Table 3.

Flavor compounds profile in peppermint, basil, lavender, and lemongrass extract enriched juices stored at 4 °C for 45 days.

Compounds	Relative concentration (%)
	J-Con	J-PME	J-BE	J-LE	J-LEE
Hydrocarbons
Tricosane(CAS)	8.07c	10.2a	8.9bc	7.5c	9.1b
Docosane, 11decyl (CAS)	22.7b	25.1a	21.8bc	20.5c	23.2b
Docosane, 7 decyl (CAS)	19.17b	20.1a	19.5ab	18.2c	19b
Pentatriacontane (CAS)	14.69bc	16.5a	15.1b	13.7c	15.2ab
Neophytadiene	7.76b	8.7a	8.2a	7.2b	7.6b
Docosane (CAS)	8.84b	9.5a	8.5b	8.1c	9ab
Dotriacontane (CAS)	6.41b	7.2a	6.5b	6.3b	6.9ab
5,5 Diethylheptadecane	5.42b	6.2a	5.7b	5.1b	5.3ab
Octadecane, 1[2(hexadecyloxy) ethoxy](CAS)	2.86d	13.9a	12.6b	11.8c	13ab
Supraene	1.71d	11.6a	9.2b	7.7c	10.2ab
2-Pentylfuran	7.06c	10.5bc	10.9bc	11.2b	12.8a
Acids
Acetic acid	–	8.9a	2.3c	5.6b	0.5d
Hexanoic acid	–	1.6a	0.5c	1b	1.3b
Pentanoic acid	–	1.2a	0.8b	1.3a	1.1a
Octanoic acid	–	1.1a	0.9a	0.8b	1a
Nonanoic acid	6.17c	11.5b	6.5c	12.5a	0.9d
Alcohols
3,7,11,15 Tetramethyl 2 hexadecen1ol	3.11c	9.2a	8.9ab	8.7ab	7.7b
Citral	17.7c	48.7a	1.3e	5.1d	36.6b
Citronellol	0.32c	0.8b	–	–	2.9a
Linalool	7.27d	28.7a	16.7b	13.5c	5.4d
Geraniol	1.53c	1.9c	–	2.3b	16.85a
Eugenol	0.94b	1.2b	11.3a	0.5c	0.9b
1,8 cineole	0.34d	0.9c	16.4a	2.9b	0.5d
Menthol	0.57c	31.6a	tr	0.3c	2.2b
α-Terpinol	tr	38.2a	1.5b	2.1b	–
Carbonyl compounds
Hexanal	1.5ab	2.2a	tr	0.3c	0.9b
(E)-2-hexenal	1.3b	2.1a	tr	0.2c	0.8c
(E)-6-nonenal	2.1b	3.2a	tr	0.7c	1.1c
Lavandulyl acetate	–	–	–	12.5a	–
Linalyl acetate	–	21.2b	11.2d	48.7a	18.9c
Linalyl oxide	–	0.8b	0.1c	1.9a	0.5b
D-Limonene	–	8.1c	12.5a	1.5d	10.2b
Bergamotene	–	–	14.9a	–	–
Dihydroactinidiolide	–	28.1a	–	–	–

Means with different lowercase letters in the same raw indicate significant difference (p ≤ 0.05).