Table 3.

Aromatic compounds of cinnamon origin: evaluation of the presence of aromatic compounds typical of cinnamon in CB or C-PEW hydrolysates. The values are the means of three independent experiments.

Aromatic Compounds in Cinnamon-Derived Hydrolysates	CB Hydrolysate ZZZ(W/O Autoclave Pre-Treatment)	CB Hydrolysate	C-PEW Hydrolysate
Component	Titer (mg/L)	Titer (mg/L)	Titer (mg/L)
4-hydroxybenzoic acid	-	1.8 ± 0.52	4.8 ± 0.47
p-coumaric acid	6.7 ± 0.24	2.5 ± 1.27	0.8 ± 0.16
Cinnamic acid	35.6 ± 0.51	23.2 ± 2.88	6.7 ± 1.29
Cinnamaldehyde	155.5 ± 12.55	73.4 ± 2.82	5.5 ± 0.96