Table 2.

Concentration of sulphur volatile compounds (SVC’s) in µg L⁻¹ in the ciders produced at 20 °C (± standard deviation of two biological replicates)

	Odour threshold	Sc 59A	Se C902	Hyb C962	Hyb C964	Hyb C967
Diethyl disulphide	0.4a [8]	n.d.	0.44 ± 0.16	n.d.	n.d.	n.d.
Dimethyl disulphide	20–45c [38]	0.35 ± 0.07	0.35 ± 0.35	0.55 ± 0.07	0.65 ± 0.35	0.35 ± 0.07
Dimethyl trisulphide	0.2c [20]	n.d.	n.d.	0.10 ± 0.14	0.15 ± 0.21	n.d.
Ethanethiol	1.1c [38]	n.d.	2.34 ± 0.74	0.12 ± 0.16	n.d.	n.d.
Ethyl thioacetate	10a [8]	n.d.	1.15 ± 0.35	n.d.	n.d.	n.d.
Ethylene sulphide		0.15 ± 0.07	0.05 ± 0.07	0.30 ± 0.00	0.20 ± 0.00	0.30 ± 0.14
Methanethiol	1.5b	0.20 ± 0.00	1.15 ± 0.50	1.10 ± 0.07	0.65 ± 0.07	0.30 ± 0.14
Methyl thioacetate	50a [8]	n.d.	1.55 ± 0.50	1.50 ± 0.14	0.90 ± 0.14	0.30 ± 0.42

n.d. not detected, concentration below detection limit

^ain beer

^bin cider

^cin wine