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

From: QTL mapping of the production of wine aroma compounds by yeast

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
  1. 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.