. 2017 Nov 4;55(1):72–81. doi: 10.1007/s13197-017-2792-4

Table 3.

Individual phenolic compounds of sugarcane alcoholic fermented beverage in three repetitions (mean ± standard deviation): A, B and C

Peak number	Compound (mg L⁻¹)	A	B	C
1	Gallic acid	10.81^a ± 0.43	10.66^a ± 0.40	11.46^a ± 0.42
2	Catechin	0.87^a ± 0.87	2.62^a ± 0.87	1.61^a ± 0.87
3	Chlorogenic acid	4.45^a ± 0.99	2.49^a ± 0.99	3.61^a ± 0.99
4	Caffeic acid	1.71^a ± 0.41	1.02^a ± 0.41	1.75^a ± 0.41
5	Vanillin	0.22^a ± 8.83	0.43^a ± 8.83	0.20^a ± 8.83
6	p-Coumaric acid	0.16^a ± 0.11	0.20^a ± 0.11	0.37^a ± 0.11
7	Ferulic acid	8.25^a ± 2.26	4.05^a ± 2.26	7.60^a ± 2.26
8	m-Coumaric acid	0.39^a ± 0.05	0.38^a ± 0.05	0.30^a ± 0.05
9	o-Coumaric acid	0.09^a ± 0.05	0.01^a ± 0.00	0.01^a ± 0.00

Values identified by the same letters, in the line, are not significantly different at the 0.05 level (Scott–Knott test)