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Table 2 Some volatile congeners in alcoholic beverages

From: Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension

Congener

Concentration

Beverages

References

1-butanol

ND to 35 mg/l

Agrave

Leon-Rodriquez et al. (2008)

8 to 74 mg/l

Plum wine

Jung et al. (2010)

4.5 to 12 mg/100 ml

Plum brandy

Kostik et al. (2014)

1.0 to 5.2 mg/100 ml

Grape brandy

Kostik et al. (2014)

ND to 9.8 mg/l

Raki

Gueven (2013)

2-butanol

ND to 59 mg/l

Agrave

Leon-Rodriquez et al. (2008)

309 to 1092 mg/l

Plum wine

Jung et al. (2010)

14.5 to 55 mg/100 ml

Plum brandy

Kostik et al. (2014)

1.5 to 110.5 mg/100 ml

Grape brandy

Kostik et al. (2014)

ND to 18.39 mg/l

Raki

Gueven (2013)

1-propanol

ND to 708 mg/l

Agrave

Leon-Rodriquez et al. (2008)

76 to 1141 mg/l

Plum wine

Jung et al. (2010)

22 to 305 mg/100 ml

Plum brandy

Kostik et al. (2014)

4.1 to 90.5 mg/100 ml

Grape brandy

Kostik et al. (2014)

ND to 727 mg/l

Raki

Gueven (2013)

2-propanol

12.2 to 26.5 mg/100 ml

Plum brandy

Kostik et al. (2014)

7 to 26.5 mg/100 ml

Grape brandy

Kostik et al. (2014)

Acetic acid

ND to 1192 mg/l

Agrave

Leon-Rodriquez et al. (2008)

Acetone

25 to 40 mg/l

Plum wine

Jung et al. (2010)

Aldehyde

ND to 67.3 mg/l

Raki

Gueven (2013)

Ethyl acetate

ND to 30.19 mg/l

Wines and spirits

Osobamiro (2013)

100 to 474 mg/l

Agrave

Leon-Rodriquez et al. (2008)

48 to 454 mg/100 ml

Plum brandy

Kostik et al. (2014)

5.2 to 255 mg/100 ml

Grape brandy

Kostik et al. (2014)

12.8 to 292 mg/l

Raki

Gueven (2013)

Ethyl carbamate

378 to 421 µg/kg

Yellow rice wine

Wu et al. (2014)

ND to 40.65 mg/l

Wines and spirits

Osobamiro (2013)

<0.15 mg/l

Agrave

Lachenmeier et al. (2009)

Higher alcohola

267 to 2007 mg/l

Agrave

Leon-Rodriquez et al. (2008)

ND to 2275 mg/l

Raki

Gueven (2013)

  1. aHigher alcohol are alcohols with molecular weight higher than ethanol i.e. alcohol that has more than 2 carbon; ND not detected