Table 3.

Volatile compounds identified by GC-MS analysis.

Chemical class	Volatile compounds	RT (min)	Odor description	Percentage relative peak area
				MFJ	Probiotic fermented fruit juice (PFJ)
					FPB.25	FSB.25	FPBS.25
Alcohols	3-methyl-1-butanol	9.4810	Sweet, alcohol	-	40.3	16.2	41.9
	1-hexanol	13.2363	-	2.5	10.8	21.1	16.8
	2-phenylethanol	25.9774	Roses, honey	-	4.1	1.1	4.2
Aldehyde	Acetaldehyde	2.5754	Pungent	-	2.4	2.2	3.5
Acid	Acetic acid	15.7251	Sour, acid	-	9.2	-	6.4
Esters	Ethyl acetate	3.4763	Pineapple, fruity	72.0	19.3	29.2	26.6
	Ethyl 2-methylbutyrate	5.7967	Fruity	3.6	1.2	1.0	1.4
	Ethyl hexanoate	10.1617	Sweet, fruity	-	2.0	2.1	2.3
	Ethyl lactate	12.9595	Fruity	-	2.5	1.5	2.3
	Ethyl decanoate	20.3464	-	-	0.6	0.3	1.0
Ketone	3-hydroxy-2-butanone	11.4782	Butter	-	12.9	22.9	22.5
Phenol	2,4-di-tert-butylphenol	33.3645	-	81.0	35.1	45.5	53.2
Terpenes	Linalool	18.0575	-	13.5	7.2	9.4	10.1
	β-Damascenone	24.2188	Sweet, fruity	-	1.5	2.8	2.3

MFJ, Mixed fruit juice control; FPB.25, fermented with 1% L. plantarum (P) and 0.25% S. boulardii (B); FSB.25, fermented with 1% L. salivarius (S) and 0.25% S. boulardii (B); FPSB.25, mixed FPB.25 and FSB.25 at a ratio of 1:1. Odor descriptions were cited from www.flavornet.org and recent reports.

Percentage relative peak area of volatile compounds is expressed as (compound peak area/total compounds peak area) ×100.

-, Not detectable.