Table 1.

Effect of riboflavin and storage on aroma volatile compounds of cloudy apple juice.

Volatile compounds	KIa	Control		B2 fortified		OTH (ug/L)c	Aroma descriptiond
		Fresh	Stored	Fresh	Stored
Methyl acetate	895	0.21b	0.91	0.26	0.24	8300
Ethyl acetate	926	11.43	16.28	12.45	12.39	5000	Paint, fruity
Ethyl propanoate	971	2.08	0.80	2.09	1.95		fruity
Methyl butanoate	986	0.08	0.17	0.20	0.21	5	Fruity, sweet
Methyl 2-methylbutanoate	991	0.64	0.46	0.76	0.63		Sweet caramel, grape
Methyl 3-methylbutanoate	1003	1.07	n.d	1.20	1.16
Ethyl butanoate	1027	n.d	n.d	0.12	0.87	1	Fruity, apple
Ethyl 2-methylbutanoate	1042	1.05	0.21	1.17	1.02	0.00006
Ethyl 3-methylbutanoate	1059	2.46	0.24	2.58	2.34
Butyl acetate	1067	6.74	19.82	6.86	6.62	10	Apple-like, fresh, fruity
Ethyl pentanoate	1129	0.63	1.39	0.75	0.51	0.005
Propyl propanoate	1158	3.47	5.42	3.60	3.36
Methyl hexanoate	1183	1.38	3.15	1.50	1.26
Ethyl hexanoate	1235	3.55	0.27	3.67	3.43	1	Apple peel, fruity
Hexyl acetate	1273	8.65	12.04	8.79	18.72	2	Sweet, fruity
Ethyl 3-hexenoate	1297	0.11	n.d	0.23	0.64
Hexyl propanoate	1335	0.46	0.32	0.58	0.34
Ethyl 2-hexenoate	1339	0.72	0.50	0.84	0.92
Hexyl butanoate	1534	n.d	n.d	0.12	0.34	250
Ethanol	953	20.16	15.02	20.28	8.45	100000	Sweet
1-Propanol	1025	1.23	2.74	1.35	1.12	9000
2-Butanol	1143	12.49	0.20	12.61	12.37	5000	Green, wine
3-Methyl-1-butanol	1205	8.25	10.88	8.37	11.24
1-Hexanol	1356	2.62	1.69	2.74	2.50	150
1-Octen-3-ol	1442	0.12	0.58	0.25	0.53
Butanal	923	0.18	1.47	0.07	0.15		Apple
2-Methylbutanal	942	0.23	0.26	0.15	0.06
Hexanal	1074	1.34	1.37	0.46	1.02	5	Grass, tallow, fat
Acetic acid	1446	0.85	0.11	0.97	0.97		Acid
Hexanoic acid	1817	1.22	0.59	0.56	0.76	3000
Octanoic acid	2125	0.15	0.08	0.27	0.56	3000

^aKovats index.

^bValues are expressed as area percentage.

^cOTH: Odor threshold values cited from Anesea et al. (2020); Pino and Quijano (2012).

^dOdour description cited from (Kebede et al., 2020; Komthong et al., 2007).