07 defg 4.79E+05 fg 1.12E+08 efg 5.27E+05 de 3.02E+07 de 2.63E+05 gh 1.96E+05 e 1.07E+06 gh 2.69E+05 de 6.39E+05 c S 4.76E+07 cdef n.d. h 1.08E+08 g 5.09E+05 e 2.49E+07 e n.d. j 2.38E+05 de 6.02E+05 k n.d. f 6.05E+05 c SF E+07 cdefg 6.27E+05 cd 1.17E+08 cdefg 4.98E+05 e 3.06E+07 de 3.34E+05 de 3.06E+05 cde 7.62E+05 ijk n.d. f 6.54E+05 c SF E E E+08 cd 6.56E E+07 c 3.26E+05 de 3.45E+05 cde 1.42E+06 def 4.79E+05 c 8.43E+05 SF E E E+08 cde 6.80E E+07 c 2.86E+05 fg 3.52E+05 cd 1.58E+06 cd 5.69E+05 c 8.50E+05 SM E+07 cde 7.32E E+08 defg 7.69E E+07 c 3.64E+05 d 5.66E E E E+05 SM E E E+08 c 7.04E E+07 c 2.61E+05 gh 3.13E+05 cde 2.08E E E+05 SM E+07 cd 5.71E+05 e 1.10E+08 fg 5.34E+05 de 2.66E+07 e 1.93E+05 i 2.44E+05 de 8.64E+05 hij n.d. f 6.50E+05 c SMF E E E E E E E E E E+05 SMF E+07 cdefg 5.89E+05 de 1.16E+08 cdefg 5.37E+05 cde 2.96E+07 de 2.27E+05 hi 2.81E+05 cde 6.98E+05 jk n.d. f 6.59E+05 LSD 9.31E E E E E E E E E E+04 5
6 Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63: doi: /jev Supplementl Tle 2 continued Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. 2-Phenyl ethyl cette 2-Phenylethnol -2- hydroxy phenyl propnote Linlool Furfurl 2-Furn Methyl-γoctlctone methnol δ-nonlctone Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. Diethyl succinte hydrogen succinte Blend 8.64E E E E E+06 g 2.00E+06 e 1.81E+06 f 1.62E+06 cde 1.34E+08 ef 1.16E+07 efg F 4.82E+05 f 1.30E+08 f n.d. g 3.05E+05 d 5.87E+05 k 3.52E+05 gh 7.47E+05 h 5.84E+05 h 6.56E+07 h 7.23E+06 g M 6.58E+05 cd 1.49E+08 cdef 3.88E E+05 fgh 1.83E E+05 gh 4.31E E+06 fg 1.67E E+07 cdefg MF E+05 ef 1.33E+08 f n.d. g 2.65E+05 e 1.33E+06 g 2.91E+05 gh 2.28E+06 ef 7.85E+05 gh 1.16E+08 fg 1.14E+07 efg MF E+05 cde 1.41E+08 ef n.d. g 2.31E+05 fg 1.60E+06 ef 2.66E+05 h 3.37E+06 cd 9.43E+05 gh 1.47E+08 cde 1.25E+07 efg MF E+05 cde 1.42E+08 ef 2.49E+05 def 2.24E+05 fg 1.74E+06 cd 2.65E+05 h 3.99E E+06 fg 1.60E+08 c 1.33E+07 cdefg MS E+05 cde 1.50E+08 cdef 2.52E+05 def 2.03E+05 h 1.59E+06 ef 8.06E+05 f 3.43E+06 cd 1.19E+06 efg 1.59E+08 c 1.31E+07 defg MS E+05 c 1.47E+08 def n.d. g 2.13E+05 gh 1.66E+06 de 5.59E+05 fg 3.78E+06 c 1.12E+06 fg 1.66E E+07 cde MSF E+05 cd 1.51E+08 cdef 2.13E+05 f 2.12E+05 gh 1.55E+06 f 5.61E+05 fg 3.58E+06 cd 1.16E+06 efg 1.55E+08 cd 1.05E+07 efg S 5.56E+05 def 1.71E+08 cde 2.28E+05 ef 2.21E+05 fgh 9.82E+05 i 3.29E+06 c 5.05E+05 h 1.80E+06 cd 1.17E+08 fg 1.44E+07 cdef SF E+05 cdef 1.79E+08 cd 3.39E E+05 e 8.52E+05 j 2.02E+06 e 7.41E+05 h 1.50E+06 def 1.03E+08 g 1.09E+07 efg SF E E E+05 cdef 3.94E E+06 g 4.37E E+05 h 2.08E+06 c 1.34E+08 def 2.36E+07 SF E E E+05 c 3.65E+05 c 1.36E+06 g 4.71E E+05 h 2.47E E+08 cde 2.02E+07 c SM E E E+05 cd 3.57E+05 c 2.12E E+06 d 3.19E+06 cd 1.91E+06 cd 1.81E E+07 SM E E E+05 cde 3.53E+05 c 1.72E+06 d 4.09E E+06 fg 2.11E E+08 cd 1.98E+07 cd SM E+05 cde 1.81E+08 cd 2.54E+05 def 2.17E+05 fgh 1.08E+06 h 3.19E+06 c 9.50E+05 gh 1.93E+06 cd 1.30E+08 ef 9.56E+06 fg SMF E E E E E+06 c 2.16E+06 e 2.86E+06 de 1.85E+06 cd 1.65E E+07 cd SMF E+05 cde 1.83E+08 c 3.04E+05 cd 2.34E+05 f 1.09E+06 h 2.84E+06 d 1.03E+06 gh 1.88E+06 cd 1.26E+08 ef 1.26E+07 efg LSD 1.16E E E E E E E E E E+06 6
7 Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63: doi: /jev Supplementl Tle 2 continued Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. Phenylmethnol 4- phenol Cmphene α-terpinene α-terpineol β-dmscenone p-tert-butyl 5-(1-hexynyl)- phenol Vitispirne1 Vitispirne2 2-Furoic cid Blend 8.63E+05 cd 2.45E+05 d 1.23E E E+04 cd 2.90E E E E+05 cde 2.40E+05 de F 2.60E+05 h n.d. e 9.91E+04 c 2.52E+05 c 4.77E+04 i 2.57E E+05 f 8.16E E+05 c n.d. h M 4.91E+05 fg n.d. e 8.57E+04 f 2.28E+05 d 6.16E+04 gh 9.70E+04 f 6.34E+05 f 3.19E+05 h 3.05E+05 fg n.d. h MF E+05 gh n.d. e 9.48E+04 cd 2.17E+05 de 6.05E+04 hi n.d. g 1.10E+06 cdef 5.36E+05 d 3.03E+05 fg n.d. h MF E+05 fg n.d. e 9.32E+04 cde 2.12E+05 e 6.68E+04 fgh n.d. g 1.11E+06 cdef 4.25E+05 efg 3.15E+05 efg n.d. h MF E+05 fgh n.d. e 9.19E+04 def 2.07E+05 e 6.95E+04 fgh n.d. g 1.32E+06 cd 3.69E+05 gh 3.01E+05 g n.d. h MS E+05 ef n.d. e 9.79E+04 cd 2.21E+05 de 7.11E+04 fgh n.d. g 7.78E+05 ef 4.39E+05 efg 3.76E+05 n.d. h MS E+05 fg n.d. e 9.67E+04 cd 2.22E+05 de 7.37E+04 efg n.d. g 7.26E+05 f 4.05E+05 fg 3.55E+05 c n.d. h MSF E+05 fg n.d. e 9.44E+04 cd 2.17E+05 de 6.89E+04 fgh n.d. g 7.23E+05 f 4.42E+05 ef 3.66E+05 c n.d. h S 1.02E+06 c 3.46E+05 c 8.75E+04 ef 2.33E+05 d 7.00E+04 fgh 1.43E+05 e 6.71E+05 f 6.48E+05 c 3.20E+05 defg 2.49E+05 cd SF E+05 de 3.98E E E+05 c 7.73E+04 ef 2.22E+05 d 1.07E+06 cdef 8.41E E E+05 g SF E E+05 c 1.20E E E+05 c 2.38E+05 c 1.82E E+05 c 3.18E+05 efg 3.41E+05 SF E E E E E E+05 cd 2.20E E+05 c 3.09E+05 fg 3.50E+05 SM E+06 c 2.17E+05 d 1.22E E E+05 c n.d. g 1.26E+06 cde 4.87E+05 de 3.46E+05 cde 2.71E+05 SM E E+05 c 1.22E E E E+05 f 2.03E E+05 c 3.31E+05 cdefg 3.39E+05 SM E+06 c 3.47E+05 c 9.70E+04 cd 2.33E+05 d 8.65E+04 de n.d. g 8.51E+05 def 6.76E+05 c 3.57E+05 c 2.22E+05 f SMF E+05 cd 2.43E+05 d 1.23E E E+05 c 2.39E+05 c 2.22E E+05 c 3.53E+05 cd 2.62E+05 c SMF E+06 c 3.23E+05 c 9.61E+04 cd 2.21E+05 de 8.53E+04 de n.d. g 1.42E+06 c 6.52E+05 c 3.37E+05 cdef 2.28E+05 ef LSD 2.18E E E E E E E E E E+04 Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. 7
8 Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63: doi: /jev Supplementl Tle 3 Summry of F vlues from the ANOVA crried out on the reltive res of 60 selected compounds from the HS-SPME-GC-MS dt using ll two min effects (wine W, repliction R) in fixed-effect model t p < Significnce is noted with n sterisk (*). (error df = 67). Compound Code W (df = 17) R (df = 4) Compound Code W (df = 17) R (df = 4) 2-Methyl propnol mz56_c * 0.34 hexnote mz88_c * Butnol mz56_c * 2.12 heptnote mz88_c * 5.95 * 2-Methyl utnol mz56_c * 2.46 * octnote mz88_c * * 1-Hexyl cette mz56_c * 0.84 nonote mz88_c * * 4-Methyl pentnol mz56_c * 2.20 decnote mz88_c * * 3-Methyl pentnol mz56_c * 2.77 * -9-decnote mz88_c * * 1-Hexnol mz56_c * hydroxy utnote mz88_c * Heptnol mz56_c * 2.92 * dodecnote mz88_c * * 1-Octnol mz56_c * 2.05 tetrdecnote mz88_c * Nonnol mz56_c * Phenylethyl ester mz91_c * 5.26 * 1-Propnol mz60_c * Phenylethyl cette mz91_c * 3.83 * Butnoic cid mz60_c * 2.92 * 2-Phenyl ethnol mz91_c3 4.89* 2.73 * Pentnoic or 3-methyl utnoic cid mz60_c * 3.44 * -2-hydroxy phenyl propnote mz91_c * 0.97 Hexnoic cid mz60_c * 2.37 Linlool mz93_c * 4.04 * Octnoic cid mz60_c * 2.52 Furfurl mz96_c * 1.03 Decnoic cid mz60_c * 2.95 * 2-Furn methnol mz98_c * hydroxy hexnote mz69_c * 4.43 * δ-nonlctone mz99_c * 1.27 cette mz70_c * 1.19 Methyl-γ-octlctone mz99_c * Methyl-utyl cette mz70_c * 1.64 Diethyl succinte mz101_c * 3.52 * 3-Methyl utnol mz70_c * 1.84 hydrogen succinte mz101_c2 4.08* Methyl-utyl decnote mz70_c * 4.23 * Phenylmethnol mz108_c * 2.83 * Methyl hexnote mz74_c * phenol mz108_c * 1.16 Methyl octnote mz74_c * 6.95 * Cmphene mz121_c * 8.66 * Methyl decnote mz74_c * * α-terpinene mz121_c * 7.96 * 2-Methyl utnoic cid mz74_c * 1.93 α-terpineol mz121_c * 3.58 * 2-Butyl furn mz81_c * 7.71 * β-dmscenone mz121_c * 2.70 * Butyrolctone mz86_c * 5.32 * p-tert-butyl phenol mz135_c1 9.28* 3.74 * -2-methyl propnote mz88_c * 0.99 Vitispirne1 mz192_c * * utnote mz88_c * 0.60 Vitispirne2 mz192_c2 5.04* * -3-methyl utnote mz88_c * (1-Hexynyl)-2-furoic cid mz192_c * 3.84 * Compound identified y mtching mss spectr nd retention time of pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. Supplementl Tle 4 Summry of F vlues from the ANOVA crried out on the nthocynins, Fe-rective phenols, totl phenols, titrtle cidity, voltile cidity, nd ph using ll two min effects (wine W, repliction R) in fixed-effect model t p < Significnce is nnotted with n sterisk (*). Error df = 34 W (df = 17) R (df = 2) Anthocynins 5.36 * 0.39 Fe-rective phenols * * Totl phenols 9.94 * 0.84 Error df = 17 W (df = 17) R (df = 1) Titrtle cidity * 1.67 Voltile cidity * 0.32 ph *
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