3.2. Dynamic Changes of Secondary Metabolites during Fermentation
The Volcano Plot (
Figure 3A) illustrates the relative abundance differences of metabolites between the CK and JASF groups and the statistical significance of these differences. In this plot, 595 metabolites are significantly upregulated in the experimental group, 497 metabolites are significantly downregulated, and 574 metabolites show no significant difference. The size of the dots indicates the VIP (Variable Importance in Projection) score, with larger dots representing higher VIP scores and suggesting greater importance in distinguishing between the two groups. The OPLS-DA S-plot (
Figure 3B) provides a visual representation of the metabolites that contribute most significantly to the differences between the CK and JASF groups. Metabolites located closer to the top right and bottom left corners exhibit more significant differences and have VIP values greater than 1, indicating they are key biomarkers for the fermentation process. These metabolites play a critical role in distinguishing between the CK and JASF groups. Although metabolites with smaller VIP values contribute less to differentiating the two groups, they still affect the overall metabolic profile and may interact with key metabolites.
Further insights can be drawn from the heatmap of differential secondary metabolites between the CK and JASF groups (
Figure 3C). Metabolites are categorized into various classes such as amino acids and derivatives, organic acids, alkaloids, benzene and substituted derivatives, alcohols and amines, heterocyclic compounds, phenolic acids, flavonoids, terpenoids, and more, each color-coded for easy identification [
55]. The heatmap shows distinct patterns of metabolite abundance between the two groups, with the CK group generally exhibiting higher levels of certain metabolites compared to the JASF group, and vice versa for others. Notably, amino acids and derivatives, organic acids, and phenolic acids are prominently represented, indicating their significant roles in the fermentation process. The CK group tends to have higher levels of certain amino acids, organic acids, and phenolic acids, essential for the initial stages of fermentation, while the JASF group shows increased levels of other metabolites, such as specific alkaloids and terpenoids, which might be more relevant in later stages of fermentation or specific to the JASF conditions. This heatmap highlights the dynamic changes in secondary metabolite profiles between the CK and JASF groups, suggesting different active metabolic pathways and processes in each group.
The KEGG pathway enrichment analysis highlights significant metabolic pathway changes between the CK and JASF groups during the natural fermentation of Jerusalem artichoke tuber juice (
Figure 3D). Phenylalanine metabolism, galactose metabolism, and tryptophan metabolism pathways are notably enriched, reflecting substantial gene expression changes in these areas. The biosynthesis of phenylpropanoids pathway is also significantly enriched, indicating an increase in secondary metabolites that contribute to flavor and antioxidant properties. The enrichment of drug metabolism via cytochrome P450 and fructose and mannose metabolism pathways underscores active microbial metabolism throughout fermentation. Enhanced degradation pathways for compounds, including aminobenzoate and caprolactam, suggest increased organic compound breakdown and transformation. Additionally, the biosynthesis of various plant secondary metabolites and changes in taste transduction pathways highlight the complexity of biochemical reactions. The metabolism of 2-oxocarboxylic acids and aromatic compounds further emphasizes the dynamic nature of metabolic activities during fermentation. These enriched pathways illustrate the intricate microbial interactions and metabolic processes that enhance the flavor, nutritional value, and safety of the fermented product.
3.3. Dynamic Changes of Volatile Flavor Compounds during Fermentation
During the spontaneous fermentation of Jerusalem artichoke juice, significant and diverse changes were observed in alcohol compounds, reflecting the complex biochemical reactions and microbial metabolic activities during fermentation. For example, the content of 3-Undecanol increased from 0.68 μg/L before fermentation to 24.29 μg/L after fermentation, and 1-Octanol increased from 3.79 μg/L to 170.37 μg/L. These significant increases indicate the microbial breakdown and utilization of sugars and other organic substances in Jerusalem artichoke during fermentation. Phenylethyl Alcohol showed a particularly significant increase from 113.08 μg/L to 15,675.14 μg/L, with its relative odor activity value (rOAV) also rising markedly. This increase suggests that Phenylethyl Alcohol, associated with floral and fruity aromas, contributes significantly to the post-fermentation product’s fragrance, likely making the juice more appealing to consumers. This change could be attributed to the metabolic activities of yeasts and other microbes, which produce a large amount of secondary metabolites, including alcohols and esters, during sugar breakdown. The total alcohol content increased from 552.14 μg/L to 17,155.1 μg/L post-fermentation, indicating the significant role of fermentation in enhancing the flavor complexity and aroma concentration of Jerusalem artichoke juice. This substantial change reflects vigorous microbial metabolic activity, leading to the generation of numerous new compounds and significant improvements in sensory properties.
During the spontaneous fermentation of Jerusalem artichoke juice, aldehydes showed significant changes, reflecting complex biochemical reactions and microbial metabolic activities. Comparing data before and after fermentation, 23 aldehyde compounds exhibited notable changes. The content of 10-Undecenal increased from 1.15 μg/L before fermentation to 15.20 μg/L after fermentation, (E,E)-2,4-Nonadienal increased from 10.71 μg/L to 59.63 μg/L, and 2,5-Dimethylbenzaldehyde increased from 21.22 μg/L to 118.21 μg/L. These significant increases indicate the microbial transformation and utilization of precursor substances in Jerusalem artichoke during fermentation. In contrast, Benzeneacetaldehyde decreased from 98.40 μg/L to 36.35 μg/L, suggesting a different metabolic pathway or consumption during the fermentation process. The total aldehyde content increased from 865.39 μg/L to 1,172.78 μg/L post-fermentation, highlighting the fermentation process’s role in enhancing the flavor complexity and aroma concentration of Jerusalem artichoke juice.
During the spontaneous fermentation of Jerusalem artichoke juice, acid compounds also showed significant changes, demonstrating the impact of microbial metabolic activity and diversity on flavor substances. Analyzing the changes in five major acid compounds provides deeper insights into their contributions to post-fermentation flavor. Hexanoic Acid increased from 0.23 μg/L before fermentation to 177.36 μg/L after fermentation, with its rOAV increasing from 0 to 0.06. This significant increase could be due to yeast breakdown of fatty acids during fermentation. Hexanoic Acid, a common fatty acid with strong fatty and fruity aromas, is often found in fermented beverages. 9-Decenoic acid increased from 0.64 μg/L to 43.76 μg/L. This acid, known for its unique spicy and fruity aromas, may result from the microbial conversion of unsaturated fatty acids. 4-Aminobutanoic acid (γ-aminobutyric acid) increased from 17.57 μg/L to 78.55 μg/L. γ-Aminobutyric acid, an important neurotransmitter with various bioactivities, is possibly produced through microbial amino acid metabolism, significantly enhancing the product’s health value and flavor. The total acid content increased from 33.27 μg/L to 382.24 μg/L post-fermentation, not only enhancing the sourness and overall flavor but also potentially improving the product’s antioxidant activity and health benefits.
Ketone compounds also exhibited significant changes during the spontaneous fermentation of Jerusalem artichoke juice, revealing the importance of microbial metabolism in flavor substance formation. Analyzing the changes in 24 ketone compounds, we found that Acetophenone increased from 1.28 μg/L before fermentation to 86.86 μg/L after fermentation, with its contribution to flavor becoming more significant. 5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone increased significantly from 4.13 μg/L to 303.74 μg/L, a highly significant increase, with strong caramel and fruity aromas forming an important aroma substance during fermentation. 2-Methylcyclohexanone increased from 3.56 μg/L to 41.88 μg/L, reflecting its role in the flavor profile post-fermentation. 1-Nonen-3-one increased from 8.76 μg/L to 216.16 μg/L, contributing its unique metallic and sweet aromas commonly found in fruits and vegetables. 4-Undecanone increased from 28.48 μg/L to 170.27 μg/L, further enhancing the flavor profile. In contrast, 3-Methyl-4-Heptanone and 6-Methyl-3,5-Heptadien-2-one decreased from 170.38 μg/L to 72.88 μg/L and from 214.76 μg/L to 167.15 μg/L, respectively. Overall, most ketone compounds significantly increased during fermentation, with the total ketone content rising from 926.95 μg/L to 2,195.82 μg/L. This significant increase mainly results from microbial conversion and metabolic activity of precursor substances in Jerusalem artichoke juice during fermentation. Significance analysis showed that 20 out of 24 ketone compounds had statistically significant changes (p < 0.05), reflecting active microbial metabolism during fermentation and further demonstrating the key role of microbes in flavor substance formation.
Ester compounds also exhibited significant changes during the spontaneous fermentation of Jerusalem artichoke juice, revealing the importance of microbial metabolism in flavor substance formation. Analyzing the changes in 61 ester compounds, various esters showed significant changes before and after fermentation. Ethyl Decanoate increased from 0.06 μg/L before fermentation to 162.31 μg/L after fermentation, contributing significantly to post-fermentation flavor. Ethyl Hexanoate increased from 0.10 μg/L to 160.55 μg/L, enhancing the fruity and sweet aromas of the juice. Octyl Acetate increased from 0.35 μg/L to 61.37 μg/L, adding to the overall fruity aroma. 1-Methylbutyl Butanoate increased from 0.38 μg/L to 69.98 μg/L, and Ethyl Hexadecanoate increased from 0.56 μg/L to 67.52 μg/L, both contributing to the complex aroma profile. Ethyl Benzenepropanoate saw a significant increase from 0.86 μg/L to 2,088.29 μg/L, with its floral and sweet aromas enhancing the overall flavor. Ethyl 4-Methylpentanoate increased from 0.59 μg/L to 492.01 μg/L, adding significantly to the fruity aroma. Geranyl Formate increased from 1.16 μg/L to 138.01 μg/L, known for its strong fruity aromas. Pentyl Butanoate increased from 1.22 μg/L to 279.13 μg/L, adding banana and fruity aromas to the juice. 1-Isothiocyanato-2-Butene increased from 2.56 μg/L to 311.28 μg/L, and Butyl Butanoate increased from 12.14 μg/L to 233.19 μg/L, both significantly enhancing the aroma. 3-Methylbutyl Butanoate increased significantly from 12.74 μg/L to 1,406.55 μg/L, adding to the rich, fruity, and sweet aromas. Ethyl Butanoate increased from 189.73 μg/L to 1,056.87 μg/L, contributing to the rich aroma profile. In contrast, some ester compounds showed a decrease during fermentation. (E)-Methyl 3-Hexenoate, Ethyl Tiglate, and Methyl 2-Octynoate saw reductions in their concentrations, indicating changes in the microbial metabolic pathways during fermentation, affecting the overall flavor profile. Overall, most ester compounds significantly increased during fermentation, with the total ester content rising from 1,190.37 μg/L to 10,850.27 μg/L. This substantial increase mainly results from microbial conversion and metabolic activity of precursor substances during fermentation. Significance analysis showed that most of the 61 ester compounds had statistically significant changes (p < 0.05), reflecting active microbial metabolism during fermentation and further demonstrating the key role of microbes in flavor substance formation. High-content ester compounds formed during fermentation, such as hexyl acetate and ethyl decanoate, contributed significantly to the overall aroma and flavor of the fermented product.
During the spontaneous fermentation of Jerusalem artichoke juice, significant changes in various compounds were observed, reflecting the complex biochemical reactions and microbial activities. Microbial diversity plays a crucial role, with initial stages dominated by
Flavobacterium,
Sphingomonas, and
Luteimonas breaking down complex substances like inulin, leading to flavor development [
56]. As fermentation progresses,
Lactobacillus, and
Pediococcus become dominant, utilizing organic acids and producing flavor compounds [
57,
58]. Fungal shifts from
Geosmithia and
Alternaria to
Pichia and
Penicillium also contribute significantly, particularly in producing alcohols and esters [
59]. Alcohols like Phenylethyl Alcohol, which saw a dramatic increase, are produced by yeast through the Ehrlich pathway, while aldehydes like 10-Undecenal and 2,5-Dimethylbenzaldehyde result from microbial oxidation of alcohols and amino acids. Acids such as Hexanoic Acid and 4-Aminobutanoic acid increase through microbial fermentation, enhancing the juice’s health benefits and antioxidant activity [
60]. Ketones, including 5-Ethyl-3-hydroxy-4-methylfuran-2(5H)-one, form via microbial metabolism of fatty acids and amino acids, while esters like Ethyl Decanoate and Ethyl Hexanoate result from microbial esterification, contributing fruity and sweet aromas [
61]. The significant role of inulin, a prebiotic, selectively promotes specific microbes, influencing community dynamics and metabolic activities, while reducing sugars are efficiently utilized by
Saccharomyces and
Pichia, enhancing the fruity and floral aromas [
62]. These findings highlight the importance of microbial diversity, metabolic pathways, and substrate utilization in forming complex flavor profiles, providing insights for optimizing fermentation processes and improving the quality and flavor of fermented Jerusalem artichoke juice.
Table 1.
Changes of volatile flavor compounds during spontaneous fermentation.
Table 1.
Changes of volatile flavor compounds during spontaneous fermentation.
Volatile Compounds |
RI |
CAS |
rOAV |
Content(μg/L) |
p-Value |
CK |
JASF |
CK |
JASF |
Alcohols |
|
|
|
|
|
|
|
1 |
cis-2-Furanmethanol, 5-Ethenyltetrahydro-α,α,5-Trimethyl |
1074 |
5989-33-3 |
0–1 |
0–1 |
0.28±0.02 |
5.30±0.60 |
0.0142 |
2 |
3-Undecanol |
1400 |
6929-08-4 |
0–1 |
>1 |
0.68±0.02 |
24.29±0.30 |
0.0002 |
3 |
2,3-Dimethyl-2-Butanol |
720 |
594-60-5 |
0–1 |
0–1 |
1.36±0.05 |
7.58±0.57 |
0.0097 |
4 |
4,4-Dimethyl-2-Pentanol |
812 |
6144-93-0 |
0–1 |
0–1 |
1.36±0.03 |
7.58±0.50 |
0.0058 |
5 |
α,α,4-Trimethyl-3-Cyclohexene-1-Methanethiol |
1283 |
71159-90-5 |
>1 |
>1 |
2.83±0.12 |
15.75±1.09 |
0.0056 |
6 |
2-Ethyl-1-Hexanol |
1029 |
104-76-7 |
0–1 |
0–1 |
3.59±0.24 |
20.01±1.18 |
0.0058 |
7 |
1-Octanol |
1070 |
111-87-5 |
0–1 |
>1 |
3.79±0.06 |
170.37±14.04 |
0.0070 |
8 |
1-Undecanol |
1371 |
112-42-5 |
0–1 |
0–1 |
4.13±0.11 |
7.73±0.40 |
0.0188 |
9 |
2-Mercaptoethanol |
723 |
60-24-2 |
0–1 |
0–1 |
6.70±0.38 |
37.32±1.46 |
0.0035 |
10 |
1-Decanol |
1272 |
112-30-1 |
0–1 |
>1 |
8.36±0.60 |
46.58±3.68 |
0.0119 |
11 |
6-Undecanol |
1281 |
23708-56-7 |
0–1 |
>1 |
8.43±0.49 |
46.95±2.60 |
0.0030 |
12 |
2-Nonanol |
1099 |
628-99-9 |
0–1 |
0–1 |
10.32±0.60 |
4.20±0.21 |
0.0045 |
13 |
3-Methyl-4-Heptanol |
997 |
1838-73-9 |
0–1 |
>1 |
14.79±0.59 |
207.21±9.49 |
0.0027 |
14 |
5-Hexen-1-ol |
868 |
821-41-0 |
0–1 |
0–1 |
17.70±0.85 |
15.85±0.93 |
0.4025 |
15 |
2-Butoxyethanol |
905 |
111-76-2 |
0–1 |
0–1 |
18.04±0.76 |
100.47±5.98 |
0.0044 |
16 |
2-Heptanol |
900 |
543-49-7 |
0–1 |
>1 |
23.58±1.58 |
131.35±13.45 |
0.0189 |
17 |
6-Ethenyltetrahydro-2,2,6-Trimethyl-2H-Pyran-3-ol |
1173 |
14049-11-7 |
0–1 |
0–1 |
25.69±0.26 |
154.34±13.49 |
0.0112 |
18 |
2-Undecanol |
1301 |
1653-30-1 |
>1 |
>1 |
27.97±1.81 |
155.82±12.67 |
0.0081 |
19 |
trans,cis-2,6-Nonadien-1-ol |
1170 |
28069-72-9 |
>1 |
>1 |
31.48±1.00 |
126.11±9.14 |
0.0078 |
20 |
Phenylethyl Alcohol |
1116 |
60-12-8 |
0–1 |
>1 |
113.08±10.17 |
15675.14±834.64 |
0.0028 |
21 |
Hotrienol |
1106 |
20053-88-7 |
>1 |
>1 |
227.97±7.85 |
195.16±9.53 |
0.1997 |
|
Aldehydes |
|
|
|
|
|
|
|
22 |
3-Cyclohexene-1-Carboxaldehyde |
958 |
100-50-5 |
0–1 |
0–1 |
0.39±0.02 |
2.16±0.01 |
0.0002 |
23 |
(Z)-3-Phenylacrylaldehyde |
1219 |
57194-69-1 |
0–1 |
0–1 |
0.50±0.02 |
2.79±0.05 |
0.0002 |
24 |
5-Methyl-2-Thiophenecarboxaldehyde |
1118 |
13679-70-4 |
0–1 |
>1 |
0.99±0.05 |
5.49±0.17 |
0.0014 |
25 |
10-Undecenal |
1297 |
112-45-8 |
0–1 |
>1 |
1.15±0.03 |
15.20±0.46 |
0.0011 |
26 |
(Z,Z)-3,6-Nonadienal |
1100 |
21944-83-2 |
>1 |
>1 |
1.18±0.13 |
6.60±0.27 |
0.0029 |
27 |
2-Ethyl-2-Hexenal |
999 |
645-62-5 |
0–1 |
0–1 |
1.97±0.10 |
2.59±0.09 |
0.0450 |
28 |
Glutaraldehyde |
895 |
111-30-8 |
>1 |
>1 |
4.65±0.34 |
25.91±0.48 |
0.0001 |
29 |
Piperonal |
1334 |
120-57-0 |
0–1 |
0–1 |
5.07±0.22 |
3.17±0.22 |
0.0020 |
30 |
(E)-4-Decenal |
1198 |
65405-70-1 |
0–1 |
>1 |
6.00±0.30 |
39.83±4.79 |
0.0177 |
31 |
3-Methylbenzaldehyde |
1070 |
620-23-5 |
0–1 |
0–1 |
9.27±0.73 |
51.65±0.22 |
0.0005 |
32 |
Heptanal |
901 |
111-71-7 |
>1 |
>1 |
9.50±0.43 |
52.90±3.14 |
0.0067 |
33 |
2-Nonenal |
1161 |
2463-53-8 |
>1 |
>1 |
10.29±0.71 |
57.32±3.67 |
0.0056 |
34 |
(E,E)-2,4-Octadienal |
1115 |
30361-28-5 |
0–1 |
0–1 |
10.71±0.80 |
59.63±4.57 |
0.0096 |
35 |
4-(1-Methylethenyl)-1-Cyclohexene-1-Carboxaldehyde |
1274 |
2111-75-3 |
0–1 |
>1 |
11.52±0.75 |
64.19±3.76 |
0.0063 |
36 |
(Z)-6-Nonenal |
1104 |
2277-19-2 |
>1 |
>1 |
14.56±0.33 |
7.88±0.67 |
0.0056 |
37 |
2,5-Dimethylbenzaldehyde |
1154 |
5779-94-2 |
0–1 |
0–1 |
17.47±0.29 |
3.89±0.36 |
0.0002 |
38 |
(E,E)-2,4-Nonadienal |
1216 |
5910-87-2 |
>1 |
>1 |
21.22±1.28 |
118.21±11.23 |
0.0161 |
39 |
Tridecanal |
1513 |
10486-19-8 |
0–1 |
0–1 |
45.38±2.90 |
53.60±0.37 |
0.0887 |
40 |
(S)-4-(1-Methylethenyl)-1-Cyclohexene-1-Carboxaldehyde |
1243 |
18031-40-8 |
>1 |
>1 |
49.49±2.36 |
34.55±0.13 |
0.0240 |
41 |
Benzeneacetaldehyde |
1046 |
122-78-1 |
>1 |
>1 |
98.40±2.14 |
36.35±1.20 |
0.0026 |
42 |
Nonanal |
1105 |
124-19-6 |
>1 |
>1 |
117.08±2.46 |
90.79±4.02 |
0.0526 |
43 |
(Z)-2-Decenal |
1252 |
2497-25-8 |
>1 |
>1 |
170.39±13.31 |
128.60±2.42 |
0.0627 |
44 |
4-(1,1-Dimethylethyl)benzenepropanal |
1521 |
18127-01-0 |
>1 |
>1 |
258.20±14.06 |
309.48±23.63 |
0.2868 |
|
Acids |
|
|
|
|
|
|
|
45 |
Hexanoic Acid |
987 |
142-62-1 |
0–1 |
0–1 |
0.23±0.01 |
177.36±8.39 |
0.0022 |
46 |
9-Decenoic Acid |
1360 |
14436-32-9 |
0–1 |
0–1 |
0.64±0.06 |
43.76±4.64 |
0.0111 |
47 |
4-Methyloctanoic Acid |
1232 |
54947-74-9 |
0–1 |
0–1 |
2.35±0.03 |
13.06±0.81 |
0.0054 |
48 |
(E)-2-Hexenoic Acid |
1045 |
13419-69-7 |
0–1 |
0–1 |
12.48±0.95 |
69.51±1.08 |
0.0001 |
49 |
4-Aminobutanoic Acid |
1190 |
56-12-2 |
0–1 |
0–1 |
17.57±1.88 |
78.55±2.82 |
0.0010 |
|
Ketones |
|
|
|
|
|
|
|
50 |
2-Undecanone |
1295 |
112-12-9 |
0–1 |
>1 |
0.58±0.03 |
10.70±0.42 |
0.0020 |
51 |
Isophorone |
1123 |
78-59-1 |
0–1 |
0–1 |
1.24±0.10 |
6.92±0.39 |
0.0029 |
52 |
1-(4-Methylphenyl)ethanone |
1183 |
122-00-9 |
0–1 |
0–1 |
1.25±0.05 |
6.00±0.09 |
0.0001 |
53 |
Acetophenone |
1068 |
98-86-2 |
0–1 |
>1 |
1.28±0.13 |
86.86±10.04 |
0.0131 |
54 |
2-Dodecanone |
1395 |
6175-49-1 |
0–1 |
0–1 |
1.47±0.10 |
4.93±0.23 |
0.0022 |
55 |
(E,E)-3,5-Octadien-2-one |
1073 |
30086-02-3 |
>1 |
>1 |
2.31±0.04 |
12.87±1.30 |
0.0150 |
56 |
(E)-5,9-Undecadien-2-one, 6,10-Dimethyl |
1453 |
3796-70-1 |
0–1 |
0–1 |
3.35±0.11 |
2.62±0.06 |
0.0502 |
57 |
2-Octanone |
991 |
111-13-7 |
0–1 |
0–1 |
3.50±0.28 |
19.48±1.15 |
0.0030 |
58 |
2-Methylcyclohexanone |
953 |
583-60-8 |
0–1 |
0–1 |
3.56±0.09 |
41.88±2.23 |
0.0036 |
59 |
5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone |
1195 |
698-10-2 |
>1 |
>1 |
4.13±0.33 |
303.74±23.36 |
0.0060 |
60 |
1-(4,5-Dihydro-2-Thiazolyl)ethanone |
1106 |
29926-41-8 |
>1 |
>1 |
4.64±0.06 |
25.86±2.12 |
0.0096 |
61 |
3-Butylisobenzofuran-1(3H)-one |
1656 |
6066-49-5 |
0–1 |
0–1 |
5.33±0.39 |
3.17±0.21 |
0.0427 |
62 |
1-Nonen-3-one |
1076 |
24415-26-7 |
>1 |
>1 |
8.76±0.79 |
216.16±8.62 |
0.0015 |
63 |
3-Octen-2-one |
1016 |
1669-44-9 |
>1 |
>1 |
11.08±0.28 |
61.71±4.26 |
0.0079 |
64 |
3-Decanone |
1187 |
928-80-3 |
0–1 |
>1 |
13.10±0.32 |
72.95±2.82 |
0.0022 |
65 |
4-(2,6,6-Trimethylcyclohexa-1,3-Dienyl)but-3-en-2-one |
1485 |
1203-08-3 |
>1 |
>1 |
14.06±1.51 |
6.96±0.06 |
0.0403 |
66 |
1-(2,6,6-Trimethyl-1,3-Cyclohexadien-1-yl)-2-Buten-1-one |
1362 |
23696-85-7 |
>1 |
>1 |
17.67±0.33 |
17.37±1.11 |
0.8407 |
67 |
1-(2-Thienyl)ethanone |
1092 |
88-15-3 |
>1 |
>1 |
17.95±0.88 |
43.99±0.52 |
0.0010 |
68 |
4-Undecanone |
1208 |
14476-37-0 |
0–1 |
>1 |
28.48±2.43 |
170.27±9.34 |
0.0024 |
69 |
2-Sec-Butylcyclohexanone |
1220 |
14765-30-1 |
0–1 |
>1 |
75.95±3.34 |
423.10±13.08 |
0.0022 |
70 |
2-Hydroxy-3,4-Dimethyl-2-Cyclopenten-1-one |
1075 |
21835-00-7 |
>1 |
>1 |
141.02±4.04 |
136.87±10.86 |
0.8055 |
71 |
3-Methyl-4-Heptanone |
928 |
15726-15-5 |
>1 |
>1 |
170.38±17.84 |
72.88±1.21 |
0.0287 |
72 |
3,4-Dimethyl-1,2-Cyclopentadione |
1109 |
13494-06-9 |
>1 |
>1 |
181.10±9.76 |
281.39±4.42 |
0.0192 |
73 |
6-Methyl-3,5-Heptadien-2-one |
1107 |
1604-28-0 |
>1 |
>1 |
214.76±8.41 |
167.15±14.82 |
0.1383 |
|
Esters |
|
|
|
|
|
|
|
74 |
Ethyl Decanoate |
1396 |
110-38-3 |
0–1 |
>1 |
0.06±0.00 |
162.31±13.54 |
0.0069 |
75 |
Ethyl Hexanoate |
999 |
123-66-0 |
0–1 |
>1 |
0.10±0.01 |
160.55±3.85 |
0.0006 |
76 |
Octyl Acetate |
1210 |
112-14-1 |
0–1 |
0–1 |
0.35±0.05 |
61.37±5.29 |
0.0074 |
77 |
1-Methylbutyl Butanoate |
970 |
60415-61-4 |
0–1 |
>1 |
0.38±0.02 |
69.98±5.37 |
0.0059 |
78 |
Ethyl Hexadecanoate |
1993 |
628-97-7 |
0–1 |
0–1 |
0.56±0.01 |
67.52±4.04 |
0.0036 |
79 |
Ethyl 4-Methylpentanoate |
969 |
25415-67-2 |
0–1 |
>1 |
0.59±0.05 |
492.01±27.89 |
0.0032 |
80 |
1-Methylpropyl 2-Methylbutanoate |
971 |
869-08-9 |
0–1 |
0–1 |
0.78±0.05 |
4.32±0.12 |
0.0021 |
81 |
Ethyl Benzenepropanoate |
1353 |
2021-28-5 |
0–1 |
>1 |
0.86±0.05 |
2088.29±67.40 |
0.0010 |
82 |
4-tert-Butylcyclohexyl Acetate |
1368 |
32210-23-4 |
0–1 |
0–1 |
0.90±0.08 |
23.44±1.30 |
0.0037 |
83 |
Ethyl 9-Decenoate |
1388 |
67233-91-4 |
0–1 |
0–1 |
1.00±0.00 |
34.92±3.26 |
0.0091 |
84 |
2-Ethylhexyl Acrylate |
1220 |
103-11-7 |
0–1 |
0–1 |
1.14±0.08 |
14.04±0.53 |
0.0019 |
85 |
Geranyl Formate |
1301 |
105-86-2 |
0–1 |
0–1 |
1.16±0.09 |
138.01±2.15 |
0.0002 |
86 |
Pentyl Butanoate |
1077 |
540-18-1 |
0–1 |
0–1 |
1.22±0.07 |
279.13±7.96 |
0.0008 |
87 |
Hexyl Acetate |
1013 |
142-92-7 |
0–1 |
0–1 |
1.24±0.06 |
6.90±0.09 |
0.0002 |
88 |
Pentyl 2-Methylbutanoate |
1142 |
68039-26-9 |
0–1 |
>1 |
1.25±0.06 |
24.67±1.29 |
0.0028 |
89 |
Methyl 4-Methoxybenzoate |
1373 |
121-98-2 |
0–1 |
0–1 |
1.58±0.08 |
3.45±0.11 |
0.0096 |
90 |
trans-3-Methyl-4-Octanolide |
1288 |
39638-67-0 |
0–1 |
0–1 |
1.86±0.07 |
0.41±0.02 |
0.0034 |
91 |
Methyl Anthranilate |
1349 |
134-20-3 |
0–1 |
>1 |
1.92±0.12 |
100.47±0.93 |
0.0001 |
92 |
Butyl 2-Hydroxybenzoate |
1436 |
2052-14-4 |
0–1 |
0–1 |
1.93±0.11 |
2.13±0.13 |
0.4387 |
93 |
Hexyl 2-Methylbutanoate |
1236 |
10032-15-2 |
0–1 |
0–1 |
2.00±0.11 |
1.62±0.04 |
0.0323 |
94 |
1,2-Ethanediol, Diacetate |
991 |
111-55-7 |
0–1 |
0–1 |
2.03±0.14 |
11.28±1.06 |
0.0145 |
95 |
2-Ethylhexyl Methacrylate |
1296 |
688-84-6 |
0–1 |
0–1 |
2.15±0.17 |
28.94±1.30 |
0.0029 |
96 |
1-Isothiocyanato-2-Butene |
1070 |
2253-93-2 |
0–1 |
0–1 |
2.56±0.03 |
311.28±18.03 |
0.0034 |
97 |
Phenyl Acetate |
1062 |
122-79-2 |
0–1 |
0–1 |
2.61±0.12 |
10.34±0.86 |
0.0091 |
98 |
2-Ethylhexyl Acetate |
1185 |
103-09-3 |
0–1 |
0–1 |
2.94±0.11 |
16.37±0.50 |
0.0009 |
99 |
1-Ethylpropyl Acetate |
793 |
620-11-1 |
0–1 |
>1 |
3.10±0.34 |
194.85±4.87 |
0.0006 |
100 |
δ-Dodecalactone |
1720 |
713-95-1 |
0–1 |
0–1 |
3.45±0.17 |
4.04±0.04 |
0.0464 |
101 |
Methyl Heptanoate |
1024 |
106-73-0 |
0–1 |
>1 |
3.56±0.12 |
19.85±0.98 |
0.0044 |
102 |
Ethyl Dodecanoate |
1595 |
106-33-2 |
0–1 |
0–1 |
4.27±0.20 |
23.78±1.75 |
0.0095 |
103 |
3-Phenylpropyl Acetate |
1373 |
122-72-5 |
0–1 |
0–1 |
4.28±0.07 |
6.10±0.56 |
0.0701 |
104 |
3-Methylphenylmethyl Butanoate |
1396 |
103-38-8 |
0–1 |
>1 |
5.49±0.50 |
30.60±1.68 |
0.0027 |
105 |
cis-2-Methyl-5-(1-Methylethenyl)-2-Cyclohexen-1-ol Acetate |
1362 |
1205-42-1 |
0–1 |
>1 |
5.63±0.24 |
31.37±5.71 |
0.0463 |
106 |
Butyl Hexanoate |
1189 |
626-82-4 |
0–1 |
0–1 |
6.39±0.30 |
32.25±0.62 |
0.0004 |
107 |
Pentyl Acetate |
916 |
628-63-7 |
0–1 |
0–1 |
6.69±0.32 |
37.27±2.74 |
0.0072 |
108 |
4-Methylphenyl Acetate |
1171 |
140-39-6 |
0–1 |
>1 |
8.00±0.33 |
36.87±1.79 |
0.0051 |
109 |
3-Methylbutyl Butanoate |
1046 |
109-19-3 |
0–1 |
0–1 |
8.41±0.45 |
46.84±1.05 |
0.0015 |
110 |
Ethyl Nonanoate |
1295 |
123-29-5 |
0–1 |
>1 |
9.00±0.58 |
50.16±2.23 |
0.0038 |
111 |
Methyl Thiocyanate |
702 |
556-64-9 |
0–1 |
>1 |
9.51±0.92 |
52.95±1.39 |
0.0026 |
112 |
Ethyl 3-Methylpentanoate |
960 |
5870-68-8 |
>1 |
>1 |
9.52±0.93 |
295.96±2.07 |
0.0000 |
113 |
Tetrahydro-6-Pentyl-2H-Pyran-2-one |
1502 |
705-86-2 |
0–1 |
0–1 |
10.89±0.36 |
43.16±2.44 |
0.0069 |
114 |
Methyl Decanoate |
1326 |
110-42-9 |
>1 |
>1 |
11.03±0.30 |
17.51±0.57 |
0.0172 |
115 |
2-Methylbutyl 2-Methylbutanoate |
1105 |
2445-78-5 |
0–1 |
>1 |
11.63±1.03 |
148.48±6.08 |
0.0023 |
116 |
2-Phenylethyl 3-Methylbutanoate |
1491 |
140-26-1 |
>1 |
>1 |
11.65±1.16 |
64.87±3.29 |
0.0043 |
117 |
Butyl Butanoate |
996 |
109-21-7 |
0–1 |
>1 |
12.14±0.26 |
233.19±15.59 |
0.0049 |
118 |
Ethyl Pentanoate |
902 |
539-82-2 |
0–1 |
>1 |
12.16±0.18 |
67.76±3.27 |
0.0033 |
119 |
Ethyl Benzeneacetate |
1247 |
101-97-3 |
0–1 |
0–1 |
12.52±1.44 |
71.91±3.06 |
0.0016 |
120 |
Dihydro-5-Propyl-2(3H)-Furanone |
1156 |
105-21-5 |
0–1 |
0–1 |
12.71±0.46 |
70.78±3.50 |
0.0028 |
121 |
3-Methylbutyl Butanoate |
1056 |
106-27-4 |
0–1 |
>1 |
12.74±0.12 |
1406.55±18.28 |
0.0002 |
122 |
n-Amyl Isovalerate |
1110 |
25415-62-7 |
0–1 |
0–1 |
18.84±0.91 |
473.98±30.74 |
0.0044 |
123 |
Isothiocyanatoethane |
796 |
542-85-8 |
0–1 |
0–1 |
20.83±0.96 |
205.69±30.54 |
0.0247 |
124 |
Propyl Propanoate |
810 |
106-36-5 |
0–1 |
>1 |
22.72±0.54 |
126.54±7.70 |
0.0051 |
125 |
3-Methyl-1-Butanol Acetate |
878 |
123-92-2 |
>1 |
>1 |
24.93±0.67 |
471.94±35.83 |
0.0066 |
126 |
Propyl Butanoate |
899 |
105-66-8 |
>1 |
>1 |
30.20±0.85 |
168.23±4.58 |
0.0010 |
127 |
(E)-Methyl 3-Hexenoate |
920 |
13894-61-6 |
0–1 |
0–1 |
34.56±1.43 |
7.70±0.67 |
0.0009 |
128 |
n-Butyl Tiglate |
1134 |
7785-66-2 |
>1 |
>1 |
51.65±2.22 |
287.71±2.48 |
0.0001 |
129 |
Isopentyl Hexanoate |
1250 |
2198-61-0 |
0–1 |
0–1 |
59.91±1.01 |
39.01±0.71 |
0.0023 |
130 |
Butyl Acetate |
815 |
123-86-4 |
>1 |
>1 |
99.48±5.70 |
554.18±17.65 |
0.0017 |
131 |
2-Butoxyethyl Acetate |
1090 |
112-07-2 |
0–1 |
0–1 |
102.40±4.71 |
199.72±6.11 |
0.0118 |
132 |
Ethyl Tiglate |
939 |
5837-78-5 |
>1 |
>1 |
150.65±11.45 |
66.08±2.19 |
0.0223 |
133 |
Methyl 2-Octynoate |
1202 |
111-12-6 |
>1 |
>1 |
156.55±12.81 |
91.76±6.52 |
0.0758 |
134 |
Ethyl Butanoate |
802 |
105-54-4 |
>1 |
>1 |
189.73±15.80 |
1056.87±79.69 |
0.0109 |