QTL mapping of the production of wine aroma compounds by yeast

BMC Genomics

Table 1 QTL analysis of volatile compounds produced during alcoholic fermentation (experiment A, geraniol 5mg/L)

Compounds	Localization	Single QTL scan		Flocculation as a covariable		Fraction of variation explained by the QTL	Heritability
		LOD	p-value	LOD	p-value
Isoamyl acetate							33
Isoamyl alcool							83
Ethyl hexanoate	Chr XIV 634-687			4.52	0.034	50.1	28
Ethyl octanoate							-
Ethyl decanoate							71
Ethyl myristate							70
2-phenylethyl acetate							80
2 phenyl ethanol	Chr VIII 422-469	3.23	0.04			39.1	99
Hexanoic acid							-
Octanoic acid							90
Decanoic acid							99
Myristic acid							97
Ethyl 9-decenoate							99
Nerolidol	Chr XII 675-704	8.28	<0.004			71.9	93
Farnesol							74
Ethyl 3-
hydoxydecanoic acid							-
α-terpineol							22
Linalol							78
Citronellol	Chr XIII 290-342	3.69	0.033			43.3	78
Geraniol							98.
Nerol							-
Citronellyl acetate							79
Geranyl acetate							87
nerylacetate							63
Isobutanol							-
Cis-rose oxide	Chr I 21-55			4.59	0.02	51.1	62
Cis-rose oxide	Chr VII 47-85			4.27	0.04	48.6
Trans-rose oxide							90
Cis/trans rose oxide ratio	Chr XIV 537-589	3.94	0.01			45.4	99

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