# Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice
## 2 Results  
### Evaluation of Flavor  
Analyses of the volatiles of specific flavors revealed that sugar had a high impact on the overall flavor profile (Figure 1). Fresh, green volatiles (hexyl-acetate and 1-hexanol) were determined in the highest amount in the samples with sucrose and trehalose, 11% higher than in juice without sugar addition. Sweet, floral volatiles (\(\alpha\)-ionone, \(\beta\)-ionone, benzyl alcohol, 2-decanon, geranic oxide, \(\beta\)-cyclocitral) were slightly lower in juice with sucrose and maltose addition, while in the samples with trehalose addition a higher amount of those volatiles was determined (8%). In all samples with sugar addition, sweet, fruity volatiles (benzaldehyde, 2-hexenal, 3-methyl-3-buten-1-ol, 2-methyl buthyl butanoate, 3-methyl buthyl butanoate, 2-heptanol, 1-octanol, 1-butanol-3-methyl-acetate) were determined in lower amounts than in juice without sugar addition. Comparing only sugars, samples with trehalose had the highest amount of those compounds. The lowest amount of pungent volatiles (acetic acid, 1-pentanol, 1-penten-3-ol) was determined in juice, and with addition of sugars, their amount increased. On the contrary, ethereal, alcoholic compounds (1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2-methylbutanoate, 2-ethyl hexyl acetate) were determined in the highest amount in juice without sugar addition, and with the addition of sugars their amount decreased. In the case of sweet volatiles (diacetyl, 1-butanol, acetoin, eugenol), there was no difference between juice with the addition of trehalose or maltose and juice, while with the addition of sucrose slightly higher values were obtained. The results of individual volatile amounts in sour cherry juice with the addition of sugars are presented in Table 1. Considering the ester group, five esters were identified, namely 1-butanol-3-methyl-acetate, hexyl acetate, 2-methyl butanoate, 2-methylbuthylbutanoate and 3-methylbuthylbutanoate. In all cases, the addition of sugars had an effect on the ester amount. In the case of both acetate esters, the addition of maltose didn't cause an increase in their amount in comparison to the control sample. Samples with the addition of sucrose or trehalose had higher amounts of both acetate esters, with trehalose having a higher positive effect. Both esters have a sweet, fruity, fresh note. The investigated butanoate esters have a fruity note with a creamy, buttery undernote. The addition of sucrose had no effect on 2-methyl butyl butanoate (1 mg/100 mL), while in samples with maltose or trehalose addition, a higher amount was detected (1.3 mg/100 mL). Similar results were obtained for 3-methylbuthylbutanoate, samples with sucrose and trehalose addition had a higher amount of these esters (0.231 and 0.290 mg/100 mL, respectively) than the control sample and the sample with maltose addition (0.2 mg/100 mL). The addition of sugars had a positive influence on 2-methyl butanoate. The 2-methyl butanoate amount in samples with sugar addition was 1.9 mg/100 mL in comparison to the control sample, 1.616 mg/100 mL. 1-propanol and 2-methyl-1-propanol alcohols that are described by an ethereal, fused-like note, in the control sample were determined in amounts of 4.365 and 14.335 mg/100 mL, respectively. The addition of sugars affected the amount of both alcohols. The sample with the addition of maltose had the lowest amount of 1-propanol (3.923 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL) and the sample with sucrose addition the highest amount (4.472 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL). All samples with sugar addition had a lower amount of 2-methyl-1-propanol in comparison to the control sample. Among samples with sugar addition, the sample with the addition of maltose had the lowest amount of this alcohol (9.079 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL) and the sample with sucrose addition the highest amount (12.0258 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL).