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. 2020 Aug 10;25(16):3640. doi: 10.3390/molecules25163640

Table 11.

Volatile compounds in ciders fermented by wild (D) yeast, with the following additions: SA—ammonium sulfate, SM—magnesium sulfate, FA—ammonium phosphate.

Compound
[mg/L]		 Control SA SM FA SA + SM SA + FA SM + FA SA + SM + FA 1Sig.
Ethyl acetate 41.8 a
(±3.8)		 60.4 a
(±6,4)		 38.1 a
(±0.75)		 55.8 a
(±2.4)		 86.13 bc
(±9.6)		 71.2 bc
(±10.7)		 89.12 c
(±12.9)		 67.6 b
(±2.3)		 ***
Isobutyl acetate 1.5 a
(±0.03)		 1.5 a
(±0.05)		 1.7 b a
(±0.04)		 1.5 a
(±0.03)		 1.74 b
(±0.02)		 1.7 b
(±0.02)		 1.74 b
(±0.01)		 1.66 b
(±0.06)		 ***
Ethyl lactate n.d. 2.6
(±1.2)		 n.d. 2.8
(±0.05)		 n.d. 3.5
(±3.9)		 4.6
(±3.9)		 1.06
(±0.02)		 ns
Isopentyl acetate 0.14
(±0.01)		 0.3
(±0.02)		 0.3
(±0.04)		 0.3
(±0.02)		 0.4
(±0.07)		 0.3
(±0.3)		 0.2
(±0.02)		 0.31
(±0.04)		 ns
Ethyl hexanoate 0.17 a
(±0.04)		 0.3 b
(±0.03)		 0.3 b
(±0.03)		 0.6 c
(±0.01)		 n.d. 0.17 a
(±0.04)		 0.26 d
(±0.04)		 0.06 ba
(±0.04)		 ***
Hexyl acetate 0.1 a
(±0.01)		 0.16 b
(±0.01)		 n.d. 0.17 b
(±0.01)		 0.5 c
(±0.02)		 0.15 b
(±0.01)		 0.12 a
(±0.01)		 0.5 c
(±0.01)		 ***
Isobutanol 75.1 ac
(±3.3)		 73.7 a
(±9.80		 88.5 a
(±6.8)		 53.2 bc
(±4.4)		 71.8 ac
(±0.7)		 52.5 bc
(±2.9)		 74.1 ac
(±5.2)		 56.9 c
(±2.0)		 ***
3-methyl-butanol 139.2 a
(±6.8)		 98.8 b
(±3.2)		 141.4 a
(±0.4)		 88.13 c
(±1.14)		 117.8 d
(±1.8)		 85.9 c
(±2.03)		 118.4 d
(±0.9)		 107.7 e
(±20.3)		 ***
2-methyl-butanol 91.3 a
(±2.1)		 69.5 b
(±0.95)		 96.7c
(±0.78)		 60.8 d
(±1.27)		 82.7 e
(±0.14)		 61.5 d
(±0.99)		 85.4 e
(±1.29)		 77.12 f
(±2.62)		 ***
Diethyl acetal 2.7 a
(±0.1)		 0.76 b
(±0.67)		 3.03 a
(±0.12)		 0.38 b
(±0.29)		 3.07 a
(±0.14)		 0.69 b
(±0.09)		 3.78 ac
(±0.04)		 3.44 a
(±0.17)		 ***

1 Sig.: significance; *** displays the significance at 0.5% by least significant difference; ns: not significant. Values with different roman letters (a–f) in the same row are significantly different according to the Tukey range test (p < 0.05).