Table 4. Changes in volatile aromatic compounds of apple ciders fermented by Saccharomyces cerevisiae Fermivin (Fermivin), mixed culture of S. cerevisiae Fermivin and Pichia anomala JK04 (Fermivin+JK04), mixed culture of S. cerevisiae Fermivin and Issatchenkia orientalis KMBL5774 (Fermivin+KMBL5774) before and after freeze concentration

(unit: peak area value/1,000)

Compound names Odor description Fermivin Fermivin + JK04 Fermivin + KMBL5774 Ref.

Before After Before After Before After

Acids

Acetic acid Pungent ND¹⁾ ND 4,672 18,507 ND　 ND　 49

Octanoic acid Candy, caramelized, perfumy, fruity, peachy 13,990 4,785 1,376 ND ND ND　 50

Decanoic acid Rancid, fat 6,505 1,514 723 ND　 ND ND 49

Alcohols 　　　　　　　

1-propanol Ripe fruit, alcohol 775 2,241 ND 2,172 ND　 2,141 49

Isobutyl alcohol Oily, bitter, green 4,303 11,269 2,764 12,228 4,999 8,501 49

Isoamyl alcohol Fusel 72,916 115,190 38,654 93,150 66,713 84,271 49

1-Hexanol Green, grass 3,923 1,764 3,336 3,488 3,394 3,307 51

1-Heptanol Grape, sweet 871 ND　　ND ND　 955 ND 51

Phenethyl alcohol Floral, rose ND　 ND 7,122 3,879 5,976 3,524 50

2-Nonanol Slightly fruity, pungent 872 ND 　ND ND 713 586 52

Esters

Methyl acetate Fruity, banana, pineapple ND ND 414 610 ND　 ND　 53

Ethyl acetate Fruity, sweet 9,730 6,779 482,231 623,820 13,081 7,957 51

Isobutyl acetate Fruity, sweet ND ND　 1,131 1,792 504 ND 54

Isoamyl acetate Fresh, banana, sweet ND ND ND 6,093 21,054 ND 50

Hexyl acetate Fruity, apple, pear ND 1,119 489 ND 6,986 2,500 55

Ethyl butyrate Fruity, papaya, butter, sweet, apple, perfumed 1,305 638 ND ND　 1,328 609 56

Ethyl hexanoate Fruity, apple, banana 26,624 7,268 1,883 367 28,208 11,697 49

Ethyl octanoate Pineapple, peer 56,857 34,670 3,126 1,259 54,932 5,691 49

Ethyl decenoate Sweet, fatty, nut-like 34,443 15,513 1,279 554 25,499 16,352 15

Phenethyl acetate Floral, fruity, sweet 4,307 ND 5,322 ND　 4,472 1,888 50

¹⁾ND, not detected.

Compound names	Odor description	Fermivin		Fermivin + JK04		Fermivin + KMBL5774		Ref.
Compound names	Odor description	Before	After	Before	After	Before	After	Ref.
Acids
Acetic acid	Pungent	ND¹⁾	ND	4,672	18,507	ND	ND	49
Octanoic acid	Candy, caramelized, perfumy, fruity, peachy	13,990	4,785	1,376	ND	ND	ND	50
Decanoic acid	Rancid, fat	6,505	1,514	723	ND	ND	ND	49
Alcohols
1-propanol	Ripe fruit, alcohol	775	2,241	ND	2,172	ND	2,141	49
Isobutyl alcohol	Oily, bitter, green	4,303	11,269	2,764	12,228	4,999	8,501	49
Isoamyl alcohol	Fusel	72,916	115,190	38,654	93,150	66,713	84,271	49
1-Hexanol	Green, grass	3,923	1,764	3,336	3,488	3,394	3,307	51
1-Heptanol	Grape, sweet	871	ND	ND	ND	955	ND	51
Phenethyl alcohol	Floral, rose	ND	ND	7,122	3,879	5,976	3,524	50
2-Nonanol	Slightly fruity, pungent	872	ND	ND	ND	713	586	52
Esters
Methyl acetate	Fruity, banana, pineapple	ND	ND	414	610	ND	ND	53
Ethyl acetate	Fruity, sweet	9,730	6,779	482,231	623,820	13,081	7,957	51
Isobutyl acetate	Fruity, sweet	ND	ND	1,131	1,792	504	ND	54
Isoamyl acetate	Fresh, banana, sweet	ND	ND	ND	6,093	21,054	ND	50
Hexyl acetate	Fruity, apple, pear	ND	1,119	489	ND	6,986	2,500	55
Ethyl butyrate	Fruity, papaya, butter, sweet, apple, perfumed	1,305	638	ND	ND	1,328	609	56
Ethyl hexanoate	Fruity, apple, banana	26,624	7,268	1,883	367	28,208	11,697	49
Ethyl octanoate	Pineapple, peer	56,857	34,670	3,126	1,259	54,932	5,691	49
Ethyl decenoate	Sweet, fatty, nut-like	34,443	15,513	1,279	554	25,499	16,352	15
Phenethyl acetate	Floral, fruity, sweet	4,307	ND	5,322	ND	4,472	1,888	50