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Comparison of flavor detection in intact juice (Juice), heated concentrate (Heating), and frozen concentrate (Frozen).
| No | Component | Juice | Heating | Frozen |
|---|---|---|---|---|
| 1 | Acetic acid | Da | D | D |
| 2 | Butanoic acid | NDb | ND | D |
| 3 | Butyl acetate | D | D | D |
| 4 | Sec-butyl acetate | ND | ND | D |
| 5 | Decanoic acid | D | ND | D |
| 6 | Ethyl hexanoate | D | D | D |
| 7 | Hexanol | D | D | D |
| 8 | Hexyl acetate | D | D | D |
| 9 | Isoamyl alchohol | D | ND | ND |
| 10 | 2-Methylbutyl acetate | D | ND | D |
| 11 | Nonanal | ND | ND | D |
| 12 | Octanoic acid | D | ND | D |
| 13 | Phenetyl acid | D | ND | D |
aDetected.
bNot detected.
