# How Different Fermentation Type Affects Volatile Composition of Plum Jerkums
## 3 Results and Discussion
### Volatile Compounds of Fresh Plum Musts

Table 4: The composition of volatile compounds in musts obtained from various plum cultivars [\(\mu\)g/L]. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Compounds** & **LRI 2** & **Wegierka** & **Wegierka** & **Stanley** & **Ca\&anska** & **OT 4** & **Sig.** & **Characteristic** \\
**[ug/L]** & **LRI 2** & **Zwykka** & **Dabrowicka** & **Stanley** & **Lepotica** & **OT 4** & **Sig.** & **Aroma** \\ \hline Carbonyl compounds & & & & & & & & \\ \hline
5-methyl-3- hexanone & 1069 & 2205 \({}^{\rm b}\) & 3140 \({}^{\rm a}\) & 1753 \({}^{\rm b}\) & 3365 \({}^{\rm a}\) & - & *** & pleasant fruity \\ \hline Hexanal & 1076 & 1122 \({}^{\rm b}\) & 7783 \({}^{\rm a}\) & 7118 \({}^{\rm a}\) & 8562 \({}^{\rm a}\) & 4.5-5 & *** & grassy \\ \hline
4-methyl-2- hexanone & 1113 & 0 \({}^{\rm b}\) & 1.5 \({}^{\rm a}\) & 2.8 \({}^{\rm a}\) & 2.4 \({}^{\rm a}\) & - & *** & pleasant fruity \\ \hline
2-hexanal & 1199 & 291 \({}^{\rm bc}\) & 467 \({}^{\rm ab}\) & 549 \({}^{\rm a}\) & 134 \({}^{\rm c}\) & 17 & ** & green \\ \hline Nonanal 3 & 1392 & 4.0 \({}^{\rm ab}\) & 2.5 \({}^{\rm b}\) & 5.9 \({}^{\rm a}\) & 2.3 \({}^{\rm b}\) & 1 & ** & aldehyde rose \\ \hline
2,4-hexadien & 1406 & 0.3 \({}^{\rm a}\) & 0.6 \({}^{\rm a}\) & 0.8 \({}^{\rm a}\) & 0.6 \({}^{\rm a}\) & 60 & ns & Green, fruity, \\ \hline Decanal & 1491 & 7.7 \({}^{\rm a}\) & 0 \({}^{\rm b}\) & 2.0 \({}^{\rm b}\) & 0 \({}^{\rm b}\) & 2 & ** & aldehyde orange \\ \hline Benzaldehyde & 1513 & 2.1 \({}^{\rm b}\) & 0.7 \({}^{\rm b}\) & 2.2 \({}^{\rm b}\) & 6.1 \({}^{\rm a}\) & 350 & ** & spicy bitter-almond \\ \hline Acetophenone & 1640 & 10.8 \({}^{\rm a}\) & 4.0 \({}^{\rm bc}\) & 0 \({}^{\rm c}\) & 7.7 \({}^{\rm ab}\) & 65 & *** & pungent hawthorn \\ \hline Terpenoids & & & & & & & & \\ \hline p-Cymene & 1259 & 1.2 \({}^{\rm bc}\) & 0.9 \({}^{\rm c}\) & 1.6 \({}^{\rm b}\) & 2.6 \({}^{\rm a}\) & - & *** & solvent, gasoline, \\  & & & & & & & & citrus \\ \hline Bornylene & 1506 & 0.7 \({}^{\rm a}\) & 0 \({}^{\rm b}\) & 0 \({}^{\rm b}\) & 0.3 \({}^{\rm ab}\) & - & ** & - \\ \hline Linalool & 1536 & 13.7 \({}^{\rm a}\) & 1.4 \({}^{\rm c}\) & 4.3 \({}^{\rm b}\) & 5.0 \({}^{\rm b}\) & 6 & *** & Floral, woody, \\  & & & & & & & & \\ \hline Calamenene & 1567 & 0.5 \({}^{\rm b}\) & 3.2 \({}^{\rm a}\) & 1.3 \({}^{\rm ab}\) & 0.5 \({}^{\rm b}\) & - & *** & Herb spice \\ \hline \(\beta\)-Cyclocitral & 1595 & 0.5 \({}^{\rm b}\) & 0 \({}^{\rm c}\) & 0 \({}^{\rm a}\) & 5 & *** & Minty, citrus \\ \hline Menthol & 1617 & 0.8 \({}^{\rm a}\) & 0.2 \({}^{\rm b}\) & 0 \({}^{\rm b}\) & 0.2 \({}^{\rm ab}\) & - & * & Cooling, fresh, \\  & & & & & & & sweet, minty \\ \hline Damascenone & 1804 & 3.6 \({}^{\rm b}\) & 17.9 \({}^{\rm a}\) & 6.8 \({}^{\rm b}\) & 4.0 \({}^{\rm b}\) & 0.002 & ** & Apple, rose honesy \\ \hline Geraniol & 1816 & 0.3 \({}^{\rm a}\) & 1.4 \({}^{\rm a}\) & 1.4 \({}^{\rm a}\) & 1.4 \({}^{\rm a}\) & 40 & ns & floral fruity rose \\  & & & & & & & \\ \hline Geranyl acetone & 1828 & 3.3 \({}^{\rm a}\) & 1.3 \({}^{\rm a}\) & 1.4 \({}^{\rm a}\) & 3.1 \({}^{\rm a}\) & 60 & ns & rose leaf magnolia \\ \hline \(\beta\)-ionone & 1918 & 0.6 \({}^{\rm b}\) & 0.9 \({}^{\rm ab}\) & 2.2 \({}^{\rm a}\) & 2.1 \({}^{\rm a}\) & 7 & * & violet raspberry \\  & & & & & & & woody fruity \\ \hline p-cresol & 1967 & 0.3 \({}^{\rm a}\) & 0.2 \({}^{\rm a}\) & 0.2 \({}^{\rm a}\) & 0.1 \({}^{\rm a}\) & 55 & ns & phenolic narcissus \\ \hline Eugenol & 2136 & 0.4 \({}^{\rm a}\) & 1.6 \({}^{\rm a}\) & 1.0 \({}^{\rm a}\) & 1.4 \({}^{\rm a}\) & 6 & ns & sweet spicy clove \\  & & & & & & & woody \\ \hline Lactones & & & & & & & & \\ \hline \(\Gamma\)-nonanolactone & 2128 & 1.1 \({}^{\rm ab}\) & 2.0 \({}^{\rm a}\) & 1.2 \({}^{\rm ab}\) & 0.5 \({}^{\rm b}\) & 65 & * & coconut creamy \\  & & & & & & & & \\  & & & & & & & \\  & & & & & & & \\  & & & & & & & \\  & & & & & & & \\  & & & & & & \\ \hline \(\Gamma\)-decanolactone & 2328 & 3.2 \({}^{\rm a}\) & 2.9 \({}^{\rm a}\) & 2.6 \({}^{\rm a}\) & 0.2 \({}^{\rm b}\) & 11 & ** & \\ \hline \hline \end{tabular}
\end{table}