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. 2021 Jun 22;10(7):1439. doi: 10.3390/foods10071439

Table 2.

Main volatile compounds in the R–B mixed juice before and after fermentation with L. plantarum TUST-232.

Number Name Retention Time (min) Relative Content (%) p-Value
Before After
Aldehyde
A1 3-methylbutyraldehyde 2.756 0.41 -
A2 valeraldehyde 3.822 0.51 -
A3 hexanal 6.125 6.16 2.38 *
A4 heptanal 8.827 3.35 -
A5 5-methylhexanal 8.417 - 0.19
A6 hexen-2-al 9.989 2.25 0.16 *
A7 octanal 11.926 3.14 2.81
A8 (2Z)-2-heptenal 13.105 11.23 9.23 *
A9 nonanal 14.971 3.20 3.06
A10 2-octenal 16.089 9.97 14.80 *
A11 furfural 17.106 0.91 -
A12 decanal 18.367 - 0.67
A13 lauric aldehyde 18.467 - 0.34
A14 benzaldehyde 18.658 3.95 1.26 *
A15 2-nonenal 19.656 0.98 1.25
A16 2-decenal 22.399 3.26 3.15
A17 2,4-nonadienal 23.775 0.12 0.27
A18 2-undecenal 24.929 1.25 2.41 *
A19 2-trans, 4-trans-decadienal 24.916 - 0.27
A20 5-hydroxymethyl-2-furaldehyde 38.962 0.56 0.22
Olefin
B1 2-methyl-6-methyl-2-methylene 15.227 - 0.91
B2 3-ethyl-2-methyl-1,3-hexadien 15.659 0.08 0.25
B3 2,4-dimethyl-1,3-pentadiene 17.160 - 0.58
B4 3,5,5-trimethyl-2-Hexene 17.558 0.10 -
B5 2-methyl-1,5-hexadiene 20.783 - 0.11
Ketone
C1 3-hydroxy-4-hexanone 9.416 0.29 1.75 *
C2 3-octanone 10.917 0.13 -
C3 1-octen-3-one 12.379 5.08 7.07 *
C4 6-methyl-5-hepten-2-one 13.457 0.47 0.89 *
C5 2-nonanone 14.883 0.11 0.37 *
C6 2-octanone 20.917 - 0.35
C7 6-methyl-2-heptanone 23.618 0.33 -
C8 l-fenchone 26.238 0.56 -
C9 nerylacetone 26.913 - 0.59
C10 6,10-dimethyl-5,9-undecadien-2-one 27.172 0.27 -
C11 4,5-dimethyl-2-cyclohexen-1-one 30.164 0.48 -
C12 3,6-dimethyl-5-octen-2-one 31.557 - 0.05
C13 6,10-dimethyl-2-undecanone 33.092 0.40 0.46
Alcohol
D1 3-octyn-2-ol 7.558 0.12 -
D2 3,5,5-trimethyl-1-hexanol 7.857 - 0.16
D3 amyl alcohol 11.201 0.08 -
D4 hexyl alcohol 14.007 0.57 0.67
D5 3,5-octadien-2-ol 15.500 0.16 0.15
D6 1-octen-3-ol 16.623 2.97 1.55 *
D7 heptyl alcohol 16.775 - 0.33
D8 1-octanol 19.821 0.72 0.71
D9 (E)-2-octen-1-ol 21.215 1.59 0.92 *
D10 menthol 21.755 - 0.38
D11 nonyl alcohol 22.198 - 1.21
D12 nerolidol 26.048 - 1.30
D13 benzyldehyde 27.112 - 0.58
D14 farnesol 28.528 - 0.17
D15 (2E,6E)-2,6-dimethyl-2,6-octadiene-1,8-diol 29.730 - 0.09
D16 pentaethylene glycol 43.650 1.48 -
Ester
E1 methyl benzoate 21.458 0.72 0.35 *
E2 geranyl phenylacetate 21.907 1.51 -
E3 methyl Laurate 26.125 0.52 0.39
E4 (Z)-3-decen-1-yl acetate 26.308 - 0.27
E5 10-undecen-1-yl acetate 30.056 - 0.46
E6 decyl propionate 35.042 - 0.30
E7 benzyl salicylate 42.976 - 0.24
Acid
F1 acetic acid 16.974 0.67 0.91 *
F2 valeric acid 24.010 - 0.03
F3 hexanoic acid 26.500 0.77 1.80 *
F4 heptanoic acid 28.836 0.86 1.47 *
F5 octanoic acid 31.057 1.26 2.83 *
F6 nonanoic acid 33.382 0.69 0.88
F7 decanoic acid 35.357 5.83 7.06 *
F8 undecanoic acid 37.183 0.18 0.14
F9 lauric acid 38.739 6.37 8.72 *
F10 myristic acid 41.607 2.99 5.37 *
F11 palmitic acid 44.527 2.98 2.40
F12 oleic acid 45.251 1.94 -
Others
G1 2-pentylfuran 9.937 0.10 0.13
G2 azulene 24.312 0.39 0.07 *
G3 adenosine cyclophosphate 29.060 0.08 -
G4 2-methoxy-4-vinylphenol 37.310 - 0.35

Relative content (%) represents the share of a given substance in the entire pool of volatile compounds; ‘before’ indicates the relative percentage in the R–B mixed juice before fermentation; ‘after’ indicates the relative percentage in the R–B mixed juice after fermentation; the differences between groups were analyzed by a two-tailed paired Student’s t-test; * p < 0.05.