Odors and odorants of the Fermented Class
| alcohol | propanol |
| balsamic | myrcene cis-sabinene hydrate 7-methoxycoumarin |
| bitter | isobutanol |
| cabbage | dimethyl disulfide |
| fruit | diethyl succinate ethyl octenoate ethyl valerate |
| green | (Z)-3-hexenyl butanoate |
| metal | octenone |
| mushroom | octenol octenone |
| must | tridecanol myrcene β-terpineol ethyl octenoate 3-terpinen-1-ol |
| oil | ethyl octenoate |
| onion | 2-methyl-1-butanol dimethyl disulfide |
| pungent | propanal ethyl octenoate propanol |
| putrid | dimethyl disulfide |
| rancid | phenyl cyanide azine |
| solvent | propanal isobutanol |
| sour | acetic acid |
| spice | myrcene |
| sweet | 7-methoxycoumarin ethanol |
| wine | diethyl succinate 2-methyl-1-butanol (Z)-3-hexenyl butanoate isobutanol |
| yeast | ethyl valerate |