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