Table 12.
Volatile compounds in ciders fermented by cider yeast (C), 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 | 39.6 a (±17.8) |
31.8 a (±0.98) |
23.4 a (±2.5) |
39.4 a (±0.15) |
28.4 a (±1.1) |
40.2 a (±6.5) |
37.5 a (±2.7) |
43.3 b (±0.19) |
* |
| Isobutyl acetate | 1.28 a (±0.04) |
1.4 b (±0.01) |
1.6 c (±0.03) |
1.5 c (±0.02) |
1.7 de (±0.03) |
1.5 c (±0.01) |
1.58 ce (±0.05) |
1.65 e (±0.06) |
*** |
| Ethyl lactate | n.d. | 10.9 (±9.4) |
1.2 (±2.04) |
2.9 (±0.39) |
3.4 (±0.001) |
4.18 (±0.3) |
4.16 (±0.4) |
0.38 (±0.65) |
ns |
| Isopentyl acetate | 0.37 (±0.25) |
0.6 (±0.53) |
0.5 (±0.18) |
0.3 (±0.12) |
0.54 (±0.07) |
0.56 (±0.31) |
0.58 (±0.28) |
0.21 (±0.04) |
ns |
| Ethyl hexanoate | 0.55 a (±0.04) |
0.4 a (±0.35) |
0.5 a (±0.21) |
0.8 b (±0.01) |
0.31 a (±0.05) |
0.29 a (±0.21) |
0.85 b (±0.04) |
0.03 a (±0.13) |
* |
| Hexyl acetate | 0.16 (±0.005) |
0.21 (±0.01) |
n.d. | 0.21 (±0.002) |
0.19 (±0.01) |
0.19 (±0.01) |
0.18 (±0.00) |
4.8 (±7.1) |
ns |
| Isobutanol | 58.7 (±3.6) |
64.10 (±3.8) |
n.d. | 44.9 (±2.7) |
n.d. | 63.18 (±1.6) |
77.4 (±12.3) |
37.7 (±53.3) |
ns |
| 3-methyl-butanol | 154.2 ae (±2.2) |
114.5 b (±1.03) |
158.7 e (±2.2) |
89.7 c (±1.8) |
149.8 ae (±11.8) |
107.9 b (±2.6) |
137.4 af (±7.04) |
135.8 df (±9.02) |
*** |
| 2-methyl-butanol | 97.04 a (±2.2) |
76.9 b (±1.56) |
109.6 a (±1.6) |
65.5 b (±0.66) |
105.3 a (±8.2) |
77.7 b (±1.45) |
99.7 a (±5.8) |
100.8 a (±9.3) |
*** |
| Diethyl acetal | 1.92 a (±0.05) |
1.2 a (±0.5) |
2.5 a (±0.04) |
1.7 a (±0.5) |
n.d. | 3.8 b (±0.6) |
3.2 b (±0.35) |
3.7 b (±0.51) |
*** |
1 Sig.: significance; * and *** display the significance at 5% and 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).