QTL mapping of the production of wine aroma compounds by yeast

BMC Genomics

Table 2 QTL analysis of volatile compounds produced during alcoholic fermentation (experiment B, Ambroset et al. 2011)

Compound	Localization	Single QTL scan		Flocculation (1) orABZ1(2) as a covariable		Fraction of variation explained by the QTL
	(coordinates in kb)	LOD	p-value	LOD	p-value
Ethyl octanoate	Chr XIII 255-305	3.80	0.044	4.86	0.007 (2)	46.4
Ethyl decanoate	Chr XIII 245-304			4.62	0.024 (2)
Ethyl myristate	Chr XIII 230-290	3.92	0.010			47.6
2-phenyl ethanol	Chr XIV 657-702	4.01	0.022			48.3
Dodecanoic acid	Chr VII 332-370			5.45	0.039 (1)	54.2
Nerolidol	Chr XII 674-705	3.94	0.004			46.0
Isoamyl octanoate	Chr VIII 423-481	3.46	0.033			43.4
Methyl oleate	Chr XIII 234-285	3.79	0.029			46.4
Farnesol
(E,E)-Farnesol
(E,Z)- or (Z,E)-Farnesol	Chr II 593-646	4.23	0.018	4.7	0.022 (2)	50.2
trans-β-farnesene	Chr XII 711-750	3.45	0.050
(Z,E)-α-farnesene	Chr XII 693	3.31	0.050
α-bisabolene	Chr XII 735	3.46	0.059
β-bisabolene	Chr XII 706-757	3.71	0.011	3.89		45.6
(E,E)-α-farnesene	Chr XII 675-704	3.47	0.044	3.62		43.5

Regions above the 0.05 threshold are indicated in italics. Only compounds with differences that are significant or close to the significance threshold are given.

ISSN: 1471-2164